Curry Sauce With Vegetables Recipes

SAUTEED VEGETABLES IN COCONUT CURRY SAUCE

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.

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.

CURRY SAUCE WITH VEGETABLES

Steps:

• Melt margarine or Olivio in a heavy saucepan on low heat Gradually stir in 2 tablespooons of flour (white, wheat or a mix) Very gradually stir in the 2 cups of milk. Start with about a tablespoon of milk so that the sauce won't get lumpy and gradually add more Bring to a boil and allow to boil for 30 seconds and then turn down the heat Add vegetables and curry powder. (The amount of curry powder depends on the brand; the sauce should be light or medium yellow and moderately spicy). Simmer until thickened, about 8 minutes. (If it isn't done at that point, the sauce will thicken if it sits for a few minutes.) Serve over rice or pasta.

GREEN CURRY VEGETABLES

Steps:

• Skim cream off the top of the coconut milk; set both cream and milk aside. Slice yellow squash and zucchini lengthwise, then cut each slices into quarters.
• Heat 1/2 of the sesame oil in a large skillet over medium-high heat. Saute squash, zucchini, onion, pea pods, mushrooms, and garlic until tender, 5 to 7 minutes. Do not brown.
• Heat remaining oil in a separate large frying pan over medium heat. Fry curry paste with coconut cream in the hot oil for 1 minute to take the bitterness off of the spice. Add coconut milk, frozen peas, vegetable broth, baby corn, bamboo shoots, sugar, and soy sauce; bring just barely to a boil. Reduce heat and simmer, 20 to 30 minutes.
• Just before serving, stir in tofu, sprouts, and basil. Cook until heated through, about 5 minutes.

CAULIFLOWER (OR OTHER VEGETABLES) WITH CURRY SAUCE

Steps:

• Steam the cauliflower for 15 to 20 minutes, or until tender. If you prefer, the cauliflower can be roasted or (pan) grilled. I pan grilled zucchini in place of cauliflower, cutting them up into 5" long by 1" thick pieces and lightly oiling them first.
• While the cauliflower/vegetables cooks, sauté the onions in the oil in a small skillet until golden.
• Add the curry powder and cook, stirring often, for another 2 minutes. Place the onion mixture in a bowl and allow to cool for about 10 minutes.
• Transfer the onions to a food processor, add the yogurt, and puree until smooth. It may be necessary to add a splash of water to help the mixture to blend. Season with salt and pepper to taste.
• When the cauliflower is done cooking, remove it to a serving platter, spoon on the curried yogurt sauce or serve the sauce in a bowl.
• Garnish with fresh cilantro if desired.

VEGETABLE IN COCONUT CURRY SAUCE

Steps:

• Steam vegetables separately until al dente. Set aside.
• Meanwhile heat in a medium pot oil and mustard seeds. When seeds start to pop add onion, garlic and crushed red pepper. Saute till translucent 5 to 10 minutes. Reduce heat to low add coriander, turmeric, curry powder, salt, cumin, cardamom, cinnamon, cloves and cook on low for 3 minutes.
• Add coconut milk and simmer (do not boil) for 2 minutes.
• Fold in steamed vegetables and honey if using. Heat through about 3 to 5 minutes. (do not boil).
• Serve over Rice.