Hot Coconut Vegetable Curry Recipes

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COCONUT VEGETABLE CURRY



Coconut Vegetable Curry image

This vegetable curry isn't just vegetarian - t's vegan! Packed with hearty vegetables and warm spices, this curry is the perfect dish for meatless Mondays or any night of the week when meat is off the menu. Recipe developed by Food Network Kitchen.

Provided by Food Network Kitchen

Categories     main-dish

Time 1h10m

Yield 4 to 6 servings

Number Of Ingredients 21

2 tablespoons vegetable oil
4 green cardamom pods
1 1-inch piece cinnamon stick
1 whole clove
2 onions, thinly sliced
Kosher salt
1 tablespoon grated fresh ginger
4 cloves garlic, grated
2 teaspoons ground coriander
1 1/2 teaspoons ground cumin
1 teaspoon Kashmiri chili powder or hot paprika
1/2 teaspoon ground turmeric
3 small plum tomatoes, cut into wedges
1 13.5-ounce can full-fat coconut milk
1/2 pound Yukon Gold potatoes, peeled and cut into 1 1/2-inch chunks
1 small Chinese eggplant, cut into 1-inch chunks
2 cups cauliflower florets
1 serrano chile pepper, halved
1 cup halved green beans
Cooked basmati rice, for serving
Chopped fresh cilantro, for topping

Steps:

  • Heat the vegetable oil in a large Dutch oven over medium-high heat. Add the cardamom pods, cinnamon stick and clove and cook, stirring, until the whole spices are toasted, about 20 seconds.
  • Add the onions, season with 1/2 teaspoon salt and cook, stirring occasionally, until soft and browned, 8 to 10 minutes. Add the ginger and garlic and cook, stirring, until golden, about 2 minutes. Add the coriander, cumin, chili powder and turmeric; cook, stirring and scraping the pan, until the ground spices are toasted, about 30 seconds.
  • Add the tomatoes and cook, stirring, until they break down, 4 to 5 minutes. Stir in 1 1/4 cups water and the coconut milk. Add the potatoes, eggplant, cauliflower and serrano; season with 1/2 teaspoon salt. Bring to a boil, then reduce the heat to medium low; cover and simmer until the vegetables are tender, about 20 minutes.
  • Add the green beans and simmer, uncovered, until tender, 5 minutes. Thin the curry with water, if necessary. Discard the serrano and season with salt. Serve with rice and top with cilantro.

DELIGHTFUL INDIAN COCONUT VEGETARIAN CURRY IN THE SLOW COOKER



Delightful Indian Coconut Vegetarian Curry in the Slow Cooker image

Here's a delightful dish I adapted from a non-vegetarian recipe. It's extremely easy to prepare in the crock pot. Deliciously creamy, it can be served by itself, with rice, or with steamed soft tortillas. Also makes a good samosa filling. It has a nice touch of hot pepper to it.

Provided by CYBERGIFTS

Categories     World Cuisine Recipes     Asian     Indian

Time 4h20m

Yield 8

Number Of Ingredients 14

5 russet potatoes, peeled and cut into 1-inch cubes
¼ cup curry powder
2 tablespoons flour
1 tablespoon chili powder
½ teaspoon red pepper flakes
½ teaspoon cayenne pepper
1 large green bell pepper, cut into strips
1 large red bell pepper, cut into strips
1 (1 ounce) package dry onion soup mix (such as Lipton®)
1 (14 ounce) can unsweetened coconut cream
water, as needed
1 ½ cups matchstick-cut carrots
1 cup green peas
¼ cup chopped fresh cilantro

Steps:

  • Place the potatoes into the bottom of a slow cooker.
  • Mix the curry powder, flour, chili powder, red pepper flakes, and cayenne pepper together in a small bowl; sprinkle over the potatoes. Stir the potatoes to coat evenly. Add the red bell pepper, green bell pepper, onion soup mix, and coconut cream; stir to combine.
  • Cover the slow cooker and cook on Low until the mixture is bubbling, adding water as needed to keep moist, 3 to 4 hours. Add the carrots to the mixture and cook another 30 minutes. Stir the peas into the mixture and cook until the vegetables are tender to your liking, about 30 minutes. Garnish individual portions with cilantro to serve.

