QUICK AND EASY VEGETABLE CURRY
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
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
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
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
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
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
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
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
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
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
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
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
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
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.
More about "summer vegetable curry recipes"
SUMMER VEGGIE CURRY RECIPE - THE HEALTHY MAVEN
From thehealthymaven.com
5/5 (3)Category DinnerCuisine ThaiTotal Time 20 mins
- Make rice according to package instructions. I prefer brown rice but you can use whatever you prefer/have on hand.
- Add coconut oil to a large pot or wok and heat on medium-high heat. Add onions and cook for 3-5 minutes or until transluscent. Add garlic + ginger and cook for an additional minute.
- Slowly add your coconut milk and deglaze pan as necessary. Add all coconut milk and water and stir to combine.
QUICK SUMMER VEGETABLE CURRY - EATING BIRD FOOD
From eatingbirdfood.com
4.3/5 (6)Total Time 26 minsCategory Lunch/DinnerCalories 396 per serving
- Heat the oil in a large skillet over medium-high heat. Add the onion, ginger, and garlic; cook, stirring, 3-4 minutes or until fragrant and soft. Stir in the curry powder and cook 1 additional minute.
- Whisk together the vegetable broth and arrowroot powder, if using. Add vegetable broth mixture, coconut milk, vegetables (eggplant, zucchini, mushrooms and bell pepper) into the skillet, salt and pepper; stir to combine. Simmer for 10-15 minutes or until vegetables are tender. Stir in the lime zest and lime juice just before serving. Taste and add more salt, if necessary.
- Spoon rice onto serving plates and top with vegetable curry. Garnish each bowl with fresh basil or cilantro and serve with sriracha, to taste.
SUMMER VEGETABLE CURRY - DISHING OUT HEALTH
From dishingouthealth.com
Estimated Reading Time 4 mins
INDIAN CURRY SUMMER VEGETABLES - BIG GREEN EGG
From biggreenegg.com
SUMMER VEGETABLE CURRY RECIPE – ALKAMIND
From getoffyouracid.com
SUMMER VEGETABLE CURRY RECIPE YEAR ROUND - NORTHERN …
From northernhomestead.com
TOFU AND VEGETABLE CURRY RECIPE | BON APPéTIT
From bonappetit.com
SUMMER VEGETABLE CURRY - DELISH KNOWLEDGE
From delishknowledge.com
SUMMER VEGETABLE CURRY RECIPE - 101 COOKBOOKS
From 101cookbooks.com
31 BEST SUMMER VEGETABLE RECIPES | FOOD & WINE
From foodandwine.com
SUMMER VEGETABLE CURRY - EAT WELL RECIPE - NZ HERALD
From nzherald.co.nz
SUMMER VEGETABLE CURRY | RECIPES | WW USA
From weightwatchers.com
LEMONGRASS AND COCONUT CURRY WITH SUMMER …
From bonappetit.com
JAMIE OLIVER VEGETABLE CURRY RECIPES | FEATURES | JAMIE …
From jamieoliver.com
SUMMER COCONUT CHICKPEA CURRY WITH RICE AND FRIED …
From halfbakedharvest.com
SUMMER VEGETABLE CURRY | HEALTHY RECIPES | WW CANADA
From weightwatchers.com
Cuisine IndianCategory DinnerServings 4Total Time 1 hr 5 mins
TOFU & SUMMER VEGETABLE CURRY - CHOOSEFI
From choosefi.com
EASY MALAYSIAN-STYLED VEGETABLE CURRY THAT YOU NEED - WOONHENG
From woonheng.com
VEGAN CURRY SUMMER VEGETABLE SOUP - RABBIT AND WOLVES
From rabbitandwolves.com
RECIPE: SPICY SUMMER VEGETABLE CURRY WITH TOASTED COCONUT
From blueapron.com
TOFU SUMMER VEGETABLE CURRY WITH GARLIC PITA - FOOD FOR LIFE
From foodforlife.com
SUMMER VEGETABLE CURRY — INDIA1948
From india1948.com
40+ FRESH & EASY SUMMER RECIPES - MINISTRY OF CURRY
From ministryofcurry.com
VEGETARIAN CURRY RECIPES | BBC GOOD FOOD
From bbcgoodfood.com
10 BEST MILD VEGETABLE CURRY RECIPES | YUMMLY
From yummly.com
SUMMER VEGETABLE CURRY - PLANTS TO PLANKS
From plantstoplanks.com
SUMMER VEGETABLE CURRY - MYBENEFITSNM.COM
From mybenefitsnm.com
SUMMER VEGETABLE THAI GREEN CURRY - OKONOMI KITCHEN
From okonomikitchen.com
SUMMER VEGETABLE CURRY | RECIPE | JASMINE RICE RECIPES, VEGETABLE …
From pinterest.com
SPICY COCONUT BASIL CHICKEN CURRY WITH GARDEN VEGETABLES.
From halfbakedharvest.com
SUMMER VEGETABLE EGG CURRY - HOUSE FOODS
From flavorofjapan.com
10 BEST LEFTOVER VEGETABLE CURRY RECIPES | YUMMLY
From yummly.com
21 INDIAN VEGETARIAN CURRY RECIPES | ALLRECIPES
From allrecipes.com
30-MINUTE SUMMER VEGETABLE RED CURRY - THE ROASTED ROOT
From theroastedroot.net
31 SUMMER VEGETABLE RECIPES TO TRY - DELISH
From delish.com
17 BEST VEGETARIAN AND VEGAN CURRY RECIPES | DELICIOUS EVERYDAY
From deliciouseveryday.com
SUMMER VEGETABLE CURRY RECIPES (16) - COOKPAD
From cookpad.com
SUMMER VEGETABLE CURRY | DR. GABE MIRKIN ON HEALTH
From drmirkin.com
SUMMER VEGETABLE CURRY | JOHNS HOPKINS MEDICINE
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love