Curried Sweet Potatoes Cauliflower And Green Beans Recipes

Steps:

• In a large nonstick skillet, heat oil over medium heat. Add onion and bell pepper.
• Cook, stirring occasionally, until tender, about 3 minutes.
• Sprinkle on flour, curry powder, cumin, salt and pepper. Cook, stirring, for 30 seconds.
• Add sweet potatoes and 2 ½ cups water to the skillet.
• Reduce heat to medium-low, cover and simmer for 10 minutes.
• Add cauliflower and green beans, cover, and cook until potatoes are tender and beans are crisp-tender, about 10 minutes.

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Line a baking sheet with parchment paper.
• Combine sweet potatoes, cauliflower, black pepper, olive oil, curry powder, maple syrup, garlic, thyme, and salt together in a bowl until evenly coated; spread onto the prepared baking sheet.
• Bake in the preheated oven until vegetables are tender and lightly browned, about 20 minutes.

Steps:

• In 5-quart Dutch oven, heat oil over medium-high heat. Cook onion in oil 5 minutes, stirring frequently, until tender. Add garlic; cook 1 minute. Stir in remaining curry ingredients except cornstarch and cold water. Reduce heat to low. Cover; cook 30 minutes or until vegetables are tender.
• Uncover; increase heat to medium-high. In small bowl, blend cornstarch and cold water until smooth paste forms. Stir cornstarch mixture into curry. Cook uncovered 5 to10 minutes, stirring frequently, until thickened and bubbly.
• Meanwhile, in 1-quart saucepan, heat rice, water and butter to boiling. Reduce heat. Cover; simmer about 30 minutes or until rice is tender and water is absorbed.
• Serve curry in individual deep bowls. Top each serving with about 1/4 cup hot cooked rice, almonds, green onions and cilantro.

Steps:

• In a 6-qt. stockpot, heat oil over medium-high heat; saute celery and onions until tender, 3-5 minutes. Stir in sweet potatoes, garlic, seasonings, coconut milk and broth; bring to a boil. Reduce heat; simmer, uncovered, just until potatoes are tender, 15-20 minutes, stirring occasionally., Stir in green beans and garbanzo beans; cook, uncovered, until green beans are tender, about 5 minutes, stirring occasionally. Serve with rice.

Steps:

• Parboil the cauliflower in boiling salted water until it is tender-crisp-- don't let the pieces get too soft.
• Drain and set aside.
• In a large skillet over medium heat, melt butter, then add drained cauliflower and turn gently to coat evenly.
• Sprinkle evenly with the brown sugar.
• Continue turning and coating until sugar begins to melt completely and starts to caramelize-- about 3 or 4 minutes.
• Remove from heat and transfer florets to a serving bowl using a slotted spoon.
• Serve warm or at room temperature.

Steps:

• Heat the oil in a saucepan. Cook the onion for 10 mins until soft, then add the ginger, garlic, turmeric, cumin and curry powder. Cook for 1 min more. Stir in the tomatoes and sugar. Add the cauliflower, potatoes and split chilli, seasoning to taste. Cover with a lid and gently cook for a good 30 mins, stirring occasionally, until the vegetables are tender - add a drop of water if you need to, but it is meant to be a dry curry.
• When the vegetables are cooked, remove the chilli, if you like, stir in a squeeze of lemon juice and scatter with coriander. Serve with your choice of Indian bread and a dollop of yogurt.

Steps:

• Heat oil in a large pot over medium. Add onion, garlic, and ginger, season with salt, and cook, stirring occasionally, until onion is tender, 4 to 6 minutes. Add curry paste and cook, stirring, 2 minutes. Add coconut milk and 1 cup water, along with cauliflower and sweet potato. Bring to a boil, then reduce heat to medium-low and partially cover.
• Simmer until cauliflower is tender, about 15 minutes. Add zucchini and edamame; return to a simmer, then partially cover and cook until zucchini is tender, 4 to 5 minutes. Stir in spinach and cook, uncovered, until bright green and just wilted, 1 to 2 minutes. Season to taste. Serve over grains, with cilantro and a squeeze of lime.