Gordon Ramsays Easy Vegetable Curry Recipes

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GORDON RAMSAY'S EASY VEGETABLE CURRY RECIPE



Gordon Ramsay's easy vegetable curry recipe image

This vegetable curry recipe is packed full of flavour thanks to the cardamom and curry paste. Gordon Ramsay's veggie curry couldn't be easier either.

Provided by Gordon Ramsay

Yield Serves: 2-4

Number Of Ingredients 14

2tbsp vegetable oil
1 banana shallot or 2 regular ones, peeled and roughly chopped
1 garlic clove, peeled and finely chopped
2 long red chillies, deseeded and finely chopped
1 small celeriac, peeled and chopped
Sea salt and black pepper
2tbsp madras curry paste
A few cardamom pods
1 green pepper, cored, deseeded and roughly chopped
1/2 large cauliflower, cut into florets
400g can chopped tomatoes
1/2 head of broccoli, cut into florets
1 large courgette, roughly chopped
250ml Greek yogurt

Steps:

  • Heat the oil in large, wide pan and add the shallot, garlic and chillies. Cook stirring for a minute or so until you can smell the garlic.
  • Add the celeriac and some seasoning. Cook over a hight heat for 2 mins and then add the curry paste, cardamom pods, green pepper and cauliflower florets. Continue to stir over a high heat for a few more minutes.
  • Tip in the tomatoes, then fill the empty can with water and pour this in too. Bring to the boil, then add the broccoli and courgette. Simmer for 8-10 minutes until the vegetables are tender.
  • Turn down the heat and stir in the yogurt. Taste and add salt and pepper if needed.

Nutrition Facts : @context https, Calories 236 Kcal, Sugar 11.8 g, Fat 15.9 g, SaturatedFat 5.1 g, Sodium 0.71 g, Protein 9.3 g, Carbohydrate 13.8 g

GORDON RAMSAY'S MALAYSIAN CHICKEN CURRY



Gordon Ramsay's Malaysian Chicken Curry image

This recipe came highly recommended and intrigued me as the spice combination was different to any curry I have made. Which if I may say so myself, is a few. That and the fact our household loves a good Sunday afternoon curry.

Provided by mell_2

Categories     Curries

Time 26m

Yield 6 serving(s)

Number Of Ingredients 22

5 garlic cloves, peeled
4 -5 long red chilies, trimmed
2 lemongrass, stalks trimmed, outer leaves removed and sliced
5 cm piece fresh gingerroot, peeled and chopped
4 shallots, peeled and chopped
1 teaspoon ground turmeric
2 tablespoons oil
800 g chicken thighs, cut into bite sized pieces
1 tablespoon oil
1 teaspoon ground turmeric
2 onions, peeled and thinly sliced
4 kaffir lime leaves
1 cinnamon stick
3 star anise
400 ml light coconut milk
100 ml chicken stock
1 teaspoon palm sugar (or soft brown sugar)
2 tablespoons light soy sauce
2 tablespoons fish sauce
400 g green beans, trimmed
salt and pepper
coriander leaves, roughly torn

Steps:

  • To make the curry paste. Put the garlic, chillies, lemon grass, ginger and shallots in a food processor to form a paste. (Or you can use a pestle and mortar).
  • Next, heat the oil in a large heavy-based pan. Tip in the curry paste with 1 tsp ground turmeric and stir over a medium heat for a few minutes. Add the onions and cook, stirring for 5 minutes.
  • Season the chicken pieces with salt and pepper and add to the pan, stirring to coat in the paste. Add the lime leaves, cinnamon stick, star anise, coconut milk, stock, sugar, soy and fish sauces and bring to the boil. Reduce the heat to a simmer and cook gently for half an hour to an hour until the chicken is tender.
  • Skim off any excess oil on the surface of the curry. Taste add salt and pepper if you think its needs. Add the beans and cover for another few minutes until the beans are tender.
  • To serve, scatter the coriander leaves over the curry and serve with rice and roti.

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