Vegetable Curry Microwave Recipes

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VEGETABLE CURRY



Vegetable Curry image

This recipe calls for ingredients found in any grocery store, or that are already in your own kitchen. Delicious and easy to prepare. Make as spicy or mild as you want.

Provided by MRICHAR4

Categories     World Cuisine Recipes     Asian

Time 35m

Yield 4

Number Of Ingredients 10

¼ cup butter
2 tablespoons olive oil
½ large onion, finely chopped
2 large carrots, sliced
2 tablespoons curry powder
½ teaspoon ground turmeric
salt and ground black pepper to taste
1 pinch red pepper flakes
1 head cauliflower, broken into small florets
2 large potatoes, peeled and cubed

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.

Nutrition Facts : Calories 371.1 calories, Carbohydrate 46.6 g, Cholesterol 30.5 mg, Fat 19.2 g, Fiber 10.2 g, Protein 7.6 g, SaturatedFat 8.4 g, Sodium 159.3 mg, Sugar 7.4 g

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

VEGETABLE CURRY (MICROWAVE)



Vegetable Curry (Microwave) image

This is from my Panasonic Microwave (1200watt) cookbook. My family loved this, even the non vegetarian ones. Adjust cooking times to your own microwave.

Provided by Ninna

Categories     One Dish Meal

Time 25m

Yield 4-6 serving(s)

Number Of Ingredients 8

1 onion, sliced
2 tablespoons green curry paste
3 cups vegetables, sliced
1 (400 g) can chickpeas, drained
1 cup light coconut milk
1 tablespoon lemon juice
1 tablespoon soy sauce
1/2 cup nuts, chopped

Steps:

  • Place onion and curry paste in 3 ltr casserole dish.
  • Cook on full power 2 minutes.
  • Add vegetables, chick peas, coconut milk, lemon juice and soy sauce.
  • Cook full power 6-8 minutes.
  • Sprinkle with chopped nuts.
  • Serve with jasmine rice.

Nutrition Facts : Calories 235.9, Fat 10, SaturatedFat 1.3, Sodium 665.8, Carbohydrate 30.3, Fiber 6.4, Sugar 2.1, Protein 8.7

MICROWAVE CHICKEN CURRY



Microwave Chicken Curry image

Provided by George Duran

Categories     main-dish

Time 28m

Yield 4 servings

Number Of Ingredients 12

2 tablespoons Indian curry paste
3 tablespoons olive oil
4 boneless, skinless chicken breasts, cut into strips
1/2 bunch basil, leaves chopped
1/2 bunch cilantro, leaves chopped
2 (13.5-ounce) cans coconut milk
2 tablespoons soy sauce
Kosher salt
Freshly ground black pepper
Steamed rice, to serve
Paprika, for garnish
1 scallion, thinly sliced, for garnish

Steps:

  • In a large microwave safe pot with a lid, mix together the curry paste and oil. Microwave on high for 3 minutes. Add the chicken to the pot and stir. Cover with the lid and microwave on medium for 8 minutes.
  • Add the basil, cilantro, coconut milk, and soy sauce and season with salt and pepper. Give it a good stir, cover it, and microwave on medium for 4 minutes. Stir it again, cover, and let it rest for 3 or 4 minutes. Serve over steamed rice, garnished with paprika and scallions.

CREAMY VEGETABLE CURRY WITH RICE



Creamy Vegetable Curry with Rice image

Make and share this Creamy Vegetable Curry with Rice recipe from Food.com.

Provided by Doreen Randal

Categories     Long Grain Rice

Time 46m

Yield 1 batch

Number Of Ingredients 10

1 1/2 cups long-grain rice
1/2 teaspoon salt
1 tablespoon vegetable oil
1 onion, finely chopped
1 tablespoon curry powder (or to taste)
1 cup coconut milk
90 g broccoli, cut into florets
125 g beans, cut into short lengths
1 carrot, cut into small cubes
250 g pumpkin, cut into small cubes

Steps:

  • Place rice in a large microwave-safe bowl with 3 cups boiling water and the salt. Cook on HIGH 12 - 14 minutes.
  • (Do not cover the rice or it will boil over.) Set aside. Place the oil and onion in a large dish and cook on HIGH for 2 minutes.
  • Stir in the curry powder and cook on HIGH 30 seconds.
  • Pour coconut milk into the dish so that it is well combined.
  • Add the vegetables, cover and cook on HIGH for 10 minutes; stir after 5 minutes.
  • Reheat the rice and fluff up with a fork.
  • Serve the curry over the rice. Cheers, Doreen Doreen Randal, WAnganui.
  • New Zealand

Nutrition Facts : Calories 1763.4, Fat 65.3, SaturatedFat 45.4, Sodium 1288, Carbohydrate 270.2, Fiber 12.9, Sugar 13, Protein 32

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