Quickcurriedvegetablesaute Recipes
VEGETABLE MEDLEY SAUTE
Make and share this Vegetable Medley Saute recipe from Food.com.
Provided by weekend cooker
Categories Peppers
Time 11m
Yield 1 side, 4-6 serving(s)
Number Of Ingredients 8
Steps:
- Melt butter in a 12 inch nonstick skillet over medium-high heat, and cook carrots, red pepper, and broccoli stirring occasionally for 6 minutes or until tender crisp.
- Stir in garlic and cook for 30 seconds.
- Stir in parsley, heat through, and season with salt and pepper.
GREEN CURRIED VEGETABLES
Steps:
- Bring a large pot of water to a boil and generously season with salt. Add in carrots and potatoes and simmer 4 minutes. In a small skillet heat cumin and coriander until aroma is released. In a blender combine spices, cilantro, ginger, jalapeno, garlic, onion and lime juice. Blend until it forms and paste. Add 1 to 2 tablespoons of water if necessary. Add broccoli and cauliflower to boiling water and cook for 1 minutes. Stir in zucchini and simmer for 1 minute. Drain vegetables and return to pot. Add chicken stock, coconut milk and 2 to 3 tablespoons curry paste. Bring to a simmer and serve with basmati rice.
- Bring a large pot of water to a boil and generously season with salt. Add in carrots and potatoes and simmer 4 minutes. In a small skillet heat cumin and coriander until aroma is released. In a blender combine spices, cilantro, ginger, jalapeno, garlic, onion and lime juice. Blend until it forms and paste. Add 1 to 2 tablespoons of water if necessary. Add broccoli and cauliflower to boiling water and cook for 1 minutes. Stir in zucchini and simmer for 1 minute. Drain vegetables and return to pot. Add chicken stock, coconut milk and 2 to 3 tablespoons curry paste. Bring to a simmer and serve with basmati rice.
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
VEGETABLE BAKE
Even finicky eaters may change their minds about vegetables when they taste this rich cheesy casserole from Violet Klause of Onoway, Alberta. "It couldn't be easier to whip up," she says. "And it's so creamy and comforting that my grandchildren would never guess how nutritious it is."
Provided by Taste of Home
Categories Side Dishes
Time 40m
Yield 8-10 servings.
Number Of Ingredients 9
Steps:
- In a large bowl, combine the first seven ingredients. Pour into a greased 13x9-in. baking dish. Combine bread crumbs and butter; sprinkle over top., Bake, uncovered, at 375° for 30-35 minutes or until bubbly. Let stand for 5 minutes before serving.
Nutrition Facts :
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
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