CURRIED CARROT AND COCONUT SOUP
There's a nice challenge in staring into a less than sufficiently stocked refrigerator. Last night we were down to not much more than carrots. Thus: them, an onion, grated ginger, a sort of curry mix. There was stock in the freezer, a can of coconut milk. A lime. Wish I'd had cilantro, but hey, it worked.
Provided by Mark Bittman
Categories dinner, lunch, quick, weeknight
Time 30m
Yield 2 servings
Number Of Ingredients 13
Steps:
- Heat the butter until the foam subsides. Add the diced chopped onions, sprinkle with salt, stir to coat with butter. Add the chopped carrots along with the spices. Stir and cook until softened, about 10 minutes.
- Add the stock; there should be enough to cover the vegetables. Bring the pot to a boil over high heat. Reduce the heat to medium and continue cooking until the carrots are cooked through, about 10 to 15 minutes.
- If you have an immersion blender, purée the soup in the pot. If not, wait until the soup cools slightly, and purée in a food processor. Add enough coconut milk (and a little more stock or water if necessary) to bring the soup to the consistency you want. Adjust the seasoning (depending on the stock you use, you may need more or less salt), and lime juice to taste. Garnish and serve.
Nutrition Facts : @context http, Calories 560, UnsaturatedFat 9 grams, Carbohydrate 35 grams, Fat 45 grams, Fiber 7 grams, Protein 11 grams, SaturatedFat 33 grams, Sodium 1394 milligrams, Sugar 13 grams, TransFat 1 gram
EASY-PEASY POTATO CURRY RECIPE BY TASTY
Here's what you need: vegetable oil, medium yellow onion, garlic, curry powder, paprika, cayenne, cumin powder, allspice, fresh ginger, black pepper, potato, chickpeas, vegetable broth, lemon juice, diced tomato, coconut milk, rice, naan bread, fresh cilantro
Provided by Gwenaelle Le Cochennec
Categories Dinner
Yield 4 servings
Number Of Ingredients 19
Steps:
- Heat the oil in a large pot over medium heat until shimmering. Add the onion and saute for about 3 minutes, until translucent.
- Add the garlic and saute for about 2 minutes, until fragrant.
- Add the curry powder, paprika, cayenne, cumin, allspice, ginger, salt, and pepper. Stir and cook for about 2 minutes until the spices are fragrant.
- Add the potatoes and mix well until well-coated in spices.
- Add the chickpeas and stir to incorporate.
- Add the broth, lemon juice, and tomatoes and stir, then pour in the coconut milk and stir to combine.
- Increase the heat to high and bring the mixture to a simmer. Once bubbling, reduce the heat to medium and cook for 15-20 minutes, until the potatoes are tender and easily pierced with a fork.
- Serve with cooked rice and naan and garnish with fresh cilantro.
- Enjoy!
Nutrition Facts : Calories 894 calories, Carbohydrate 104 grams, Fat 46 grams, Fiber 17 grams, Protein 18 grams, Sugar 17 grams
POTATOES AND CARROTS IN COCONUT CURRY
This is a typical southern Indian dish where coconut milk is a common ingredient. This dish can be made in about 5 hours in a slow cooker and served hot, warm or at room temperature, like a traditional potato salad. Cooking times may vary due to the type and size of potatoes you use. This recipe calls for coconut cream; however, you can substitute coconut milk if desired. Recipe is from The Gourmet Vegetarian Slow Cooker cookbook.
Provided by DailyInspiration
Categories Potato
Time 5h20m
Yield 4-6 serving(s)
Number Of Ingredients 13
Steps:
- Wash the potatoes thoroughly, then place them in the slow cooker insert and add the water. Cover and cook on low for 4-5 hours, or until the potatoes are fairly tender (cooking time will depend on the size and type of potato you use). Tiny red potatoes, for instance, will generally cook in less than 4 hours, so use a fork to determine doneness. If your potatoes are fairly large, you may wish to cut them carefully into quarters.
