Curry Veggies Recipes

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SIMPLE VEGGIE CURRY RECIPE BY TASTY



Simple Veggie Curry Recipe by Tasty image

Here's what you need: salt, potato, vegetable oil, medium onion, garlic, cumin, cayenne pepper, curry powder, salt, black pepper, ginger, diced tomato, chickpeas, peas, coconut milk

Provided by Jordan Kenna

Categories     Dinner

Yield 4 servings

Number Of Ingredients 15

2 tablespoons salt, for water
2 lb potato, cut into 1-inch (2 cm) cubes
1 tablespoon vegetable oil
1 medium onion, diced
4 cloves garlic, minced
2 teaspoons cumin
1 teaspoon cayenne pepper
4 teaspoons curry powder
1 teaspoon salt
1 teaspoon black pepper
2 centimeter pieces ginger, minced
14 oz diced tomato, 1 can
15 oz chickpeas, 1 can, drained
15 oz peas, 1 can, drained
14 oz coconut milk, 1 can

Steps:

  • Place potatoes into a large pot or dutch oven and cover with well-salted water. Bring to a boil, then reduce heat to a simmer, cover and let the potatoes cook until fork tender-about 12 minutes. Once cooked, drain the potatoes and set them aside.
  • Return the pot to the stove and add 1 tablespoon of oil. Add onion and garlic and sauté over medium heat until onion is tender and starts to turn translucent, about 3-5 minutes.
  • Add cumin, cayenne, curry powder, salt, pepper and ginger. Stir to combine before adding tomatoes, chickpeas, and peas.
  • Increase heat to medium-high and stir in the coconut milk. Bring to a simmer before adding the potatoes back to the pot. Reduce heat to low and cook everything together for 3-5 minutes before serving.
  • Enjoy!

Nutrition Facts : Calories 752 calories, Carbohydrate 108 grams, Fat 28 grams, Fiber 22 grams, Protein 24 grams, Sugar 20 grams

30-MINUTE COCONUT CURRY



30-Minute Coconut Curry image

A vegan, gluten free 30-minute curry that's loaded with veggies and swimming in a perfectly-spiced coconut milk broth. Coconut quinoa sends this over the top. Simple, healthy, fast and so delicious.

Provided by Minimalist Baker

Categories     Entree

Time 30m

Number Of Ingredients 19

1 Tbsp coconut or olive oil
1 small onion ((diced))
4 cloves garlic ((minced // 4 cloves yield ~2 Tbsp or 12 g))
1 Tbsp fresh grated ginger*
1/2 cup broccoli florets ((diced // or sub green bell pepper))
1/2 cup diced carrots
1/4 cup diced tomato
1/3 cup snow peas ((loosely cut))
1 Tbsp curry powder
1 pinch cayenne* ((optional // for heat))
2 14-ounce cans light coconut milk ((sub full-fat for richer texture))
1 cup veggie broth (DIY or store-bought)
Sea salt and black pepper ((to taste))
1 14-ounce can light coconut milk
1 cup white quinoa ((rinsed in a fine mesh strainer*))
1 Tbsp agave nectar ((optional))
Fresh lemon juice
Cilantro, mint, and/or basil
Red pepper flake

Steps:

  • If serving with coconut quinoa, begin by washing thoroughly in a fine mesh strainer. Add to a medium saucepan over medium heat and toast for 3 minutes. Add light coconut milk and 1/2 cup water (amount as original recipe is written // adjust if altering batch size). Bring to a boil, then reduce heat to simmer, cover and cook for 15 minutes or until the quinoa is light, fluffy and the liquid is absorbed. Set aside until serving.
  • In the meantime, heat a large saucepan or pot to medium heat and add coconut oil. Add the onion, garlic, ginger, carrot, broccoli and a pinch each salt and pepper and stir. Cook, stirring frequently, until softened - about 5 minutes.
  • Add curry powder, cayenne (or chili pepper), veggie stock, coconut milk, another healthy pinch of salt and stir. Bring to a simmer then reduce heat slightly and continue cooking for 10-15 minutes.
  • Add the snow peas and tomatoes in the last 5 minutes so they don't overcook.
  • Taste and adjust seasonings as needed. I added another pinch or two of salt.
  • Serve over coconut quinoa (see other options below in notes) and garnish with fresh lemon juice and herbs.

Nutrition Facts : ServingSize 1 serving, Calories 434 kcal, Carbohydrate 41 g, Protein 10.2 g, Fat 25.8 g, SaturatedFat 21 g, Sodium 628 mg, Fiber 6.4 g, Sugar 7.2 g

CURRY DIP FOR RAW VEGGIES



Curry Dip for Raw Veggies image

Simple, unique dip for raw veggies. I like carrots and cauliflower to dip in this the best. But any fresh, raw, crisp veggie will work.

Provided by KaraRN

Categories     Low Protein

Time 5m

Yield 8 serving(s)

Number Of Ingredients 6

1 cup Miracle Whip
1 tablespoon curry powder
1 teaspoon onion powder
1 teaspoon garlic salt
1 tablespoon vinegar
1 teaspoon horseradish sauce (optional)

Steps:

  • Mix all ingredients together and chill.
  • Serve with fresh raw veggies.

