Spicy Fruity Wild Vegetable Curry Food

FRUITY CARIBBEAN CURRY

Steps:

• Heat the oil in a large frying pan. Add the chicken and brown well on all sides, then transfer to a plate. Add the onions and peppers to the pan, and cook for 5 mins until the veg starts to soften. Return the chicken to the pan and sprinkle in the curry powder, then add the pineapple with its juice, and the coconut milk. Season and simmer, uncovered, for 40 mins until the chicken is tender and the sauce has reduced and thickened a little.
• Add the beans and pepper sauce to the pan. Simmer for another 2-3 mins until the beans are warmed through, then scatter with coriander and serve with cooked rice.

WINTER VEGETABLE CURRY WITH FRUITY RAITA

Steps:

• Heat the oil in a large lidded pan. Tip in the onions and cook for 10 mins until soft. Stir in the pumpkin, carrots and parsnips, and cook for 5 mins until they begin to soften. Add the curry paste and cook for another 3 mins.
• In a bowl, whizz together the whole tomatoes, garlic and ginger until smooth, then pour over the vegetables, adding 200ml water. Save a handful of coriander to serve, and stir in the rest. Pop on the lid and simmer for 40 mins or until the vegetables are tender. Uncover, stir through the tomato wedges and reduce to the thicken the sauce.
• Meanwhile, cook the rice following pack instructions. Mix the yogurt, mango and chutney in a small bowl. Fork the rice into a serving dish and scatter the curry with remaining coriander and the almonds. Season, then serve alongside the rice and fruity yogurt.

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.

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.

FRUITY LAMB CURRY

Steps:

• Heat oil in pan over a medium gas flame and sauté meat and onion.
• Stir in curry powder and flour and gradually add water.
• Bring to boil, stirring constantly. Add remaining ingredients (including liquid from the pineapple) and simmer gently over a low gas flame until meat is tender, approximately 1 1/2 hours.
• Serve with rice and a selection of accompaniments such as yoghurt, cucumber, banana slices and chutney.

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.

FRUIT AND VEGETABLE CURRY

Steps:

• Saute the onions in the peanut oil for 10 minutes.
• Stir in the garlic, ginger root, and spices and continue to saute, stirring constantly for about 3 minutes.
• Add the zucchini and water and stire well so that the spices won't stick to the bottom of the pan.
• Cover the pan and simmer for 10 minutes.
• Mix in the green beans, pears, red bell peppers, and dried apricots.
• Simmer gently, covered, for about 30 minutes.
• Stir occasionally and add a little more water if needed to prevent sticking.
• When the fruit and vegetables are quite tender, stir in the currants and the apricot preserves.
• Taste the curry and adjust the flavor to your liking. Add cayenne or Garam Masala if it's not spicy enough, lemon juice if you'd like more tartness, or more apicot preserves to intensify the sweetness.
• Keep the curry warm on a heat diffuser, to prevent scorching, until ready to serve.
• Serve on a bed of rice, topped with peanuts and sliced bananas.

FRUITY TURKEY CURRY

Steps:

• Here's something different to help use up leftover holiday turkey.
• Make this entire dish the night before, or first thing in the morning and then refrigerate all day; it tastes much better when reheated.
• In a large saucepan over medium heat, melt butter and saute onions, celery and apple slices until tender, but do not let brown.
• Sprinkle with the flour and curry powder and cook for 3 minutes, whisking occasionally.
• Add salt, pepper, dry mustard and bay leaf, then slowly pour in the chicken stock (or turkey stock if you were ambitious and made some).
• Turn the heat up and bring to a boil, then turn heat back down and simmer for 15 minutes, stirring occasionally.
• Remove bay leaf and add pineapple chunks and cream and cook for 2 minutes.
• Remove from heat, cover, and refrigerate; pour into a storage container if you don't want to refrigerate your pot too.
• Just before serving, return curry mixture to a large pot and stir in turkey meat.
• Cook over medium heat until completely heated through.
• Serve with rice.
• If you happen to have leftover cranberry sauce, goose it up with some raisins that have been plumped in hot water (or warm brandy) and some freshly grated ginger-- a sort of cheater chutney that uses up the cranberry sauce.