Curried Vegetables With Coconut Recipes

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COCONUT CURRIED VEGETABLE STEW



Coconut Curried Vegetable Stew image

This hearty vegetarian stew comes together in under 30 minutes.

Provided by Nava Atlas

Categories     HarperCollins     Stew     Soup/Stew     Cauliflower     Potato     Curry     Coconut     Vegetarian     Vegan     Ginger     Dinner     Cilantro     Soy Free     Dairy Free     Peanut Free     Tree Nut Free     Wheat/Gluten-Free     Vegetable

Yield 6-8 servings

Number Of Ingredients 16

1 tablespoon extra-virgin olive oil or 2 to 3 tablespoons vegetable broth or water
1 medium onion, finely chopped
2 to 3 cloves garlic, minced
4 medium carrots, peeled and sliced
4 medium potatoes, any variety, peeled and diced
1/2 medium head cauliflower, cut into bite-size pieces
1 to 2 teaspoons grated fresh ginger, or to taste
2 to 3 teaspoons good- quality curry powder, or to taste
1 teaspoon ground cumin
1/2 teaspoon turmeric
1 to 2 small fresh hot chili peppers, seeded and minced (optional)
1 (15-ounce) can light coconut milk
8 to 10 ounces green beans (fresh or organic frozen) or slender asparagus, cut into 1- to 2-inch lengths
3 to 4 ounces baby spinach
1/4 to 1/2 cup minced fresh cilantro, plus more for topping
Salt and freshly ground pepper to taste

Steps:

  • Heat the oil, broth, or water in a large soup pot. Add the onion and garlic and sauté over medium heat until the onion is golden. Add the carrots, potatoes, and 2 cups water and bring to a rapid simmer. Lower the heat, cover, and simmer gently for 10 minutes, or until the potatoes are about half tender.
  • Add the cauliflower, ginger, curry powder, cumin, turmeric, chili peppers (if desired), and coconut milk. Return to a simmer; add the green beans or asparagus. Continue to simmer gently, covered, until the vegetables are just tender, about 10 minutes longer.
  • Mash some of the potatoes against the side of the pot with a wooden spoon to thicken the stew's base. Stir in the spinach and cilantro and cook just until the spinach is wilted. The stew should have a thick consistency, with just enough liquid to warrant serving it in bowls rather than on a plate. Adjust the liquid with water or nondairy milk, keeping in mind that as the stew stands, it will thicken. Adjust the seasonings to taste.

THAI COCONUT VEGETABLE CURRY RECIPE BY TASTY



Thai Coconut Vegetable Curry Recipe by Tasty image

Here's what you need: coconut oil, red onion, medium jalapeno, garlic, orange bell pepper, large eggplant, red curry paste, brown sugar, light coconut milk, diced tomato, chickpeas, baby spinach, fresh cilantro, cooked brown rice

Provided by Mercedes Sandoval

Categories     Dinner

Time 30m

Yield 8 servings

Number Of Ingredients 14

1 tablespoon coconut oil
1 red onion, thinly sliced
1 medium jalapeno, seeded and finely chopped
3 cloves garlic, minced
1 orange bell pepper, seeded and cut into thin strips
1 large eggplant, ends trimmed, diced
3 tablespoons red curry paste
1 tablespoon brown sugar
13.5 oz light coconut milk
28 oz diced tomato
13.5 oz chickpeas, drained and rinsed
5 oz baby spinach
¼ cup fresh cilantro, chopped
cooked brown rice, for serving

Steps:

  • Melt the coconut oil in a large, high-sided pan over medium heat. Add the onion and cook for 2 minutes, until just beginning to sweat. Add the jalapeño and garlic, and sauté for 1 minute, until just fragrant. Add the bell pepper and eggplant, and cook for 3 minutes, until the eggplant begins to soften.
  • Add the curry paste and brown sugar and stir to coat the vegetables, making sure there are no large clumps of curry paste. Pour in the coconut milk and stir to combine until the milk is stained from the curry paste. Stir the in diced tomatoes and chickpeas, and bring to a gentle simmer for 5 minutes.
  • Once the curry is simmering, add the spinach, half at a time, and stir until wilted. Remove the pan from the heat.
  • Garnish the curry with cilantro and serve over brown rice.
  • Nutrition Calories: 212 Total fat: 7 grams Sodium: 368 Total carbs: 34 grams Dietary fiber: 8 grams Sugars: 10 grams Protein: 7 grams
  • Enjoy!

