Winter Vegetable Curry Recipes

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WINTER VEGETABLE CURRY



Winter Vegetable Curry image

There are lots of authentic vegetarian Indian dishes, but this hearty curry is more a seat-of-the-pants improvisation, actually based on a French technique. The recipe, however, may be used as a template for any number of variations. Make it with other winter vegetables, or change the combination to match the seasonal vegetables available throughout the year. Just don't forget to remove the whole chiles before eating.

Provided by David Tanis

Categories     dinner, lunch, main course

Time 1h

Yield 4 to 6 servings

Number Of Ingredients 19

3 tablespoons untoasted sesame oil or vegetable oil
1/2 teaspoon cumin seeds
1/2 teaspoon coriander seeds
1/2 teaspoon turmeric
1/4 teaspoon cayenne
1 2-inch piece of ginger, grated
6 small garlic cloves, minced
4 small hot red Asian chiles or Mexican chiles de árbol
1 large onion, diced, about 2 cups
Salt and pepper
2 tablespoons tomato paste
2 cups delicata squash, unpeeled, in 1-inch slices, or butternut squash, peeled, in 1-inch cubes
1 cup parsnips, hard center core removed, in 1-inch slices or chunks
1/2 pound tiny potatoes, such as fingerlings, halved
2 cups small florets of cauliflower
1 cup cooked chickpeas, preferably home-cooked and the liquid reserved
Cilantro sprigs, for garnish
Steamed basmati rice (optional)
Apple raita (optional), see recipe

Steps:

  • Put oil in a wide, heavy pot over medium-high heat. When oil is wavy, add cumin seeds and coriander seeds and let sizzle for about 1 minute. Add turmeric, cayenne, ginger, garlic and chiles and stir to coat.
  • Add onion and season generously with salt and pepper. Cook, stirring, until softened and lightly colored, about 10 minutes. Add tomato paste and stir to coat. Add squash, parsnips and potatoes, salt lightly, then add 3 cups chickpea cooking liquid or water, or enough to just cover vegetables. Bring to a boil, then reduce heat to maintain a brisk simmer. Cover and cook until vegetables are tender but firm, about 15 minutes.
  • Add cauliflower and chickpeas and stir gently to combine. Cover and continue cooking 5 to 8 minutes more, until cauliflower is tender. Taste broth and adjust seasoning, then transfer to a wide, deep serving platter or bowl. Remove chiles and garnish with cilantro sprigs. Serve with steamed basmati rice and apple raita, if desired.

Nutrition Facts : @context http, Calories 222, UnsaturatedFat 6 grams, Carbohydrate 35 grams, Fat 8 grams, Fiber 7 grams, Protein 6 grams, SaturatedFat 1 gram, Sodium 582 milligrams, Sugar 8 grams, TransFat 0 grams

WINTER VEGETABLE CURRY WITH FRUITY RAITA



Winter vegetable curry with fruity raita image

Use hardy root veg in this Asian-inspired spice pot. We used pumpkin, carrots and parsnips, teamed with tomatoes

Provided by Good Food team

Categories     Dinner

Time 1h20m

Number Of Ingredients 15

2 tbsp vegetable oil
2 onions , thinly sliced
½ pumpkin , winter squash or butternut squash, cut into cubes
4 carrots , cut into batons
2 parsnips , cut into batons
3 tbsp curry paste (or gluten-free alternative)
8 large ripe tomatoes , 2 cut into wedges
6 garlic cloves , peeled
thumb-sized piece ginger , peeled and chopped
small pack coriander , chopped
200g brown basmati rice
6 tbsp low-fat natural yogurt
100g mango , cut into cubes
1 tbsp mango chutney
small pack toasted flaked almond

Steps:

  • Heat the oil in a large lidded pan. Tip in the onions and cook for 10 mins until soft. Stir in the pumpkin, carrots and parsnips, and cook for 5 mins until they begin to soften. Add the curry paste and cook for another 3 mins.
  • In a bowl, whizz together the whole tomatoes, garlic and ginger until smooth, then pour over the vegetables, adding 200ml water. Save a handful of coriander to serve, and stir in the rest. Pop on the lid and simmer for 40 mins or until the vegetables are tender. Uncover, stir through the tomato wedges and reduce to the thicken the sauce.
  • Meanwhile, cook the rice following pack instructions. Mix the yogurt, mango and chutney in a small bowl. Fork the rice into a serving dish and scatter the curry with remaining coriander and the almonds. Season, then serve alongside the rice and fruity yogurt.

Nutrition Facts : Calories 467 calories, Fat 13 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 73 grams carbohydrates, Sugar 31 grams sugar, Fiber 12 grams fiber, Protein 13 grams protein, Sodium 0.8 milligram of sodium

WINTER-VEGETABLE RED CURRY



Winter-Vegetable Red Curry image

Transform leftover curry into an easy potpie with puff pastry.

