Vegetable Curry Food

SIMPLE VEGETABLE CURRY

Steps:

• In a medium saucepan, heat 1 teaspoon oil over medium-high. Add mustard seeds and half the onion and cook, stirring often, until onion is soft, 3 minutes. Add rice and stir to combine. Add 1 1/2 cups water, season with salt and pepper, and bring to a boil. Cover and reduce to a simmer; cook until water is absorbed and rice is tender, about 15 minutes. Remove from heat and let stand 5 minutes. Fluff with a fork before serving.
• Meanwhile, in a large Dutch oven or heavy pot, heat 2 teaspoons oil over medium-high. Add remaining onion and cook, stirring often, until soft, 3 minutes. Add curry paste and stir until fragrant, about 1 minute. Stir in coconut milk and 1 cup water and bring to a boil. Add sweet potato and cauliflower and season with salt and pepper. Reduce heat to medium, cover, and simmer until vegetables are tender, 10 to 15 minutes.
• Stir chickpeas into curry and increase heat to high. Simmer rapidly until liquid reduces slightly, 2 minutes. Serve curry over rice with cilantro.

QUICK AND EASY VEGETABLE CURRY

Steps:

• In a large saucepan over medium-high, heat oil and saute onion, and garlic until golden. Stir in curry powder and tomato paste, cook 2 to 3 minutes.
• Stir in tomatoes, vegetable bouillon cube, mixed vegetables, water, salt and pepper to taste. Cook approximately 30 minutes until vegetables are well done (not crunchy). Sprinkle with fresh cilantro prior to serving.

SIMPLE VEGGIE CURRY RECIPE BY TASTY

Steps:

• Place potatoes into a large pot or dutch oven and cover with well-salted water. Bring to a boil, then reduce heat to a simmer, cover and let the potatoes cook until fork tender-about 12 minutes. Once cooked, drain the potatoes and set them aside.
• Return the pot to the stove and add 1 tablespoon of oil. Add onion and garlic and sauté over medium heat until onion is tender and starts to turn translucent, about 3-5 minutes.
• Add cumin, cayenne, curry powder, salt, pepper and ginger. Stir to combine before adding tomatoes, chickpeas, and peas.
• Increase heat to medium-high and stir in the coconut milk. Bring to a simmer before adding the potatoes back to the pot. Reduce heat to low and cook everything together for 3-5 minutes before serving.
• Enjoy!

SOUTH INDIAN-STYLE VEGETABLE CURRY RECIPE

Steps:

• In a 5- to 6-quart Dutch oven or other heavy-duty pot, heat the oil over medium-high heat. Add the onion and cook, stirring occasionally, until beginning to brown, 3 to 4 minutes. Reduce the heat to medium (or medium low if necessary) and cook until the onion is richly browned, 5 to 7 minutes more. Add the garlic and ginger; cook, stirring, for 1 minute to blend the flavors. Add the coriander, cumin, turmeric, and cayenne; stir for 30 seconds to toast the spices. Add the tomato paste and stir until well blended with the aromatics, about 1 minute.Add the broth, coconut milk, cinnamon stick, 1 tsp. salt, and 1/4 tsp. pepper and bring to a boil. Reduce the heat to medium low or low and simmer for 10 minutes. Add the cauliflower, sweet potatoes, tomatoes, and carrots. Raise the heat to medium high and return to a boil. Reduce the heat to medium low, cover, and simmer until the vegetables are tender, 20 to 25 minutes. Discard the cinnamon stick. Stir in the chickpeas, spinach, lime juice, and zest; cook until the spinach has wilted, about 3 minutes more. Season to taste with salt. Serve garnished with the cilantro.

VEGETABLE CURRY

Steps:

• Poke several holes in the bag of frozen vegetables and microwave on high for 2 to 3 minutes or until thawed. Set aside.
• In medium mixing bowl, whisk together yogurt and cornstarch. Set aside.
• Heat oil in a 10-inch, non-reactive saute pan over medium-high heat. Add cumin seeds, fennel seeds and mustard seeds, cover pan with a splatter screen, and cook, stirring occasionally, until they begin to pop. Once they begin to pop, turn the heat down to medium, and add turmeric, onion powder, coriander, cinnamon, garlic, and chiles. Saute until garlic turns golden brown in color, approximately 3 to 5 minutes. Gently add the vegetables, sugar, salt and pepper, if desired, and cook for 3 to 5 minutes, or until vegetables are heated through. Remove vegetables from heat, pour into bowl with yogurt mixture, and stir to combine. Remove chiles if desired, and serve immediately.

