QUICK AND EASY VEGETABLE CURRY
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
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 VEGETABLE CURRY
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
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
CURRIED BUTTERNUT SQUASH SAUTé
Butternut squash and Granny Smith apples complement the complex curry spice in this simple side dish.
Provided by Betty Crocker Kitchens
Categories Side Dish
Time 35m
Yield 4
Number Of Ingredients 8
Steps:
- In 12-inch nonstick skillet, heat oil over medium heat. Add onion and garlic; cook 2 minutes, stirring occasionally, until onion is crisp-tender.
- Add squash, apples, sugar, curry powder and salt. Cook and stir 1 minute. Reduce heat to medium-low; cover and cook 10 to 12 minutes, stirring occasionally, until squash is tender. If desired, garnish with fresh thyme.
Nutrition Facts : Calories 220, Carbohydrate 46 g, Cholesterol 0 mg, Fiber 11 g, Protein 3 g, SaturatedFat 0 g, ServingSize 1 Serving, Sodium 160 mg, Sugar 17 g, TransFat 0 g
QUICK CURRIED VEGETABLE SAUTE
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
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
CURRIED VEGETABLES IN PUFF PASTRY
Provided by Food Network
Time 1h5m
Yield 8 servings
Number Of Ingredients 19
Steps:
- Heat oil in a large skillet and saute the onion over medium heat until softened. Add the potato, garlic, ginger and curry powder. Saute, stirring frequently, for 5 minutes. Add the carrots, celery, peppers, mushrooms, green peas, zucchini, corn, salt and pepper, to taste. Cover and cook over low heat for about 15 minutes or until the vegetables are very tender and the mixture is quite dry. Remove from heat and let cool.
- Preheat oven to 400 degrees. Line 2 large baking sheets with parchment paper.
- Divide the pastry into 8 pieces. On a lightly floured surface, roll 1 piece out to form a circle about 10 inches in diameter. Spoon one-eighth of the curried vegetable mixture into the center, and gather the pastry up to form a bundle, pinching the pastry together to hold it in place. Trim the ragged ends from the top of the pastry bundle. Repeat with the remaining pastry and filling. Use the pastry trimmings to make leaf and berry shapes and decorate the bundles, sticking them on with some of the beaten egg. Brush the bundles all over with the egg, lift them carefully onto the baking sheet, and bake for 20 to 25 minutes, or until the pastry is golden and the filling is heated through. Serve immediately on salad greens, garnished with tomato wedges.
VEGETABLE SAUTE
Steps:
- Heat a saute pan over high heat. When the pan is hot, add 1 tablespoon of the oil. Add 2 teaspoons of the scallions, the ginger, 1 tablespoon garlic, and red pepper flakes and cook for 1 minute, stirring constantly. Add the carrots, radishes, and turnips and toss to combine. Add the water and saute for 3 minutes over high heat. Add the remaining vegetables and saute for 3 more minutes. The vegetables should be slightly undercooked and still have some crunch. Season with black pepper. Push the vegetables to 1 side of the pan. In the open portion of the pan add another 1 teaspoon of oil. Add another 2 teaspoons of garlic, an additional pinch chile flakes, and remaining 1 teaspoon of the scallions and stir just to soften. Toss everything together with the vegetables. Add the soy sauce and toss to combine. Add 1/4 cup spinach leaves and toss for 1 minute. Dissolve the cornstarch in the water to make a slurry. Add a little of the slurry and bring just to a boil to thicken. Remove from the heat and serve.
QUICK CURRIED CAULIFLOWER SOUP
Provided by Jennifer Martin
Categories Soup/Stew Potato Vegetable Sauté Curry Cauliflower Winter Bon Appétit Portland California
Yield Makes 8 to 10 servings
Number Of Ingredients 9
Steps:
- Heat oil in heavy large pot over medium-high heat. Add onion and sauté until translucent, stirring often, about 5 minutes. Add sugar and curry powder; stir 1 minute. Add cauliflower and potatoes; stir 1 minute. Add broth and bring to boil. Reduce heat to medium, cover, and simmer until vegetables are tender, about 35 minutes. Working in batches, puree soup in blender. Return soup to same pot and bring to simmer. Season with salt and pepper. Ladle soup into bowls; top with yogurt and some mint.