Provided by Martha Stewart

Categories     Food & Cooking     Seasonal Recipes     Fall Recipes     Butternut Squash Recipes

Time 40m

Number Of Ingredients 10

2 tablespoons safflower oil
2 medium onions, thinly sliced
1/3 cup red curry paste (from a 4-ounce can)
1 medium butternut squash, peeled and cubed (about 5 cups)
8 medium carrots or parsnips, or a combination of both, peeled and cut on the bias into 1/4-inch pieces (about 5 cups)
1 can (13.5 ounces) unsweetened coconut milk
1 can (13.5 ounces) unsweetened light coconut milk
8 mini sweet peppers, seeded and sliced (about 2 cups)
Kosher salt
Cooked rice, halved grape tomatoes, and fresh basil leaves, for serving

Steps:

  • Heat a large, heavy pot over medium-high heat; swirl in oil. Cook onions, stirring occasionally, until just softened, about 4 minutes. Stir in curry paste, squash, and carrots; cook, stirring, until fragrant, about 3 minutes.
  • Add coconut milks. Bring to a boil, then reduce heat to a simmer and cook, stirring occasionally, until vegetables are fork-tender, 25 to 30 minutes. Add peppers and cook until just beginning to soften, about 4 minutes. Season with salt. Reserve half of curry for next day; serve remainder over rice with tomatoes and basil.

CURRIED BEEF WITH WINTER VEGETABLES



Curried Beef with Winter Vegetables image

The UK has a large Indian/Pakistani population, so curry is a popular meal where I live. I don't like hot curries, but mild ones are a nice change. This is a mild curried beef recipe with root vegetables. It's very filling and goes nicely with brown basmati rice. Chinese Five Spice is a mixture of aniseed, cinnamon, fennel, pepper, and cloves.

Provided by OLENAJOY

Categories     World Cuisine Recipes     Asian     Indian

Time 2h5m

Yield 8

Number Of Ingredients 18

½ pound beef for stew, such as beef chuck roast, cut into 1-inch chunks
3 tablespoons olive oil
2 (3 inch) pieces fresh ginger root, peeled and diced
3 cloves garlic, minced
2 onions, peeled and diced
2 celery ribs, chopped
2 tablespoons curry powder, or to taste
2 teaspoons coriander powder
1 teaspoon Asian five-spice powder
1 teaspoon ground turmeric
2 carrots, peeled and sliced
parsnips, peeled and sliced
2 potatoes, peeled and cubed
1 zucchini, sliced
2 apples - peeled, cored and chopped
1 cup raisins
1 cup cashews
½ cup water

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Line a roasting pan with aluminum foil.
  • Place the beef into a pan with enough water to cover. Bring to a boil, reduce heat and simmer for 30 minutes.
  • Meanwhile, heat the olive oil in a deep pot over medium-high heat. Stir in the ginger, garlic, onions, and celery, and cook until vegetables soften, about 5 minutes. Mix in the curry powder, coriander powder, five-spice powder, and turmeric, and toss to evenly coat the onion mixture. Cook about 5 minutes more, and stir in the carrots, parsnips, potatoes, zucchini, and apples. Stir in the beef with its cooking liquid, raisins, and cashews, and toss to evenly blend the spices.
  • Pour the beef and vegetable mixture into the prepared roasting pan. Drizzle 1/2 cup water over the mixture. Cover the pan with aluminum foil.
  • Bake in preheated oven until heated through, about 1 hour.

Nutrition Facts : Calories 343.4 calories, Carbohydrate 40.7 g, Cholesterol 15.6 mg, Fat 17.5 g, Fiber 5.1 g, Protein 10.3 g, SaturatedFat 3.9 g, Sodium 158.9 mg, Sugar 17.2 g

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

WINTER VEGETABLE CURRY



Winter Vegetable Curry image

Make and share this Winter Vegetable Curry recipe from Food.com.

Provided by Mirj2338

Categories     Curries

Time 45m

Yield 4 serving(s)

Number Of Ingredients 13

1 teaspoon vegetable oil
3/4 cup chopped onion
2 1/2 teaspoons curry powder
1 teaspoon ground cumin
1 pinch dried crushed red pepper flakes
1 cup evaporated skim milk
2 cups 1-inch cubes peeled potatoes
2 cups chopped, seeded plum tomatoes
2 cups broccoli florets
2 cups carrots, cut in thin diagonal slices
1 cup cauliflower floret
4 cups hot cooked rice (preferably basmati)
1/4 cup cilantro leaf (optional)

Steps:

  • Heat oil in large nonstick skillet over medium-low heat.
  • Add onion, cook until tender, stirring occasionally, about 10 minutes.
  • Add curry powder, cumin and crushed red pepper; stir until fragrant, about 1 minute.
  • Add milk; bring to boil.
  • Add potatoes and 1 cup tomatoes.
  • Cover; simmer until potatoes are almost tender, stirring occasionally, about 15 minutes.
  • Add broccoli, carrots and cauliflower.
  • Cover; simmer until all vegetables are tender, stirring occasionally, about 7 minutes.
  • Season with salt and pepper.
  • Divide rice among 4 plates.
  • Top with curry.
  • Sprinkle with remaining 1 cup tomatoes and garnish with cilantro leaves, if desired.

