Spicy Vegetable Curry With Coconut Milk Recipes

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SPICY VEGETABLE CURRY WITH COCONUT MILK



Spicy Vegetable Curry with Coconut Milk image

This spicy vegetable curry dish with coconut milk was amazing. Our family ate it with flour tortillas. They enjoyed dipping the flour tortilla in the sauce. This dish will definitely be one of our favorite meals. Serve over flour tortillas, rice, or pasta.

Provided by Yani Perez

Categories     Main Dish Recipes     Curries     Vegetarian

Time 1h45m

Yield 6

Number Of Ingredients 16

2 medium potatoes, peeled and diced
2 tablespoons olive oil
1 medium onion, chopped
1 (15 ounce) can chickpeas, drained
1 (14.5 ounce) can diced tomatoes
1 cup broccoli florets
1 cup peas
4 teaspoons curry powder
1 tablespoon garlic powder
2 teaspoons salt
2 teaspoons ground cumin
1 teaspoon ground ginger
1 teaspoon cayenne pepper
2 cups chopped kale, or to taste
1 (14 ounce) can coconut milk
1 teaspoon white sugar

Steps:

  • Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 20 minutes. Drain.
  • Heat oil in a pot over medium heat. Saute onion in the hot oil until soft, about 5 minutes. Add potatoes, chickpeas, tomatoes, broccoli, and peas.
  • Mix curry powder, garlic powder, salt, cumin, ginger, and cayenne together in a small bowl and pour over vegetables. Cook and stir for 10 minutes. Add kale, coconut milk, and sugar. Cover and cook over medium heat for 30 minutes. Mix and continue to cook until sauce is desired thickness, about 20 minutes more.

Nutrition Facts : Calories 345.6 calories, Carbohydrate 37.3 g, Fat 19.7 g, Fiber 7.6 g, Protein 8.5 g, SaturatedFat 13.1 g, Sodium 1074.3 mg, Sugar 5.7 g

VEGETABLE CURRY WITH COCONUT MILK



Vegetable Curry with Coconut Milk image

This vegetable curry with coconut milk is a delicious way to get a lot of vegetables into your diet. Even better the next day!

Provided by jowolf2

Time 55m

Yield 6

Number Of Ingredients 12

¼ cup ghee (clarified butter)
1 medium onion, chopped
3 cloves garlic, minced
1 tablespoon curry powder
1 (14 ounce) can coconut milk
2 large carrots, chopped
1 large potato, chopped
1 medium parsnip, chopped
½ head broccoli, cut into florets
¼ head cauliflower, cut into florets
2 cups sliced fresh mushrooms
1 cup water

Steps:

  • Heat ghee in a large saucepan over low heat. Add onion, garlic, and curry powder. Cook and stir until onion is soft and curry powder is fragrant, 7 to 10 minutes. Add coconut milk and carrots. Bring to a boil, stirring often.
  • Reduce heat, cover, and simmer for 10 minutes. Add potato and parsnip and continue to simmer, covered, until just tender, 7 to 10 minutes.
  • Add broccoli, cauliflower, mushrooms, and water; simmer, covered, until all vegetables are tender, about 5 minutes.

Nutrition Facts : Calories 312.7 calories, Carbohydrate 25.9 g, Cholesterol 21.9 mg, Fat 23 g, Fiber 6.2 g, Protein 5.7 g, SaturatedFat 17.7 g, Sodium 51 mg, Sugar 5.1 g

VIETNAMESE SPICY VEGETABLE CURRY



Vietnamese Spicy Vegetable Curry image

This Heart Smart vegetable curry was developed by Mai Pham for her book: "Best of Vietnamese and Thai Cooking" and is served at her restaurant, "Lemongrass" in Sacramento. She substitutes low fat milk for coconut milk to keep the saturated fat content down. I suggest adding a little coconut flavoring. Also a Vietnamese brand of curry powder such as Golden Bells would be preferred, or use a brand that is low in cumin and fennel.

Provided by lynnski LA

Categories     Curries

Time 1h10m

Yield 4-6 serving(s)

Number Of Ingredients 20

2 tablespoons canola oil
2 shallots, sliced
1/2 teaspoon garlic, minced
2 1/2 tablespoons curry powder
1/2 teaspoon ground turmeric
1 teaspoon chili paste (or to taste)
2 tablespoons soy sauce
1 stalk lemongrass, cut in 1-inch pieces and bruised
1 (1 inch) fresh ginger, sliced into 1/2-inch thick pieces
3 cups low-fat milk
1/2 teaspoon salt
3 tablespoons light brown sugar
2 carrots, peeled and sliced into 1/2 inch rounds
1 lb russet potato, peeled and cubed
1/2 yellow onion, cubed
1/2 head cauliflower, cut into bite-size pieces
2 cups green beans, trimmed and cut in half diagonally
3 red ripe tomatoes, cut into thin wedges
3 kaffir lime leaves, cut into slivers
10 sprigs fresh Thai basil

Steps:

  • Heat canola oil in a wok or large saucepan, over moderate heat.
  • Add the shallots, garlic, curry powder, turmeric, and chili paste and stir until fragrant, about one minute.
  • Add the soy sauce, lemon grass and ginger and stir for another 30 seconds.
  • Add the low fat milk and brown sugar and bring to a boil.
  • Add the carrots and potatoes, and reduce the heat and let simmer until they soften a bit, in about 20 minutes.
  • Then add the onions, cauliflower, green beans and cook until they begin to soften, another 10 minutes.
  • Just before serving, stir in the lime leaves and basil leaves.
  • Remove from heat and serve with steamed rice.

Nutrition Facts : Calories 361.9, Fat 9.9, SaturatedFat 1.9, Cholesterol 9.2, Sodium 939.1, Carbohydrate 59.5, Fiber 9.8, Sugar 27.5, Protein 13.8

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Top Asked Questions

How do you make carrot curry with coconut milk?
Add carrot mixture and keep tossing for 5 to 7 minutes. Add coconut milk and water. Bring to boil and simmer with a lid on until the carrots are tender.
How to cook vegetables on the stove with coconut milk?
Add coconut milk and carrots. Bring to a boil, stirring often. Reduce heat, cover, and simmer for 10 minutes. Add potato and parsnip and continue to simmer, covered, until just tender, 7 to 10 minutes. Add broccoli, cauliflower, mushrooms, and water; simmer, covered, until all vegetables are tender, about 5 minutes.
What is the best curry recipe to make at home?
Add the garlic and fry for a further minute. Stir frequently. Drain and rinse chickpeas (or beans of choice) and add them to the pan together with the pineapple chunks. Add coconut milk, all spices + salt and pepper to taste. Simmer for about 10 minutes or longer (for a thicker curry).
How do you cook ghee with coconut milk?
Heat ghee in a large saucepan over low heat. Add onion, garlic, and curry powder. Cook and stir until onion is soft and curry powder is fragrant, 7 to 10 minutes. Add coconut milk and carrots. Bring to a boil, stirring often. Reduce heat, cover, and simmer for 10 minutes.

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