SAUSAGE-TOMATO COCONUT CURRY
Made in one pan, this easy and tasty recipe can be altered to fit vegetarian diets. -Jessie Apfe, Berkeley, California
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 11
Steps:
- In a large skillet, heat oil over medium-high heat. Add sausage and onion; cook and stir until onion is tender and sausage is browned, 3-5 minutes. Add curry paste and garlic; cook 1 minute longer., Stir in the tomatoes and coconut milk. Bring to a boil; reduce heat. Simmer, uncovered, until sauce starts to thicken, 7-10 minutes. Add spinach, salt and pepper; cook and stir until spinach begins to wilt. Serve with rice.
Nutrition Facts : Calories 560 calories, Fat 30g fat (18g saturated fat), Cholesterol 70mg cholesterol, Sodium 1139mg sodium, Carbohydrate 49g carbohydrate (7g sugars, Fiber 2g fiber), Protein 22g protein.
TOMATO AND RUNNER BEANS
Steps:
- Steam the beans in a foil covered colander over your potatoes or blanch in salted boiling water until tender.
- Whilst the beans are cooking, make a quick tomato sauce by frying the garlic gently in some olive oil. Add the tomatoes and bring to the boil.
- Add a little salt and pepper and simmer for about 15 minutes until you have a thick tomato sauce. Season, to taste.
- Stir the beans into the sauce until they are all covered
SRI LANKAN RUNNER BEAN CURRY
This vegan spice pot is cooled down with coconut milk- ginger, cinnamon, cloves, mustard seeds and garam masala are all key flavours
Provided by Barney Desmazery
Categories Main course
Time 30m
Number Of Ingredients 17
Steps:
- In a blender, combine the onion, turmeric, ginger, garlic and 1 tbsp of the oil together with a large pinch of salt. Heat the remaining oil in a shallow pan. Add the mustard seeds and curry leaves, and cook until they crackle, then add the onion paste and cook until sticky.
- Stir through the curry powder, then pour in the coconut milk. Add the cloves, cinnamon and the chilli, and bring to a simmer. Tip in the beans and simmer for 15 mins or until the beans are tender. Squeeze in the lime juice, add the garam masala, take the pan off the heat and stir through the coriander. Serve with rice and rotis, if you like.
Nutrition Facts : Calories 267 calories, Fat 25 grams fat, SaturatedFat 16 grams saturated fat, Carbohydrate 9 grams carbohydrates, Sugar 4 grams sugar, Fiber 4 grams fiber, Protein 4 grams protein, Sodium 0.2 milligram of sodium
GREEN BEAN CURRY
I ate this with rice or coconut roti almost every evening in Sri Lanka-- I could not get enough of it! Using fresh ingredients is of the utmost importance. Some of the ingredients may be difficult to find, but they really are essential. This goes very well with rice as a vegetarian entree or alone as a side dish.
Provided by AlliePeacock
Categories Side Dish Vegetables Green Beans
Time 45m
Yield 6
Number Of Ingredients 12
Steps:
- Heat the oil in a saucepan over medium-high heat. Cook the onion, serrano pepper, garlic, and curry leaves in the oil until the onions are golden brown. Stir in the curry powder, fenugreek seeds, turmeric, and salt; cook another 3 minutes. Add the green beans to the mixture and stir until evenly coated. Reduce heat to medium-low and cook until the beans are al dente. Pour in the coconut milk and simmer at least 5 minutes more. Remove from heat and stir in the lime juice just before serving.
Nutrition Facts : Calories 104.5 calories, Carbohydrate 11.2 g, Fat 6.6 g, Fiber 3.9 g, Protein 2.6 g, SaturatedFat 4 g, Sodium 9.6 mg, Sugar 2.8 g
TOMATO & COCONUT CURRY
Celebrate tomatoes - even better if they're homegrown - with this juicy coconut curry, that brings plenty of colour and flavour to your plate
Provided by Charlotte Pike
Categories Dinner
Time 40m
Number Of Ingredients 17
Steps:
- Tip the cumin, coriander and fennel seeds into a large, dry frying pan set over a medium-high heat and toast until fragrant and lightly browned. Immediately remove from the heat, then roughly grind using a pestle and mortar or spice grinder.
- Drizzle the oil into the pan. Add the curry leaves and sizzle for a minute, then add the onions. Fry for around 5 mins until lightly golden. Add the mustard seeds, ground spice mixture, turmeric, salt, garlic and chilli, and fry for another couple of minutes. Tip in all of the tomatoes and fry for a further minute before adding the coconut milk, tamarind and sugar.
- Simmer the curry for 25 mins until the tomatoes are really soft and the liquid has thickened a little. Taste for seasoning, and add a little more salt or sugar if needed. Serve hot with the rice.
Nutrition Facts : Calories 376 calories, Fat 24 grams fat, SaturatedFat 15 grams saturated fat, Carbohydrate 29 grams carbohydrates, Sugar 24 grams sugar, Fiber 9 grams fiber, Protein 6 grams protein, Sodium 1.3 milligram of sodium
RUNNER BEAN TORTILLA WITH TOMATO SALAD
Swap potatoes for runner beans to make a fresh-tasting, healthy tortilla and serve with a tomato, red onion and basil salad to get three of your five-a-day
Provided by Sara Buenfeld
Categories Dinner, Lunch, Supper
Time 25m
Number Of Ingredients 11
Steps:
- Bring a pan of water to the boil, add the beans and cook for 5 mins or until just tender, then drain.
- Beat the eggs in a bowl with the lemon zest, garlic, olives and some pepper, then stir in the beans. Heat the oil in a 23cm non-stick frying pan. Pour in the egg mixture and gently stir for the first couple of mins so that you see the egg cooking and the raw egg flowing into the base of the pan as you move it. Leave to firm up for a few mins, then turn off the heat, cover and leave for 5 mins so that any raw egg on top cooks through.
- Put the lemon juice in a bowl and add the onion. Toss well, then add the tomatoes, basil and rocket (if using). Serve with wedges of tortilla, dusted with some parmesan if you like.
Nutrition Facts : Calories 214 calories, Fat 13 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 8 grams carbohydrates, Sugar 7 grams sugar, Fiber 4 grams fiber, Protein 14 grams protein, Sodium 0.7 milligram of sodium
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EASY COCONUT KIDNEY BEAN CURRY (UNDER 15 MINUTES)
From liveeatlearn.com
Ratings 120Calories 418 per servingCategory Main Dishes, Soups
- Flavor Makers: Heat oil in a large pot over medium/high. Add onion, garlic, ginger, and garam masala. Cook until onion softens, 3 to 5 minutes.
- Filler Uppers: Add crushed tomatoes, coconut milk, kidney beans, and soy sauce, then bring to a gentle simmer. Let cook for 10 minutes to let flavors blend together. Taste and add salt as needed to intensify flavors.
- Serve: Ladle curry over warm rice. Top with fresh cilantro, a pinch of crushed red pepper, and a squeeze of lime juice.
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