Quick Vegetable Curry Stir Fry Recipes

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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

CURRY BEEF STIR-FRY



Curry Beef Stir-Fry image

"This hearty, fast and tasty stir-fry has been a menu mainstay for years," says Diana Faulds of Strathroy, Ontario. "We love the crisp vegetables and Asian-style sauce."

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 6 servings.

Number Of Ingredients 18

1 tablespoon cornstarch
1 tablespoon reduced-sodium soy sauce
6 tablespoons cold water, divided
2 tablespoons canola oil, divided
1 pound boneless beef sirloin steak, cut into thin strips
1 garlic clove, minced
1/2 teaspoon minced fresh gingerroot
1 small onion, cut into 1/2-inch wedges
1 cup sliced celery
1 medium green pepper, cut into 1-inch pieces
3 medium tomatoes, cut into 1/2-inch wedges
SAUCE:
1 tablespoon cornstarch
1/2 cup cold water
3 tablespoons ketchup
1 tablespoon reduced-sodium soy sauce
1 teaspoon curry powder
Hot cooked rice

Steps:

  • In a large bowl, combine the cornstarch, soy sauce, 2 tablespoons water and 1 tablespoon oil until smooth; add beef and toss to coat. , In a large skillet or wok, stir-fry beef, garlic and ginger in remaining oil until meat reaches desired doneness. Remove meat with a slotted spoon and keep warm. Add the onion, celery, green pepper and remaining water to the skillet. Cover and cook for 2 minutes. Add tomatoes and beef. , For sauce, combine the cornstarch, water, ketchup, soy sauce and curry until smooth; add to the skillet. Bring to a boil; cook and stir for 2 minutes. Serve with rice.

Nutrition Facts : Calories 205 calories, Fat 9g fat (0 saturated fat), Cholesterol 51mg cholesterol, Sodium 453mg sodium, Carbohydrate 12g carbohydrate (0 sugars, Fiber 0 fiber), Protein 19g protein. Diabetic Exchanges

QUICK VEGETABLE CURRY STIR-FRY



Quick Vegetable Curry Stir-Fry image

Try out our meatless Quick Vegetable Curry Stir-Fry with your family tonight. Ready in 30 minutes, Quick Vegetable Curry Stir-Fry is bursting with flavor.

Provided by My Food and Family

Categories     Home

Time 30m

Yield 4 servings

Number Of Ingredients 9

1 large carrot, thinly sliced
1 cup cauliflower florets
1 cup broccoli florets
1 small red onion, sliced
1 Tbsp. oil
1/4 cup KRAFT Classic Ranch Dressing
1/2 tsp. curry powder
1-1/2 cups water
1-1/2 cups instant white rice, uncooked

Steps:

  • Cook and stir vegetables in hot oil in large skillet on medium-high heat 3 to 5 min. or until crisp-tender.
  • Stir in dressing and curry powder; cook 1 min.
  • Add water and rice. Bring to boil; cover. Remove from heat; let stand 5 min. Fluff with fork.

Nutrition Facts : Calories 260, Fat 10 g, SaturatedFat 1 g, TransFat 0 g, Cholesterol 4.5407 mg, Sodium 180 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 4 g

QUICK VEGGIE STIR-FRY



Quick Veggie Stir-Fry image

Provided by Sunny Anderson

Time 25m

Yield 4 to 6 servings

Number Of Ingredients 9

1/4 cup chicken broth
1 tablespoon soy sauce
1 tablespoon sugar
2 tablespoons lemon juice
1 lemon, zested
3 tablespoons vegetable or peanut oil
1 head broccoli, cut into florets, stalks peeled and sliced
1 (16-ounce) bag coleslaw mix (recommended: Dole Classic Coleslaw Mix)
1 (15-ounce) can baby corn, drained

Steps:

  • In a small bowl, whisk together the broth, soy sauce, sugar, lemon juice and zest, and set aside.
  • In a large nonstick saute pan or a wok, heat the oil over high heat. When the oil begins to swirl add the broccoli florets and stalks. Saute while rapidly tossing and stirring. When the broccoli brightens, add the coleslaw mix and baby corn; toss to wilt the mix. Once tender, pour in the sauce. Stir to coat and transfer the mixture to a serving bowl. Serve warm.

VEGETABLE THAI CURRY STIR FRY



Vegetable Thai Curry Stir Fry image

Quick, easy & delicious. A great combination of sweet & spicy. Use a bag of frozen stir-fry vegetables for an even quicker meal! If you don't like tofu, just omit it.

Provided by VegGirl

Categories     Lunch/Snacks

Time 20m

Yield 1 1/3 cups, 4 serving(s)

Number Of Ingredients 10

1 cup light coconut milk
1 tablespoon light soy sauce (reduced-fat)
1 tablespoon red curry paste
1 tablespoon canola oil
1 tablespoon fresh ginger (grated)
2 red bell peppers
8 ounces snow peas
1/2 cup frozen corn kernels
1/2 lb firm tofu (cubed)
4 cups cooked brown rice

Steps:

  • Combine coconut milk, curry paste & soy sauce in a small bowl. I like mine very spicy so you may want to tame the curry paste down to 1 teaspoons.
  • Heat oil in pan on medium-high. Add ginger until it becomes fragrant(30 secs.) IF USING FROZEN VEGGIES, add right into the pan, without oil.
  • Add all veggies and cook until peppers become tender.
  • Add coconut milk mixture & tofu and simmer for a couple of minutes.
  • Serve over 1 cup rice.

Nutrition Facts : Calories 351.5, Fat 7.9, SaturatedFat 1.1, Sodium 264.6, Carbohydrate 59.8, Fiber 7.2, Sugar 5.2, Protein 12.5

VEGETABLE THAI CURRY STIR FRY



Vegetable Thai Curry Stir Fry image

This goes together really quick and the flavor is wonderful. This was my first shot at a curry dish and thanks to recipe #135305 the sauce was perfect.

Provided by Chef Jeff S

Categories     Curries

Time 30m

Yield 6 serving(s)

Number Of Ingredients 15

1 cup chicken broth
1 tablespoon soy sauce
2 teaspoons cornstarch
2 teaspoons curry powder
1/2 teaspoon turmeric
1/4 teaspoon celery salt
1/2 medium onion, sliced
2 garlic cloves, minced
1 tablespoon gingerroot, grated
2 -3 cups broccoli florets
1 red bell pepper, chopped
10 ounces of sliced carrots
1 jalapeno, chopped
1 tablespoon canola oil
3 cups hot cooked rice

Steps:

  • Combine chicken broth, soy sauce, cornstarch, curry powder, turmeric and celery salt. Stir well and set aside.
  • Preheat a large deep pan over medium-high heat. Add oil and stir fry onion, garlic and ginger for one minute. Remove to a bowl.
  • Add broccoli, red bell pepper, carrots and jalapeno to pan. Stir fry for 2-3 minutes or until crisp tender. Remove to a bowl.
  • Stir broth mixture and add to pan; cook and stir until thickened and bubbly. Return all vegetables to the pan and heat through.
  • Serve over hot rice.

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