Nutrition Facts : Calories 267 calories, Carbohydrate 33 grams, Fat 13 grams, Fiber 8 grams, Protein 8 grams, Sugar 11 grams

COCONUT CURRY CHICKEN AND VEGETABLES IN THE SLOW COOKER



Coconut Curry Chicken and Vegetables in the Slow Cooker image

Try this easy coconut curry in your slow cooker with sweet potato, green beans, bell pepper, and onion. Serve over either riced cauliflower or jasmine rice, as you prefer.

Provided by Bibi

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes

Time 7h20m

Yield 6

Number Of Ingredients 17

1 ½ pounds boneless, skinless chicken breasts, cut into 1-inch pieces
2 cups fresh green beans, trimmed
1 sweet potato, cut into 1-inch cubes
1 red bell pepper, cut into 1-inch cubes
½ medium onion, cut into 1-inch cubes
3 cloves garlic, minced
1 tablespoon minced fresh ginger
¾ cup chicken broth
2 tablespoons curry powder
2 teaspoons kosher salt
1 teaspoon cumin
1 teaspoon ground turmeric
½ teaspoon cayenne pepper
1 (15 ounce) can full-fat coconut milk
¼ cup cashew butter
½ cup chopped raw cashews
¼ cup chopped fresh cilantro

Steps:

  • Combine chicken, green beans, sweet potato, bell pepper, onion, garlic, and ginger in a slow cooker.
  • Stir together chicken broth, curry powder, kosher salt, cumin, turmeric, and cayenne pepper in a small bowl. Pour into slow cooker and stir into chicken and vegetables. Cover slow cooker.
  • Cook on Low until chicken is cooked through and vegetables are fork tender, about 6 hours.
  • Whisk together coconut milk and cashew butter in a bowl until all the lumps are gone. Add to slow cooker and continue cooking for 1 more hour. Garnish with chopped cashews and cilantro.

Nutrition Facts : Calories 470.1 calories, Carbohydrate 25.4 g, Cholesterol 65.4 mg, Fat 29 g, Fiber 5.5 g, Protein 31 g, SaturatedFat 16.3 g, Sodium 1021.4 mg, Sugar 5.1 g

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

VEGETABLE CURRY WITH COCONUT MILK



Vegetable Curry with Coconut Milk image

This vegetable curry with coconut milk is a delicious way to get a lot of vegetables into your diet. Even better the next day!

Provided by jowolf2

Time 55m

Yield 6

Number Of Ingredients 12

¼ cup ghee (clarified butter)
1 medium onion, chopped
3 cloves garlic, minced
1 tablespoon curry powder
1 (14 ounce) can coconut milk
2 large carrots, chopped
1 large potato, chopped
1 medium parsnip, chopped
½ head broccoli, cut into florets
¼ head cauliflower, cut into florets
2 cups sliced fresh mushrooms
1 cup water

Steps:

  • Heat ghee in a large saucepan over low heat. Add onion, garlic, and curry powder. Cook and stir until onion is soft and curry powder is fragrant, 7 to 10 minutes. Add coconut milk and carrots. Bring to a boil, stirring often.
  • Reduce heat, cover, and simmer for 10 minutes. Add potato and parsnip and continue to simmer, covered, until just tender, 7 to 10 minutes.
  • Add broccoli, cauliflower, mushrooms, and water; simmer, covered, until all vegetables are tender, about 5 minutes.

