Curry Vegetable Egg Bake Food

QUICK EGG AND VEGETABLE CURRY

Steps:

• Peel and chop the onion, and fry in the oil and butter in a saucepan over a medium heat, until soft (about 3-4 minutes). Stir in the curry powder and flour, and cook very gently for a further 2 minutes, stirring all the time. Gradually stir in the soup, bring to the boil, reduce the heat to a simmer, put on the lid, and cook gently for about 20 minutes, stirring occasionally, to make a thick sauce.
• Hard boil the eggs for 10 minutes. Rinse them under cold running water, peel them, wash off the shell and cut in half lengthways. Cook the rice for 10-12 minutes in a large pan of boiling salted water. Drain and keep hot, fluffing with a fork to stop it going lumpy. Add the mixed vegetables to the curry sauce, bring back to the boil and simmer for a few minutes to cook the vegetables.
• Put the rice onto a warm plate, spreading round with a spoon to form a ring. Arrange the eggs in the centre and cover with the vegetable curry sauce. Serve with any side dishes you like.

EGG CURRY

Steps:

• In a small bowl or coffee cup, mix the coriander, turmeric, chilipowder, cumin and salt.
• In a large frying pan, saute the onion, garlic and ginger in the oil until the onion softens.
• Add the spice mix to the onion mix, coating all the vegetables.
• Stir in the tomato paste, tomatoes and water.
• Allow to gently simmer 10-15 minutes uncovered, till the sauce begins to thicken.
• Gently stir in the eggs and the garam masala.
• Allow the eggs to heat through, and serve immediately.

GARDEN VEGGIE EGG BAKE

Steps:

• Preheat oven to 350°. In a large bowl, whisk eggs, egg substitute, cheeses, pepper and pepper sauce. Stir in the vegetables. Transfer to an 11x7-in. baking dish coated with cooking spray., Bake, uncovered, 45-50 minutes or until a knife inserted in the center comes out clean. Let stand 10 minutes before cutting.

VEGGIE CURRY CASSEROLE

Steps:

• Preheat an oven to 350 degrees F (175 degrees C). Lightly grease a casserole dish.
• Bring a pot of lightly salted water to a boil; partially cook the cauliflower, potatoes, and garlic cloves in the boiling water for 5 to 7 minutes. Drain. Spread into the bottom of the prepared casserole dish; season with salt and pepper. Scatter the peas over the mixture. Set aside.
• Combine the vegetable stock, butter, and flour together in a small saucepan over medium heat; bring to a simmer. Slowly stir the milk into the mixture; continue cooking until hot. Slowly add the Swiss cheese to the mixture and allow to melt into the liquid; cook and stir until a cheesy white sauce forms. Season with the curry powder, salt, and pepper. Pour the sauce over the vegetable mixture. Cover with aluminum foil.
• Bake in the preheated oven until the vegetables are cooked through and tender, about 20 minutes. Serve hot.

VEGETABLE CURRIED RICE

Steps:

• In a small saucepan, cook rice and onion in oil until rice is lightly browned and onion is tender. Stir in the broth, curry powder, salt and turmeric. Bring to a boil. Reduce heat; cover and simmer for 12 minutes. , Stir in corn and peas. Cover and simmer 3-6 minutes longer or until rice and vegetables are tender. Sprinkle with almonds.

CURRY VEGETABLE EGG BAKE

Steps:

• Heat oven to 350°F. Grease 9-inch square (2-quart) baking dish.
• Heat 10-inch skillet over medium heat, and drizzle with olive oil. Add mushrooms, onion, zucchini and squash. Sprinkle with 1/2 teaspoon of the curry powder. Cook until vegetables are tender, about 10 minutes.
• In large bowl, beat Bisquick mix, milk and eggs with whisk. Add remaining 1 teaspoon curry powder, cooked vegetables and tomato. Beat well. Pour into baking dish.
• Bake 30 to 40 minutes or until eggs are set. Cool 5 to 10 minutes before cutting. Serve warm.