- In a saute pan, heat the oil and saute the onion over medium-high heat until golden brown, about 10 minutes. Add the garlic, cumin seeds, and fennel seeds and continue cooking for another 2-3 minutes. Add the onion, carrots, and curry powder to the potatoes and carefully stir in the coconut cream. Re-cover and continue cooking for 1 hour.
- Add salt to taste, then spoon the curry into a bowl or onto plates and garnish with the chile slices and cilantro.
Nutrition Facts : Calories 742.4, Fat 25.2, SaturatedFat 16.6, Sodium 187.4, Carbohydrate 125.4, Fiber 11.7, Sugar 62.9, Protein 10.3
COCONUT-GINGER CURRY NOODLE BOWL SAUCE
This sauce is served at The Grit Vegetarian Restaurant in Athens, Georgia over pressed, sauteed and seasoned tofu, sauteed broccoli, carrots and mushrooms and udon noodles. From The Grit Cookbook.
Provided by FLKeysJen
Categories Sauces
Time 20m
Yield 4 1 cup servings, 4 serving(s)
Number Of Ingredients 15
Steps:
- In a two quart saucepan, heat olive oil over medium-high heat and add minced fresh ginger and garlic. Saute until slightly browned, then add all other ingredients except cornstarch and water. Bring mixture to a gentle boil.
- Blend cornstarch into water and add to sauce. Stir frequently, bringing mixture to a full boil for at least one minute or until slightly thickened.
- Remove from heat and serve over the vegetables, noodles and protein of your choice.
Nutrition Facts : Calories 619.6, Fat 56.7, SaturatedFat 42.6, Sodium 1539.6, Carbohydrate 29.9, Fiber 1, Sugar 14.2, Protein 6.8
CURRIED CHICKEN AND POTATOES
This is a hearty meal of chicken and potatoes simmered with Indian spices, tomatoes, Swiss Chard, and yogurt. Adjust the spices to taste. Serve it over basmati rice.
Provided by JESSIFIVE
Categories World Cuisine Recipes Asian Indian
Time 50m
Yield 4
Number Of Ingredients 13
Steps:
- In a large skillet, heat oil over medium heat. In hot oil, cook cumin seeds, garam masala, cardamom, cayenne pepper, mustard seeds, salt, and garlic. When seeds start to pop, stir in chicken and potatoes. Cook for 15 minutes, or until chicken is nearly done.
- Stir in tomatoes, chard, and yogurt. Cover, and cook 15 minutes more, or until potatoes are tender and chicken is cooked through.
Nutrition Facts : Calories 284.2 calories, Carbohydrate 26.1 g, Cholesterol 35.5 mg, Fat 13.8 g, Fiber 3.5 g, Protein 15.1 g, SaturatedFat 3.1 g, Sodium 427.9 mg, Sugar 6 g
More about "curried potatoes and carrots in ginger coconut sauce recipes"
10 BEST CURRY CHICKEN WITH POTATOES AND CARROTS …
From yummly.com
COCONUT CARROT GINGER SOUP - MAY I HAVE THAT RECIPE?