Nutrition Facts : Calories 312.7 calories, Carbohydrate 25.9 g, Cholesterol 21.9 mg, Fat 23 g, Fiber 6.2 g, Protein 5.7 g, SaturatedFat 17.7 g, Sodium 51 mg, Sugar 5.1 g

COCONUT VEGETABLE CURRY



Coconut Vegetable Curry image

This vegetable curry isn't just vegetarian - t's vegan! Packed with hearty vegetables and warm spices, this curry is the perfect dish for meatless Mondays or any night of the week when meat is off the menu. Recipe developed by Food Network Kitchen.

Provided by Food Network Kitchen

Categories     main-dish

Time 1h10m

Yield 4 to 6 servings

Number Of Ingredients 21

2 tablespoons vegetable oil
4 green cardamom pods
1 1-inch piece cinnamon stick
1 whole clove
2 onions, thinly sliced
Kosher salt
1 tablespoon grated fresh ginger
4 cloves garlic, grated
2 teaspoons ground coriander
1 1/2 teaspoons ground cumin
1 teaspoon Kashmiri chili powder or hot paprika
1/2 teaspoon ground turmeric
3 small plum tomatoes, cut into wedges
1 13.5-ounce can full-fat coconut milk
1/2 pound Yukon Gold potatoes, peeled and cut into 1 1/2-inch chunks
1 small Chinese eggplant, cut into 1-inch chunks
2 cups cauliflower florets
1 serrano chile pepper, halved
1 cup halved green beans
Cooked basmati rice, for serving
Chopped fresh cilantro, for topping

Steps:

  • Heat the vegetable oil in a large Dutch oven over medium-high heat. Add the cardamom pods, cinnamon stick and clove and cook, stirring, until the whole spices are toasted, about 20 seconds.
  • Add the onions, season with 1/2 teaspoon salt and cook, stirring occasionally, until soft and browned, 8 to 10 minutes. Add the ginger and garlic and cook, stirring, until golden, about 2 minutes. Add the coriander, cumin, chili powder and turmeric; cook, stirring and scraping the pan, until the ground spices are toasted, about 30 seconds.
  • Add the tomatoes and cook, stirring, until they break down, 4 to 5 minutes. Stir in 1 1/4 cups water and the coconut milk. Add the potatoes, eggplant, cauliflower and serrano; season with 1/2 teaspoon salt. Bring to a boil, then reduce the heat to medium low; cover and simmer until the vegetables are tender, about 20 minutes.
  • Add the green beans and simmer, uncovered, until tender, 5 minutes. Thin the curry with water, if necessary. Discard the serrano and season with salt. Serve with rice and top with cilantro.

COCONUT VEGETABLE CURRY



Coconut Vegetable Curry image

Provided by Wanna Make This?

Categories     main-dish

Time 55m

Yield 4 servings

Number Of Ingredients 18

One 28-ounce can crushed tomatoes
3 cloves garlic, grated
3 tablespoons peeled, minced, fresh ginger
1/2 teaspoon cayenne
1/2 teaspoon ground cumin
1/2 teaspoon sweet paprika
1 teaspoon turmeric
1 teaspoon garam masala
1 tablespoon curry powder
Kosher salt
One 13 1/2-ounce can coconut milk
1 large red bell pepper, cut into 1-inch pieces
1 large (8-ounce) zucchini, split lengthwise and sliced 1/2 to 3/4 inch thick
1 large (6-ounce) Japanese eggplant, split lengthwise and sliced 1/2 to 3/4 inch thick
1 small yellow onion, halved and cut into 1/2-inch-thick slices
1 tablespoon unrefined coconut oil
1 cup jasmine rice, rinsed
1 large scallion, thinly sliced

Steps:

