Fall Vegetable Curry Recipes

QUICK FALL VEGETABLE CURRY RECIPE

Steps:

• Heat the oil in a large pan over medium high heat until shimmering.
• Add the sweet potato and saute for 3 minutes.
• Turn the heat down to medium, then add the cauliflower, onion, and curry powder. Toss well and cook 1 minute.
• Add the coconut milk and diced tomatoes. Stir well and allow it to come to a boil. Cover the pan, turn the heat down to low, and simmer for 10 minutes or until all vegetables are tender.
• Add the chickpeas and stir in the sugar. Taste and add salt and pepper as needed.
• Garnish with cilantro and serve over basmati rice.

FALL VEGETABLE CURRY

Steps:

• Cook 1 cup of basmati rice according to package directions. Stir in 1/4 cup unsalted cashew pieces and 1/4 teaspoon salt.
• Heat olive oil in a large nonstick skillet over medium-high heat. Add sweet potato to pan; sauté 3 minutes. Decrease heat to medium. Add cauliflower, onion, and curry powder; cook 1 minute, stirring mixture constantly. Add broth, salt, chickpeas and and tomatoes; bring to a boil. Cover, reduce heat, and simmer 10 minutes or until vegetables are tender, stirring occasionally. Sprinkle with cilantro; serve with yogurt.

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.

QUICK VEGETABLE CURRY

Steps:

• Bring a large saucepan of lightly salted water to a boil. Place the potatoes and carrots in the boiling water, and cook until softened, 5 to 6 minutes. Add the peas and corn to the boiling water, and turn off the heat. Wait 1 minute, and drain the vegetables. Cover to keep warm.
• Heat the olive oil in a large skillet over medium heat. Stir in the onions, and cook until the onions are transparent, 5 to 7 minutes. Combine the tomatoes, kidney beans, garbanzo beans, and water with the onions. Stir in the turmeric, chili powder, cumin, coriander, and mustard seed until blended. Season with salt to taste. Add the potatoes, carrots, peas, and corn. Turn the heat to high, and cook the vegetables 5 to 10 minutes, stirring occasionally. Lower the heat to medium, and cook another 7 minutes.
• Pour the coconut milk into the vegetable mixture. Stir and cook for just 3 minutes to prevent the milk from curdling or separating. Remove from the heat and serve.

FALL VEGETABLE CURRY

Steps:

• Heat olive oil in a large nonstick skillet over medium-high heat.
• Add sweet potato to pan; sauté 3 minutes.
• Decrease heat to medium.
• Add cauliflower, onion, and curry powder; cook 1 minute, stirring mixture constantly.
• Add broth and next 3 ingredients (through tomatoes); bring to a boil.
• Cover, reduce heat, and simmer 10 minutes or until vegetables are tender, stirring occasionally.
• Sprinkle with cilantro; serve with yogurt.