COCONUT ROASTED PUMPKIN CURRY
This healthy and delicious Roasted Pumpkin Curry makes the perfect plant-based autumn dinner. It's loaded with spiced roasted pumpkin, dotted with sweet apples, and topped with pecans. Meatless Monday never looked so good!
Provided by Kristen Stevens
Categories Dinner
Time 40m
Number Of Ingredients 18
Steps:
- Turn your oven to 400 degrees and line a baking sheet with parchment paper.
- Cut the squash into slightly larger than bite-sized pieces and put them on the baking sheet. Toss with the oil, cinnamon, and cayenne. Roast for 20 minutes in the oven, or until the squash is soft.
- While the squash is roasting, heat the coconut oil in a large pot over medium-high heat. Add the onion and let it cook until it is nicely browned. While the onion is cooking, add all the spices to a small bowl.
- Add the ginger and garlic to the onions and cook for 1 minute. Add the spices to the pot and stir for 1 minute.
- Add 1 apple (cored and coarsely chopped), the pumpkin, and 2 cups of water to the pot. Cover the pot (the curry will splatter) and cook for 10 minutes. Carefully transfer the curry to your blender and blend until smooth. Return the curry to the pot.
- Add the coconut milk, maple syrup (if using), and lime juice to the pot and stir well. Season to taste with sea salt. Stir in the remaining 2 apples (cored and diced) and the roasted squash and keep the curry on the heat for a couple minutes to soften the apples. Serve with toasted pecans on top
Nutrition Facts : ServingSize 1 serving = ⅙ of the recipe, Calories 285 kcal, Carbohydrate 40 g, Protein 3 g, Fat 14 g, SaturatedFat 7 g, TransFat 1 g, Sodium 845 mg, Fiber 8 g, Sugar 19 g, UnsaturatedFat 6 g
ROASTED VEGETABLE CURRY WITH PUMPKIN
Mild, super tasty curry with pumpkin, not too much sauce as it reduces down enhancing flavor. Easy to adapt with the spices you have in your cupboard and great for kids. Serve with white rice.
Provided by SteveT
Categories Main Dish Recipes Curries Vegetarian
Time 1h20m
Yield 4
Number Of Ingredients 15
Steps:
- Preheat the oven to 375 degrees F (190 degrees C).
- Heat 1 tablespoon vegetable oil in a large skillet over medium-high heat. Add sweet potato and beet and fry until vegetables take on a little color, 3 to 5 minutes. Transfer to a large baking sheet with pumpkin.
- Roast vegetables on a low shelf in the preheated oven until soft, about 45 minutes.
- Meanwhile, place cauliflower florets in a saucepan, cover with water, and bring to a boil. Cook until soft but still firm, about 5 minutes. Remove from heat, run under cold water, and drain. Set aside.
- Heat remaining 1 tablespoon vegetable oil in a large skillet over medium-high heat. Add onion and fry until onion has softened and turned translucent, about 5 minutes. Add bell pepper and garlic and cook for another 2 minutes. Add curry powder, cumin, coriander, and turmeric; cook for 1 minute, stirring constantly to prevent burning. Add tomato puree and sugar and bring to a boil. Lower heat slightly, and simmer until sauce reduces, adding water as needed to maintain a thick consistency, about 20 minutes.
- Add reserved cauliflower and roasted vegetables to the reduced sauce, stirring carefully so vegetables maintain their shape. Heat until cauliflower is warm, 2 to 3 minutes.
Nutrition Facts : Calories 199.5 calories, Carbohydrate 29.5 g, Fat 7.9 g, Fiber 7.1 g, Protein 5.5 g, SaturatedFat 1 g, Sodium 94.6 mg, Sugar 10.4 g
SPICY PUMPKIN-CURRY CRAZY SAUCE
Being vegetarians coming from big-meat-eating-grilling families, we are constantly looking for ways to make our vegetarian burgers, ummm ... vegetables and other weird creations, more "meaty." This one stems from my latest pumpkin-fetish!
Provided by Food Network
Number Of Ingredients 11
Steps:
- Melt butter in large saucepan over medium-high heat. Add diced onion and saute until just translucent. Add entire can of diced tomatoes (including juice). Add 2 tablespoons of your favorite hot sauce (more or less depending upon your desired level of spicy-heat and that of the hot-sauce) and reduce heat to medium-low. Add entire can of pureed pumpkin, 3 tablespoons powdered curry seasoning, 1 teaspoon garlic powder, and 1/4 cup vegetable broth. Cook uncovered 20 minutes or until a yogurt-like consistency is achieved. Add 1 teaspoon powdered cayenne pepper (more or less such that desired spice-heat level is obtained) and salt and pepper to taste. Finally add 1 teaspoon extra-virgin olive oil and remove from heat. Allow to cool. Use an immersion blender to puree until tomato and onion pieces are thoroughly incorporated
- Use immediately or store in refrigerator in sealed air-tight container
- This sauce is great for grilled vegetables, fish, and white-meat (our favorite is to use it on grilled sliced eggplant). Apply liberally and right from the beginning on fast-grilling foods like fish or thinly sliced vegetables and meats, apply about 1/2 way through the cooking time for each side for longer grilling foods). A slight charring is okay and adds to the flavor!
