Madras Curry With Roasted Veggies Recipes
MADRAS VEGETABLE CURRY (VEGETARIAN)
Altho I did not choose this vegetarian dish from the cruise menu, I found it in the *Carnival Creations* cookbook by Cyrus Marfatia (Exec Chef of Carnival Cruise Lines) & see it as a fine example of the great care taken to provide tempting vegetarian choices across all courses for the vegetarians on-board the ship. The recipe intro description stated that "An assortment of distinctive spices makes this Indian vegetable dish dance with tremendous flavor" & it was later suggested that it be served w/cinnamon-flavored cooked rice which I see as an esp appealing option. (Times were not given, so I estimated 20 min for ingredient prep + 20 min cook time). *Enjoy* !
Provided by twissis
Categories One Dish Meal
Time 40m
Yield 6 1-dish meals served w/rice, 6 serving(s)
Number Of Ingredients 17
Steps:
- In a lrg frying pan, heat oil till hot over med-high heat. Stir in onion, cloves, cinnamon, cardamom + bay leaves & cook till onion begins to brown (See NOTE below).
- Stir in garlic, gingerroot + curry powder & cook till flavors are released (I assume aroma is the test of this point).
- Add tomatoes & cook for 3 minutes. Reduce heat to low, stir in potatoes & cont cooking till potatoes are partially cooked.
- Stir in carrot, cauliflower, eggplant + coconut milk & simmer till vegetables are tender, stirring occ.
- Remove whole spices & bay leaves. Stir in peas, season to taste w/salt, stir in the cilantro & serve immediately as suggested.
- NOTE: Altho not mentioned in the recipe, stirring in the whole spices + bay leaves & then removing them as above seems like a lrg challenge unless they are introduced to the dish in 1 of those porous spice cooking bags. :-).
MADRAS CURRY WITH ROASTED VEGGIES
Categories Potato Side Bake Sauté Vegetarian Dinner Cauliflower Carrot
Yield 6 People
Number Of Ingredients 12
Steps:
- Preheat oven to 450 Peel the potatoes and cut them into larger than bite-sized chunks. Break the cauliflower into bite sized pieces Slice the carrots on a diagonal and relatively thick Put the potatoes, cauliflower and carrots into a 9 x 12 casserole dish and toss with 1 tbsp olive oil, salt, pepper, 1/2 cup of vegetable stock and 1 tsp madras curry powder Put the casserole dish into the preheated oven for 30 minutes. Stir once after 15 minutes to brown the bottom. While your veggies are roasting, chop the onion with a medium dice Put the chopped onion in about 2 tbsp of olive oil and 3 tbsp of coconut oil in a preheated 4 to 5 litre (4 to 5 quart) soup pot on low/medium heat (this might seem like a lot of oil, but the coconut oil is what adds the silky flavour) Add 1 tsp of garlic paste to the heated oil & onions and stir Sprinkle in the remaining curry powder, the turmeric and cinnamon powder and stir to cover the onions. Add salt and pepper to taste (approx 2 tsp of sea salt) Let the onion and spice mix simmer on medium/low for about 15 minutes (or until the roasting is done) to really infuse the onions with the spice mixture Once the potato mixture is finished roasting, add it all to the pot and stir well to cover the veggies with the onion and oil mixture Cook for another 15 minutes at a medium/low heat - stirring occasionally, but taking care not to break up the roasted veggies too much I probably used more salt than I've mentioned in the recipe, but it will depend on your salt preferences.
MADRAS CRAB CURRY
The sight of live crabs being sold in Chinatown brought back mouthwatering memories of mom's crab curry which I used to devour and I wanted to relive the experience. The body is cooked whole along with the pincers and legs. The legs usually don't have much meat but add flavor to the dish. The curry is purposely on the milder side to ensure that the spices do not overpower the delicate meat flavor. It is best when eaten the next day! Serve with hot rice cooked with a couple of cloves and piece of cinnamon.
Provided by FSK
Categories World Cuisine Recipes Asian Indian
Time 3h
Yield 6
Number Of Ingredients 22
Steps:
- Heat oil in a large pot over medium heat. Add cinnamon stick, cloves, star anise, and peppercorns; cook and stir until spices start to pop. Add dried chile peppers, urad dal, and fennel seeds; cook until dal starts turning golden, 1 to 2 minutes.
- Stir onions, garlic, and ginger into the pot. Cook and stir until garlic just starts to turn golden, 1 to 2 minutes. Add garam masala, chile powder, turmeric, and salt; cook 1 minute more.
- Stir 1 cup of water, tomato puree, and tomato paste into the pot. Cook until tomato puree thickens, about 5 minutes. Stir in remaining 1 cup water, coconut, and coconut milk. Bring to a simmer over medium heat. Reduce heat to low; stir in tamarind juice.
