Vegetarian Curry Food

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!

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.

VEGETARIAN CURRY STEW

Steps:

• Heat the oil in a large skillet over medium heat.
• Add the onion and cook, stirring occasionally for 5 minutes.
• Add the garlic and ginger and cook for 2 minutes.
• Add the curry powder, cumin, cardamom and cinnamon stick.
• Cook stirring constantly for 30 seconds.
• Add the tomato, coconut milk and salt and stir to combine.
• Add the redskin and sweet potatoes and the carrots.
• Cover and bring the mixture to a boil.
• Reduce the heat to medium low and simmer until the vegetables are tender, about 20 minutes.
• Remove and discard the cinnamon stick.
• Serve stew warm.

VEGETARIAN OKRA CURRY

Steps:

• Prepare okras for cooking by removing ends and cutting into 1-2-inch pieces.
• In a skillet, heat oil over medium heat and add okra.
• Sauté until all of the sticky juices become dry.
• Remove from skillet and set aside.
• In the same skillet with the remaining oil, add tomatoes and spices.
• Cook over low heat until paste-like.
• Add onions and sautéed okra.
• Stir, cover and let simmer over low heat for 10-15 minutes.
• Transfer to a serving dish and garnish with garam masala or black pepper.

GREEN CURRY (VEGETARIAN)

Steps:

• Scrub the potatoes, quarter lengthwise, and thickly slice each quarter. Boil in salted water for 5 minutes, drain, and set aside.
• Trim the green beans, cut into 1-inch lengths, boil in salted water for 5 minutes, drain, and set aside.
• Thickly slice zucchini, boil in salted water for 3-4 minutes, drain, and set aside.
• Wash and coarsely chop spinach and set aside.
• Heat ghee or oil in a large pot. Peel, halve, and thickly slice the onions. Mince the garlic or squeeze through a garlic press. Saute onions and garlic in ghee until just turning light golden color.
• Add all the dry spices (from the turmeric through the salt) to the onions.
• Saute over medium heat for 3-4 minutes to release the flavors of the spices, then add the vegetables, ginger, chilis, lemon juice, and water.
• Stir together until thoroughly mixed, and simmer, stirring often, until most of the liquid has evaporated and the vegetables are tender.
• Serve hot over basmati rice.

VEGETARIAN CURRY

Steps:

• Mince garlic, and shallots. Peel and cut potatoes and carrots into 1" inch cubes, dice eggplant and chayote squash in 1" cubes. Mix curry powder with a little water to make paste. add warm water to a dime sized piece of tamarind, mix until you get the tamarind mixed in with the water, discard pulp/seeds. Set aside.
• Heat the 3 tbsp oil in a pot on medium heat. When the oil is hot fry Ginger, Shallots, Garlic, and cinnamon stick until fragrant (Careful not to burn). Add curry powder paste. fry it until fragrant and oil comes to the surface of paste. add coconut milk and cook for a minute. add spice bag of spices (cardamom, cloves, star anise). add salt. add water and tamarind juice.
• Add potatoes, carrots and chayote squash and cook potato until almost tender. add eggplant. Stir every couple of minutes, so that the bottom won't burn and everything is cooked evenly.
• If you like your curry watery, just add water a little at a time. if you would like a thicker milder curry add more coconut milk.
• The Potatoes should be tender but not soft until it turns to mush.
• After cooking remove spice bag.