Quick And Easy Curried Veggies Recipes

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VEGETABLE CURRY



Vegetable Curry image

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

¼ cup butter
2 tablespoons olive oil
½ large onion, finely chopped
2 large carrots, sliced
2 tablespoons curry powder
½ teaspoon ground turmeric
salt and ground black pepper to taste
1 pinch red pepper flakes
1 head cauliflower, broken into small florets
2 large potatoes, peeled and cubed

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

QUICK VEGETABLE CURRY



Quick Vegetable Curry image

A bountiful medley of beans and vegetables. This easy curry can be made in minutes. Increase or decrease the spices to suit your taste. Serve over rice with Indian naan bread or chapatti (flatbread).

Provided by Mona zac

Categories     World Cuisine Recipes     Asian     Indian

Time 46m

Yield 6

Number Of Ingredients 17

2 potatoes, peeled and diced
2 carrots, diced
½ cup frozen corn kernels
½ cup frozen green peas
2 tablespoons olive oil
1 large onion, finely sliced
1 (14.4 ounce) can chopped tomatoes with juice
1 (14.5 ounce) can kidney beans, drained and rinsed
1 (15.5 ounce) can garbanzo beans, drained and rinsed
6 tablespoons water
½ teaspoon ground turmeric
½ teaspoon chili powder, or more to taste
½ teaspoon cumin
½ teaspoon ground coriander
1 teaspoon mustard seed
1 pinch salt to taste
1 (13.5 ounce) can coconut milk

Steps:

  • Bring a large saucepan of lightly salted water to a boil. Place the potatoes and carrots in the boiling water, and cook until softened, 5 to 6 minutes. Add the peas and corn to the boiling water, and turn off the heat. Wait 1 minute, and drain the vegetables. Cover to keep warm.
  • Heat the olive oil in a large skillet over medium heat. Stir in the onions, and cook until the onions are transparent, 5 to 7 minutes. Combine the tomatoes, kidney beans, garbanzo beans, and water with the onions. Stir in the turmeric, chili powder, cumin, coriander, and mustard seed until blended. Season with salt to taste. Add the potatoes, carrots, peas, and corn. Turn the heat to high, and cook the vegetables 5 to 10 minutes, stirring occasionally. Lower the heat to medium, and cook another 7 minutes.
  • Pour the coconut milk into the vegetable mixture. Stir and cook for just 3 minutes to prevent the milk from curdling or separating. Remove from the heat and serve.

Nutrition Facts : Calories 423.2 calories, Carbohydrate 53.6 g, Fat 19.9 g, Fiber 12.6 g, Protein 12.4 g, SaturatedFat 12.9 g, Sodium 510 mg, Sugar 5.4 g

QUICK AND EASY VEGETABLE CURRY



Quick and Easy Vegetable Curry image

A very quick and easy curry to serve up with rice and a salad.

Provided by Mai Forrester

Categories     Main Dish Recipes     Curries     Vegetarian

Yield 5

Number Of Ingredients 11

1 tablespoon olive oil
1 onion, chopped
2 cloves crushed garlic
2 ½ tablespoons curry powder
2 tablespoons tomato paste
1 (14.5 ounce) can diced tomatoes
1 cube vegetable bouillon
1 (10 ounce) package frozen mixed vegetables
1 ½ cups water
salt and pepper to taste
2 tablespoons chopped fresh cilantro

Steps:

  • In a large saucepan over medium-high, heat oil and saute onion, and garlic until golden. Stir in curry powder and tomato paste, cook 2 to 3 minutes.
  • Stir in tomatoes, vegetable bouillon cube, mixed vegetables, water, salt and pepper to taste. Cook approximately 30 minutes until vegetables are well done (not crunchy). Sprinkle with fresh cilantro prior to serving.

Nutrition Facts : Calories 102.5 calories, Carbohydrate 15.7 g, Fat 3.5 g, Fiber 4.6 g, Protein 3.5 g, SaturatedFat 0.5 g, Sodium 266.6 mg, Sugar 3.9 g

QUICK VEG CURRY



Quick Veg Curry image

Easy mid week supper which uses up any veg in the fridge

Provided by annsnolan

Time 30m

Yield Serves 6

Number Of Ingredients 0

Steps:

  • Add the oil to a large pan and soften the onion in it.
  • Add the crushed garlic and the harder vegetables and cook for a few minutes.then add the softer veg and soften, but do not brown them.
  • Add the spices and cook for another 2-3 mins
  • Add the chopped tomatoes,creamed coconut and stock.
  • Cook until it has reduced down and thickened up,then add the tomato puree just before serving.

