Easy Zucchini And Cauliflower Curry Recipes

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VEGAN INDIAN CURRY WITH CAULIFLOWER AND LENTILS



Vegan Indian Curry with Cauliflower and Lentils image

A staple dish in Indian cuisine, this vegetarian dhal with vegetables is made with coconut milk, giving it extra flavor. Serve with rice, warm naan, or chappatis.

Provided by Maggie Pannell

Categories     World Cuisine Recipes     Asian     Indian

Time 55m

Yield 4

Number Of Ingredients 17

3 tablespoons vegetable oil, divided
1 onion, finely chopped
1 (4 inch) piece fresh ginger, peeled and grated
1 large clove garlic, minced
2 teaspoons ground coriander
2 teaspoons ground cumin
½ teaspoon ground turmeric
½ cup red lentils
¾ cup hot vegetable stock
1 head cauliflower, cut into small florets
1 (14 ounce) can coconut milk
1 large carrot, peeled and diced
½ cup frozen green beans, thawed
3 tablespoons chopped fresh cilantro
1 tablespoon lemon juice
1 pinch salt and freshly ground black pepper to taste
1 sprig fresh cilantro

Steps:

  • Heat 2 tablespoons oil in a large saucepan over low heat and cook onion, stirring frequently, until soft and translucent about 10 minutes. Add ginger, garlic, coriander, cumin, and turmeric and cook, stirring continuously, for 2 minutes. Stir in lentils and pour in vegetable stock. Bring to a boil, reduce heat, cover, and simmer gently for 10 minutes.
  • Meanwhile, heat the remaining 1 tablespoon oil in a skillet over medium heat and cook cauliflower until lightly browned, 2 to 3 minutes.
  • Stir cauliflower, coconut milk, and carrot into the lentil mixture. Bring the curry back to a gentle simmer and cook until vegetables are tender, about 10 minutes. Stir in green beans and cook for an additional 3 to 4 minutes.
  • Stir 3 tablespoons cilantro and lemon juice into the curry. Season with salt and pepper. Spoon onto a warmed serving dish and garnish with cilantro sprig.

Nutrition Facts : Calories 447.5 calories, Carbohydrate 33 g, Fat 32.5 g, Fiber 10.5 g, Protein 12.5 g, SaturatedFat 19.9 g, Sodium 200.5 mg, Sugar 7.2 g

EASY ZUCCHINI AND CAULIFLOWER CURRY RECIPE



EASY ZUCCHINI AND CAULIFLOWER CURRY RECIPE image

Categories     Vegetable     Cauliflower

Yield 3-4

Number Of Ingredients 12

1 ½ tablespoons Oil
½ teaspoon Cumin seeds, optional
A pinch of asafetida, optional
½ large red onion, diced
2 garlic cloves, minced
2 teaspoons curry powder
One 14 oz can of diced or crushed tomatoes. I like San Marzano or Muir Glen.
2 zucchinis, about 12 oz
6 cauliflower florets (about 1 heaping cup of florets)
1 carrot
¼ cup coconut milk
Chopped cilantro or mint for garnish

Steps:

  • 1.Heat oil in large sauté pan. Add cumin seeds if using. When they sizzle, add the asafetida if using. 2. Immediately add chopped onions. Cook on medium heat till the onions are lightly browned. 3. While the onions are cooking, puree the tomatoes. Place the canned tomatoes in a blender. Fill the empty tomato can with water, pour this into the blender as well. Puree well. You should have about 30 oz of puree now. Set aside. 4. When the onions are browned, add minced garlic and stir for 30 seconds. 5. Add curry powder and stir another 10 seconds. Then pour in pureed tomatoes and salt and bring to a boil. Reduce heat to medium-high, partially cover the pan with a lid and let the sauce simmer for about 15 minutes or till the sauce thickens a little. Careful, the sauce will bubble and splatter. 6. While the sauce is cooking, prepare the vegetables. Cut the zucchini into 3/4th inch rounds. Peel and cut the carrot into ½ inch pieces. Break up the cauliflower into florets. 7. Toss the vegetables in the curry sauce, cover and cook till the zucchini is soft, about 10 minutes. Turn off heat and stir in the coconut milk. For an extra creamy curry, add 1/2 cup coconut milk instead of the 1/4 stated in this recipe. Garnish with chopped cilantro or mint. Serve hot with brown rice or roti or pita bread. My grandmothers multi colored raita goes well with this dish.

CAULIFLOWER CURRY WITH ZUCCHINI



Cauliflower Curry with Zucchini image

The Cauliflower Curry with Zucchini recipe out of our category Jam! EatSmarter has over 80,000 healthy & delicious recipes online. Try them out!