Nutrition Facts : Calories 369.9 calories, Carbohydrate 48.8 g, Fat 18.3 g, Fiber 7.4 g, Protein 8.2 g, SaturatedFat 15.5 g, Sodium 373.1 mg, Sugar 5 g

THAI COCONUT VEGETABLE CURRY RECIPE BY TASTY



Thai Coconut Vegetable Curry Recipe by Tasty image

Here's what you need: coconut oil, red onion, medium jalapeno, garlic, orange bell pepper, large eggplant, red curry paste, brown sugar, light coconut milk, diced tomato, chickpeas, baby spinach, fresh cilantro, cooked brown rice

Provided by Mercedes Sandoval

Categories     Dinner

Time 30m

Yield 8 servings

Number Of Ingredients 14

1 tablespoon coconut oil
1 red onion, thinly sliced
1 medium jalapeno, seeded and finely chopped
3 cloves garlic, minced
1 orange bell pepper, seeded and cut into thin strips
1 large eggplant, ends trimmed, diced
3 tablespoons red curry paste
1 tablespoon brown sugar
13.5 oz light coconut milk
28 oz diced tomato
13.5 oz chickpeas, drained and rinsed
5 oz baby spinach
¼ cup fresh cilantro, chopped
cooked brown rice, for serving

Steps:

  • Melt the coconut oil in a large, high-sided pan over medium heat. Add the onion and cook for 2 minutes, until just beginning to sweat. Add the jalapeño and garlic, and sauté for 1 minute, until just fragrant. Add the bell pepper and eggplant, and cook for 3 minutes, until the eggplant begins to soften.
  • Add the curry paste and brown sugar and stir to coat the vegetables, making sure there are no large clumps of curry paste. Pour in the coconut milk and stir to combine until the milk is stained from the curry paste. Stir the in diced tomatoes and chickpeas, and bring to a gentle simmer for 5 minutes.
  • Once the curry is simmering, add the spinach, half at a time, and stir until wilted. Remove the pan from the heat.
  • Garnish the curry with cilantro and serve over brown rice.
  • Nutrition Calories: 212 Total fat: 7 grams Sodium: 368 Total carbs: 34 grams Dietary fiber: 8 grams Sugars: 10 grams Protein: 7 grams
  • Enjoy!

Nutrition Facts : Calories 267 calories, Carbohydrate 33 grams, Fat 13 grams, Fiber 8 grams, Protein 8 grams, Sugar 11 grams

HOT BEEF & COCONUT CURRY



Hot Beef & Coconut Curry image

My dh & I love Thai curries. This one is very special. Hope that you will enjoy this delicious dish as much as we do. Another flavorful dish that is quick and very easy to make.

Provided by Baby Kato

Categories     Curries

Time 50m

Yield 4 serving(s)

Number Of Ingredients 15

2 cups milk, coconut
3 tablespoons curry paste, red, thai
2 garlic cloves, crushed
1 lb steak, braising, cut 3/4-inch chunks
2 kaffir lime leaves, fresh (I use frozen when I can't get fresh)
3 tablespoons lime juice, fresh squeezed
2 tablespoons fish sauce
1 chili, red, large, fresh, seeded and sliced thinly
1/2 teaspoon turmeric, ground
1/4 teaspoon salt, sea
1/2 teaspoon pepper, black
2 tablespoons basil, fresh, chopped
2 tablespoons cilantro, fresh, chopped
1/3 cup coconut, toasted, shredded (garnish)
4 cups rice, steamed

Steps:

  • Bring the coconut milk to boil, in a large pan.
  • Lower the heat and simmer for 10 minutes, or until it has thickened.
  • Now stir in the curry paste and garlic, simmer 5 minutes.
  • Add the beef to the pan and bring to a boil, stirring constantly.
  • Lower the heat add the lime leaves, juice, fish sauce, chili, turmeric and salt.
  • Cover the pan and simmer 25 minutes.
  • Please add a little water if the sauce looks dry.
  • Lastly you will add the basil and cilantro, taste and season with salt and pepper if you desire.
  • Garnish with the toasted coconut and serve with steamed rice.

