Quick Fall Vegetable Curry Recipes

FALL VEGETABLE CURRY

Steps:

• Heat olive oil in a large nonstick skillet over medium-high heat.
• Add sweet potato to pan; sauté 3 minutes.
• Decrease heat to medium.
• Add cauliflower, onion, and curry powder; cook 1 minute, stirring mixture constantly.
• Add broth and next 3 ingredients (through tomatoes); bring to a boil.
• Cover, reduce heat, and simmer 10 minutes or until vegetables are tender, stirring occasionally.
• Sprinkle with cilantro; serve with yogurt.

QUICK FALL VEGETABLE CURRY RECIPE

Steps:

• Heat the oil in a large pan over medium high heat until shimmering.
• Add the sweet potato and saute for 3 minutes.
• Turn the heat down to medium, then add the cauliflower, onion, and curry powder. Toss well and cook 1 minute.
• Add the coconut milk and diced tomatoes. Stir well and allow it to come to a boil. Cover the pan, turn the heat down to low, and simmer for 10 minutes or until all vegetables are tender.
• Add the chickpeas and stir in the sugar. Taste and add salt and pepper as needed.
• Garnish with cilantro and serve over basmati rice.

QUICK VEGETABLE CURRY

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.

QUICK AND EASY VEGETABLE CURRY

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.