QUICK CURRIED VEGETABLES



Quick Curried Vegetables image

Make and share this Quick Curried Vegetables recipe from Food.com.

Provided by Engrossed

Categories     Potato

Time 30m

Yield 6 serving(s)

Number Of Ingredients 13

2 teaspoons canola oil
1 large onion, chopped (about 1 1/2 cups)
1 (13 1/2 ounce) can reduced-fat coconut milk
1 cup low sodium vegetable broth
3 tablespoons tomato paste
3 tablespoons mild curry powder
3 medium red potatoes, scrubbed and cut into 1-inch chunks (about 1 lb.)
1 (9 ounce) package frozen cut green beans or 1 (9 ounce) package fresh green beans, cut
1 small cauliflower, cut into small florets (about 4 cups)
1/2 cup frozen green pea
1/4 cup fresh cilantro, chopped
1 -2 tablespoon fresh lime juice
cayenne pepper, to taste (optional)

Steps:

  • Heat oil in a large saucepan over medium-high heat.
  • Add onion, and cook 5 minutes, or until lightly browned, stirring frequently.
  • Add coconut milk and broth. Whisk in tomato paste and curry powder. Bring to a boil.
  • Add potatoes, reduce heat to medium, cover and cook 15 minutes, or until potatoes are still firm but almost done.
  • Stir in green beans and cauliflower. Cover and cook 5 minutes more, or until vegetables are tender. Remove from heat.
  • Stir in peas, cilantro and lime juice. Season to taste with salt, pepper and cayenne.
  • Serve with basamati brown rice if desired.

Nutrition Facts : Calories 151.8, Fat 2.3, SaturatedFat 0.3, Sodium 100.4, Carbohydrate 30.2, Fiber 6.3, Sugar 5, Protein 5.3

SIMPLE VEGGIE CURRY RECIPE BY TASTY



Simple Veggie Curry Recipe by Tasty image

Here's what you need: salt, potato, vegetable oil, medium onion, garlic, cumin, cayenne pepper, curry powder, salt, black pepper, ginger, diced tomato, chickpeas, peas, coconut milk

Provided by Jordan Kenna

Categories     Dinner

Yield 4 servings

Number Of Ingredients 15

2 tablespoons salt, for water
2 lb potato, cut into 1-inch (2 cm) cubes
1 tablespoon vegetable oil
1 medium onion, diced
4 cloves garlic, minced
2 teaspoons cumin
1 teaspoon cayenne pepper
4 teaspoons curry powder
1 teaspoon salt
1 teaspoon black pepper
2 centimeter pieces ginger, minced
14 oz diced tomato, 1 can
15 oz chickpeas, 1 can, drained
15 oz peas, 1 can, drained
14 oz coconut milk, 1 can

Steps:

  • Place potatoes into a large pot or dutch oven and cover with well-salted water. Bring to a boil, then reduce heat to a simmer, cover and let the potatoes cook until fork tender-about 12 minutes. Once cooked, drain the potatoes and set them aside.
  • Return the pot to the stove and add 1 tablespoon of oil. Add onion and garlic and sauté over medium heat until onion is tender and starts to turn translucent, about 3-5 minutes.
  • Add cumin, cayenne, curry powder, salt, pepper and ginger. Stir to combine before adding tomatoes, chickpeas, and peas.
  • Increase heat to medium-high and stir in the coconut milk. Bring to a simmer before adding the potatoes back to the pot. Reduce heat to low and cook everything together for 3-5 minutes before serving.
  • Enjoy!

Nutrition Facts : Calories 752 calories, Carbohydrate 108 grams, Fat 28 grams, Fiber 22 grams, Protein 24 grams, Sugar 20 grams

QUICK CURRIED VEGETABLE SAUTE



Quick Curried Vegetable Saute image

An improvisation of a recipe from Vegetarian Times, modified to suit the contents of my pantry, my tastes and the WW Core program. I love that it captures the flavor profile of longer cooking dishes but can be prepared in less than 30 minutes. The optional garnishes are not Core and require WPA. (Flex=4 points)

Provided by justcallmetoni

Categories     One Dish Meal

Time 24m

Yield 4 serving(s)

