Sweet Hot Vegetable Curry Recipes

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SWEET & HOT VEGETABLE CURRY



Sweet & hot vegetable curry image

This superhealthy veggie curry will appeal to the tastebuds of vegetarians and meat eaters alike

Provided by Cathryn Evans

Categories     Buffet, Dinner, Lunch, Main course, Side dish, Supper, Vegetable

Time 35m

Number Of Ingredients 9

1 tbsp sunflower oil
3 tbsp Vindaloo curry paste (we liked Patak's Vindaloo with tamarind paste)
1 tbsp soft brown sugar
juice ½ lemon
2 courgettes , thickly sliced
300g cauliflower florets (about ½ a head)
400ml passata
400g can chickpeas , drained and rinsed
250g bag fresh leaf spinach , washed

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.

Nutrition Facts : Calories 142 calories, Fat 6 grams fat, Carbohydrate 16 grams carbohydrates, Sugar 8 grams sugar, Fiber 4 grams fiber, Protein 8 grams protein, Sodium 1.01 milligram of sodium

SWEET AND HOT VEGETABLE CURRY



Sweet and Hot Vegetable Curry image

Make and share this Sweet and Hot Vegetable Curry recipe from Food.com.

Provided by Ppaperdoll

Categories     Asian

Time 35m

Yield 6 serving(s)

Number Of Ingredients 9

1 tablespoon sunflower oil
3 tablespoons vindaloo curry paste
1 tablespoon soft brown sugar
1/2 lemon, juice of
2 courgettes, thickly sliced
300 g cauliflower florets (about 1/2 head)
400 ml passata
400 g canned chick-peas, drained and rinsed
250 g fresh spinach leaves, washed

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.

Nutrition Facts : Calories 167.8, Fat 3.5, SaturatedFat 0.5, Sodium 531.8, Carbohydrate 30.2, Fiber 7.2, Sugar 8.1, Protein 7.4

SLOW-COOKED VEGETABLE CURRY



Slow-Cooked Vegetable Curry image

I love the fuss-free nature of the slow cooker, but I don't want to sacrifice flavor for convenience. This cozy, spiced-up dish has both. -Susan Smith, Mead, Washington

Provided by Taste of Home

Categories     Dinner

Time 5h35m

Yield 6 servings

Number Of Ingredients 22

1 tablespoon canola oil
1 medium onion, finely chopped
4 garlic cloves, minced
3 teaspoons ground coriander
1-1/2 teaspoons ground cinnamon
1 teaspoon ground ginger
1 teaspoon ground turmeric
1/2 teaspoon cayenne pepper
2 tablespoons tomato paste
2 cans (15 ounces each) garbanzo beans or chickpeas, rinsed and drained
3 cups cubed peeled sweet potatoes (about 1 pound)
3 cups fresh cauliflower florets (about 8 ounces)
4 medium carrots, cut into 3/4-inch pieces (about 2 cups)
2 medium tomatoes, seeded and chopped
2 cups chicken broth
1 cup light coconut milk
1/2 teaspoon pepper
1/4 teaspoon salt
Minced fresh cilantro
Hot cooked brown rice
Lime wedges
Plain yogurt, optional

Steps:

  • In a large skillet, heat oil over medium heat; saute onion until soft and lightly browned, 5-7 minutes. Add garlic and spices; cook and stir 1 minute. Stir in tomato paste; cook 1 minute. Transfer to a 5- or 6-qt. slow cooker., Mash 1 can of beans until smooth; add to slow cooker. Stir in remaining beans, vegetables, broth, coconut milk, pepper and salt., Cook, covered, on low until vegetables are tender, 5-6 hours. Sprinkle with cilantro. Serve with rice, lime wedges and, if desired, yogurt.

Nutrition Facts : Calories 304 calories, Fat 8g fat (2g saturated fat), Cholesterol 2mg cholesterol, Sodium 696mg sodium, Carbohydrate 49g carbohydrate (12g sugars, Fiber 12g fiber), Protein 9g protein.

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

QUICK VEGETABLE CURRY



Quick Vegetable Curry image

A bountiful medley of beans and vegetables. This easy curry can be made in minutes. Increase or decrease the spices to suit your taste. Serve over rice with Indian naan bread or chapatti (flatbread).

Provided by Mona zac

Categories     World Cuisine Recipes     Asian     Indian

Time 46m

Yield 6

Number Of Ingredients 17

2 potatoes, peeled and diced
2 carrots, diced
½ cup frozen corn kernels
½ cup frozen green peas
2 tablespoons olive oil
1 large onion, finely sliced
1 (14.4 ounce) can chopped tomatoes with juice
1 (14.5 ounce) can kidney beans, drained and rinsed
1 (15.5 ounce) can garbanzo beans, drained and rinsed
6 tablespoons water
½ teaspoon ground turmeric
½ teaspoon chili powder, or more to taste
½ teaspoon cumin
½ teaspoon ground coriander
1 teaspoon mustard seed
1 pinch salt to taste
1 (13.5 ounce) can coconut milk

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.

Nutrition Facts : Calories 423.2 calories, Carbohydrate 53.6 g, Fat 19.9 g, Fiber 12.6 g, Protein 12.4 g, SaturatedFat 12.9 g, Sodium 510 mg, Sugar 5.4 g

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