Sausage Madras Curry Veggies Recipes

MADRAS VEGETABLE CURRY (VEGETARIAN)

Madras Vegetable Curry (Vegetarian) image

Altho I did not choose this vegetarian dish from the cruise menu, I found it in the Carnival Creations cookbook by Cyrus Marfatia (Exec Chef of Carnival Cruise Lines) & see it as a fine example of the great care taken to provide tempting vegetarian choices across all courses for the vegetarians on-board the ship. The recipe intro description stated that "An assortment of distinctive spices makes this Indian vegetable dish dance with tremendous flavor" & it was later suggested that it be served w/cinnamon-flavored cooked rice which I see as an esp appealing option. (Times were not given, so I estimated 20 min for ingredient prep + 20 min cook time). Enjoy !

Provided by twissis

Categories One Dish Meal

Time 40m

Yield 6 1-dish meals served w/rice, 6 serving(s)

Number Of Ingredients 17

Ingredients

2 tablespoons vegetable oil
1/2 cup onion (chopped)
4 whole cloves
4 cardamom pods
1 cinnamon stick
2 bay leaves
1 teaspoon garlic (minced)
1/2 teaspoon gingerroot
1 tablespoon Madras curry powder
1/2 cup tomatoes (seeded & diced)
1/2 cup potato (diced)
1/2 cup carrot (chopped)
1/2 cup cauliflower (chopped)
1/2 cup eggplant (diced)
1/2 cup coconut milk
1/2 cup peas
1/4 cup fresh cilantro (chopped)

Steps:

In a lrg frying pan, heat oil till hot over med-high heat. Stir in onion, cloves, cinnamon, cardamom + bay leaves & cook till onion begins to brown (See NOTE below).
Stir in garlic, gingerroot + curry powder & cook till flavors are released (I assume aroma is the test of this point).
Add tomatoes & cook for 3 minutes. Reduce heat to low, stir in potatoes & cont cooking till potatoes are partially cooked.
Stir in carrot, cauliflower, eggplant + coconut milk & simmer till vegetables are tender, stirring occ.
Remove whole spices & bay leaves. Stir in peas, season to taste w/salt, stir in the cilantro & serve immediately as suggested.
NOTE: Altho not mentioned in the recipe, stirring in the whole spices + bay leaves & then removing them as above seems like a lrg challenge unless they are introduced to the dish in 1 of those porous spice cooking bags. :-).

SAUSAGE-TOMATO COCONUT CURRY

Sausage-Tomato Coconut Curry image

Made in one pan, this easy and tasty recipe can be altered to fit vegetarian diets. -Jessie Apfe, Berkeley, California

Provided by Taste of Home

Categories Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 11

Ingredients

2 tablespoons olive oil
1 package (12 ounces) fully cooked roasted garlic chicken sausage links or flavor of your choice, cut into 1/2-inch slices
1 medium onion, chopped
2 tablespoons red curry paste
1 garlic clove, minced
1 can (14-1/2 ounces) fire-roasted diced tomatoes, undrained
1 can (13.66 ounces) coconut milk
2 cups chopped fresh spinach
1/4 teaspoon salt
1/8 teaspoon pepper
3 cups hot cooked rice

Steps:

In a large skillet, heat oil over medium-high heat. Add sausage and onion; cook and stir until onion is tender and sausage is browned, 3-5 minutes. Add curry paste and garlic; cook 1 minute longer., Stir in the tomatoes and coconut milk. Bring to a boil; reduce heat. Simmer, uncovered, until sauce starts to thicken, 7-10 minutes. Add spinach, salt and pepper; cook and stir until spinach begins to wilt. Serve with rice.

Nutrition Facts : Calories 560 calories, Fat 30g fat (18g saturated fat), Cholesterol 70mg cholesterol, Sodium 1139mg sodium, Carbohydrate 49g carbohydrate (7g sugars, Fiber 2g fiber), Protein 22g protein.

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