Slightly Spicy Vegetable Curry Food

VEGETARIAN THAI CURRY WITH UDON NOODLES

Steps:

• Bring a large pot of water to a boil over high heat. Add the udon noodles and cook according to the package directions (usually 8 minutes.) Drain and rinse under running water.
• Heat the oil in a non-stick frying pan over medium-high heat. Add the tofu and cook until crispy and browned on one side, about 7-8 minutes. Carefully flip the tofu and brown it on the other side.
• Meanwhile, combine coconut milk, curry paste, soy sauce, and coconut sugar in a large pot. Bring to a simmer then add the onion and eggplant. Reduce heat and simmer for 5 minutes.
• Add all the remaining vegetables at the same time and stir well. Cook for 2 more minutes (be careful not to overcook the veggies, they turn to mush very easily!)
• Remove from heat and stir in the green onions and crispy tofu. Taste and add salt as needed. Serve over cooked udon noodles.

THAI VEGETABLE CURRY

Steps:

• Bring a saucepan of water to the boil, add the potatoes and cook for 10 minutes.
• Meanwhile, make the spice paste: blend the garlic, onion, almonds, coriander, cumin, turmeric, salt, pepper and 2 tablespoons of the oil in a blender or food processor until a smooth paste is formed.
• In a skillet, heat the remaining tablespoon of oil over a medium heat and add the red bell pepper. Cook for 3 minutes, until slightly softened.
• By now the potatoes should have boiled for 10 minutes, so add the cauliflower and broccoli florets to the potatoes in the saucepan and cook for a further 5 minutes.
• Add the spice paste to the red bell pepper in the skillet and cook for a further 4 minutes.
• When the potatoes, broccoli and cauliflower are cooked, remove them from the heat, drain and set aside.
• Add the coconut milk and vegetable stock to the spice paste in the skillet and cook for 3 minutes.
• Stir in the mango chutney. Add the cooked potatoes, broccoli and cauliflower and heat through for 3-4 minutes.
• Serve immediately with freshly cooked rice.
• NB: This keeps well in the fridge and can be reheated in he microwave the next day.

VEGETABLE CURRY

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.

VEGAN CURRY

Steps:

• Add the olive oil to a pot along with the minced ginger, crushed garlic, chopped onion, curry powder, ground coriander, ground cumin, ground turmeric and cayenne pepper. Sauté until the onions are softened.
• Add in the chopped sweet potatoes, tomato paste, canned chopped tomatoes, vegetable stock and coconut milk.
• Bring to a simmer and then cover the pot and leave to simmer until the potatoes are slightly softened and close to ready but not all the way cooked.
• Add in the broccoli and cauliflower florets and sliced zucchini and simmer until the veggies are al dente and the potatoes are soft and firm.
• Add in the baby spinach and coconut sugar and simmer until the spinach is just wilted.
• Serve with basmati rice and fresh chopped cilantro.

SPICY VEGETABLE SOUP

Steps:

• Heat a deep pot and dry-fry the chilli flakes for a few seconds until they release their aroma. Then add the olive oil. As soon as it heats up add all the vegetables: potatoes, carrot, swede, celery, and lentils. Also add the garlic granules. Cook until everything is well hot, stirring occassionally so that the vegetables do not stick to the bottom of the pan.
• Add the chicken stock, the milk, the ginger and the salt & pepper. Stir well and bring to the boil. Reduce the heat and simmer for 15 minutes or until the vegetables are soft. Blend until smooth using a stick blender. Serve hot.

SPICY VEGETABLE SOUP

Steps:

• Heat oil in a Dutch oven over medium heat. Add onion, cover and cook, stirring occasionally, until beginning to brown, about 6 minutes. Add paprika and cook, stirring, for 30 seconds. Add broth, tomatoes, squash, potatoes and beans; bring to a boil. Reduce heat to a simmer and cook, stirring occasionally, until the vegetables are just tender, about 12 minutes. Stir in spinach and vinegar; continue cooking until heated through, 2 to 4 minutes more. Ladle soup into bowls and top with fresh basil or a dollop of pesto.

VEGETABLE CURRY

Steps:

• Drain the tofu. Cut into medium-sized cubes. Toss the tofu cube with corn starch in a bowl. Heat some oil in a large pan and cook the tofu cubes on high heat for about 6 minutes until crispy. Set aside.
• Again, heat some oil in the same pan and sauté the onion for about 2-3 minutes. Stir in the green curry paste and the curry powder and cook for another minute. Then add the sweet potatoes, the carrots, and the chickpeas and cook for another 2 minutes.
• Add the coconut milk and the vegetable broth and cook covered with a lid on medium heat for 10 minutes.
• Then add the broccoli and cook for 4 minutes. Stir in the spinach and the cooked tofu cubes and cook for another minute. Season with salt and pepper. If your sauce is too thin, add one teaspoon of corn starch, which you stir into one tablespoon of water. Cook until you reach your desired consistency. Serve over brown rice or basmati rice. Enjoy!

SLIGHTLY SPICY VEGETABLE CURRY

Steps:

• Heat oil in a large skillet. Add onion, potato and cauliflower and cook gently for 3 - 5 minutes, stirring frequently.
• Add the garlic, green chilies, ginger and spices. Cook and stir for 1 minute.
• Add stock, tomatoes, and eggplant and season with salt. Cover and simmer gently for about 30 minutes or until tender, stirring occasionally.
• Mix cornstarch and cold coconut milk together until smooth and stir into mixture.
• Taste and adjust the seasoning if necessary. Serve hot with rice.