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
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
Provided by Food Network Kitchen
Categories side-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.
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
EASY VEGETABLE CURRY
A quick and easy vegetarian meal. Mild enough for those people who are sensitive to curries and hot spicy foods. Adapted from "1,001 Low-Fat Vegetarian Recipes".
Provided by spatchcock
Categories Curries
Time 35m
Yield 2 serving(s)
Number Of Ingredients 17
Steps:
- Saute onion and garlic 3-4 minutes over medium heat in saucepan sprayed with cooking spray.
- Add cauliflower, potato, carrots, broth and spices.
- Heat to boiling.
- Reduce heat.
- Simmer, covered, for 10-15 minutes, or until vegetables are tender.
- Mix flour and water.
- Stir into boiling vegetable mixture.
- Cook, stirring, until thickened.
- Stir in tomato juice, parsley, and lemon juice.
- Simmer 2-3 minutes longer.
- Season to taste with salt, pepper, and cayenne pepper.
- Serve over rice.
- If you wish to have more protein, you could add some cooked (or canned) chickpeas, or for the carnivores some cubed chicken breast.
Nutrition Facts : Calories 116.5, Fat 0.4, SaturatedFat 0.1, Sodium 130.3, Carbohydrate 26.2, Fiber 5, Sugar 5.8, Protein 4.2
More about "simple vegetable curry food"
EASY CREAMY VEGETABLE CURRY - SIMPLY DELICIOUS
From simply-delicious-food.com
VEGETABLE CURRY RECIPE - SWASTHI'S RECIPES
From indianhealthyrecipes.com
INDIAN VEGETABLE CURRY RECIPES - SWASTHI'S RECIPES
From indianhealthyrecipes.com
EASY VEGETABLE CURRY (30 MINUTES!) – A COUPLE COOKS
From acouplecooks.com
SIMPLE VEGETABLE CURRY - SIMPLE VEGAN BLOG
From simpleveganblog.com
JAMIE OLIVER VEGETABLE CURRY RECIPES | FEATURES | JAMIE …
From jamieoliver.com
QUICK & EASY VEGETARIAN CURRY {15 MINUTES} - FAMILY …
From familyfoodonthetable.com
EASY VEGETABLE CURRY RECIPE — BLESS THIS MESS PLEASE
From blessthismessplease.com
EASY VEGGIE CURRY RECIPES - BBC FOOD
From bbc.co.uk
VEGETABLE CURRY | RECIPETIN EATS
From recipetineats.com
30 MINUTE VEGETABLE CURRY - COOKING FOR BUSY MUMS
From cookingforbusymums.com
EASY ONE POT VEGETABLE CURRY FROM THE FOOD CHARLATAN
From thefoodcharlatan.com
SIMPLE VEGETABLE CURRY RECIPE - FOOD.COM
From food.com
VEGETARIAN CURRY RECIPES | BBC GOOD FOOD
From bbcgoodfood.com
15-MINUTE VEGETABLE CURRY - BUDGET BYTES
From budgetbytes.com
VEGETABLE CURRY (SO MUCH FLAVOR!) - CHELSEA'S MESSY APRON
From chelseasmessyapron.com
EASY INDIAN VEGETARIAN RECIPES | DEPORECIPE.CO
From deporecipe.co
THE BEST VEGETABLE CURRY RECIPES FROM AROUND THE WORLD
From easyveggieideas.com
VEGETABLE CURRY – HOW TO COOK IN 3 EASY STEPS - TASTE OF ASIAN FOOD
From tasteasianfood.com
DEHYDRATED BACKPACKING MEALS: CHICKPEA AND VEGETABLE CURRY
From trail.recipes
VEGETABLE CURRY - SIMPLE JOY
From simplejoy.com
CURRY RECIPES EASY BEST RECIPES
From findrecipes.info
QUICK SUMMER VEGETABLE CURRY - EATING BIRD FOOD
From eatingbirdfood.com
ONE PAN VEGETABLE CURRY | THE RECIPE CRITIC
From therecipecritic.com
EASY VEGETABLE CURRY - STAY AT HOME MUM
From stayathomemum.com.au
VEGETABLE CURRY - LIFE MADE SWEETER
From lifemadesweeter.com
MIXED VEGETABLE CURRY - EASY AND TASTY - GREENBOWL2SOUL
From greenbowl2soul.com
20 VEGAN CURRIES FOR EASY WEEKNIGHT DINNERS - VEGAN FOOD & LIVING
From veganfoodandliving.com
10 BEST MILD VEGETABLE CURRY RECIPES | YUMMLY
From yummly.com
10 BEST LEFTOVER VEGETABLE CURRY RECIPES | YUMMLY
From yummly.com
EASY VEGETABLE CURRY - VEGAN HEAVEN
From veganheaven.org
VEGETABLE CURRY RECIPES - BBC FOOD
From bbc.co.uk
HOMESTYLE VEGETARIAN CURRY 家乡咖喱菜 - HUANG KITCHEN
From huangkitchen.com
EASY MIXED VEGETABLE CURRY - TEA FOR TURMERIC
From teaforturmeric.com
VEGETABLE CURRY - CANADA'S FOOD GUIDE
From food-guide.canada.ca
EASY MIXED VEGETABLE CURRY - NEILS HEALTHY MEALS
From neilshealthymeals.com
15+ EASY VEGETARIAN CURRY RECIPES (INDIAN & PAKISTANI)
From teaforturmeric.com
EASY VEGETABLE CURRY - VEGETARIAN & VEGAN - OH MY VEGGIES!
From ohmyveggies.com
HEALTHY VEGETARIAN CURRY RECIPES | EATINGWELL
From eatingwell.com
CURRY VEGETABLES RECIPE | BON APPéTIT
From bonappetit.com
TOP 10 VEGGIE CURRY RECIPES | BBC GOOD FOOD
From bbcgoodfood.com
SIMPLE VEGETABLE CURRY 简易版咖喱杂菜 - ANNCOO JOURNAL
From anncoojournal.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love