  • Put the tomatoes, garlic, ginger, cayenne, cumin, paprika, turmeric, garam masala, curry powder and a large pinch of salt in a medium Dutch oven. Stir to combine and set over medium-high heat. Bring to a strong simmer, lower the heat to medium, partially cover the pot with a lid (this will prevent splattering) and simmer 10 minutes, stirring occasionally.
  • Turn off the heat and stir in the coconut milk. Blend until smooth with an immersion blender or in a regular blender (if using a regular blender, remove the small cap in the lid and cover the top with a kitchen towel to release steam as you blend, then return the sauce to the pot). Add the red bell pepper, zucchini, eggplant, onion and a large pinch of salt to the pot. Stir to combine and set over medium-high heat. Bring to a strong simmer, then lower the heat to medium, partially cover with a lid (this will prevent from splattering) and continue to simmer until the vegetables are tender but not mushy, about 25 minutes, stirring occasionally. Stir in the coconut oil until melted, about 30 seconds. Season to taste with additional salt if needed.
  • Meanwhile, combine the jasmine rice and 1 1/3 cups water in a medium saucepan. Bring to a boil over high heat, then immediately reduce the heat to low. Cover with a tight-fitting lid and cook until the rice is tender and all the water has been absorbed, 10 to 12 minutes. Turn off the heat and fluff with a fork. Cover and allow to sit for 5 minutes.
  • Divide the rice and curry between 4 bowls, sprinkle with the scallions and serve.

CURRIED VEGETABLES WITH COCONUT



Curried Vegetables With Coconut image

The recipe was adapted from the "vegetarian epicure, book two" by anna thomas. A delicious vegetarian curry to serve with basmati rice, raitas, Indian bread and spiced tea or ale.

Provided by lynnski LA

Categories     Curries

Time 55m

Yield 6 serving(s)

Number Of Ingredients 19

1/4 cup vegetable oil
3 garlic cloves, minced
1 tablespoon fresh ginger, peeled and grated
1/2 cup onion, chopped
1 teaspoon mustard seeds
2 tablespoons coriander, ground
1 teaspoon turmeric, ground
1/4 teaspoon cayenne pepper
1 cup carrot, thinly sliced
1/2 lb green beans, cut in one-inch lengths
1 cup green onion, sliced
2 green bell peppers, cut in strips
1 hot green chili pepper, minced
1 cup unsweetened coconut, flaked
2 cups water
1 1/2 teaspoons salt
2 teaspoons sugar
1/2 cup pimento pepper, sliced
2 1/3 cups yogurt

Steps:

  • Heat the oil in a large, heavy bottomed pot, or a wok, and saute the garlic, ginger, and onions until the onions begin to show color.
  • Add the mustard seeds, coriander, turmeric, and cayenne, and stir over medium heat for about 2 minutes.
  • Add the carrots, green beans, green onions, bell peppers, and hot chiles and stir fry the spices for a few minutes, then add the coconut, water, salt, and sugar.
  • Stir well, cover and simmer for about 20 minutes.
  • Remove the lid and continue simmering, stirring often, until the liquid is reduced by over half.
  • Stir in the pimento strips and yogurt, cook a few minutes more over high heat and taste.
  • Correct the seasonings, if necessary, and serve.

Nutrition Facts : Calories 444.5, Fat 37, SaturatedFat 24.9, Cholesterol 12.2, Sodium 662.8, Carbohydrate 26.3, Fiber 9.9, Sugar 12.8, Protein 8.1

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From thehomecookskitchen.com


VEGAN COCONUT CURRY - LOVING IT VEGAN
2019-01-10 Instructions. Add the olive oil to a pot with the chopped onion and crushed garlic, curry powder, cumin and ground coriander. Sauté until the onions are softened. Add in the chopped baby corn, red bell pepper, sliced zucchini and chickpeas. Add canned chopped tomato and coconut milk.
From lovingitvegan.com


CREAMY COCONUT CURRY RICE WITH VEGETABLES - WALDER WELLNESS
2021-10-27 Instructions. Rinse brown rice in a sieve then transfer to a large pot. Add water, 3/4 cup coconut milk, curry powder, salt, and pepper to the pot with the rice. Stir, then bring to a boil over high heat. Once the liquid starts to boil, cover and reduce to low heat. Allow to simmer for about 40 minutes.
From walderwellness.com


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