Wonderful Veggie Curry Recipes

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SIMPLE VEGGIE CURRY RECIPE BY TASTY



Simple Veggie Curry Recipe by Tasty image

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

2 tablespoons salt, for water
2 lb potato, cut into 1-inch (2 cm) cubes
1 tablespoon vegetable oil
1 medium onion, diced
4 cloves garlic, minced
2 teaspoons cumin
1 teaspoon cayenne pepper
4 teaspoons curry powder
1 teaspoon salt
1 teaspoon black pepper
2 centimeter pieces ginger, minced
14 oz diced tomato, 1 can
15 oz chickpeas, 1 can, drained
15 oz peas, 1 can, drained
14 oz coconut milk, 1 can

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

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

WONDERFUL VEGGIE CURRY



Wonderful Veggie Curry image

The key to this curry is to let the vegetables retain their bright color. The sweet potatoes soften to make the sauce thick and luscious. And the spices are delish. Adjust them to suit your taste buds :-) (This makes a huge amount; I usually half it.)

Provided by White Rose Child

Categories     Curries

Time 1h25m

Yield 8-10 serving(s)

Number Of Ingredients 23

3 tablespoons vegetable oil
3/4 teaspoon black mustard seeds
5 -6 medium garlic cloves, minced
1 -1 1/2 teaspoon cinnamon
3/4 teaspoon cardamom
3/4 teaspoon ground cumin
2 teaspoons ground coriander
3/4 teaspoon fennel seed
1 1/2 teaspoons turmeric
2 -3 teaspoons fresh gingerroot, grated
3/4 teaspoon cayenne
1/2-1 teaspoon salt (I use sea salt)
2 cups onions, chopped (can omit if you don't like) (optional)
2 medium carrots, sliced
3 cups sweet potatoes, cubed
1 medium head cauliflower, cut into florets
3/4 cup water
2 medium tomatoes, chopped
2 cups frozen green peas or 2 medium green peppers, chopped
plain soy yogurt (optional) or dairy yogurt (optional)
cashews (optional) or slivered almonds, lightly toasted (optional)
raisins (optional)
sliced banana (optional)

Steps:

  • Soften the onion, if using in a little water in a small pot. Set aside.
  • In a separate, large pot, begin steaming the sweet potatoes. After about 5-10 minutes add the carrots; in 5 more minutes add the cauliflower. Steam for 5 minutes more. (They don't need to be cooked yet, just basically warmed.).
  • Meanwhile, heat the oil over medium in a small frying pan;add the mustard seeds and saute till they begin to pop. Add the remaining spices and cook on LOW heat for a minute or two, be very careful not to burn them. Remove from heat.
  • Remove the steamer basket from the veggies, add the softened onion and stir in the spice mixture. Add water.
  • Bring to a gentle simmer and cook, stirring occasionally, for 20 minutes.
  • When sweet potatoes are tender but not totally cooked, add the tomatoes and peas/peppers (a combo works fine). Simmer for another 15 minutes.
  • Serve over your favorite basmati rice, with the garnishes for a more Indian-style meal. Enjoy!

Nutrition Facts : Calories 156.2, Fat 5.8, SaturatedFat 0.8, Sodium 248.5, Carbohydrate 23.4, Fiber 6.3, Sugar 7.3, Protein 4.9

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