VEGETABLE CURRY (MALAYSIAN CHINESE STYLE)

Steps:

• Cut all the ingredients in (A) into small pieces. For the lemongrass, use only the white section. For the chili, remove the seeds and the piths. For the galangal, make sure to remove the skin altogether.
• Blend until it becomes a smooth paste.
• Saute the curry paste over low heat until it turns aromatic.
• Add the remaining seasoning in (B).
• Add the coconut milk and vegetable stock to form a gravy.
• Add the carrot, cabbage, eggplant, and long bean follow this sequence. Add more stock if necessary along the way.
• It takes five to ten minutes until all the vegetables become soft.
• Once the vegetables are soft, add the tofu puffs.
• Remove from heat once the curry returns to a boil. Serve with plain rice.

MADRAS VEGETABLE CURRY (VEGETARIAN)

Steps:

• In a lrg frying pan, heat oil till hot over med-high heat. Stir in onion, cloves, cinnamon, cardamom + bay leaves & cook till onion begins to brown (See NOTE below).
• Stir in garlic, gingerroot + curry powder & cook till flavors are released (I assume aroma is the test of this point).
• Add tomatoes & cook for 3 minutes. Reduce heat to low, stir in potatoes & cont cooking till potatoes are partially cooked.
• Stir in carrot, cauliflower, eggplant + coconut milk & simmer till vegetables are tender, stirring occ.
• Remove whole spices & bay leaves. Stir in peas, season to taste w/salt, stir in the cilantro & serve immediately as suggested.
• NOTE: Altho not mentioned in the recipe, stirring in the whole spices + bay leaves & then removing them as above seems like a lrg challenge unless they are introduced to the dish in 1 of those porous spice cooking bags. :-).

VEGETABLE CURRY

Steps:

• Heat the butter and olive oil in a large skillet over medium heat. Add the onion and carrots; cook and stir until tender. Season with curry powder, turmeric, salt, pepper, and red pepper flakes.
• Add the cauliflower and potatoes to the pan, and stir to coat with spices. Reduce heat to medium-low, cover, and simmer for 20 minutes, or until the potatoes are tender. Stir occasionally.

SLOW COOKER VEGETABLE CURRY

Steps:

• Add the onion, garlic powder, ginger, turmeric, curry powder, salt, sweet potato, chickpeas, cauliflower, tomato paste, 1/4 cup coconut milk, and broth to a 6-quart slow cooker.
• Stir to combine, then cover and cook on high for 3-4 hours, or low for 5-6. Check for doneness on the early side to avoid overcooked vegetables.
• Uncover, add the spinach, peas, ¼ cup coconut milk, 1 teaspoon salt, and lime juice, stirring to wilt the spinach. Taste and add additional salt or lime juice if desired.
• Serve as is, or with rice, cilantro, flaked coconut, and additional fresh lime juice.
• Heat 1 tablespoons olive oil in a large Dutch oven over medium heat. Add the onion and saute until translucent, about 5 minutes. Add the ginger, garlic powder, turmeric, curry powder, and tomato paste, cooking until fragrant.
• Add the sweet potato, chickpeas, cauliflower, broth, ½ cup coconut milk and salt. Cover, bring to a boil, then reduce to a simmer. Simmer, covered, for 30-40 minutes, or until the vegetables are very tender.
• Uncover, add the spinach, peas, lime juice, and salt, stirring to wilt the spinach. Taste and add additional salt or lime juice if desired.

GORDON RAMSAY'S EASY VEGETABLE CURRY RECIPE

Steps:

• Heat the oil in large, wide pan and add the shallot, garlic and chillies. Cook stirring for a minute or so until you can smell the garlic.
• Add the celeriac and some seasoning. Cook over a hight heat for 2 mins and then add the curry paste, cardamom pods, green pepper and cauliflower florets. Continue to stir over a high heat for a few more minutes.
• Tip in the tomatoes, then fill the empty can with water and pour this in too. Bring to the boil, then add the broccoli and courgette. Simmer for 8-10 minutes until the vegetables are tender.
• Turn down the heat and stir in the yogurt. Taste and add salt and pepper if needed.

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.