Summer Vegetable Curry Recipes

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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

SIMPLE VEGETABLE CURRY



Simple Vegetable Curry image

This warmly spiced dish is quick and satisfying. Who knew vibrant flavor could be such a cinch? Try adding cubed extra-firm tofu or chicken breast along with the vegetables if you like.

Provided by Martha Stewart

Categories     Food & Cooking     Quick & Easy Recipes

Time 30m

Number Of Ingredients 11

1 tablespoon vegetable oil
2 teaspoons brown mustard seeds
1 medium yellow onion, diced small
1 cup long-grain white rice
Coarse salt and ground pepper
1 tablespoon red curry paste
1 cup unsweetened coconut milk (from a 13.5-ounce can)
1 sweet potato (about 3/4 pound), peeled and cut into 1-inch pieces
1 small cauliflower, cut into florets
1 can (15.5 ounces) chickpeas, rinsed and drained
Fresh cilantro, for serving

Steps:

  • In a medium saucepan, heat 1 teaspoon oil over medium-high. Add mustard seeds and half the onion and cook, stirring often, until onion is soft, 3 minutes. Add rice and stir to combine. Add 1 1/2 cups water, season with salt and pepper, and bring to a boil. Cover and reduce to a simmer; cook until water is absorbed and rice is tender, about 15 minutes. Remove from heat and let stand 5 minutes. Fluff with a fork before serving.
  • Meanwhile, in a large Dutch oven or heavy pot, heat 2 teaspoons oil over medium-high. Add remaining onion and cook, stirring often, until soft, 3 minutes. Add curry paste and stir until fragrant, about 1 minute. Stir in coconut milk and 1 cup water and bring to a boil. Add sweet potato and cauliflower and season with salt and pepper. Reduce heat to medium, cover, and simmer until vegetables are tender, 10 to 15 minutes.
  • Stir chickpeas into curry and increase heat to high. Simmer rapidly until liquid reduces slightly, 2 minutes. Serve curry over rice with cilantro.

Nutrition Facts : Calories 522 g, Fat 14 g, Fiber 12 g, Protein 16 g

SUMMER VEGETABLE CURRY



Summer vegetable curry image

Give your Friday night curry a healthy makeover with this low-fat, superhealthy, vegetarian dish

Provided by Good Food team

Categories     Dinner, Main course

Time 45m

Number Of Ingredients 10

1-2 tbsp red Thai curry paste (depending on taste)
500ml low-sodium vegetable stock
2 onions , chopped
1 aubergine , diced
75g red lentil
200ml can reduced-fat coconut milk
2 red or yellow peppers , deseeded and cut into wedges
140g frozen pea
100g bag baby spinach , roughly chopped
brown basmati rice and mango chutney, to serve

Steps:

  • Heat the curry paste in a large non-stick saucepan with a splash of the stock. Add the onions and fry for 5 mins until starting to soften. Stir in the aubergine and cook for a further 5 mins - add a little more stock if starting to stick.
  • Add the lentils, coconut milk and the rest of the stock, and simmer for 15 mins or until the lentils are tender. Add the peppers and cook for 5-10 mins more. Stir through the peas and spinach and cook until spinach has just wilted. Serve the curry with rice and mango chutney.

Nutrition Facts : Calories 207 calories, Fat 7 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 28 grams carbohydrates, Sugar 12 grams sugar, Fiber 7 grams fiber, Protein 10 grams protein, Sodium 0.49 milligram of sodium

SIMPLE VEGGIE CURRY RECIPE BY TASTY



Simple Veggie Curry Recipe by Tasty image

Here's what you need: salt, potato, vegetable oil, medium onion, garlic, cumin, cayenne pepper, curry powder, salt, black pepper, ginger, diced tomato, chickpeas, peas, coconut milk

Provided by Jordan Kenna

Categories     Dinner

Yield 4 servings

Number Of Ingredients 15

2 tablespoons salt, for water
2 lb potato, cut into 1-inch (2 cm) cubes
1 tablespoon vegetable oil
1 medium onion, diced
4 cloves garlic, minced
2 teaspoons cumin
1 teaspoon cayenne pepper
4 teaspoons curry powder
1 teaspoon salt
1 teaspoon black pepper
2 centimeter pieces ginger, minced
14 oz diced tomato, 1 can
15 oz chickpeas, 1 can, drained
15 oz peas, 1 can, drained
14 oz coconut milk, 1 can

