Malaimixedvegetablecurry Recipes
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 CURRY
This recipe calls for ingredients found in any grocery store, or that are already in your own kitchen. Delicious and easy to prepare. Make as spicy or mild as you want.
Provided by MRICHAR4
Categories World Cuisine Recipes Asian
Time 35m
Yield 4
Number Of Ingredients 10
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.
Nutrition Facts : Calories 371.1 calories, Carbohydrate 46.6 g, Cholesterol 30.5 mg, Fat 19.2 g, Fiber 10.2 g, Protein 7.6 g, SaturatedFat 8.4 g, Sodium 159.3 mg, Sugar 7.4 g
MALAI MIXED VEGETABLE CURRY
Delisious curry, eay to cook, a good vegetarian dish. However should you want to add some chicken to the recipe, it still works well, and, saves having to cook a separate second dish. You can sub the cream for yoghurt, and use any vegetable of your chosing.
Provided by Brian Holley
Categories Potato
Time 35m
Yield 4 serving(s)
Number Of Ingredients 23
Steps:
- Heat the oil in a pot. Add the red chillies, cloves, cardamom, cinnamon stickand the bay leaves. Cook till the bay leaves turn golden brown.
- Add the onion and cook for 2 mins, reduce heat and add the garlic and ginger, fry for 4 minutes.
- Add all of the vegetables, sprinkle with the chilli powder, add the corriander powder, cummin powder and turmeric. Stir well to incorporate the spices.
- Add 1/2 cup of water, mix cover pot and cook for 15 mins, do not let the pot dry out. Add water if the pot becomes too dry.
- Add the tomato paste and salt. Reduce heat to low and cook covered till veg is tender.
- Stir in the cream and garam masala. Recover the pot and remove from the heat, allow to stand for 2 mins before serving. Garnish with the fresh chopped coriander.
- Serve with plain boiled rice.
MALAYSIAN VEGETABLE CURRY
Make and share this Malaysian Vegetable Curry recipe from Food.com.
Provided by Wendys Kitchen
Categories Curries
Time 40m
Yield 8 serving(s)
Number Of Ingredients 18
Steps:
- Using a mortar & pestle or blender, grind chili paste, onions, garlic, ginger into a paste
- In a small bowl, combine fish curry powder and chili powder and turmeric powder with a little water to make a thick paste
- In a wok or pot, heat ghee or vegetable oil, fry the ground paste for 2-3 mins
- Add curry paste, stir-fry on low heat until quite toasted and oil starts to ooze from paste - do not burn!
- Add coconut milk, chicken stock [or vegetable stock or water], tomatoes and season with salt
- Gradually bring to a boil, then reduce heat to simmer uncovered until sauce thickens, about 15 mins
- Add each vegetable in order - those that take longer to cook are added first
- Simmer until just tender, or to your liking of crispness, remove from heat promptly
- Serve hot with bread, Roti or steamed rice.
Nutrition Facts : Calories 296.7, Fat 13.7, SaturatedFat 10, Cholesterol 17.7, Sodium 136.6, Carbohydrate 41.5, Fiber 4.5, Sugar 25.5, Protein 5.1
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