Sweet And Hot Vegetable Curry Recipes

QUICK VEGETABLE CURRY

Steps:

• Bring a large saucepan of lightly salted water to a boil. Place the potatoes and carrots in the boiling water, and cook until softened, 5 to 6 minutes. Add the peas and corn to the boiling water, and turn off the heat. Wait 1 minute, and drain the vegetables. Cover to keep warm.
• Heat the olive oil in a large skillet over medium heat. Stir in the onions, and cook until the onions are transparent, 5 to 7 minutes. Combine the tomatoes, kidney beans, garbanzo beans, and water with the onions. Stir in the turmeric, chili powder, cumin, coriander, and mustard seed until blended. Season with salt to taste. Add the potatoes, carrots, peas, and corn. Turn the heat to high, and cook the vegetables 5 to 10 minutes, stirring occasionally. Lower the heat to medium, and cook another 7 minutes.
• Pour the coconut milk into the vegetable mixture. Stir and cook for just 3 minutes to prevent the milk from curdling or separating. Remove from the heat and serve.

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.

SWEET & HOT VEGETABLE CURRY

Steps:

• Heat the oil in a large saucepan, add the curry paste and fry for 1 min. Add the sugar and lemon juice, cook for 1 min, then tip in the courgettes and cauliflower and cook for 2 mins. Now stir in the passata, plus 100ml/3½fl oz water and the chickpeas, season to taste. Bring to the boil, cover with a lid and simmer for 15 mins. Make up to this stage and freeze or keep chilled for 2 days in the fridge. Warm through, once defrosted if frozen, and continue with the recipe.
• Just before serving, throw in the spinach, give it a stir and remove from the heat once the leaves have just wilted. Serve with boiled basmati rice.

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.

SWEET AND HOT VEGETABLE CURRY

Steps:

• Heat oil in a large saucepan, add curry paste and fry 1 minute.
• Add sugar and lemon juice and cook 1 minute more.
• Add courgettes and cauliflower and cook 2 minutes.
• Stir in passata along with 100ml water and the chickpeas. Season to taste. Bring to a boil, cover and simmer 15 minutes.
• Can be chilled or frozen at this stage. You'll need to defrost thoroughly before re-heating.
• Just before serving, stir in spinach. Remove from heat just as leaves begin to wilt.