CREAMY VEGETABLE CURRY WITH RICE
Make and share this Creamy Vegetable Curry with Rice recipe from Food.com.
Provided by Doreen Randal
Categories Long Grain Rice
Time 46m
Yield 1 batch
Number Of Ingredients 10
Steps:
- Place rice in a large microwave-safe bowl with 3 cups boiling water and the salt. Cook on HIGH 12 - 14 minutes.
- (Do not cover the rice or it will boil over.) Set aside. Place the oil and onion in a large dish and cook on HIGH for 2 minutes.
- Stir in the curry powder and cook on HIGH 30 seconds.
- Pour coconut milk into the dish so that it is well combined.
- Add the vegetables, cover and cook on HIGH for 10 minutes; stir after 5 minutes.
- Reheat the rice and fluff up with a fork.
- Serve the curry over the rice. Cheers, Doreen Doreen Randal, WAnganui.
- New Zealand
Nutrition Facts : Calories 1763.4, Fat 65.3, SaturatedFat 45.4, Sodium 1288, Carbohydrate 270.2, Fiber 12.9, Sugar 13, Protein 32
VEGETABLE CURRY FOR A CROWD
This vegetarian curry is great for feeding a group of mates on a budget, or make a batch to freeze.
Provided by Good Food team
Categories Dinner, Main course
Time 1h
Number Of Ingredients 12
Steps:
- Heat oven to 200C/180C fan/gas 6. Toss the potato, squash and aubergine with 2 tbsp curry paste and 2 tbsp oil in a large roasting tin. Season, then roast for 30 mins.
- Meanwhile, make the sauce. Fry the onions in the remaining oil in a large pan until softened and golden - add a splash of water if they start to dry out. Stir in the remaining curry paste, cook for 3 mins, then add the passata, coconut milk and 100ml water. Simmer for a few mins.
- When the vegetables are roasted, tip them into the sauce with the peppers and courgettes. Simmer for 10-15 mins until tender. Scatter with coriander and serve.
Nutrition Facts : Calories 263 calories, Fat 17 grams fat, SaturatedFat 8 grams saturated fat, Carbohydrate 25 grams carbohydrates, Sugar 14 grams sugar, Fiber 4 grams fiber, Protein 5 grams protein, Sodium 1.28 milligram of sodium
CREAMY VEGGIE KORMA
Creamy and healthy - a winning combination for this curry, which can be easily adapted to suit all the family if some want to add meat
Provided by Good Food team
Categories Dinner, Main course
Time 45m
Number Of Ingredients 15
Steps:
- Heat the oil in a large pan. Cook onion with the dry spices over a low heat for 5-6 mins until the onion is light golden. Add the chilli, garlic and ginger and cook for 1 min, then throw in the mixed vegetables and cook for a further 5 mins.
- Divide the mixture appropriately between two pans if serving vegetarians and meat eaters. Chop the chicken into small chunks and stir into one pan. Add the stock, dividing between the pans appropriately, and simmer for 10 mins (if only cooking the veggie version in one pan, use 300ml stock; if dividing between two pans, add 250ml to each). Divide the peas, if necessary, and add, cooking for 3 mins more until the veg are tender and the chicken is cooked through.
- Remove from the heat and stir through the yogurt and ground almonds, if using. Serve sprinkled with the toasted almonds and coriander, with basmati rice or naan bread on the side.
Nutrition Facts : Calories 257 calories, Fat 11 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 31 grams carbohydrates, Sugar 16 grams sugar, Fiber 7 grams fiber, Protein 10 grams protein, Sodium 0.42 milligram of sodium
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