Ww Summer Vegetable Curry Recipes

SUMMER VEGETABLE CURRY

Steps:

• Heat the curry paste in a large non-stick saucepan with a splash of the stock. Add the onions and fry for 5 mins until starting to soften. Stir in the aubergine and cook for a further 5 mins - add a little more stock if starting to stick.
• Add the lentils, coconut milk and the rest of the stock, and simmer for 15 mins or until the lentils are tender. Add the peppers and cook for 5-10 mins more. Stir through the peas and spinach and cook until spinach has just wilted. Serve the curry with rice and mango chutney.

VEGETABLE CURRY

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.

SUMMER VEGETABLE CURRY

Steps:

• 1. Heat the oil in a large pot over medium heat. Add the onion and cook until wilted, 8 to 10 minutes, stirring occasionally. Add the garlic and cook, stirring, 2 to 3 minutes more. Sprinkle with curry powder and cook over medium heat, stirring constantly to mellow the flavor, 1 to 2 minutes.
• 2. Add the zucchini, yellow squash, potatoes, carrots, broth, honey, and cinnamon stick. Bring to a boil, reduce to a simmer and cook, partially covered, until the vegetables are tender, about 20 minutes.
• 3. Stir in the tomatoes and corn; cook 5 minutes longer. Serve atop couscous in shallow bowls. Garnish each with a tablespoon of Raita Refresher and the chopped mint.

WW SUMMER VEGETABLE CURRY

Steps:

• Coat a large saucepan with cooking spray. Heat over medium high heat. Saute onion, garlic, and ginger until softened, but not browned, about 3 to 4 minutes.
• Add curry powder and stir well. Add vegetables; canned tomatoes, broth and 1 1/2 tablespoons of cilantro, stir and heat until boiling. Reduce heat and simmer, covered until vegetables are tender, about 45 minutes.
• Season to taste and garnish with remaining cilantro.
• Tip:
• Garnish with 2 tablespoons of plain fat-free yogurt mixed with chopped mint.
• You can also add cooked brown rice or a can of chick peas to the curry if desired.

WW CHICKEN AND VEGETABLE CURRY.

Steps:

• Heat a large non stick frying pan and spray it with low fat cooking spray. Add the chicken and stir fry over a high heat until it is evenly browned.
• Add the onion, potatoes, carrots, garlic, chillies and curry powder to the pan. Stir well so that all the ingredients get an even coating of the curry powder. Cook for 2 minutes.
• Stir in the lentils, chopped tomatoes, stock and seasoning, and bring to the boil. Reduce the heat, cover and simmer for 1 hour, stirring from time to time.
• Sprinkle with cilantro.

WHITE MIXED VEGETABLE CURRY

Steps:

• Once the water comes to boil,add vegetables, salt, chilli powder, coriander powder and curry leaves.
• After 10 minutes add coconut milk and reduce the heat.
• Cook till you achieve desired consistency.
• Best with steamed rice or Indian rotis.

VIETNAMESE VEGETABLE CURRY

Steps:

• .Heat the oil in a wok or a large pot over moderate heat, add the shallots, garlic and curry powder and stir until fragrant, about 20 seconds.
• Add the chili paste, soy sauce, salt, sugar, coconut milk, turmeric, water, bean curd skins, lemongrass and ginger, then combine.
• Add the carrots and onion, then cover and simmer for 5 minutes.
• Add the sweet potato, cauliflower and tomato and cook until the veggies are tender, another 15 minutes or so.
• Transfer to a serving bowl and garnish with cilantro.
• Serve with steamed jasmine rice.