Steps:

  • Place potatoes into a large pot or dutch oven and cover with well-salted water. Bring to a boil, then reduce heat to a simmer, cover and let the potatoes cook until fork tender-about 12 minutes. Once cooked, drain the potatoes and set them aside.
  • Return the pot to the stove and add 1 tablespoon of oil. Add onion and garlic and sauté over medium heat until onion is tender and starts to turn translucent, about 3-5 minutes.
  • Add cumin, cayenne, curry powder, salt, pepper and ginger. Stir to combine before adding tomatoes, chickpeas, and peas.
  • Increase heat to medium-high and stir in the coconut milk. Bring to a simmer before adding the potatoes back to the pot. Reduce heat to low and cook everything together for 3-5 minutes before serving.
  • Enjoy!

Nutrition Facts : Calories 752 calories, Carbohydrate 108 grams, Fat 28 grams, Fiber 22 grams, Protein 24 grams, Sugar 20 grams

VEGETABLE CURRY



Vegetable Curry image

Provided by Food Network

Categories     main-dish

Time 45m

Number Of Ingredients 17

2 tablespoons vegetable oil
1 large onion, chopped
1 teaspoon curry powder
1/2 teaspoon pepper
1 teaspoon salt
1/4 teaspoon ground ginger
1/4 teaspoon ground cumin
2 bay leaves
2 medium carrots, chopped
1/2 cup sliced snow peas or sugar snap peas
1/2 pound green beans, sliced into 1-inch pieces
1 red bell pepper, chopped
1 yellow bell pepper, chopped
1/2 pound broccoli florets, cut into 1/4-inch pieces
1/2 pound zucchini
3 celery stalks, chopped
1/2 cup lemon juice

Steps:

  • In large, nonstick skillet, add oil and heat over medium heat to high heat. Add onions and saute until soft, about 3 minutes. Add curry powder, pepper, salt, ginger, cumin and cook about 1 minute. Add the bay leaves and the vegetables. Cover with the juice and bring to a boil. Reduce heat and simmer until vegetables are tender, about 15 to 20 minutes. Remove cover and continue cooking a few more minutes to remove some of the liquid. Remove bay leaves before serving with rice.

TOFU AND SUMMER VEGETABLE CURRY



Tofu and Summer Vegetable Curry image

When you have more eggplant and squash than you know what to do with, turn to this quick curry.

Provided by Heidi Swanson

Categories     Bon Appétit     Dinner     Curry     Tofu     Zucchini     Eggplant     Green Bean     Coconut     Vegetarian     Vegan     Dairy Free     Summer     Wheat/Gluten-Free

Yield 4 servings

Number Of Ingredients 10

4 Tbsp. virgin coconut oil or extra-virgin olive oil, divided
1 (14-oz.) package firm or extra-firm tofu, patted dry, cut into 1/2" cubes
Kosher salt
2 medium onions, coarsely chopped
1/3 cup red curry paste
2 large zucchini, cut into 1/2" pieces
1 large or 2 small Japanese eggplant, cut into 1/2" pieces
8 oz. green beans, trimmed, cut into 1" pieces
1 (13.5-oz.) can unsweetened coconut milk
Lime wedges, cilantro leaves with tender stems, and coarsely chopped salted, roasted peanuts (for serving)

Steps:

  • Heat 2 Tbsp. oil in a large skillet, preferably nonstick, over medium-high. Add tofu in a single layer and cook, turning over once, until cooked sides are golden brown, about 4 minutes. Transfer to paper towels to drain. Season with kosher salt.
  • Heat remaining 2 Tbsp. oil in a large pot or high-sided skillet over medium-high. Add onions and a generous pinch of salt and stir to coat. Cook, stirring often, until softened, about 4 minutes. Stir in curry paste and cook, stirring often, until darkened in color, about 2 minutes. Add zucchini, eggplant, and green beans and cook, tossing to coat, until vegetables are softened and starting to brown in spots, 5-7 minutes. Pour in coconut milk and 1/2 cup water and bring to a simmer.
  • Add tofu to pot and stir gently to combine. Cook until warmed through, about 3 minutes. Season with more salt if needed.
  • Divide curry among bowls and add a generous squeeze of lime juice to each. Top with cilantro and peanuts.

