Tasty Mixed Vegetable Curry Recipes

SIMPLE VEGGIE CURRY RECIPE BY TASTY

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!

EASY-PEASY POTATO CURRY RECIPE BY TASTY

Steps:

• Heat the oil in a large pot over medium heat until shimmering. Add the onion and saute for about 3 minutes, until translucent.
• Add the garlic and saute for about 2 minutes, until fragrant.
• Add the curry powder, paprika, cayenne, cumin, allspice, ginger, salt, and pepper. Stir and cook for about 2 minutes until the spices are fragrant.
• Add the potatoes and mix well until well-coated in spices.
• Add the chickpeas and stir to incorporate.
• Add the broth, lemon juice, and tomatoes and stir, then pour in the coconut milk and stir to combine.
• Increase the heat to high and bring the mixture to a simmer. Once bubbling, reduce the heat to medium and cook for 15-20 minutes, until the potatoes are tender and easily pierced with a fork.
• Serve with cooked rice and naan and garnish with fresh cilantro.
• Enjoy!

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.

WHITE MIXED VEGETABLE CURRY

Steps:

• Once the water comes to boil,add vegetables, salt, chilli powder, coriander powder and curry leaves.
• After 10 minutes add coconut milk and reduce the heat.
• Cook till you achieve desired consistency.
• Best with steamed rice or Indian rotis.