Skip to main content
Main

Curried Vegetables

A mixed vegetable dish simmered in a curry sauce with butter, flour, and spices.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 13 ingredients
Jump to recipe ↓

Why it works: Potato and onion are a kitchen classic. They rank in the top 3% of all ingredient pairs, and cooks put them together in 9,023 recipes. Both carry 2-isopropyl-3-methoxypyrazine, which smells earthy, pea. The science ↓

Curried Vegetables

Ingredients

Directions

Cook the vegetables

  1. Cook the diced potatoes and carrots in boiling salted water until soft.

  2. Drain.

  3. Add the green peas and curry sauce to the vegetables.

Make the curry sauce

  1. In a saucepan, cook the butter and diced onion until yellow.

  2. Stir in the flour, salt, curry powder, and pepper.

  3. Pour in the milk and chicken stock.

  4. Strain the sauce.

Combine and serve

  1. Reheat the vegetables in the curry sauce and sprinkle with parsley.

Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Potato + oniontop 3% of all pairs
    Smell alikemoderate
    Cooked together9,023 recipes

    Shared aroma: 2-isopropyl-3-methoxypyrazine (earthy, pea).

  2. Potato + carrottop 4% of all pairs
    Smell alikestrong
    Cooked together3,107 recipes

    Shared aroma: 2-isobutyl-3-methoxypyrazine (green bell pepper, earthy).

  3. Carrot + peppertop 6% of all pairs
    Smell alikestrong
    Cooked together14,555 recipes

    Shared aroma: 2-isopropyl-3-methoxypyrazine (earthy, pea).

  4. Carrot + oniontop 6% of all pairs
    Smell alikemoderate
    Cooked together21,601 recipes

    Shared aroma: 2-isopropyl-3-methoxypyrazine (earthy, pea).

  5. Carrot + peastop 7% of all pairs
    Smell alikemoderate
    Cooked together2,994 recipes

    Shared aroma: 2-isobutyl-3-methoxypyrazine (green bell pepper, earthy).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Potatoes
Hold their shape and add body and starch to the stew.
Flour
Thickens the butter and milk mixture into a smooth sauce.
Butter
Carries the onion and curry powder and adds richness to the sauce.
Milk
Adds liquid and creaminess that thickens the sauce with the flour.
Curry powder
Provides the main spiced aroma and flavour of the dish.

The step that matters

Strain the sauce. Straining removes lumps and any cooked-on solids, so the flour-thickened sauce stays smooth and even before the vegetables are added back.

Swap the peas

How well each one fits the dish's main ingredients (potato, carrot, sauce, butter, onion, flour, pepper):

  1. Beansfits better
  2. Chickpeafits better
  3. Lentilsfits better
  4. Peasthe original

Fit is the average pairing score against potato, carrot, sauce, butter, onion, flour, pepper. Candidates are from the same food group and used in at least 100 recipes.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

More vegetable curry recipes

Soup 3Stew 3 See all 29 →

You might also like

Chicken BrothChicken Broth257 recipesPotato CroquettesPotato Croquettes255 recipesGreen PeasGreen Peas229 recipesChicken SoupChicken Soup156 recipes