GARBANZO-VEGETABLE GREEN CURRY
My son loves anything with coconut milk, so I always keep some on hand for weeknight meals like this one. For a milder version, I like to use red or yellow curry paste instead of green. -Marie Parker, Milwaukee, Wisconsin
Provided by Taste of Home
Categories Dinner
Time 20m
Yield 6 servings.
Number Of Ingredients 10
Steps:
- In a large skillet, combine cauliflower, beans, coconut milk, curry paste and salt. Bring to a boil; cook, uncovered, 5-6 minutes or until cauliflower is tender., Combine cornstarch and water until smooth; gradually stir into the skillet. Stir in peas. Bring to a boil. Cook and stir for 2 minutes or until thickened., Meanwhile, prepare rice according to package directions. Sprinkle cauliflower mixture with cashews. Serve with rice.
Nutrition Facts : Calories 516 calories, Fat 24g fat (13g saturated fat), Cholesterol 0 cholesterol, Sodium 646mg sodium, Carbohydrate 63g carbohydrate (7g sugars, Fiber 10g fiber), Protein 15g protein.
GREEN CURRY VEGETABLES
Provided by Valerie Bertinelli
Categories side-dish
Time 55m
Yield 4 to 6 servings
Number Of Ingredients 14
Steps:
- Bring a pasta pot filled with salted water to a boil. Set up a large ice bath alongside. Blanch the broccoli and cauliflower in the boiling water until they have softened slightly and the broccoli is bright green, 2 minutes. Remove the vegetables to the ice bath. Add the snap peas to the boiling water and blanch until bright green, 1 minutes. Remove to the ice bath.
- Drain the blanched vegetables on a large baking sheet lined with paper towels, patting them dry to remove excess water. Cut the snap peas in half crosswise, put them in a large bowl and set aside.
- Heat the canola oil in a 12-inch sauté pan over medium-high heat. Add the scallions, garlic and ginger and cook until fragrant but not browned, 1 to 2 minutes. Add the coconut milk and 1 tablespoon green curry paste and bring to a simmer, stirring to dissolve the paste. Stir in the broccoli, cauliflower and carrots and simmer for 7 or 8 minutes, to meld the flavors and finish cooking the vegetables.
- Next, stir in the cabbage and lime juice; cook until the cabbage is wilted, 2 to 3 minutes. Taste the sauce and adjust the seasoning with salt. If you prefer more spice, add another tablespoon of curry paste and cook another 3 minutes, stirring. When you are happy with the flavor, remove the pan from the heat and let cool for 10 minutes.
- To serve, gently fold in the avocado and garnish with scallion greens. Serve at room temperature.
GREEN VEGETABLE CURRY
Green Thai curry paste, with the clean flavors of fresh chiles and herbs, is wonderful with vegetables.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Vegetables Bok Choy Recipes
Time 30m
Number Of Ingredients 9
Steps:
- In a large skillet or wok, heat oil over medium-high. Add curry paste and cook, stirring, until fragrant, 30 seconds. Add mushrooms, green beans, bok choy, and bell pepper and cook until beans are bright green, 5 minutes. Add coconut milk and bring to a boil. Reduce heat and cook at a rapid simmer until beans are crisp-tender, 8 to 10 minutes. Serve over rice, topped with basil.
Nutrition Facts : Calories 275 g, Fat 23 g, Fiber 5 g, Protein 5 g, SaturatedFat 18 g
CHICKPEA CURRY (GARBANZOS)
With a picture! A delicious, easy, stovetop vegetarian Indian curry that makes a yummy lunch! Based on a recipe I got from MrCurrys.com with a sample of their wonderful curry seasoning powder.
Provided by SaraFish
Categories Curries
Time 15m
Yield 2 serving(s)
Number Of Ingredients 9
Steps:
- Saute onions in olive oil for 3 minutes.
- Add ginger, garlic and curry powder (I use about 3 teaspoon for medium-spicy), stir and cook for another minute or so.
- Add chickpeas and salt and a tablespoon or so of water.
- Cook and stir about a minute.
- Add tomatoes and cook for 5 minutes, stirring gently.
- Add another spoonful of water if it seems dry or if it's burning or sticking.
- Serve with flatbread and rice.
GREEN CURRY VEGETABLES
Sauteed vegetables with a spicy green curry sauce. Yum! Serve over cooked white or jasmine rice.
Provided by Sarah Dipity
Categories Main Dish Recipes Curries Vegetarian
Time 1h
Yield 6
Number Of Ingredients 18
Steps:
- Skim cream off the top of the coconut milk; set both cream and milk aside. Slice yellow squash and zucchini lengthwise, then cut each slices into quarters.
- Heat 1/2 of the sesame oil in a large skillet over medium-high heat. Saute squash, zucchini, onion, pea pods, mushrooms, and garlic until tender, 5 to 7 minutes. Do not brown.
- Heat remaining oil in a separate large frying pan over medium heat. Fry curry paste with coconut cream in the hot oil for 1 minute to take the bitterness off of the spice. Add coconut milk, frozen peas, vegetable broth, baby corn, bamboo shoots, sugar, and soy sauce; bring just barely to a boil. Reduce heat and simmer, 20 to 30 minutes.
- Just before serving, stir in tofu, sprouts, and basil. Cook until heated through, about 5 minutes.
Nutrition Facts : Calories 438.2 calories, Carbohydrate 20.4 g, Fat 37.9 g, Fiber 6.6 g, Protein 11.2 g, SaturatedFat 26.2 g, Sodium 336.7 mg, Sugar 7.7 g
VEGETARIAN THAI GREEN CURRY
Our easy veggie version of a classic Thai curry is ready in under an hour and contains 3 of your 5-a-day
Provided by Esther Clark
Categories Dinner, Main course, Supper
Time 55m
Number Of Ingredients 12
Steps:
- Heat the oil in a large flameproof casserole dish with a tight-fitting lid. Add the shallots with a generous pinch of salt and fry for 7-10 mins over a medium heat until softened and beginning to caramelise. Add the curry paste and chilli to the dish and fry for 2 mins. Tip in the squash and pepper, then stir through the coconut milk along with 200ml water. Add the lime leaves, cover and cook for 15-20 mins or until the squash is tender.
- Stir the mangetout and baby corn through the curry, then re-cover, cooking over a medium-low heat for a further 5 mins or until the veg is just cooked. Season and stir through half the coriander. Remove the lime leaves and discard. Spoon the curry into deep bowls, scatter with the remaining coriander and serve with rice and lime wedges for squeezing over.
Nutrition Facts : Calories 339 calories, Fat 26 grams fat, SaturatedFat 15 grams saturated fat, Carbohydrate 17 grams carbohydrates, Sugar 11 grams sugar, Fiber 7 grams fiber, Protein 6 grams protein, Sodium 0.6 milligram of sodium
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