SUMMER VEGETABLE CURRY



Summer Vegetable Curry image

Categories     Vegetable     Sauté     Vegetarian     Curry     Zucchini     Summer     Parade

Yield Makes 8 servings

Number Of Ingredients 15

2 tablespoons olive oil
1 cup chopped onion
2 tablespoons minced garlic
2 tablespoons curry powder
2 each medium-sized zucchini and yellow squash, seeded and cut into 1/2-inch pieces
1 1/2 pounds small red new potatoes, quartered
6 medium-sized carrots, peeled, halved lengthwise and cut into 1-inch pieces
4 cups vegetable broth (canned or bouillon)
2 tablespoons honey
1 cinnamon stick, 2 inches long
2 cups seeded and diced ripe plum tomatoes
1 cup corn kernels, thawed if frozen
Cooked couscous, for serving
Raita Refresher , for serving
1/3 cup coarsely chopped mint leaves, for garnish

Steps:

  • 1. Heat the oil in a large pot over medium heat. Add the onion and cook until wilted, 8 to 10 minutes, stirring occasionally. Add the garlic and cook, stirring, 2 to 3 minutes more. Sprinkle with curry powder and cook over medium heat, stirring constantly to mellow the flavor, 1 to 2 minutes.
  • 2. Add the zucchini, yellow squash, potatoes, carrots, broth, honey, and cinnamon stick. Bring to a boil, reduce to a simmer and cook, partially covered, until the vegetables are tender, about 20 minutes.
  • 3. Stir in the tomatoes and corn; cook 5 minutes longer. Serve atop couscous in shallow bowls. Garnish each with a tablespoon of Raita Refresher and the chopped mint.

VEGETABLE TOFU CURRY



Vegetable Tofu Curry image

This one-pot vegetarian meal comes together quickly and leftovers keep for days. Creamy coconut milk is made up of fat and liquid from pressed coconut meat and this recipe delivers its full range of flavors. When you melt the solids from a can of coconut milk and keep cooking until the liquid evaporates, the oil eventually separates out and delivers toasty nuttiness. Here, onion - any kind - tenderizes in that tasty fat, and curry powder becomes more fragrant in it. Tofu soaks up the curry sauce while vegetables steam over the mixture, then everything gets stirred together. Experiment with whatever vegetables you have on hand, cooking them until tender.

Provided by Genevieve Ko

Categories     dinner, curries, vegetables, main course

Time 20m

Yield 2 to 4 servings

Number Of Ingredients 8

2 broccoli heads, 8 ounces green beans or 2 cups frozen peas, or a combination
1 (14- to 16-ounce) container firm tofu
1 (13.5-ounce) can coconut milk
1 medium onion, chopped
Salt and pepper
1 tablespoon curry powder, plus more to taste
Cooked rice or other grains or noodles, for serving
Hot sauce, for serving (optional)

Steps:

  • If using broccoli, trim the ends of the stems and discard, then cut the stems off near the base of the florets. Cut off the thick peel around the stems, then cut the stems into 1/2-inch slices. Cut the broccoli crowns into small florets. Drain the tofu and cut into 1-inch cubes.
  • Open the can of coconut milk and spoon off an inch or so of the hard white solid part into a large saucepan with a lid. (If the milk is all liquid, add a few spoonfuls.) Turn the heat to medium-high. When the solids melt, add the onion and broccoli stems, if using, and sprinkle with salt and pepper. Cook, uncovered, stirring occasionally, until the onion is translucent, 5 to 7 minutes. The coconut milk liquid should have evaporated, so the onions should be sizzling in coconut oil and the milk solids should be brown and smell toasty. Scrape up any bits sticking to the bottom.
  • Turn the heat down to medium-low, add the curry powder and stir until evenly mixed, about 10 seconds. Add the remaining coconut milk, stir and bring to a simmer. Add the tofu and spread the cubes in an even layer, then top with the broccoli florets or other vegetables, sprinkle with salt and cover with the lid. Cook until the vegetables are just tender but still bright green, 5 to 7 minutes.
  • Gently stir so the vegetables are also coated in sauce. Taste and stir in more curry powder, salt and pepper if you'd like. Serve hot over rice or other grains or noodles, with hot sauce if you want.

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