Winter Vegetable Red Curry Recipes

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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.

WINTER-VEGETABLE RED-CURRY POTPIE



Winter-Vegetable Red-Curry Potpie image

A flavorful curry made with butternut squash, carrots, parsnips, sweet peppers, and coconut milk awaits underneath a flaky shell of puff pastry.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Pie & Tarts Recipes

Time 50m

Number Of Ingredients 3

1/2 recipe Winter-Vegetable Red Curry, cooled
All-purpose flour, for dusting
8 ounces (1/2 package) all-butter puff pastry

Steps:

  • Preheat oven to 425 degrees. Place curry in a 9-inch pie dish. On a lightly floured surface, roll out pastry to a 10 1/2-inch square; cut 3 large vents in center, then place over curry, pressing gently to cover rim of pie dish. Place pie dish on a baking sheet; bake until potpie is golden and bubbly (tent with foil if pastry is getting too dark, tent with foil), about 30 minutes. Let cool 15 minutes before serving.

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

THAI RED CURRY WITH VEGETABLES



Thai Red Curry With Vegetables image

Compliments of Thai Kitchen! Adjust your curry if you don't like heat use less then 1 tablespoon and if you enjoy the heat go for 3-4 tablespoons.

Provided by Rita1652

Categories     Cauliflower

Time 1h

Yield 4 serving(s)

Number Of Ingredients 6

1 (14 ounce) can thai kitchen pure coconut milk
1 -4 tablespoon thai kitchen red curry paste
2 -3 tablespoons thai kitchen premium fish sauce
2 tablespoons brown sugar
1 1/2 cups assorted fresh vegetables, cut into 1 inch pieces (like cauliflower, red bell pepper,onions,eggplant, mushrooms, zucchini, peas, or your favorite combi)
1 (8 ounce) can bamboo shoots, rinsed and drained

Steps:

  • In a 2 quart saucepan, bring the coconut milk, curry paste, fish sauce and brown sugar to a boil.
  • Add the vegetables and bamboo shoots, reduce the heat and simmer for 15 minute, or until the vegetables are tender.
  • Serve over steamed jasmine rice.

Nutrition Facts : Calories 240.2, Fat 21.3, SaturatedFat 18.8, Sodium 723.7, Carbohydrate 12.8, Fiber 1.2, Sugar 8.7, Protein 3.9

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

ROASTED WINTER VEGETABLES IN THAI RED CURRY WITH OPTIONAL CHICKEN



Roasted Winter Vegetables in Thai Red Curry with Optional Chicken image

Oven-roasted, slightly caramelized winter vegetables - parsnips, cauliflower, carrots, sweet potatoes - swim in rich, spicy-sweet Thai red curry sauce. Add chicken for the meat-eaters, and everyone's happy!

Provided by Kare for Kitchen Treaty

Time 1h25m

Number Of Ingredients 17

1 medium sweet potato (peeled and cut into a 1/2-inch dice (about 2 cups diced))
2 medium parsnips (peeled and cut into a 1/2-inch dice (about 1 cup diced))
1/2 medium head cauliflower (cut into 1-inch pieces (about 2 cups))
2 medium carrots (peeled and cut into a 1/2-inch dice (about 1 cup diced)(or 1 cup baby carrots))
1 medium red bell pepper (seeds and stem discarded and cut into 1-inch pieces)
1 small yellow onion (peeled, quartered and then cut into eighths)
2 tablespoons olive oil or vegetable oil
1/2 teaspoon kosher salt
2 approximately 14-ounce cans lite coconut milk
3 tablespoons Thai red curry paste
2 tablespoons brown sugar
2 teaspoons soy sauce
1 8-ounce package sliced white button mushrooms
1/2 cup fresh Thai basil (lightly packed and roughly chopped (plus more for serving if desired))
White or brown rice for serving
Fresh lime slices and Sriracha sauce for for serving (if desired)
1 pound boneless (skinless chicken breasts, cut into 1-inch pieces)

Steps:

  • Preheat oven to 425 degrees Fahrenheit. Place sweet potatoes, parsnips, cauliflower, carrots, bell pepper, and onion in a large bowl and toss with oil until coated. Spread in a single layer on a cookie sheet and sprinkle with salt. Roast veggies, turning occasionally, for 30 - 40 minutes, until tender and browned on parts.
  • While the vegetables are roasting, start the sauce. In a large pot over medium-high heat, bring the coconut milk, curry paste, brown sugar, soy sauce, mushrooms, and basil to a boil. Reduce heat, cover, and simmer for 15 minutes, stirring occasionally.
  • If adding chicken to half, add a little olive oil to a skillet heated to medium high and add the chicken. Sprinkle with a little kosher salt and pepper. Cook, stirring occasionally, until chicken is completely cooked through and browned on some sides, about 10 minutes. Set aside.
  • Pour the oven-roasted veggies into the sauce, and stir gently to combine. Transfer about one-third of the veggie and sauce mixture to the skillet with the chicken, and mix.
  • Serve in individual bowls scooped over rice, if desired, along with fresh lime wedges for squeezing over the top (essential in our book!), fresh torn basil, and we also like a good squirt of Sriracha sauce, too.

WINTER VEGETABLE CURRY



Winter Vegetable Curry image

Provided by Food Network Kitchen

Categories     main-dish

Time 45m

Yield 4 (2-cup) servings

Number Of Ingredients 19

5 cloves garlic
1 (3-inch) chunk peeled, fresh ginger
3 tablespoons unsalted butter
1 cinnamon stick, broken in half
1 bay leaf
1 medium yellow onion, diced
2 teaspoons Madras-style curry powder
1 cup whole, peeled tomatoes (in juice) roughly chopped
1 cup whole milk yogurt
2 cups water
2 teaspoons kosher salt, plus more for seasoning
2 small turnips, peeled and quartered
2 large carrots, cut into 2-inch chunks
1 pound butternut squash, seeded and cut into 11/2 inch wedges)
1 small zucchini, cut into 2-inch-long rounds, (about 8 ounces)
1 (14-ounce) can chickpeas, rinsed and drained
Freshly ground black pepper
1 lemon, juiced
Serving suggestion: Basmati rice and chutney

Steps:

  • Puree the garlic and ginger in a small food processor (mini-chopper), into a paste. Set aside.
  • 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. Add the tomato and yogurt and cook, stirring, until they separate from the oil and there is a distinctive sizzling sound, as the sauce "fries" in the oil, about 7 minutes. Continue to cook, stirring, for about 1 minute more.
  • Add the water, salt, and vegetables and bring to a boil. Lower the heat and simmer, covered, stirring occasionally, until crisp-tender, about 10 to 12 minutes. Add the chickpeas, bring to a boil, and cook, uncovered, until the vegetables are tender and the liquid thickens, about 5 minutes more. Season the curry with salt and pepper, to taste, and freshly squeezed lemon juice. Transfer to a serving bowl and serve with basmati rice and chutney.

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

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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From theroastedroot.net


WINTER VEGETABLE CURRY RECIPES ALL YOU NEED IS FOOD
Steps: Heat 1 tbsp of the oil in a flameproof dish over a medium heat. Add the onions and cook for 10 mins until softened, then stir in the flour and cook for a further 2 mins.
From stevehacks.com


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