Provided by EAT SMARTER

Time 55m

Yield 4

Number Of Ingredients 16

1 large Cauliflower (800 grams) (approximately 28 ounces)
2 zucchini
2 shallots
3 garlic cloves
15 grams ginger
200 milliliters Coconut cream (canned)
1 tsp Curry powder
1 tsp ground Cumin
1 tsp ground cilantro
0.5 tsp Chili powder
1 tsp sweet ground paprika
1 pinch cinnamon
500 milliliters Tomato juice
salt
1 Tbsp Limes (juice)
minced cilantro (for garnish)

Steps:

  • Rinse the cauliflower, cut into florets and finely chop the stems. Rinse the squash, cut in half lengthwise then cut into 1 cm (approximately 1/3 inch) thick slices. Peel the shallots, garlic and ginger and finely chop.
  • Seat 1 tablespoon coconut cream aside. Melt 1 tablespoon coconut cream in a large saucepan, add the spices and cook until fragrant. Add the shallots, garlic and ginger and sauté briefly. Add the cauliflower, tomato juice and coconut milk, cover and simmer for about 20 minutes, stirring occasionally.
  • Sauté the squash in the reserved coconut cream until light golden brown. Add to the curry during the last 5 minutes. Add the lime juice, season with salt and garnish with cilantro.
  • Serve with naan, if desired.

QUICK CURRIED CAULIFLOWER



Quick Curried Cauliflower image

Tasty, quick, flavorful, and easy. Use your favorite curry mix.

Provided by Griz

Categories     Side Dish     Vegetables     Cauliflower

Time 20m

Yield 4

Number Of Ingredients 4

1 head cauliflower
¼ cup light mayonnaise
¼ cup plain Greek yogurt
2 tablespoons curry powder, or more to taste

Steps:

  • Core cauliflower, leaving enough core that it remains whole.
  • Mix mayonnaise, Greek yogurt, and curry powder in a bowl.
  • Spread curry mixture over cauliflower head to cover; place in deep microwave-safe bowl and cover the bowl with a plate.
  • Cook on High in microwave until cauliflower is tender, 9 to 15 minutes; let stand covered for 2 minutes.
  • Cut in quarters and serve.

Nutrition Facts : Calories 111 calories, Carbohydrate 11.2 g, Cholesterol 8.1 mg, Fat 6.8 g, Fiber 4.6 g, Protein 4.1 g, SaturatedFat 1.5 g, Sodium 153.8 mg, Sugar 4.7 g

ZUCCHINI CURRY RECIPE BY TASTY



Zucchini Curry Recipe by Tasty image

Here's what you need: oil, red onion, garlic, ginger, coriander, smoked paprika, turmeric, cumin, zucchinis, tomato paste, vegetable stock, full fat coconut milk, salt and pepper, fresh cilantro

Provided by Shashi Charles

Categories     Dinner

Yield 4 servings

Number Of Ingredients 14

2 tablespoons oil
1 red onion
5 cloves garlic
2 teaspoons ginger, freshly grated
2 teaspoons coriander
2 teaspoons smoked paprika
½ teaspoon turmeric
1 teaspoon cumin
3 zucchinis
1 can tomato paste, 6 oz (170 g)
½ cup vegetable stock
1 can full fat coconut milk, 14 oz (395 G)
salt and pepper, to taste
fresh cilantro, to garnish, optional

Steps:

  • First off, dice the onions and garlic and grate the ginger.
  • Then, add oil to a pan over medium heat and when warm, add in the diced onions and saute about 7 -10 minutes, stirring to keep the onions from burning.
  • While the onions are sauteing, dice the zucchini into bite-sized pieces.
  • Then add in the ginger, garlic and zucchini into the pan with the sauteed onions and saute about 5 minutes, stirring often.
  • Add in the coriander, cumin, smoked paprika and turmeric and stir so spices are well incorporated.
  • Then, add in the tomato paste, vegetable stock and coconut milk and stir till all three have combined well. Once it has been mixed well, let this simmer about 3-5 minutes.
  • Season with salt and pepper. If you'd like it a bit spicy, add in a teaspoon of chili powder and mix. Garnish with chopped cilantro and enjoy with roti or naan or rice.
  • Enjoy!

Nutrition Facts : Calories 641 calories, Carbohydrate 33 grams, Fat 57 grams, Fiber 5 grams, Protein 9 grams, Sugar 70 grams

CURRIED CAULIFLOWER OR ZUCCHINI



Curried Cauliflower or Zucchini image

Another wonderful Indian recipe from the Punjab region of India, courtesy of dear family friends. The spiciness of this recipe can be adjusted by adding/subtracting the amount of jalapeno peppers and the cayenne pepper. This dish as posted is a medium "heat".

Provided by Debloves2cook

Categories     Cauliflower

Time 45m

Yield 4-6 serving(s)

Number Of Ingredients 8

1 medium onion, diced
1/2 green pepper, seeded and diced
2 jalapeno peppers, diced
1/2 cup margarine
1 teaspoon masala
1/2 teaspoon cayenne pepper
1 head cauliflower or 4 -6 medium zucchini, sliced
2 medium potatoes, cubed (optional)

Steps:

  • In a large skillet, melt margarine. Add diced vegetables, onion, green pepper and Jalapeno peppers, cook at medium heat, uncovered, for ten minutes.
  • If using cauliflower, divide florets, halve, cut up stems and add to onion mixture. Otherwise add zucchini at this point.
  • Cook covered at medium heat for 15 minutes.
  • OPTIONAL: If desired add cubed potatoes 5 minutes after the cauliflower or zucchini.
  • Add Masala and cayenne pepper. Continue cooking for another 5 minutes.
  • Serve.

Nutrition Facts : Calories 256, Fat 23, SaturatedFat 4, Sodium 310.5, Carbohydrate 11.9, Fiber 4.5, Sugar 5.2, Protein 3.6

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