Brazilian Vegetable Curry With Spicy Tomato And Coconut Sauce Recipes

BRAZILIAN VEGETABLE CURRY WITH SPICY TOMATO AND COCONUT SAUCE

Steps:

• Toss veg in a roasting tin with 2 tbsp of the the oil. Roast at 200C for 40 minutes.
• Meanwhile begin making the sauce.
• Put the chilli, garlic, ginger and onion in a food processor and process to a rough paste.
• Heat the remaining oil and fry the onion paste until the onions have softened. Add the tomatoes and simmer for 10 minutes.
• Add the coconut cream and and cook for another 5 mins, if the sauce becomes too thick, thin with a little water, leave to one side until the veg is ready.
• When the veg is ready add the veg and the chickpeas to the sauce and heat through.

VEGETABLE CURRY (KENYA)

Steps:

• Preheat oven to 350°F.
• In a large, heavy skillet or pot, brown onions in moderately hot oil along with the cumin seeds and mustard seeds.
• Add the potato pieces and stir to coat each piece with spices.
• Add remaining spices and continue to stir for several minutes.
• Thin the tomato paste with 2/3 cup of water and stir into the pot.
• Add vegetables, one at a time, cooking for a minute or so between each addition, add chickpeas last.
• If your pot isn't oven proof transfer mixture to one that is and cover with a lid or seal with foil, and bake for about 45 minutes, checking after the first 20 minutes.
• The consistency of this curry should be thick, rather than watery, but add more liquid if needed to prevent burning. Stir occasionally to keep ingredients from sticking to the bottom of the pot.
• Serve over rice or with Indian bread.

SPICY COCONUT CURRY SAUCE

Steps:

• Cook onion, garlic, curry paste, and 1/4 teaspoon salt in oil in a wide 2-quart heavy saucepan over medium-low heat, stirring frequently, until onion is softened, 6 to 8 minutes.
• Add coconut milk and gently simmer, stirring frequently, until reduced to 2 cups, 20 to 30 minutes.
• Remove from heat and stir in lime juice, fish sauce, sugar, cayenne, cilantro (if desired), and salt to taste.

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.