More about "quick curried vegetable saute recipes"
SAUTéED SHRIMP AND CURRIED VEGETABLE JULIENNE | METRO
From metro.ca
SIMPLE SAUTéED VEGETABLES - EASY SIDE DISH - BUDGET …
From budgetbytes.com
ULTIMATE SAUTEED VEGETABLES – A COUPLE COOKS
From acouplecooks.com
CURRIED SAUTEED MIX VEGETABLES RECIPE
From chefdehome.com
CURRIED VEGGIE SAUTE RECIPE | EAT SMARTER USA
From eatsmarter.com
13 QUICK VEGETABLE SIDE DISHES YOU CAN MAKE IN 30 …
From marthastewart.com
10 BEST SAUTEED VEGETABLES RECIPES | YUMMLY
From yummly.com
QUICK CURRIED VEGETABLES RECIPE - VEGETARIAN TIMES
From vegetariantimes.com
Servings 6Calories 217 per servingCategory Entrees
QUICK SAUTéED SPINACH WITH DILL RECIPE FROM I LOVE CURRY BY ANJUM …
From cooked.com
QUICK CURRY WITH GREEN VEGETABLES – VEGAN EASY
From veganeasy.org
CURRIED VEGETABLES RECIPE | MYRECIPES
From myrecipes.com
QUICK CURRIED BEEF RECIPE | MYRECIPES
From myrecipes.com
CURRIED VEGETABLE COUSCOUS - BITES OF BERI
From bitesofberi.com
QUICK VEGETABLE SAUTE RECIPE - FOOD NEWS
From foodnewsnews.com
QUICK SAUTEED CURRY STYLE VEGETABLES RECIPE - RECIPEZAZZ.COM
From recipezazz.com
QUICK CURRIED VEGETABLE SAUTE - GLUTEN FREE RECIPES
From fooddiez.com
QUICK SAUTEED CURRY STYLE VEGETABLES FOOD- WIKIFOODHUB
From wikifoodhub.com
QUICK VEGETABLE SAUTé - BLUE DRAGON
From bluedragon.ca
CURRIED VEGETABLE SAUTé - YOGAJOURNAL.COM
From yogajournal.com
CURRIED VEGETABLE SAUTé - SELF WORTH IN ACTION
From selfworthinaction.com
VEGETABLE STIR FRY RECIPE {QUICK AND EASY!} - BELLY FULL
From bellyfull.net
QUICK AND EASY VEGETABLE CURRY | VEGANFOODHACKS
From vegkitchen.com
10 BEST SAUTEED GARLIC VEGETABLES RECIPES - YUMMLY
From yummly.com
QUICK VEGETABLE CURRY - JAMAICANS.COM
From jamaicans.com
EASY SAUTéED VEGETABLES FOR A DELICIOUS SIDE DISH | CUTEFETTI
From cutefetti.com
CURRIED VEGETABLE SAUTé | VEGETARIAN RECIPES, RECIPES, VEGGIE …
From pinterest.com
QUICK VEGETABLE CURRY - BOSSKITCHEN.COM
From bosskitchen.com
CURRIED VEGETABLE SAUTé RECIPE - VEGETARIAN TIMES
From vegetariantimes.com
FOODCOMBO
QUICK CURRIED VEGETABLE SAUTE RECIPE - FOOD.COM | RECIPE
From pinterest.com
QUICK VEGETABLE SAUTé - BLUE DRAGON
From bluedragon.us
QUICK CURRY SAUCE - NATURA
From natura.ca
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
#30-minutes-or-less #time-to-make #course #main-ingredient #preparation #yams-sweet-potatoes #main-dish #potatoes #vegetables #easy #vegan #vegetarian #stove-top #dietary #one-dish-meal #equipment #3-steps-or-less
You'll also love