Number Of Ingredients 18

2 -3 teaspoons olive oil
1 small onion, chopped (about 1 cup)
1/2 poblano pepper, chopped (about 1/2 cup)
2 -3 teaspoons curry powder
1 teaspoon garam masala
1/4 teaspoon coarse salt
2 cups thinly sliced green cabbage
9 ounces acorn squash or 1 small sweet potato, peeled and finely diced
1 carrot, julienned and cut in 1-2 inch lengths (you can quarter baby carrots instead)
1 1/2 cups cooked chickpeas or 1 1/2 cups canned chick-peas, rinsed and drained
1 tart apple, cut in large wedges
1 tablespoon minced fresh ginger
3 garlic cloves, minced (about 1 Tbs.)
1 cup low sodium vegetable broth
1/4 cup chopped cilantro
2 tablespoons coarsely chopped roasted cashew nuts (optional)
3 tablespoons golden raisins (optional)
1 plum tomato, seeded and diced (optional)

Steps:

  • Heat oil in large skillet over medium heat. Sauté onion, curry powder, salt and cayenne pepper about 5 minutes, or until onion begins to brown. Stir in cabbage, acorn squash /sweet potato, chickpeas, carrot, apple, ginger and garlic. Sauté 2 minutes more.
  • Stir in broth, and reduce heat to low. Cover and cook vegetables, stirring occasionally, about 10 minutes, or until soft. Spoon into shallow bowls. Sprinkle with cilantro and serve.
  • Optional: Serve with diced tomato, raisins and cashews on the side and allow diners to garish to taste.

Nutrition Facts : Calories 206.7, Fat 3.8, SaturatedFat 0.5, Sodium 436.6, Carbohydrate 39.7, Fiber 8.1, Sugar 6.4, Protein 6.4

QUICK SAUTEED CURRY STYLE VEGETABLES



Quick Sauteed Curry Style Vegetables image

No curry sauce or masala sauce to bother with here. Just a quick and easy saute of veggies with a wonderful curry flavor. I used a Malaysian style curry powder in this, but use whatever yellow curry powder you have (Malaysian, Indian, Jamaican, whatever). The flavor of this goes with any of those cuisines, without being of that cuisine itself. Also goes great with simply prepared dishes, such as grilled steak or baked fish or chicken.

Provided by PalatablePastime

Categories     Vegetable

Time 15m

Yield 3-4 serving(s)

Number Of Ingredients 11

1 medium zucchini, chopped
1/2 white onion, chopped
1 cup snap pea pods, trimmed
1/2 red bell pepper, diced (optional)
1 pinch red pepper flakes
salt
black pepper
1/4 teaspoon garlic powder
1/2 teaspoon curry powder
1/4 lemon
1 -2 tablespoon olive oil

Steps:

  • Heat olive oil in a saute pan and when hot, add onion.
  • Add salt and pepper, and when onions start to become translucent, add other vegetables.
  • Cook over medium high heat, stirring and tossing frequently, until just crisp-tender.
  • Just before veggies are done, add red pepper flakes, garlic powder and curry powder (don't do this early or it may scorch).
  • Give the veggies a squeeze of the lemon just before serving for a bright flavor.

Nutrition Facts : Calories 70.9, Fat 4.9, SaturatedFat 0.7, Sodium 7.4, Carbohydrate 6.2, Fiber 1.8, Sugar 3.4, Protein 1.7

QUICK CURRIED CAULIFLOWER



Quick Curried Cauliflower image

Tasty, quick, flavorful, and easy. Use your favorite curry mix.

Provided by Griz

Categories     Side Dish     Vegetables     Cauliflower

Time 20m

Yield 4

Number Of Ingredients 4

1 head cauliflower
¼ cup light mayonnaise
¼ cup plain Greek yogurt
2 tablespoons curry powder, or more to taste

Steps:

  • Core cauliflower, leaving enough core that it remains whole.
  • Mix mayonnaise, Greek yogurt, and curry powder in a bowl.
  • Spread curry mixture over cauliflower head to cover; place in deep microwave-safe bowl and cover the bowl with a plate.
  • Cook on High in microwave until cauliflower is tender, 9 to 15 minutes; let stand covered for 2 minutes.
  • Cut in quarters and serve.

Nutrition Facts : Calories 111 calories, Carbohydrate 11.2 g, Cholesterol 8.1 mg, Fat 6.8 g, Fiber 4.6 g, Protein 4.1 g, SaturatedFat 1.5 g, Sodium 153.8 mg, Sugar 4.7 g

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