Coconut Curried Vegetables Adapted From Vij S Recipes

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COCONUT CURRIED VEGETABLES - ADAPTED FROM VIJ'S



Coconut Curried Vegetables - Adapted from Vij's image

This my version of this delicious curry. I have halved the recipe. In the original recipe they also add 3/4 cup of cilantro at the end.

Provided by mell_2

Categories     Curries

Time 1h10m

Yield 4 serving(s)

Number Of Ingredients 15

1/4 cup canola oil
15 fresh curry leaves (available at most Indian grocers, they should be green, not brownish green)
1/2 tablespoon black mustard seeds
3/4 cup onion, finely chopped
1 tablespoon garlic, chopped
1 cup ripe tomatoes, diced
1/2 tablespoon ground cumin
1/2 teaspoon turmeric
1/4 teaspoon cayenne pepper
1/2 tablespoon salt
1/4 teaspoon black pepper
6 ounces pure coconut milk
1/2 lb eggplant, cut in 1 1/2 inch cubes
1/2 lb cauliflower, cut into medium pieces
3/8 lb red bell pepper, cut in 1 1/2 inch cubes

Steps:

  • In large saucepan heat oil over medium heat for one minute and add curry leaves and mustard seeds.
  • Wait until they start to sizzle and them sizzle for approximately 30 seconds or until a few start to pop.
  • The curry leaves will cook and become shriveled.
  • Immediately add garlic and onions.
  • Sauté until onions are golden brown.
  • Add the tomatoes and the powdered spices.
  • Continue to sauté until the oil separates from the tomato "masala".
  • Add the coconut milk.
  • Bring to a light boil, add eggplant, cover and simmer for 5 minutes.
  • Add the remaining vegetables, cover the pan and cook to taste, approximately 15 minutes.

Nutrition Facts : Calories 351.7, Fat 21.9, SaturatedFat 8, Sodium 913.2, Carbohydrate 38.4, Fiber 5.4, Sugar 29.6, Protein 3.9

SAUTEED VEGETABLES IN COCONUT CURRY SAUCE



Sauteed Vegetables in Coconut Curry Sauce image

Provided by Food Network

Categories     side-dish

Time 45m

Yield 2 to 4 servings

Number Of Ingredients 11

Olive oil
1 small onion, diced small
1 tablespoon fresh ginger, grated
1 1/2 tablespoons curry powder
1 tablespoon sugar
2 cups coconut milk
Kosher salt
Freshly ground black pepper
1 bunch medium asparagus
2 cups cauliflower, cut into small florets
1/2 cup cherry tomatoes, cut in 1/2

Steps:

  • In a small saucepan over medium heat put 2 tablespoons oil, then add onions, ginger, curry powder, and sugar, and saute for 1 minute. Add coconut milk, and bring to a simmer. Cook the sauce for about 10 minutes over low heat. Season the sauce with salt, and pepper. Heat a saute pan over medium heat. Put 2 tablespoons oil in the pan, add the asparagus and cauliflower, and saute for 2 minutes. Add a splash of water to steam the veggies, then add 1/2 a cup of the curry sauce to coat the veggies, and cook 1 minute more. Add the tomatoes to the pan, just to warm, and season, to taste.

COCONUT VEGETABLE CURRY (LOW FAT)



Coconut Vegetable Curry (Low Fat) image

Adapted from recipe in Super Food Ideas Magazine. This is very low fat as onions are sautéed in vegetable stock instead of olive oil.

Provided by Ninna

Categories     One Dish Meal

Time 1h5m

Yield 6-8 serving(s)

Number Of Ingredients 16

1 1/4 cups vegetable stock
1 large onion, chopped
2 garlic cloves, crushed
1 tablespoon ginger, minced
3 teaspoons ground cumin
1/4 teaspoon cayenne pepper
1 sweet potato, orange peeled and cut into 2cm cubes
4 potatoes, peeled and cut into 2cm cubes
1 large carrot, and sliced
1 stalk celery, sliced
1 zucchini, sliced
3/4 cup broccoli, cut into small pieces
1 (400 g) can tomatoes, squashed
1 (400 g) can kidney beans, drained and washed
1 -1 1/2 cup evaporated skim milk, coconut flavour
1/2 cup flat leaf parsley, and roughly chopped