VEGETABLE CURRY WITH COCONUT MILK



Vegetable Curry with Coconut Milk image

This vegetable curry with coconut milk is a delicious way to get a lot of vegetables into your diet. Even better the next day!

Provided by jowolf2

Time 55m

Yield 6

Number Of Ingredients 12

¼ cup ghee (clarified butter)
1 medium onion, chopped
3 cloves garlic, minced
1 tablespoon curry powder
1 (14 ounce) can coconut milk
2 large carrots, chopped
1 large potato, chopped
1 medium parsnip, chopped
½ head broccoli, cut into florets
¼ head cauliflower, cut into florets
2 cups sliced fresh mushrooms
1 cup water

Steps:

  • Heat ghee in a large saucepan over low heat. Add onion, garlic, and curry powder. Cook and stir until onion is soft and curry powder is fragrant, 7 to 10 minutes. Add coconut milk and carrots. Bring to a boil, stirring often.
  • Reduce heat, cover, and simmer for 10 minutes. Add potato and parsnip and continue to simmer, covered, until just tender, 7 to 10 minutes.
  • Add broccoli, cauliflower, mushrooms, and water; simmer, covered, until all vegetables are tender, about 5 minutes.

Nutrition Facts : Calories 312.7 calories, Carbohydrate 25.9 g, Cholesterol 21.9 mg, Fat 23 g, Fiber 6.2 g, Protein 5.7 g, SaturatedFat 17.7 g, Sodium 51 mg, Sugar 5.1 g

VEGETABLE TOFU CURRY



Vegetable Tofu Curry image

This one-pot vegetarian meal comes together quickly and leftovers keep for days. Creamy coconut milk is made up of fat and liquid from pressed coconut meat and this recipe delivers its full range of flavors. When you melt the solids from a can of coconut milk and keep cooking until the liquid evaporates, the oil eventually separates out and delivers toasty nuttiness. Here, onion - any kind - tenderizes in that tasty fat, and curry powder becomes more fragrant in it. Tofu soaks up the curry sauce while vegetables steam over the mixture, then everything gets stirred together. Experiment with whatever vegetables you have on hand, cooking them until tender.

Provided by Genevieve Ko

Categories     dinner, curries, vegetables, main course

Time 20m

Yield 2 to 4 servings

Number Of Ingredients 8

2 broccoli heads, 8 ounces green beans or 2 cups frozen peas, or a combination
1 (14- to 16-ounce) container firm tofu
1 (13.5-ounce) can coconut milk
1 medium onion, chopped
Salt and pepper
1 tablespoon curry powder, plus more to taste
Cooked rice or other grains or noodles, for serving
Hot sauce, for serving (optional)

Steps:

  • If using broccoli, trim the ends of the stems and discard, then cut the stems off near the base of the florets. Cut off the thick peel around the stems, then cut the stems into 1/2-inch slices. Cut the broccoli crowns into small florets. Drain the tofu and cut into 1-inch cubes.
  • Open the can of coconut milk and spoon off an inch or so of the hard white solid part into a large saucepan with a lid. (If the milk is all liquid, add a few spoonfuls.) Turn the heat to medium-high. When the solids melt, add the onion and broccoli stems, if using, and sprinkle with salt and pepper. Cook, uncovered, stirring occasionally, until the onion is translucent, 5 to 7 minutes. The coconut milk liquid should have evaporated, so the onions should be sizzling in coconut oil and the milk solids should be brown and smell toasty. Scrape up any bits sticking to the bottom.
  • Turn the heat down to medium-low, add the curry powder and stir until evenly mixed, about 10 seconds. Add the remaining coconut milk, stir and bring to a simmer. Add the tofu and spread the cubes in an even layer, then top with the broccoli florets or other vegetables, sprinkle with salt and cover with the lid. Cook until the vegetables are just tender but still bright green, 5 to 7 minutes.
  • Gently stir so the vegetables are also coated in sauce. Taste and stir in more curry powder, salt and pepper if you'd like. Serve hot over rice or other grains or noodles, with hot sauce if you want.

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