Spicy Vegetable Curry With Coconut Milk Recipes

SPICY VEGETABLE CURRY WITH COCONUT MILK

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.

VEGETABLE CURRY WITH COCONUT MILK

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.

SPICY CHICKEN COCONUT CURRY

Steps:

• Heat the Ghee in a large heavy-bottomed pot over medium-low heat. Add the onions, ginger, and garlic and cook slowly until the onions are very soft, about 15 minutes. Add the tomato paste, Curry Powder, cinnamon stick, and chiles and give it a good stir; season with salt and pepper. Pour in the coconut milk and chicken stock and bring it back to a simmer; cook until the sauce has thickened, about 20 minutes. Add the tomatoes, chicken, cilantro, and half the lemon juice; continue to simmer until the chicken is cooked through, about 10 to 15 minutes. Taste and adjust the seasoning with lemon juice, salt and pepper. Garnish with cilantro and mint leaves.
• Put the butter in a heavy saucepan over medium-low heat. Melt the butter slowly and make sure it does not sizzle or brown. Increase the heat and bring the butter to a boil. When the surface is covered with foam, stir gently and reduce the heat to the lowest possible setting. Gently simmer, uncovered, and undisturbed for 45 minutes, until the milk solids in the bottom of the pan have turned golden brown and the butter on top is transparent. Strain the ghee through a sieve lined with several layers of cheesecloth. The ghee should be perfectly clear and smell nutty; pour into a glass jar and seal tightly.
• Toast the coriander, cumin, cardamom, peppercorns, fennel, mustard, cloves, and the chiles in a small dry skillet over medium-low heat just until they smell fragrant, about 2 minutes. In a clean coffee grinder or spice mill, grind the toasted spices together to a fine powder. Add the turmeric and give it another quick buzz to combine. Use the curry powder immediately, or store in a sealed jar for up to 1 month.

VEGETABLE CURRY

Steps:

• Heat the butter and olive oil in a large skillet over medium heat. Add the onion and carrots; cook and stir until tender. Season with curry powder, turmeric, salt, pepper, and red pepper flakes.
• Add the cauliflower and potatoes to the pan, and stir to coat with spices. Reduce heat to medium-low, cover, and simmer for 20 minutes, or until the potatoes are tender. Stir occasionally.

VIETNAMESE SPICY VEGETABLE CURRY

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.

SPICY COCONUT CURRY SAUCE

Steps:

• Cook onion, garlic, curry paste, and 1/4 teaspoon salt in oil in a wide 2-quart heavy saucepan over medium-low heat, stirring frequently, until onion is softened, 6 to 8 minutes.
• Add coconut milk and gently simmer, stirring frequently, until reduced to 2 cups, 20 to 30 minutes.
• Remove from heat and stir in lime juice, fish sauce, sugar, cayenne, cilantro (if desired), and salt to taste.

SWEET AND SPICY VEGETABLE CURRY

Steps:

• Set a pot of water on the stove and cut the vegetables into chunks.
• Cook the carrots and potatoes together, boiling for a total of 10 minutes.
• While the potatoes and carrots are cooking, fry the pepper and onion in the oil in a large skillet over medium-high- heat.
• Reduce the heat and add the coconut milk, curry paste, salt and maple syrup to the skillet. Stir well.
• Drain the potatoes & carrots and return to pot. Pour the contents of the skillet over the root vegetables.
• Add starch as needed & mix well.

SLIGHTLY SPICY VEGETABLE CURRY

Steps:

• Heat oil in a large skillet. Add onion, potato and cauliflower and cook gently for 3 - 5 minutes, stirring frequently.
• Add the garlic, green chilies, ginger and spices. Cook and stir for 1 minute.
• Add stock, tomatoes, and eggplant and season with salt. Cover and simmer gently for about 30 minutes or until tender, stirring occasionally.
• Mix cornstarch and cold coconut milk together until smooth and stir into mixture.
• Taste and adjust the seasoning if necessary. Serve hot with rice.

SPICY THAI RED CURRY

Steps:

• Heat vegetable oil in a large saucepan over medium heat. Add ginger and garlic and saute for 2 minutes. Stir in red curry paste, let sizzle for a few seconds, then pour in coconut milk. Bring to a boil.
• Reduce to a simmer, stir a little, and wait for the oil to rise to the surface. Add chicken thighs and lime leaves and simmer until the chicken is cooked through and no longer pink in the centers, about 12 minutes.
• Add fish sauce and brown sugar and taste--if you like it a little saltier, add more fish sauce; if you like it sweeter, add a little more sugar.
• Bring to a boil, then take off the heat and add Thai basil.
• Spoon the curry into a bowl. Serve with jasmine rice.

SPICY THAI PEANUT VEGETABLE CURRY

Steps:

• Heat a skillet over medium high heat, add 1 tsp oil, the peppers and onion, sauté for 3-4 minutes, just until slightly tender. Add the garlic and cook for 30 seconds. Transfer vegetables to a bowl and set aside.
• Add 1 tsp of oil back to the same pan and add the red curry paste. Cook for 30 seconds and then add peanut butter and pour in the coconut milk, continue whisking.
• Add the bowl of vegetables, frozen peas and lime juice back to the pan and stir. Cook 1 minute Done!

EASY SPICY VEGETABLE CURRY

Steps:

• In a large skillet over medium high heat, heat the olive oil. Saute the onion, red pepper, carrots and jalapeno until beginning to soften. Add the garlic and ginger and cook for a minute or so until fragrant. Add the flour and spices and cook for a minute more. Then add the vegetable broth, coconut milk, potatoes and cauliflower and bring to a boil. Simmer for about 20 minutes until the potatoes are tender then add the green peas. Serve over rice and garnish with chopped cilantro and nuts.