Steps:

  • Heat stock and sauté onion, garlic & ginger for 5 minutes until soft; add cumin & cayenne, cook stirring for 30 seconds or until aromatic.
  • Add sweet potato, potato, carrots and celery with 1/4 cup more stock; reduce heat to medium low and cover and cook for 10 minutes, vegetables will still be firm.
  • Increase heat, add zucchini, broccoli, tomatoes, kidney beans and another 3/4 cup of stock, bring to the boil then reduce heat to medium, cover and cook a further 12-15 minutes until vegetables are tender.
  • Add coconut evaporated milk, reheat and serve in bowls with parsley.

Nutrition Facts : Calories 265, Fat 1.3, SaturatedFat 0.3, Cholesterol 1.7, Sodium 296.1, Carbohydrate 53.5, Fiber 10, Sugar 12.7, Protein 12.1

PACIFIC HALIBUT IN COCONUT CURRY - ADAPTED FROM VIJ'S



Pacific Halibut in Coconut Curry - Adapted from Vij's image

Serve this with naan or rice. I have reduced the amount of oil from the original recipe. The cooking time does not include the time for the coconut curry as I prepare while the fish is marinating.

Provided by mell_2

Categories     Halibut

Time 2h30m

Yield 6 serving(s)

Number Of Ingredients 21

3 tablespoons canola oil
1/2 teaspoon ground cayenne pepper
1/2 tablespoon salt
2 teaspoons ground black mustard seeds
1 teaspoon dried fenugreek leaves
6 (6 ounce) halibut fillets
1 cup ground breadcrumbs
1/8 cup canola oil
1/8 cup canola oil
20 -25 curry leaves
3 tablespoons chopped garlic
1 cup pureed onion (1 large)
1 lb tomatoes, finely chopped (4 medium)
1 tablespoon ground cumin
1 tablespoon ground coriander
1 tablespoon salt
1 teaspoon salt
1/2 teaspoon ground cayenne pepper
6 whole cloves
3 cups water
1 cup coconut milk, stirred

Steps:

  • Mix oil, cayenne, mustard seeds and fenugreek leaves in large mixing bowl. Add fish and mix well. Cover the bowl with plastic wrap and refrigerate for at least 2 hours.
  • Coconut Curry.
  • Heat oil in medium pot on medium heat for 1 minute. Add curry leaves and allow them to sizzle for about 45 seconds. The leaves should shrivel a bit. Add garlic and saute for 3 to 4 minutes until lightly brown. Add onions and saute until brown, about 10 minutes. Stir in tomatoes and cumin, coriander, salt, cayenne and cloves. Continue cooking for 8 minutes or until the water from the tomatoes has evaporated. Add water and coconut milk. Bring to boil. cover, reduce the heat and simmer for about 15 minutes.
  • Finish the Halibut:.
  • Spread the breadcrumbs on a plate. Dip each fillet in crumbs, making sure that both sides of each piece are coated. Arrange fish on baking tray.
  • Heat 1/2 tsbp of oil in a small nonstick frying pan on medium-heat for 1 minute. Sear fillet 2 to 3 minutes. Gently turn over and sear for another 2 to 3 minutes. Turn the fillet again and cook another 2 minutes. Turn over again and cook for another 1 to 2 minutes or until fish is cooked through. Place the fillets in the bowls you will serve them inches Repeat with the remaining fish.
  • To serve:.
  • Place 1 fish fillet in a bowl. Using a slotted spoon, take out and discard the cloves. Gently pour 1/6 of curry over the fish.
  • Wine: Muscat Ottonel.

Nutrition Facts : Calories 591.6, Fat 31.8, SaturatedFat 9.9, Cholesterol 70.3, Sodium 2416.2, Carbohydrate 25.6, Fiber 4, Sugar 7.5, Protein 51.3

COCONUT CURRY VEGETABLES



Coconut Curry Vegetables image

I've been experimenting with this for a while and think I have it now. It's a good extra dish for a crowd of curry eaters like our family. The choice of vegetables is really up to you, but look for colours and textures to make it interesting. I have put baby squash, cauliflower and beans in this at other times.