EASY CHICKEN CURRY WITH VEGETABLES



Easy Chicken Curry with Vegetables image

Provided by Melissa d'Arabian : Food Network

Categories     main-dish

Time 45m

Yield 4 servings

Number Of Ingredients 14

2 tablespoons vegetable oil
3 tablespoons red Thai curry paste
1 yellow onion, sliced with the grain
2 chicken breasts, cut into cubes
Salt and freshly ground black pepper
1 1/2 cups broccoli florets
1 1/2 cups chopped carrots
1 teaspoon dried basil
3 cloves garlic, minced
Zest of 1/2 lime
1 1/4 cups coconut milk
1/4 cup chicken stock
One 14-ounce can diced tomatoes
Lime wedges, for squeezing

Steps:

  • Cook 1 tablespoon of the oil, the curry paste and onions in a large saute pan over medium heat, stirring often and letting sizzle, 5 to 6 minutes. Pat the chicken dry, sprinkle with salt and pepper and add the remaining oil to the pan. Cook the chicken in the onion-curry mixture until golden on all sides. Add the broccoli, carrots, basil, garlic and lime zest and cook, stirring, until the vegetables are coated, about 2 minutes. Add the coconut milk, chicken stock and tomatoes and bring to a simmer. Let the chicken simmer until cooked through and the sauce begins to thicken, about 20 minutes. Squeeze with lime juice before serving.

VEGETABLE CURRY



Vegetable Curry image

This recipe calls for ingredients found in any grocery store, or that are already in your own kitchen. Delicious and easy to prepare. Make as spicy or mild as you want.

Provided by MRICHAR4

Categories     World Cuisine Recipes     Asian

Time 35m

Yield 4

Number Of Ingredients 10

¼ cup butter
2 tablespoons olive oil
½ large onion, finely chopped
2 large carrots, sliced
2 tablespoons curry powder
½ teaspoon ground turmeric
salt and ground black pepper to taste
1 pinch red pepper flakes
1 head cauliflower, broken into small florets
2 large potatoes, peeled and cubed

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.

Nutrition Facts : Calories 371.1 calories, Carbohydrate 46.6 g, Cholesterol 30.5 mg, Fat 19.2 g, Fiber 10.2 g, Protein 7.6 g, SaturatedFat 8.4 g, Sodium 159.3 mg, Sugar 7.4 g

VEGGIES IN YELLOW CURRY



Veggies in Yellow Curry image

Provided by Giada De Laurentiis

Time 40m

Yield 4 to 6 servings

Number Of Ingredients 12

2 (13.5-ounce) cans coconut milk* (See Cook's Note)
1/2 cup (4 ounces) yellow curry paste (recommended: Mae Ploy*)
1 small (about 8 ounces) russet potato, peeled and cut into 1/4-inch pieces
2 carrots, peeled and sliced into 1/4-inch thick rounds
1 small onion, chopped
1/2 red bell pepper, cored, seeded and chopped
1 (15-ounce) can baby corn, rinsed and drained
1 Thai chile, such as prik kee noo, or 1 serrano chile, stemmed and thinly sliced*
5 sprigs Thai basil, with stems, plus 1/4 cup chopped *
3 kaffir lime leaves*
1 tablespoon fish sauce
*Serving suggestion: steamed white rice

Steps:

  • In a large saucepan, bring the coconut milk and curry paste to a boil over medium-high heat, stirring constantly until smooth, about 1 minute. Add the potato, carrots, onion, bell pepper, corn, chile, basil sprigs, lime leaves, and fish sauce. Reduce the heat and simmer, covered, for 30 minutes. Remove the lid and continue to simmer until the vegetables are tender, about 5 minutes. Discard the lime leaves and the basil sprigs. Transfer to a serving dish, garnish with chopped basil and serve over steamed white rice.

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  • Heat oil in a large pot over medium high heat. Add garlic and onion, cook for 2 minutes. Add cayenne and cook until onion is translucent.
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Total Time 1 hr
Category Dinner, Main Course
Calories 364 per serving
  • PREP: Dice the onion, mince the garlic, and mince the ginger. Peel and dice the sweet potatoes to get about 4 and 1/2 cups. Set aside.
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Reviews 20
Calories 889 per serving
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  • Prepare the curry paste. This step is straight forward. In short, you only need to blend all the ingredients listed in the recipe until it becomes a paste.
  • Preparing the vegetables and tofu. The vegetables I use in this recipe are tofu (taufu) puffs, long beans, cabbage, carrot, and eggplant. The choice varies considerably from one recipe to another.
  • Steps to cook the curry. The curry powder is the ingredient that significantly transforms the flavor of a pot of curry. Choice of the curry powder. I am using the store-bought Malaysian curry powder.


EASY VEGAN VEGETABLE CURRY RECIPE - TRADITIONAL PLANT ...
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Total Time 1 hr 5 mins
  • Over a medium heat sauté the onion, garlic, carrot and celery in 250ml/1 cup of vegetable stock or 1 tbsp of vegetable oil, for about 10 minutes. Cover your pan with a lid and stir a few times to prevent sticking.
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Total Time 35 mins
  • Dice the onion into bite-sized pieces. Peel the carrot and thinly slice it. Cut the pepper into large squares. Chop the cauliflower into bite-sized florets. Cut the broccoli into florets.
  • Add the olive oil to a large skillet and heat it to medium high. Add the vegetables to the skillet with 1/2 teaspoon kosher salt and cook for 8 minutes, stirring occasionally, until fork tender and lightly browned. Once tender, add the garlic and ginger and cook for 1 minute.
  • Stir in the vegetable broth, curry powder, cumin, turmeric, coriander (optional), 1/2 teaspoon kosher salt, peanut butter, peas and chickpeas. Simmer for 5 to 10 minutes until the sauce is thickened just slightly. (The sauce with be brothy, not thick.) Taste and add additional salt as necessary (we added several more pinches). Spoon the veggies over rice or quinoa, along with a few spoonfuls of broth. Serve with naan bread on the side, if desired.


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  • Roasted aloo gobi. This extra-special aloo gobi uses roasted veg for maximum flavour. It's hard to believe this punchy potato-based dish is healthy and takes just fifteen minutes to prepare.
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