Sweet And 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.

SWEET AND SPICY CURRY WITH CHICKPEAS

Steps:

• Heat the sesame oil in a skillet over medium heat; cook the turkey with onion and garlic in the oil until the meat is no longer pink, 10 to 15 minutes. Chop the meat up into crumbles as it cooks. Stir in the garbanzo beans, tomatoes, curry powder, chili sauce, and coconut milk; bring the mixture to a boil. Reduce heat and simmer for 15 minutes. Season with salt, black pepper, and crushed red pepper flakes.

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.

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.

SWEET & HOT VEGETABLE CURRY

Steps:

• Heat the oil in a large saucepan, add the curry paste and fry for 1 min. Add the sugar and lemon juice, cook for 1 min, then tip in the courgettes and cauliflower and cook for 2 mins. Now stir in the passata, plus 100ml/3½fl oz water and the chickpeas, season to taste. Bring to the boil, cover with a lid and simmer for 15 mins. Make up to this stage and freeze or keep chilled for 2 days in the fridge. Warm through, once defrosted if frozen, and continue with the recipe.
• Just before serving, throw in the spinach, give it a stir and remove from the heat once the leaves have just wilted. Serve with boiled basmati rice.

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.

SWEET AND SPICY VEGETABLE CURRY

Steps:

• Heat the oil in a large saucepan, add the curry paste and fry for 1 minute.
• Add the sugar and lemon juice, cook for 1 min, Tip in the courgettes and cauliflower and cook for 2 minutes.
• Now stir in the passata, plus 100ml/3½fl oz water and the chickpeas; season to taste.
• Bring to the boil, cover with a lid and simmer for 15 minutes.
• Make up to this stage and freeze or keep chilled for 2 days in the fridge.
• Warm through, once defrosted if frozen, and continue with the recipe.
• Just before serving, throw in the spinach.
• Give it a stir and remove from the heat once the leaves have just wilted.
• Serve with boiled basmati rice.