Provided by JustJanS

Categories     Coconut

Time 1h30m

Yield 6 serving(s)

Number Of Ingredients 17

2 tablespoons oil
2 large onions, diced
3 garlic cloves, minced
1 tablespoon grated fresh ginger
1 red chile, finely minced
3 tablespoons curry paste (I like Rogan Josh)
1 (400 ml) can light coconut milk (unsweetened)
1 carrot, quartered lengthways, chopped into 1cm pieces
1 small sweet potato, peeled and diced carrots size
1 cup diced pumpkin
1 (440 g) can chickpeas
1 cup broccoli floret
1 red capsicum, diced
1 zucchini, cut same as carrot
1 bunch spinach, well washed and stems discarded
1 lime, juice of
1/2 cup chopped fresh coriander

Steps:

  • Heat the oil over medium heat, add the onions and cook until softened but not coloured; about 10 minutes.
  • Add the ginger, garlic and chilie and cook a further couple of minutes.
  • Add the curry paste, stir and cook a couple of minutes before adding the carrot, sweet potato and pumpkin.
  • Add the can of coconut milk and a can of water and allow to cook uncovered until the sauce has reduced and thickened a bit and veg almost cooked. This takes me about 40 minutes.
  • Add the can of chickpeas and the softer veggies-broccoli, capsicum and zucchini and cook a further 10 minutes (or to your liking) with a lid on.
  • Just before serving, stir through the spinach leaves, lime juice and fresh coriander leaves. Keep stirring gently until the leaves are wilted.
  • Serve as part of a curry meal.

Nutrition Facts : Calories 214.4, Fat 6.1, SaturatedFat 0.9, Sodium 327.6, Carbohydrate 35.5, Fiber 7.2, Sugar 6, Protein 7.7

PF CHANG'S COCONUT CURRY VEGETABLES



Pf Chang's Coconut Curry Vegetables image

This is a copycat recipe from PF Chang's China Bistro. It's my favorite dish there, and while my dining room lacks the ambiance...this dish is still excellent at home!

Provided by Wish I Could Cook

Categories     Soy/Tofu

Time 40m

Yield 1 stir fry, 2 serving(s)

Number Of Ingredients 15

2 tablespoons canola oil or 2 tablespoons sesame oil
12 ounces package extra firm water-packed tofu
1 small onion, cut into 3/4-inch cubes
1 small red bell pepper, cubed
1 cup sliced mushrooms
3 cups broccoli florets
1/2 cup carrot, thinly sliced
1/2 cup whole sugar snap pea
1/2 cup coconut milk
2 tablespoons soy sauce
1/2 teaspoon curry powder
2 tablespoons packed brown sugar
2 teaspoons unseasoned rice vinegar or 2 teaspoons cider vinegar
2 teaspoons cornstarch
1/2 cup peanuts

Steps:

  • Drain the tofu, cube and fry in 1 tbsp canola oil until brown. Set aside. (See this thread: http://www.recipezaar.com/bb/viewtopic.zsp?t=170177) I recommend freezing the tofu first to firm up the texture.
  • Separately blanch or steam the broccoli, carrots and sugar snap peas until tender-crisp in plain boiling water.
  • Heat a wok or wide skillet over high heat until hot. Add 1 tbsp canola oil, swirl to glaze the pan, then add the onions and bell pepper. Stir-fry until tender-crisp, 3-4 minutes. Add the mushrooms and stir until hot, a few minutes more. Add the blanched vegetables and and tofu. Toss to mix.
  • Combine the coconut-curry sauce ingredients. Taste and adjust the sugar to your liking.
  • Add the sauce to the pan with the veggies. Bring to a simmer, tossing to combine.
  • Dissolve the cornstarch in 1 1/2 tbsp of water and add to pan. Stir until the sauce turns glossy, about 10 seconds (a bit longer if you're doubling the sauce).
  • Add the peanuts.
  • Serve with rice, noodles, or a warm loaf of bread.
  • Use a milder or hotter curry powder to vary the spice.
  • For a really saucy dish to serve over rice or noodles, double the sauce ingredients and the cornstarch mixture.

Nutrition Facts : Calories 707.9, Fat 51.2, SaturatedFat 15.3, Sodium 1093.2, Carbohydrate 45.5, Fiber 7.4, Sugar 22.1, Protein 29.6

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