Leafy Greens Curry With Mushrooms Vegan Food
VEGAN GREEN LENTIL CURRY
An easy vegetarian curry which can be tweaked to suit your personal tastes regarding spice and heat. I used green peppers, but you can experiment with other types of vegetables like cauliflower, red pepper, okra, etc., as desired! Serve with basmati rice and sprinkle with fresh cilantro if you like.
Provided by missjazzcullen
Categories World Cuisine Recipes Asian
Time 35m
Yield 3
Number Of Ingredients 10
Steps:
- Heat oil in a large skillet over medium-high heat and cook onion, bell pepper, and garlic until soft, about 5 minutes. Stir in garam masala, curry powder, cumin, and turmeric and cook until fragrant, 1 to 2 minutes. Add tomatoes, bring to a simmer, and cook for 5 minutes. Add lentils and stir well. Simmer for 10 minutes, but do not bring to a boil.
Nutrition Facts : Calories 273.3 calories, Carbohydrate 43.2 g, Fat 6.5 g, Fiber 15.6 g, Protein 15.3 g, SaturatedFat 1.1 g, Sodium 28.3 mg, Sugar 8.4 g
LEAFY GREENS CURRY WITH MUSHROOMS (VEGAN)
I adapted this from a recipe on www.manjulaskitchen.com. I reduced the oil, and instead of peas, used leafy greens. You could change the greens as you wish. I'm trying to eat more leafy greens like swiss chard, hence the idea. I must admit though, as much as I want to, I really don't care for swiss chard on its own in this - it just plays too big a role. So I've only listed spinach, you can sub in as you choose (recommend up to 1 cup of the spinach could be subbed). The recipe was also altered by adding a few extra spices and some liquid to give it a little gravy. It makes enough for 2 as a side dish, or for 1 as a generous main. I served with roti and some tofu on the side, "Recipe #318406" today. Provided you have these spices on hand, it's a pretty quick recipe and open to subs.
Provided by magpie diner
Categories Curries
Time 40m
Yield 2 serving(s)
Number Of Ingredients 14
Steps:
- Heat the oil in a medium saute pan, to medium heat. Have your tomato chopped and ready to go.
- Once your oil is hot, add in the whole cumin seeds and leave them for a minute until they just start to sizzle. Add in the mustard seeds and before long they will start to pop. Give it about 30 seconds, watching the spices don't burn and then add in the tomatoes. It will sizzle and spatter a bit so put an apron on!
- Let that mingle together in the pan for a few minutes then add in the ginger, salt, coriander and chili powder. Turn the heat down a bit and leave that to marry while you chop the mushrooms. Watching the pan isn't getting to dry or burnt -- if so, add in a splash of water.
- Add in the sliced mushrooms, mix well and let the mushrooms cook for about 5 minutes - giving you time to chop up the spinach.
- Add in the spinach, let it wilt for a few minutes and then add the garlic, fenugreek and finally about 2 tbsp of water. Mix well, and add a few more tbsp of water if you choose. Check seasoning and you're done.
CHICKEN CURRY WITH VEGETABLES
From wholeapproach.com. Very spicy as is. I reduced the spices a lot bcz of my non-spicy family (this is the adjusted recipe). You could use broccoli instead of zucchini also.
Provided by WI Cheesehead
Categories Curries
Time 30m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 350°.
- In a large pan, sauté garlic, onion and zucchini in a little olive oil or butter.
- Place the onion mixture in the bottom of an 11x7-inch glass baking dish.
- In the same saute pan, add the chicken, any extra oil or butter and salt and pepper, to taste, and brown just a little on each side.
- Place chicken on onion mixture in baking dish.
- In a bowl, mix the sauce ingredients and pour over the chicken, evenly.
- Place in a 350° degree oven and cook uncovered for 20 minute Serve alone or with a little side of Quinoa or rice.
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