Nutrition Facts : Calories 436.6, Fat 2.6, SaturatedFat 0.5, Cholesterol 2.6, Sodium 147.1, Carbohydrate 90.1, Fiber 6.6, Sugar 15.1, Protein 14.3

VEGETABLE CURRY



Vegetable Curry image

Provided by Marian Burros

Categories     one pot, appetizer, side dish

Time 50m

Yield 4 small servings

Number Of Ingredients 16

4 dried chiles, about 4 inches long and 1 to 1 1/2 inches wide
2 medium-size zucchini
2 medium-size eggplant
5 Italian peppers
1/2 pound snow peas
1 stalk lemongrass
5 shallots, peeled
6 cloves garlic, peeled
1/2 ounce galangal (a type of ginger, available in Asian markets), peeled and sliced
6 makrut lime leaves
Pinch turmeric
3/4 cup water
20 ounces coconut milk
3 tablespoons sugar
1 tablespoon Asian fish sauce
1 tablespoon canola oil

Steps:

  • Remove the tops and seeds from the chiles. Soak in lukewarm water for 20 minutes. Remove veins.
  • Wash, trim and slice the zucchini diagonally into pieces 1/4-inch thick. Wash and trim the eggplant; cut it into slices less than 1/2-inch thick and then cut into 1-inch cubes. Wash, trim, seed and slice peppers into 1/4-inch- thick strips. Wash and string the snow peas.
  • Cut the top off the lemongrass at the point where the top leaf separates from the stalk. Trim off the root end and remove outer leaf or two. Cut in three pieces. With food processor running add the lemongrass and mince. (Don't worry if it does not break up completely. It will when all the other ingredients are added.)
  • With food processor running, add shallots and mince; repeat with garlic and galangal.
  • Remove the main vein from the lime leaves and process until minced.
  • Process chiles until minced.
  • Add turmeric with water and continue processing until blended.
  • Place contents of food processor in saucepan over medium heat with coconut milk, sugar and fish sauce. Cook, stirring, for about 6 minutes.
  • Saute vegetables in hot oil about 3 minutes over high heat.
  • Add coconut milk mixture to vegetables, and continue cooking over medium heat until vegetables are crisp but tender. Serve over jasmine or aromatic rice.

Nutrition Facts : @context http, Calories 559, UnsaturatedFat 5 grams, Carbohydrate 61 grams, Fat 35 grams, Fiber 16 grams, Protein 12 grams, SaturatedFat 27 grams, Sodium 405 milligrams, Sugar 34 grams, TransFat 0 grams

WINTER VEGETABLE CURRY



Winter Vegetable Curry image

Provided by Kyle

Categories     Potato     Rice     Tomato     Vegetable     Sauté     Vegetarian     Low/No Sugar     Wheat/Gluten-Free     Curry     Winter     Bon Appétit

Yield Serves 4

Number Of Ingredients 13

1 teaspoon vegetable oil
3/4 cup chopped onion
2 1/2 teaspoons curry powder
1 teaspoon ground cumin
Generous pinch of dried crushed red pepper
1 cup evaporated skim milk
2 cups 1-inch cubes peeled potatoes
2 cups chopped seeded plum tomatoes
2 cups broccoli florets
2 cups thin diagonal carrot slices
1 cup cauliflower florets
4 cups hot cooked rice (preferably basmati)
1/4 cup cilantro leaves (optional)

Steps:

  • Heat oil in large nonstick skillet over medium-low heat. Add onion, cook until tender, stirring occasionally, about 10 minutes. Add curry powder, cumin and crushed red pepper; stir until fragrant, about 1 minute. Add milk; bring to boil. Add potatoes and 1 cup tomatoes. Cover; simmer until potatoes are almost tender, stirring occasionally, about 15 minutes. Add broccoli, carrots and cauliflower. Cover; simmer until all vegetables are tender, stirring occasionally, about 7 minutes. Season with salt and pepper.
  • Divide rice among 4 plates. Top with curry. Sprinkle with remaining 1 cup tomatoes and garnish with cilantro leaves, if desired.

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Top Asked Questions

How do you cook curry for a curry dinner?
Heat up 1 tbsp of vegetable oil in a large saucepan and add the onions, garlic and ginger, along with 12 curry leaves. Cook for 5 minutes, stirring often.
How to cook butternut squash and Curry?
Heat up 1 tbsp of vegetable oil in a large saucepan and add the onions, garlic and ginger, along with 12 curry leaves. Cook for 5 minutes, stirring often. Meanwhile, chop 300g of butternut squash.
How do you cook curry in a Dutch oven?
Heat the butter in a Dutch oven or soup pot over medium-high heat. Add the onion and cook, stirring, until lightly browned, about 3 minutes. Add the cinnamon and bay leaf, garlic-ginger paste, curry powder and cook, stirring, until lightly browned and fragrant, about 1 minute.
How do you make a pumpkin curry for beginners?
Stir in the pumpkin, carrots and parsnips, and cook for 5 mins until they begin to soften. Add the curry paste and cook for another 3 mins. In a bowl, whizz together the whole tomatoes, garlic and ginger until smooth, then pour over the vegetables, adding 200ml water.

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