Vegetable Curry With Jasmine Rice Recipes

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VEGETABLE CURRY WITH JASMINE RICE



VEGETABLE CURRY WITH JASMINE RICE image

Categories     Soup/Stew     Potato     Simmer

Yield 6 servings

Number Of Ingredients 15

2 tbsp olive oil
1 cup finely chopped sweet onion
4 garlic cloves, minced
2 tbsp red curry paste
1 cup low-fat coconut milk
3/4 cup chopped canned tomatoes
3/4 cup water
1/2 lb small new red potatoes, halved, larger ones quatered
1/2 tsp salt
3 cups bite-sized cauliflower florets
1 cup 1/2" diced zucchini (about one small)
1 cup frozen shelled edamame
1 tbsp fresh-squeezed lime juice
chopped fresh cilantro to garnish
6 cups cooked jasmine rice

Steps:

  • 1. Heat olive oil in a Dutch oven or heavy-bottomed pot over med-low heat. Add onion and garlic and cook until soft, about 4 minutes. Add curry paste and cook, stirring often, for 1 minute. Add coconut milk, tomatoes, water, potatoes and salt and mix well. Cover and simmer gently over low heat for 10 minutes. Stir in cauliflower; simmer covered just until tender, about 10 minutes. Add zucchini and cook another 2 minutes. 2. Remove from heat, stir in edamame and lime juice, cover and rest for 5 minutes. Stir in cilantro and serve over cooked rice. Add toasted almonds or cachews.

VEGETABLE CURRIED RICE



Vegetable Curried Rice image

"I've served this rice recipe to family and guests often and always receive high praise," writes Frances Easton from Warrenton, Virginia. With its mild curry flavor, this colorful side could complement a variety of main dishes. FRANCES' TIP: "This is an easy recipe to double for family get-togethers or potlucks."

Provided by Taste of Home

Categories     Side Dishes

Time 30m

Yield 4 servings.

Number Of Ingredients 10

1/2 cup uncooked long grain rice
1/3 cup chopped onion
1 tablespoon olive oil
1 cup reduced-sodium chicken broth or vegetable broth
1/2 teaspoon curry powder
1/4 teaspoon salt
1/8 teaspoon ground turmeric
1/3 cup frozen corn, thawed
1/3 cup frozen peas, thawed
1/4 cup slivered almonds, toasted

Steps:

  • In a small saucepan, cook rice and onion in oil until rice is lightly browned and onion is tender. Stir in the broth, curry powder, salt and turmeric. Bring to a boil. Reduce heat; cover and simmer for 12 minutes. , Stir in corn and peas. Cover and simmer 3-6 minutes longer or until rice and vegetables are tender. Sprinkle with almonds.

Nutrition Facts : Calories 184 calories, Fat 7g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 318mg sodium, Carbohydrate 26g carbohydrate (2g sugars, Fiber 2g fiber), Protein 5g protein. Diabetic Exchanges

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

THAI SEAFOOD CURRY OVER COCONUT JASMINE RICE



Thai Seafood Curry over Coconut Jasmine Rice image

This is a simple and fairly authentic tasting curry. If you aren't able to get grouper or prefer a less expensive alternative, you may substitute halibut, haddock, tilapia, or other firm white fish.

Provided by Chandra M

Categories     Curries

Time 40m

Yield 4 serving(s)

Number Of Ingredients 17

2 tablespoons olive oil
1 tablespoon toasted sesame oil
2 garlic cloves, minced
3 tablespoons mae ploy green curry paste (to taste)
1/2 lb shrimp, peeled & deveined (I prefer 16-20s so they are not overdone)
1/2 lb scallops (either sea or bay scallops will work, but I prefer sea)
1/2 lb grouper, cut in bite size pieces
1 cup light coconut milk (about 1/2 can)
2 tablespoons fish sauce (AKA Nam Pla)
1 medium red pepper, cut in thin strips
10 snake beans, cut in 2-3-inch pieces or 1/2 lb green beans, trimmed
2 medium carrots, sliced into flowers (see below for instructions)
1 stalk lemongrass, cut in 1-inch pieces
1/2 cup basil leaves
1 1/2 cups jasmine rice
1 1/2 cups water
3/4 cup light coconut milk

Steps:

  • To cut carrot flowers, peel or scrub carrots and cut into 4 inch lengths.
  • Using a very sharp knife cut a small V out of the side by placing the sharp edge of the knife down the length of the carrot piece, twice.
  • Repeat this 3-4 times per carrot piece.
  • Slice into 1/4-1/2" thick 'flowers' to finish.
  • In a saucepan with glass lid, combine 1 1/2 cup water, 3/4 cup coconut milk, and rice.
  • Cover and bring just to a boil; immediately reduce heat to lowest setting and cook for 15 minutes or until all liquid is absorbed.
  • Do not remove lid or stir while cooking.
  • Heat the oils in a wok or large skillet over medium high heat.
  • Add the garlic and curry paste and saute until fragrant (about 3 minutes).
  • Add the shrimp, scallops, and fish; saute for 3-5 minutes until shrimp is almost done.
  • Add the vegetables (beans, carrots, peppers, lemongrass) and cook for 1 minute.
  • Add all remaining ingredients and simmer covered for 3-5 minutes.
  • Remove lemongrass and serve over jasmine coconut rice.

Nutrition Facts : Calories 507.7, Fat 12.2, SaturatedFat 1.8, Cholesterol 106.1, Sodium 1311, Carbohydrate 64.8, Fiber 3.6, Sugar 3.1, Protein 31.8

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