Madras Vegetable Curry Vegetarian Recipes

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MADRAS VEGETABLE CURRY (VEGETARIAN)



Madras Vegetable Curry (Vegetarian) image

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

2 tablespoons vegetable oil
1/2 cup onion (chopped)
4 whole cloves
4 cardamom pods
1 cinnamon stick
2 bay leaves
1 teaspoon garlic (minced)
1/2 teaspoon gingerroot
1 tablespoon Madras curry powder
1/2 cup tomatoes (seeded & diced)
1/2 cup potato (diced)
1/2 cup carrot (chopped)
1/2 cup cauliflower (chopped)
1/2 cup eggplant (diced)
1/2 cup coconut milk
1/2 cup peas
1/4 cup fresh cilantro (chopped)

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. :-).

VEGETABLE MADRAS



Vegetable Madras image

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.

MADRAS CURRY (VEGAN OR CHICKEN)



Madras Curry (Vegan or Chicken) image

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

2 teaspoons peanut oil
1 cup turnip, diced
1 cup carrot, cut into 1/4 inch roundels
1 cup yellow onion, diced
1/2 cup chicken breasts (optional) or 1/2 cup chicken thigh, diced (optional)
2 -4 tablespoons freshly ground Madras curry powder (almost any curry will do nicely but my favorite is the Madras)
2 cups chicken stock or 2 cups vegetable stock
1 cup potato, diced 1/4 inch
1 tablespoon jalapeno, seeded, vained, minced

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

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