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
QUICK VEGETABLE CURRY
A bountiful medley of beans and vegetables. This easy curry can be made in minutes. Increase or decrease the spices to suit your taste. Serve over rice with Indian naan bread or chapatti (flatbread).
Provided by Mona zac
Categories World Cuisine Recipes Asian Indian
Time 46m
Yield 6
Number Of Ingredients 17
Steps:
- Bring a large saucepan of lightly salted water to a boil. Place the potatoes and carrots in the boiling water, and cook until softened, 5 to 6 minutes. Add the peas and corn to the boiling water, and turn off the heat. Wait 1 minute, and drain the vegetables. Cover to keep warm.
- Heat the olive oil in a large skillet over medium heat. Stir in the onions, and cook until the onions are transparent, 5 to 7 minutes. Combine the tomatoes, kidney beans, garbanzo beans, and water with the onions. Stir in the turmeric, chili powder, cumin, coriander, and mustard seed until blended. Season with salt to taste. Add the potatoes, carrots, peas, and corn. Turn the heat to high, and cook the vegetables 5 to 10 minutes, stirring occasionally. Lower the heat to medium, and cook another 7 minutes.
- Pour the coconut milk into the vegetable mixture. Stir and cook for just 3 minutes to prevent the milk from curdling or separating. Remove from the heat and serve.
Nutrition Facts : Calories 423.2 calories, Carbohydrate 53.6 g, Fat 19.9 g, Fiber 12.6 g, Protein 12.4 g, SaturatedFat 12.9 g, Sodium 510 mg, Sugar 5.4 g
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
SIMPLE VEGETABLE CURRY
This warmly spiced dish is quick and satisfying. Who knew vibrant flavor could be such a cinch? Try adding cubed extra-firm tofu or chicken breast along with the vegetables if you like.
Provided by Martha Stewart
Categories Food & Cooking Quick & Easy Recipes
Time 30m
Number Of Ingredients 11
Steps:
- In a medium saucepan, heat 1 teaspoon oil over medium-high. Add mustard seeds and half the onion and cook, stirring often, until onion is soft, 3 minutes. Add rice and stir to combine. Add 1 1/2 cups water, season with salt and pepper, and bring to a boil. Cover and reduce to a simmer; cook until water is absorbed and rice is tender, about 15 minutes. Remove from heat and let stand 5 minutes. Fluff with a fork before serving.
- Meanwhile, in a large Dutch oven or heavy pot, heat 2 teaspoons oil over medium-high. Add remaining onion and cook, stirring often, until soft, 3 minutes. Add curry paste and stir until fragrant, about 1 minute. Stir in coconut milk and 1 cup water and bring to a boil. Add sweet potato and cauliflower and season with salt and pepper. Reduce heat to medium, cover, and simmer until vegetables are tender, 10 to 15 minutes.
- Stir chickpeas into curry and increase heat to high. Simmer rapidly until liquid reduces slightly, 2 minutes. Serve curry over rice with cilantro.
Nutrition Facts : Calories 522 g, Fat 14 g, Fiber 12 g, Protein 16 g
VEGETABLE CURRY
A common practice in Indian cooking, tempering fragrant spices in oil before moving onto the rest of the recipe imparts deep flavors onto this hearty plant-forward curry laced with cumin, cardamom, allspice and cinnamon.
Provided by Food Network Kitchen
Categories main-dish
Time 55m
Yield about 4 to 6 main course servings
Number Of Ingredients 22
Steps:
- In a small food processor (mini-chopper), combine the garlic and ginger and puree into a paste. Set aside. Heat the oil in a large pot over medium-high heat. Add the cumin seeds, cloves, cardamom, allspice, cinnamon stick, and bay leaf and cook, stirring constantly, until toasted and fragrant and the cinnamon stick unfurls, about 30 seconds. Add the onion and cook, stirring, until lightly browned, about 3 minutes. Add the garlic-ginger paste, curry powder, and jalapeno and cook, stirring, until lightly browned and fragrant, about 1 minute. Add the tomato and yogurt and cook, stirring, until they separate from the oil and there is a distinctive sizzling sound, as the sauce "fries" in the oil, about 7 minutes. Continue to cook, stirring, for about 1 minute more. Add the water, salt, and potatoes and bring to a boil. Lower the heat and simmer, covered, stirring occasionally, until tender, about 10 minutes. Add the cauliflower, green beans, and chickpeas, bring to a boil, and cook, uncovered, until the vegetables are tender and the liquid has thickened, about 5 minutes more. Transfer to a serving bowl and serve with rice and chutney. Cook's Note: You may add or substitute any number of vegetables as you like in this recipe. Okra or any sort of sturdy green, such as kale, would be welcome additions.
- Copyright 2001 Television Food Network, G.P. All rights reserved
QUICK CHICKEN AND VEGETABLE INDIAN CURRY
Using a jar of store bought curry paste gives authentic flavour to this easy dinner. Adjust the spice level as you make it or substitute hot for the mild if you prefer.
Provided by Mary Jenny
Categories Curries
Time 35m
Yield 5 serving(s)
Number Of Ingredients 12
Steps:
- In large deep non-stick saucepan heat oil over medium-high heat.
- Add onion and stir-fry 2-3 minutes and then add mushrooms and stir-fry for 3-4 minutes or until lightly browned.
- Stir in garlic, 3 tbsp (45 mL) curry paste and cinnamon; then add quartered chicken thighs and stir-fry 2-3 minutes.
- Stir in tomatoes with juice; cover and reduce heat to medium-low and cook about 10 minutes. Taste and stir in more curry if desired.
- Add broccoli or cauliflower and lentils; bring to boil, cover and cook about 3-5 minutes or until broccoli is crisp -tender.
- Stir in cilantro and serve topped with a dollop of yogurt. Accompany it with naan bread or basmati rice.
- TIPS:.
- Any leftovers can be reheated and rolled up in a warm roti or whole wheat tortilla.
- Fresh coriander, used in Indian cooking is the same herb as cilantro, which is the Latin American name for it.
- To preserve the bright green colour of the broccoli you could microwave or steam on the stove separately and then stir into the curry at the end of cooking time.
- More delicious recipe ideas are available online at www.mushrooms.ca.
Nutrition Facts : Calories 423.4, Fat 21.1, SaturatedFat 5, Cholesterol 77.9, Sodium 114.5, Carbohydrate 31.6, Fiber 11.4, Sugar 7.2, Protein 30.4
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
QUICK VEG CURRY
Easy mid week supper which uses up any veg in the fridge
Provided by annsnolan
Time 30m
Yield Serves 6
Number Of Ingredients 0
Steps:
- Add the oil to a large pan and soften the onion in it.
- Add the crushed garlic and the harder vegetables and cook for a few minutes.then add the softer veg and soften, but do not brown them.
- Add the spices and cook for another 2-3 mins
- Add the chopped tomatoes,creamed coconut and stock.
- Cook until it has reduced down and thickened up,then add the tomato puree just before serving.
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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.
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