- Bring curry back to a boil. Reduce heat to low; add crabs to the pot. Cook over medium-low heat until crabmeat is opaque, 20 to 25 minutes. Remove from heat and let stand until crabs absorb curry flavors, about 2 hours.
Nutrition Facts : Calories 242.1 calories, Carbohydrate 13.7 g, Cholesterol 52.6 mg, Fat 11.9 g, Fiber 3.7 g, Protein 21.3 g, SaturatedFat 5.7 g, Sodium 1147.4 mg, Sugar 4.3 g
MADRAS CURRY (VEGAN OR CHICKEN)
This is from www.worldspice.com, the site for World Merchants, an incredable spice and tea shop hidden below The Pike Place Market in Seattle. The owner, Tony Hill is a fanatic for good food. His spice blends are shipped un-ground if requested. I run just enough for each recipe through a black Braun coffee mill (Not the white one I grind coffee in.)minutes before use. I am slowly working my way through his shop. It is amazing how much I don't know about spices, but I am Learning.
Provided by Pierre Dance
Categories Curries
Time 3h30m
Yield 6-8 serving(s)
Number Of Ingredients 9
Steps:
- Heat a heavy stock pot, add Oil.
- Add Turnips, carrots, Onions, and Chicken (if used).
- Saute 'til slightly carmelized.
- Add Curry Powder, continue to saute (stir fry)'til the curry coats all of the vegetables and chicken.
- Add water to barely cover ingredients, simmer very slowly for 2 hours.
- Add water to keep the mixture covered.
- Add Stock, Potato, and Chilies.
- Cook and reduce for another hour or so 'til the potatoes break apart and thicken the dish.
- Serve over Basmati Rice cooked with a few Green Cardamom Pods or a Cinnamon stick or a few strands of Safron.
- A nice Sangria goes very, very well with this dish.
- ***NOTE*** Always cook currys slowly for a long time to allow the full flavor to develop.
- Curry powder from different parts of the world vary tremendously so experiment with all of them, you won't regret it.
- Omit the Chicken and Chicken Broth for Vegetarian.
Nutrition Facts : Calories 93.2, Fat 2.9, SaturatedFat 0.6, Cholesterol 2.4, Sodium 145, Carbohydrate 14.3, Fiber 2.5, Sugar 4.3, Protein 3.4
MARRAKESH VEGETABLE CURRY
A vegetable-full curry! Serve this curry over your favorite rice and you're sure to have a tasty meal. If you have carrot-ginger juice available to you, try using it in place of the orange juice - either one is delicious!
Provided by NIBLETS
Categories World Cuisine Recipes African North African Moroccan
Time 50m
Yield 6
Number Of Ingredients 19
Steps:
- In a large Dutch oven place sweet potato, eggplant, peppers, carrots, onion, and three tablespoons oil. Saute over medium heat for 5 minutes.
- In a medium saucepan place 3 tablespoons olive oil, garlic, turmeric, curry powder, cinnamon, salt and pepper and saute over medium heat for 3 minutes.
- Pour garlic and spice mixture into the Dutch oven with vegetables in it. Add the garbanzo beans, almonds, zucchini, raisins, and orange juice. Simmer 20 minutes, covered.
- Add spinach to pot and cook for 5 more minutes. Serve!
Nutrition Facts : Calories 330.4 calories, Carbohydrate 39 g, Fat 18 g, Fiber 10.5 g, Protein 8 g, SaturatedFat 2.3 g, Sodium 874.3 mg, Sugar 12.9 g
VEGETABLE MADRAS
Sweet potato, courgette, red pepper & spinach curry
Provided by aurora_b12
Time 40m
Yield Serves 2
Number Of Ingredients 0
Steps:
- Put shallow casserole or deep frying pan on heat with splash of oil. When pan has heated, add onions to pan and let cook slowly for about 20 minutes until they first soften, then start to slightly caramelise and catch on the base. Keep an eye on them and stir occasionally. The idea is to bring out the sweetness in the onions to add flavour. While the onions are cooking put the sweet potato's on to steam for about 10 minutes or until they just start to soften. In a seperate pan fry the red pepper, initially with the lid on to soften them. When you think the onions are ready, add the garlic and ginger and cook the rawness out but don't let it burn.
- Add the Madras curry paste to the pan with the onion/garlic/ginger and let it cook out a bit on a low heat. Then add the courgette and mix around so it gets coated in the paste. Then add the red pepper. Then the sweet potato.
- Swirl around the hot water in the pan that the red pepper cooked in and add the stock cube to dissolve. Add to main pan. Add the chopped tomotoes. Top up with hot water if it looks too dry.
- After about 10 minutes add the spinach in gradual handfuls. Let it bubble away on a low heat for about another 10 minutes or until it starts to thicken. Some of the smaller pieces of sweet potato should break down a bit and help to thicken the sauce.
- When the sauce gets to a medium consistency, taste it and adjust the flavouring to your liking by adding garam masala, ceyenne, chutney, coriander etc. Serve with rice or nan bread.
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