Curried Mixed Vegetables Recipes

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QUICK AND EASY VEGETABLE CURRY



Quick and Easy Vegetable Curry image

A very quick and easy curry to serve up with rice and a salad.

Provided by Mai Forrester

Categories     Main Dish Recipes     Curries     Vegetarian

Yield 5

Number Of Ingredients 11

1 tablespoon olive oil
1 onion, chopped
2 cloves crushed garlic
2 ½ tablespoons curry powder
2 tablespoons tomato paste
1 (14.5 ounce) can diced tomatoes
1 cube vegetable bouillon
1 (10 ounce) package frozen mixed vegetables
1 ½ cups water
salt and pepper to taste
2 tablespoons chopped fresh cilantro

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.

Nutrition Facts : Calories 102.5 calories, Carbohydrate 15.7 g, Fat 3.5 g, Fiber 4.6 g, Protein 3.5 g, SaturatedFat 0.5 g, Sodium 266.6 mg, Sugar 3.9 g

SLOW-COOKED VEGETABLE CURRY



Slow-Cooked Vegetable Curry image

I love the fuss-free nature of the slow cooker, but I don't want to sacrifice flavor for convenience. This cozy, spiced-up dish has both. -Susan Smith, Mead, Washington

Provided by Taste of Home

Categories     Dinner

Time 5h35m

Yield 6 servings

Number Of Ingredients 22

1 tablespoon canola oil
1 medium onion, finely chopped
4 garlic cloves, minced
3 teaspoons ground coriander
1-1/2 teaspoons ground cinnamon
1 teaspoon ground ginger
1 teaspoon ground turmeric
1/2 teaspoon cayenne pepper
2 tablespoons tomato paste
2 cans (15 ounces each) garbanzo beans or chickpeas, rinsed and drained
3 cups cubed peeled sweet potatoes (about 1 pound)
3 cups fresh cauliflower florets (about 8 ounces)
4 medium carrots, cut into 3/4-inch pieces (about 2 cups)
2 medium tomatoes, seeded and chopped
2 cups chicken broth
1 cup light coconut milk
1/2 teaspoon pepper
1/4 teaspoon salt
Minced fresh cilantro
Hot cooked brown rice
Lime wedges
Plain yogurt, optional

Steps:

  • In a large skillet, heat oil over medium heat; saute onion until soft and lightly browned, 5-7 minutes. Add garlic and spices; cook and stir 1 minute. Stir in tomato paste; cook 1 minute. Transfer to a 5- or 6-qt. slow cooker., Mash 1 can of beans until smooth; add to slow cooker. Stir in remaining beans, vegetables, broth, coconut milk, pepper and salt., Cook, covered, on low until vegetables are tender, 5-6 hours. Sprinkle with cilantro. Serve with rice, lime wedges and, if desired, yogurt.

Nutrition Facts : Calories 304 calories, Fat 8g fat (2g saturated fat), Cholesterol 2mg cholesterol, Sodium 696mg sodium, Carbohydrate 49g carbohydrate (12g sugars, Fiber 12g fiber), Protein 9g protein.

MIXED VEGETABLE CURRY



Mixed Vegetable Curry image

The vibrant spices in this vegetarian dish give it a great depth of flavor. If you like, serve the curry with a dollop of plain yogurt.

Provided by Martha Stewart

Categories     Food & Cooking     Healthy Recipes     Gluten-Free Recipes

Time 40m

Number Of Ingredients 11

2-inch piece fresh ginger, peeled and thinly sliced crosswise
5 garlic cloves, peeled
2 tablespoons vegetable oil
1 teaspoon mustard seed
1 teaspoon cumin seed
2 large tomatoes (1 1/2 pounds total), roughly chopped
2 medium russet potatoes, peeled and cut into 1/2-inch dice
Coarse salt and ground pepper
1 head cauliflower, cut into florets
1/2 pound okra, stemmed and halved lengthwise
3 cups cooked white rice, for serving

Steps:

  • In a food processor, puree ginger and garlic with 1/4 cup water until mostly smooth.
  • In a large saucepan, heat oil over medium-high. Add mustard seed and cumin seed and cook until fragrant, about 1 minute. Add ginger-garlic paste; reduce heat to medium-low and cook, scraping up browned bits with a wooden spoon, until most of the liquid has evaporated, 5 to 7 minutes. Add tomatoes and cook until beginning to break down, about 3 minutes.
  • Add potatoes and 3 1/2 cups water; season with 1 teaspoon salt and 1/4 teaspoon pepper. Increase heat to high and boil until potatoes are tender, about 12 minutes. Fold in cauliflower and okra, partially cover, and cook until tender, 9 to 10 minutes. Serve curry with rice.

Nutrition Facts : Calories 409 g, Fat 8 g, Fiber 8 g, Protein 11 g

CURRIED MIXED VEGETABLES



Curried Mixed Vegetables image

Australian cookbook author Charmaine Solomon created this mixed vegetable side dish that has a range of nuanced flavors. Perfect side dish for any meal that needs a good pick me up or can be eaten with pita as nice lunch!

Provided by NcMysteryShopper

Categories     Lunch/Snacks

Time 30m

Yield 4 serving(s)

Number Of Ingredients 16

2 large carrots, cut into 1/4-inch dice
1 medium yukon gold potato, peeled and cut into 1/4-inch dice
1 medium zucchini, cut into 1/4-inch dice
2 medium onions, cut into 1/4-inch dice
2 long red chilies, seeded and minced
2 tablespoons ground coriander
1 teaspoon ground turmeric
3 tablespoons vegetable oil
2 teaspoons fresh ginger, minced
2 medium tomatoes, diced
1/2 cup cilantro, very coarsely chopped
1 cup edamame, shelled frozen (soybeans)
1 cup greek plain nonfat yogurt
1 tablespoon fresh lemon juice
kosher salt
4 pocketless whole wheat pita bread, warmed

Steps:

  • In a medium bowl, toss the diced carrots, potato, zucchini and onions with the chiles, ground coriander and ground turmeric.
  • In a large saucepan, heat the vegetable oil. Add the ginger and cook over moderate heat until golden, about 1 minute. Add the seasoned vegetables and cook over moderately high heat until they just start to brown around the edges, about 4 minutes. Add the tomatoes and half of the cilantro, cover and cook until the vegetables are tender, about 10 minutes. Stir in the edamame and cook for 2 minutes longer. Remove from the heat. Stir in the yogurt and lemon juice and season with salt. Transfer the vegetables to bowls, garnish with the remaining cilantro and serve with the warmed pitas.

Nutrition Facts : Calories 496.3, Fat 17.4, SaturatedFat 2.3, Cholesterol 1.2, Sodium 437.3, Carbohydrate 71.3, Fiber 12.8, Sugar 13.3, Protein 21.6

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