CURRY ROASTED VEGETABLES
This is our favorite way to cook root vegetables. It's easy and pretty versatile - works well with whatever root veggies you have around.
Provided by Pimienta
Categories Yam/Sweet Potato
Time 45m
Yield 4-6 serving(s)
Number Of Ingredients 8
Steps:
- Peel all vegetables and cut into sticks app. 1/2 inch thick by 2-3 inches long.
- Combine oil, curry paste and ginger. Add vegetables and mix together. Season with salt and pepper.
- Place vegetables on a baking sheet, in a single layer. Bake at 400 F, stirring once or twice, for 30-35 minutes or until vegetables are browned and cooked through.
Nutrition Facts : Calories 161.1, Fat 10.8, SaturatedFat 1.4, Sodium 81.9, Carbohydrate 16, Fiber 4.2, Sugar 5.4, Protein 1.8
VEGETABLE CURRY
This recipe calls for ingredients found in any grocery store, or that are already in your own kitchen. Delicious and easy to prepare. Make as spicy or mild as you want.
Provided by MRICHAR4
Categories World Cuisine Recipes Asian
Time 35m
Yield 4
Number Of Ingredients 10
Steps:
- Heat the butter and olive oil in a large skillet over medium heat. Add the onion and carrots; cook and stir until tender. Season with curry powder, turmeric, salt, pepper, and red pepper flakes.
- Add the cauliflower and potatoes to the pan, and stir to coat with spices. Reduce heat to medium-low, cover, and simmer for 20 minutes, or until the potatoes are tender. Stir occasionally.
Nutrition Facts : Calories 371.1 calories, Carbohydrate 46.6 g, Cholesterol 30.5 mg, Fat 19.2 g, Fiber 10.2 g, Protein 7.6 g, SaturatedFat 8.4 g, Sodium 159.3 mg, Sugar 7.4 g
PUMPKIN CURRY WITH CHICKPEAS
A veggie dinner party dish which stands alone as a vegan main course or as a complex side dish perfect served with spiced roast meat or fish.
Provided by Barney Desmazery
Categories Dinner, Main course, Side dish, Vegetable
Time 40m
Number Of Ingredients 13
Steps:
- Heat the oil in a sauté pan, then gently fry the curry paste with the onions, lemongrass, cardamom and mustard seed for 2-3 mins until fragrant. Stir the pumpkin or squash into the pan and coat in the paste, then pour in the stock and coconut milk. Bring everything to a simmer, add the chickpeas, then cook for about 10 mins until the pumpkin is tender. The curry can now be cooled and frozen for up to 1 month.
- Squeeze the juice of one lime into the curry, then cut the other lime into wedges to serve alongside. Just before serving, tear over mint leaves, then bring to the table with the lime wedges and warm naan breads.
Nutrition Facts : Calories 293 calories, Fat 18 grams fat, SaturatedFat 10 grams saturated fat, Carbohydrate 26 grams carbohydrates, Sugar 10 grams sugar, Protein 9 grams protein, Sodium 1.32 milligram of sodium
ROASTED VEGETABLE CURRY
Make and share this Roasted Vegetable Curry recipe from Food.com.
Provided by Andtototoo
Categories Indian
Time 1h15m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Break the cauliflower into bite-size florets and put into a large mixing bowl.
- Peel and dice the potatoes. Add to the mixing bowl.
- Add the oil, salt and turmeric to the mixing bowl and stir until everything is well mixed and the turmeric is evenly distributed.
- Spread the vegetables and oil mixture onto a large baking/cookie sheet with sides. All of the vegetables should be touching the surface of the baking sheet. If the baking sheet is too crowded, the vegetables may not brown. A large jelly roll pan would also work well.
- Bake in a preheated 425 degree oven for 25 minutes.
- After 25 minutes, flip the vegetables over with a spatula and cook at least 20 more minutes, or until the vegetables are starting to brown.
- While the vegetables are roasting, making up an Indian spice mixture. In a small bowl put the ground coriander, ground cumin, cayenne (reduce amount if you don't want it to be hot), garam masala and the ground fennel (optional). Stir to blend.
- When the vegetables have gotten some browning and have about 10 minutes left of cooking time, remove the baking sheet from the oven. Flip over the vegetables again with the spatula. Test one vegetable to make sure that there is enough salt. Then, sprinkle the Indian spice mixture onto the roasted vegetables.
- Return the baking sheet to the oven one more time and cook about 10 more minutes.
- Variations: Add some baby carrots to the mixture. Frozen petite peas can also be added, but stir the peas in after the curry is done. The heat from the roasted vegetables will defrost the peas.
Nutrition Facts : Calories 264.2, Fat 17.7, SaturatedFat 2.3, Sodium 620.5, Carbohydrate 24.7, Fiber 4.9, Sugar 2.9, Protein 4.4
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