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 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
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
More about "traditional vegetable curry recipes"
TOP 10 VEGGIE CURRY RECIPES | BBC GOOD FOOD
From bbcgoodfood.com
Published 2018-04-09
- Chickpea curry. King of curries, sultan of the storecupboard, the humble chickpea is perfect for whipping up a veggie feast. This South Indian Kadala curry makes a simple veggie dinner or a substantial side dish paired with a range of veg-packed plates.
- Spinach, sweet potato & lentil dhal. Once you've tried our easy lentil one-pot, you'll be making a batch every week. This vegan dhal is low-fat, low-calorie and counts as three of your five-a-day.
- Roasted aloo gobi. This extra-special aloo gobi uses roasted veg for maximum flavour. It's hard to believe this punchy potato-based dish is healthy and takes just fifteen minutes to prepare.
- Roasted aubergine & tomato curry. Rich, fragrant and slightly sweet, this roasted aubergine curry makes a great midweek fix. Baby aubergines are ideal for using in curries and stews and they have an almost meaty texture that'll bulk up your mix.
- Kidney bean curry. This rescue recipe will save you from hunger when there's nothing in the fridge. Our cheap and delicious kidney bean curry can be put together in just five minutes.
- Coconut & squash dhansak. Our coconut & squash dhansak is a 20-minute time-saver that uses squash cooked in the microwave rather than roasted in the oven.
- Jerk sweet potato & black bean curry. Go for a Caribbean-style curry with our sweet potato & black bean dish. Our five-star veggie feast is choc-full of jerk seasoning and goes well with traditional rice and peas.
- Creamy veggie korma. Creamy and healthy aren't normally two words that go together, but we've managed it with our simple veggie korma recipe.You can even pop it in the slow cooker and leave it to simmer if you don't fancy time spent in the kitchen.
- Thai curry. Take a trip to Southeast Asia with our easy vegan Thai curry. This wholesome bowl of noodles, fragrant spices and chunky veg makes a flavoursome, warming family meal.
- Carrot biryani. Try a brilliant biryani with a twist. This Indian-spiced delight is packed with grated carrot, crunchy roasted cashews and a smattering of chilli.
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