Hi-Wire Spicy Vegetable Curry with Mango Salsa Sambal | Robert Irvine
Whip up this vibrant, flavor-packed dish from Chef Robert Irvine that transforms everyday veggies into a spicy curry masterpiece, topped with a zesty mango salsa. It's a healthy, crowd-pleasing adventure that'll have you craving seconds!
Mango Salsa
- 1 mango, finely diced
- 2 teaspoons red onion, diced
- 2 teaspoons red bell pepper, diced
- 2 teaspoons green bell pepper, diced
- 1 teaspoon chopped chives
- Juice of 1 lemon
- 1 1/2 teaspoons honey
- 1 teaspoon rice wine vinegar
- Salt and freshly ground black pepper, to taste
Herbed Rice
- 2 cups chicken broth
- 1 cup white rice
- 1 teaspoon salt
- 1 tablespoon butter
- 1 teaspoon dried Italian seasoning (or alternatively: 1/4 teaspoon dried oregano, 1/4 teaspoon dried thyme, and 1/2 teaspoon dried parsley)
Curry
- 2 tablespoons grapeseed oil
- 1 large white onion, chopped
- 1 tablespoon Madras curry powder
- 1/4 cup all-purpose flour
- 3 cups vegetable broth
- 1 ounce fresh ginger root (about a 1 1/2-inch section), minced
- 2 garlic cloves, lightly crushed and minced
- 2 carrots, peeled and sliced into 1/2-inch rounds
- 1 head cauliflower, separated into individual florets
- 1 head broccoli, cut into florets
- 1 yellow squash, sliced into 1/4-inch thick rounds
- 2 zucchinis, sliced into 1/4-inch thick rounds
- 1 (6-ounce) package edamame (Japanese lima-type beans)
- 1 (6-ounce) package frozen corn, fresh style
- 1 (6-ounce) package frozen okra, thawed and sliced crosswise into 1/4-inch pieces
- 2 tablespoons tomato paste
- 1 (14 to 16-ounce) can chopped tomatoes
- 1 leek (only tender white and green parts), soaked in salted water and thinly sliced on the bias into 1/4-inch strips
- 1 jalapeo pepper, stemmed, seeded, and sliced
- Salt and freshly ground black pepper, to taste
Ready to ignite your taste buds? Saut the onions, bloom the curry powder, and simmer in a rainbow of veggies for a bold, comforting bowl that'll make you feel like a kitchen hero.
