Speedy Spicy Vegetable Curry Food

SPICY VEGETABLE CURRY WITH COCONUT MILK

Steps:

• Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 20 minutes. Drain.
• Heat oil in a pot over medium heat. Saute onion in the hot oil until soft, about 5 minutes. Add potatoes, chickpeas, tomatoes, broccoli, and peas.
• Mix curry powder, garlic powder, salt, cumin, ginger, and cayenne together in a small bowl and pour over vegetables. Cook and stir for 10 minutes. Add kale, coconut milk, and sugar. Cover and cook over medium heat for 30 minutes. Mix and continue to cook until sauce is desired thickness, about 20 minutes more.

VIETNAMESE SPICY VEGETABLE CURRY

Steps:

• Heat canola oil in a wok or large saucepan, over moderate heat.
• Add the shallots, garlic, curry powder, turmeric, and chili paste and stir until fragrant, about one minute.
• Add the soy sauce, lemon grass and ginger and stir for another 30 seconds.
• Add the low fat milk and brown sugar and bring to a boil.
• Add the carrots and potatoes, and reduce the heat and let simmer until they soften a bit, in about 20 minutes.
• Then add the onions, cauliflower, green beans and cook until they begin to soften, another 10 minutes.
• Just before serving, stir in the lime leaves and basil leaves.
• Remove from heat and serve with steamed rice.

SPICY INDO- PAK VEGETABLE CURRY

Steps:

• dice the onion and fry in the oil for 15 minutes till gold and crispy but not burnt. add the salt as you fry.
• Add all the spices one by one, stir to prevent burning. fry for 10 min till fragrant.
• add the tomato puree and chop the fresh tomatoes and add them. break the tomatos with a wooden spoon into the mixture and stir fry for ten minutes or so till you get a thick, wet red curry paste and the tomatoes are well cooked.
• peel and chop the vegetables, breaking the cauliflower into bite size florets and add them to the pot with 1-2 cups of water. simmer for an hour till cooked through.

SWEET AND SPICY VEGETABLE CURRY

Steps:

• Set a pot of water on the stove and cut the vegetables into chunks.
• Cook the carrots and potatoes together, boiling for a total of 10 minutes.
• While the potatoes and carrots are cooking, fry the pepper and onion in the oil in a large skillet over medium-high- heat.
• Reduce the heat and add the coconut milk, curry paste, salt and maple syrup to the skillet. Stir well.
• Drain the potatoes & carrots and return to pot. Pour the contents of the skillet over the root vegetables.
• Add starch as needed & mix well.

EASY SPICY VEGETABLE CURRY

Steps:

• In a large skillet over medium high heat, heat the olive oil. Saute the onion, red pepper, carrots and jalapeno until beginning to soften. Add the garlic and ginger and cook for a minute or so until fragrant. Add the flour and spices and cook for a minute more. Then add the vegetable broth, coconut milk, potatoes and cauliflower and bring to a boil. Simmer for about 20 minutes until the potatoes are tender then add the green peas. Serve over rice and garnish with chopped cilantro and nuts.

SPICY, FRUITY, WILD VEGETABLE CURRY

Steps:

• Put two cups of water into a saucepan.
• Add one cup of basmati rice.
• Bring to a boil, then reduce heat, cover, and simmer for 15 minutes or until water is absorbed.
• Chop one medium onion, one medium green bell.
• pepper, chile peppers, and fry them in a little olive oil for 5-10 minutes until soft.
• Add mushrooms.
• Add 3 tablespoons curry powder (or varied to taste) to a cup of boiling water.
• Add curry mix to skillet and simmer 5 minutes.
• Add one cup tomato paste, 2 tsps marmalade, and 2 tsps tomato sauce (or to taste) to the skillet and stir well.
• Crumble boullion cube in a cup of boiling water and add to skillet.
• Adding more water or more tomato paste depending on desired level of thickness.
• Add a cup of chopped cauliflower and a cup of pineapple chunks to the mixture, cover and simmer for 15 minutes.
• Chop remaining onion and tomato, tossing both into a separate bowl with the paprika.
• Serve as a garnish.

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.

SPEEDY SPICY VEGETABLE CURRY

Steps:

• Heat the oil in a large frying pan and fry the onion until soft and pale golden. Add the garlic and ginger and cook for 2 minutes, stirring frequently. Add the curry powder and cook for another 2 minutes, stirring all the time.
• Add all the vegetables to the pan and stir well so everything is completely coated in the spice mixture. Add the chopped tomatoes, lentils, vegetable stock and coconut milk and stir together gently.
• Bring to the boil, then reduce the heat, cover and leave to simmer gently for about 20 to 25 minutes, until the vegetables are tender. If you are adding the fresh cilantro leaves, stir them into the curry just before serving.