EASY CHICKEN CURRY WITH VEGETABLES
Provided by Melissa d'Arabian : Food Network
Categories main-dish
Time 45m
Yield 4 servings
Number Of Ingredients 14
Steps:
- Cook 1 tablespoon of the oil, the curry paste and onions in a large saute pan over medium heat, stirring often and letting sizzle, 5 to 6 minutes. Pat the chicken dry, sprinkle with salt and pepper and add the remaining oil to the pan. Cook the chicken in the onion-curry mixture until golden on all sides. Add the broccoli, carrots, basil, garlic and lime zest and cook, stirring, until the vegetables are coated, about 2 minutes. Add the coconut milk, chicken stock and tomatoes and bring to a simmer. Let the chicken simmer until cooked through and the sauce begins to thicken, about 20 minutes. Squeeze with lime juice before serving.
QUICK SAUTEED CURRY STYLE VEGETABLES
No curry sauce or masala sauce to bother with here. Just a quick and easy saute of veggies with a wonderful curry flavor. I used a Malaysian style curry powder in this, but use whatever yellow curry powder you have (Malaysian, Indian, Jamaican, whatever). The flavor of this goes with any of those cuisines, without being of that cuisine itself. Also goes great with simply prepared dishes, such as grilled steak or baked fish or chicken.
Provided by PalatablePastime
Categories Vegetable
Time 15m
Yield 3-4 serving(s)
Number Of Ingredients 11
Steps:
- Heat olive oil in a saute pan and when hot, add onion.
- Add salt and pepper, and when onions start to become translucent, add other vegetables.
- Cook over medium high heat, stirring and tossing frequently, until just crisp-tender.
- Just before veggies are done, add red pepper flakes, garlic powder and curry powder (don't do this early or it may scorch).
- Give the veggies a squeeze of the lemon just before serving for a bright flavor.
Nutrition Facts : Calories 70.9, Fat 4.9, SaturatedFat 0.7, Sodium 7.4, Carbohydrate 6.2, Fiber 1.8, Sugar 3.4, Protein 1.7
SIMPLE VEGGIE CURRY RECIPE BY TASTY
Here's what you need: salt, potato, vegetable oil, medium onion, garlic, cumin, cayenne pepper, curry powder, salt, black pepper, ginger, diced tomato, chickpeas, peas, coconut milk
Provided by Jordan Kenna
Categories Dinner
Yield 4 servings
Number Of Ingredients 15
Steps:
- Place potatoes into a large pot or dutch oven and cover with well-salted water. Bring to a boil, then reduce heat to a simmer, cover and let the potatoes cook until fork tender-about 12 minutes. Once cooked, drain the potatoes and set them aside.
- Return the pot to the stove and add 1 tablespoon of oil. Add onion and garlic and sauté over medium heat until onion is tender and starts to turn translucent, about 3-5 minutes.
- Add cumin, cayenne, curry powder, salt, pepper and ginger. Stir to combine before adding tomatoes, chickpeas, and peas.
- Increase heat to medium-high and stir in the coconut milk. Bring to a simmer before adding the potatoes back to the pot. Reduce heat to low and cook everything together for 3-5 minutes before serving.
- Enjoy!
Nutrition Facts : Calories 752 calories, Carbohydrate 108 grams, Fat 28 grams, Fiber 22 grams, Protein 24 grams, Sugar 20 grams
QUICK AND EASY VEGETABLE CURRY
A very quick and easy curry to serve up with rice and a salad.
Provided by Mai Forrester
Categories Main Dish Recipes Curries Vegetarian
Yield 5
Number Of Ingredients 11
Steps:
- In a large saucepan over medium-high, heat oil and saute onion, and garlic until golden. Stir in curry powder and tomato paste, cook 2 to 3 minutes.
- Stir in tomatoes, vegetable bouillon cube, mixed vegetables, water, salt and pepper to taste. Cook approximately 30 minutes until vegetables are well done (not crunchy). Sprinkle with fresh cilantro prior to serving.
Nutrition Facts : Calories 102.5 calories, Carbohydrate 15.7 g, Fat 3.5 g, Fiber 4.6 g, Protein 3.5 g, SaturatedFat 0.5 g, Sodium 266.6 mg, Sugar 3.9 g
SAUTEED VEGETABLES IN COCONUT CURRY SAUCE
Provided by Food Network
Categories side-dish
Time 45m
Yield 2 to 4 servings
Number Of Ingredients 11
Steps:
- In a small saucepan over medium heat put 2 tablespoons oil, then add onions, ginger, curry powder, and sugar, and saute for 1 minute. Add coconut milk, and bring to a simmer. Cook the sauce for about 10 minutes over low heat. Season the sauce with salt, and pepper. Heat a saute pan over medium heat. Put 2 tablespoons oil in the pan, add the asparagus and cauliflower, and saute for 2 minutes. Add a splash of water to steam the veggies, then add 1/2 a cup of the curry sauce to coat the veggies, and cook 1 minute more. Add the tomatoes to the pan, just to warm, and season, to taste.
QUICK CURRIED VEGETABLE SAUTE
An improvisation of a recipe from Vegetarian Times, modified to suit the contents of my pantry, my tastes and the WW Core program. I love that it captures the flavor profile of longer cooking dishes but can be prepared in less than 30 minutes. The optional garnishes are not Core and require WPA. (Flex=4 points)
Provided by justcallmetoni
Categories One Dish Meal
Time 24m
Yield 4 serving(s)
Number Of Ingredients 18
Steps:
- Heat oil in large skillet over medium heat. Sauté onion, curry powder, salt and cayenne pepper about 5 minutes, or until onion begins to brown. Stir in cabbage, acorn squash /sweet potato, chickpeas, carrot, apple, ginger and garlic. Sauté 2 minutes more.
- Stir in broth, and reduce heat to low. Cover and cook vegetables, stirring occasionally, about 10 minutes, or until soft. Spoon into shallow bowls. Sprinkle with cilantro and serve.
- Optional: Serve with diced tomato, raisins and cashews on the side and allow diners to garish to taste.
Nutrition Facts : Calories 206.7, Fat 3.8, SaturatedFat 0.5, Sodium 436.6, Carbohydrate 39.7, Fiber 8.1, Sugar 6.4, Protein 6.4
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
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- Dice the onion into bite-sized pieces. Peel the carrot and thinly slice it. Cut the pepper into large squares. Chop the cauliflower into bite-sized florets. Cut the broccoli into florets.
- Add the olive oil to a large skillet and heat it to medium high. Add the vegetables to the skillet with 1/2 teaspoon kosher salt and cook for 8 minutes, stirring occasionally, until fork tender and lightly browned. Once tender, add the garlic and ginger and cook for 1 minute.
- Stir in the vegetable broth, curry powder, cumin, turmeric, coriander (optional), 1/2 teaspoon kosher salt, peanut butter, peas and chickpeas. Simmer for 5 to 10 minutes until the sauce is thickened just slightly. (The sauce with be brothy, not thick.) Taste and add additional salt as necessary (we added several more pinches). Spoon the veggies over rice or quinoa, along with a few spoonfuls of broth. Serve with naan bread on the side, if desired.
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