FRAGRANT VEGETABLES
Provided by Marian Burros
Categories dinner, main course
Time 20m
Yield 4 - 6 servings
Number Of Ingredients 14
Steps:
- Heat oil in skillet and saute onions until golden and very soft.
- Stir in garlic, cumin, cinnamon, ginger and hot pepper flakes and cook, stirring, about 1 minute.
- Add carrots and cook 5 minutes.
- Stir in caulifower and broccoli. Crush the drained tomatoes in your hand directly into the skillet. Season with black pepper. Cover and simmer about 10 minutes so flavors can meld. Add salt, if desired. Serve over couscous, sprinkled with fresh coriander leaves, if desired.
Nutrition Facts : @context http, Calories 134, UnsaturatedFat 4 grams, Carbohydrate 20 grams, Fat 5 grams, Fiber 5 grams, Protein 5 grams, SaturatedFat 1 gram, Sodium 774 milligrams, Sugar 8 grams
THAI FRAGRANT VEGETABLE SOUP
Make and share this Thai Fragrant Vegetable Soup recipe from Food.com.
Provided by PalatablePastime
Categories Vegetable
Time 40m
Yield 8-10 serving(s)
Number Of Ingredients 13
Steps:
- In a deep saucepan, heat garlic in oil until fragrant; add broth, soy sauce, fish sauce, cabbage, carrots, celery, mushrooms, lemongrass, and chilies.
- Bring mixture to a boil; then reduce heat and simmer for 10-15 minutes or until vegetables are tender.
- Adjust seasonings for soy sauce, and fish sauce; then add lime juice and basil; serve.
- Note: As an option you may also add cooked chicken, cooked beef or pork, or raw shrimp to this soup at the end of cooking; for shrimp, just allow enough time for them to turn opaque and curl tight; for meat, just heat through.
ONE-PAN FRAGRANT DUCK & VEGETABLE CURRY
Try something different for dinner with our flavourful one-pan curry. The lovely richness of the duck is balanced by the veg
Provided by Barney Desmazery
Categories Dinner
Time 1h20m
Number Of Ingredients 12
Steps:
- Heat a wok or frying pan over a low heat and lay the duck breasts in the pan skin-side down. Reduce the heat to low and sizzle gently for 10-15 mins until the skin is golden and the fat has rendered into the pan. Remove the breasts to a plate and leave to cool.
- With the pan still on a low heat, scatter the sugar over the leftover duck fat and stir in the curry paste and fish sauce. Cook, stirring, for 3-4 mins until fragrant, then add the aubergine and potatoes, and stir to coat. Let the veg absorb some of the paste for a few minutes, then pour over the coconut milk and half a can of water, add the lime leaves (if using) and bring to a simmer.
- Meanwhile, finely slice the duck breasts. Stir the meat and resting juices into the curry and simmer for 40 mins, stirring occasionally, until the potatoes are just cooked and the duck is tender. Stir in the green beans and simmer for 10 mins more until the beans are cooked. Remove from the heat. Stir in the lime juice, taste and add more lime, sugar or fish sauce if needed. Scatter over the chillies, coriander and peanuts. Serve with cooked rice.
Nutrition Facts : Calories 573 calories, Fat 41 grams fat, SaturatedFat 22 grams saturated fat, Carbohydrate 27 grams carbohydrates, Sugar 9 grams sugar, Fiber 8 grams fiber, Protein 20 grams protein, Sodium 1.2 milligram of sodium
FRAGRANT CHICKEN SOUP WITH CHICKPEAS AND VEGETABLES
This recipe comes from the Seattle P-I. I'm posting here so that I don't lose it! It sounds delicious!
Provided by Kater
Categories Clear Soup
Time 1h
Yield 6-8 serving(s)
Number Of Ingredients 19
Steps:
- Heat oil in a large soup pot over high heat. Add onion and salt and sautéuntil limp, about 3 minutes. Add all spices and sauté until they release their fragrance, about 2 minutes. Add tomato paste and sauté for another minute, until darkened but not burned. (If tomato paste looks too dark too quickly, lower heat.).
- Add celery, turnip and sweet potato and continue to sauté until celery starts to soften, about 10 minutes.
- Return heat to high (if you lowered it), and add broth to pot. Bring to a simmer, then add chicken. Partially cover pot, lower heat to medium low and simmer for 15 minutes.
- Add chickpeas and cilantro to pot and continue simmering until chicken is cooked through and vegetables are tender, about 10 minutes longer. Stir in the lemon juice and more salt if desired.
- Garnish with chopped cilantro and lemon wedge and serve.
Nutrition Facts : Calories 350.4, Fat 11.6, SaturatedFat 2.3, Cholesterol 110.2, Sodium 1097.9, Carbohydrate 26.4, Fiber 5.3, Sugar 4, Protein 34.1
FRAGRANT VEGETABLE & CASHEW BIRYANI
A delicious vegetarian main dish or accompaniment to another curry, ideal for a curry buffet or spicy feast
Provided by Sara Buenfeld
Categories Buffet, Dinner, Main course, Side dish, Vegetable
Time 1h40m
Number Of Ingredients 19
Steps:
- Rinse the rice in several changes of water to remove excess starch, then put in a bowl of cold water and leave to soak for 30 mins.
- Meanwhile, fry the onions in the oil for 8 mins until soft and starting to colour. Add the ginger, then cook for 2 mins more. Stir in the curry paste followed by the whole spices, cook for 1 min more, then tip in the potatoes and cauliflower. Pour in 300ml water, cover and boil for about 5-7 mins until the veg are just tender, but still have a little resistance. Stir in the yogurt and peas with 1 tsp salt.
- Mix the saffron, rosewater and 3 tbsp boiling water together and stir well. Drain the rice, tip into a pan of boiling salted water, then cook for 5 mins until almost tender. Drain again. Get out a large ovenproof dish with a lid and butter the base. Tip the curry sauce into the base, scatter over the nuts, then spoon over the rice. Drizzle over the rosewater mixture, then cover with foil followed by the lid. Can be chilled overnight until ready to cook.
- Heat oven to 180C/fan 160C/gas 4. Put the biryani in the oven for 45 mins-1 hr until thoroughly heated through. To check it's ready, try a spoonful from the centre of the rice. For the garnish, slowly fry the onions in the oil until really golden and crisp (this can be done in advance). When the biryani is hot and ready to serve, gently toss through the onions and coriander.
Nutrition Facts : Calories 469 calories, Fat 18 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 67 grams carbohydrates, Sugar 7 grams sugar, Fiber 4 grams fiber, Protein 14 grams protein, Sodium 1.11 milligram of sodium
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