From mayihavethatrecipe.com
CURRIED COCONUT APPLE CARROT SOUP - INSPIRED TASTE
From inspiredtaste.net
CREAMY CURRIED COCONUT CARROT SOUP - CLOSET COOKING
From closetcooking.com
CURRIED CARROT AND SWEET POTATO GINGER SOUP - 2 …
From 2sistersrecipes.com
COCONUT GINGER VEGETABLE CURRY - INSPIRED TASTE
From inspiredtaste.net
Reviews 4Calories 363 per servingCategory Main
CURRIED CARROTS & POTATOES - VEGGIECUREAN
From veggiecurean.com
Servings 4Total Time 30 minsEstimated Reading Time 1 min
CURRIED CARROT & ZUCCHINI FRITTERS WITH GINGER COCONUT SAUCE
From pinterest.com
POTATO CARROT YELLOW CURRY RECIPE - CHOW WITH XHICO
From chowwithxhico.com
CURRIED CARROT GINGER SOUP WITH COCONUT CORIANDER “CRèME FRAîCHE”
From ediblesanluisobispo.com
CREAMY VEGAN CARROT COCONUT CURRY SOUP - THE BOJON GOURMET
From bojongourmet.com
EASY MASSAMAN CURRY - TASTES BETTER FROM SCRATCH
From tastesbetterfromscratch.com
CURRIED ROASTED CARROTS - ONCE UPON A CHEF
From onceuponachef.com
COCONUT GINGER CURRY WITH VEGETABLES & HALIBUT RECIPE
From myrecipes.com
MASSAMAN CURRY WITH POTATOES AND CARROTS - MARKON
From markon.com
BROCCOLI CARROT POTATO COCONUT CURRY - A HEDGEHOG IN THE KITCHEN
From ahedgehoginthekitchen.com
POTATO CHICKPEA COCONUT CURRY - AVERIE COOKS
From averiecooks.com
ROASTED VEGETABLE THAI COCONUT CURRY WITH GARLIC, GINGER, SOY, AND …
From more.ctv.ca
TURMERIC, GINGER, GARLIC, COCONUT VEGETARIAN CURRY
From thewelltravelledkitchen.com
CURRIED CARROT GINGER SOUP WITH SWEET POTATOES | RECIPE | CARROT …
From pinterest.com
YELLOW CURRY WITH VEGETABLES & POTATOES - NUTRITIOUS …
From nutritiousminimalist.com
CURRY CHICKEN POTATO ONION CARROT RECIPES - FOOD NEWS
From foodnewsnews.com
THAI YELLOW CURRY WITH POTATOES, CARROTS, AND GREEN BEANS
From fortheloveofcooking.net
CURRIED ROAST VEGETABLES - VEGAN INDIAN - FROM A CHEF'S KITCHEN
From fromachefskitchen.com
CURRIED POTATO AND CARROT SOUP - GREATIST.COM
From greatist.com
CURRIED CARROT & GINGER SOUP RECIPE - FOOD NEWS
From foodnewsnews.com
CARROT SOUP WITH GINGER, COCONUT MILK AND CURRY
From bosskitchen.com
THE BEST CURRIED POTATOES RECIPE (JUST 5 INGREDIENTS!)
From goodcheapeats.com
INSTANT POT POTATO CARROT CURRY/STEW (VIDEO) - RECIPE GARDEN
From recipe-garden.com
CURRIED CARROT, ONION AND POTATO SOUP RECIPE - EASY RECIPES
From recipegoulash.cc
CREAMY VEGAN CARROT GINGER SOUP WITH CURRY - GIVE IT SOME THYME
From giveitsomethyme.com
THAI COCONUT CURRY CHICKEN - THE HARVEST KITCHEN
From theharvestkitchen.com
VEGAN CARROT GINGER SOUP RECIPE - SIMPLY WHISKED
From simplywhisked.com
THAI YELLOW CHICKEN CURRY WITH CARROTS & POTATOES - EVOLVING TABLE
From evolvingtable.com
CURRIED CARROT SOUP WITH GINGER & COCONUT MILK - THE EAGER …
From theeagerteacher.com
VEGAN CURRIED CARROT-GINGER SOUP WITH COCONUT MILK
From alexandracooks.com
CURRIED CARROT AND GINGER SOUP WITH SWEET POTATOES VEGAN
From eatingworks.com
CREAMY COCONUT POTATO CURRY - SLIMMING EATS
From slimmingeats.com
RED CURRY AND GINGER COCONUT SAUCE - OLIVES FOR DINNER
From olivesfordinner.com
CURRY COCONUT CARROT SOUP WITH GINGER CREAM (VEGAN)
From gingerwithspice.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
#60-minutes-or-less #time-to-make #course #main-ingredient #preparation #main-dish #vegetables #easy #vegetarian #dietary #one-dish-meal #3-steps-or-less
You'll also love