Curried Vegetable Stew Recipes

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CREAMY CURRY VEGETABLE STEW

Our family loves to eat Indian food, and this recipe is quick and easy to do with jarred korma sauce and fresh spring vegetables. If you want it hotter, add cayenne pepper to taste. Sometimes I add grilled chicken to the recipe. I serve this dish with naan bread, chutney and flaked coconut for condiments. So good!-Nancy Heishman, Las Vegas, Nevada

Provided by Taste of Home

Categories     Dinner

Time 7h25m

Yield 6 servings.

Number Of Ingredients 14



Creamy Curry Vegetable Stew image

Steps:

  • In a greased 5-qt. slow cooker, combine curry sauce, curry powder, garam masala and mustard. Stir in potatoes, mushrooms, carrots, corn and green onions. Cook, covered, on low 7-9 hours or until vegetables are tender., In a microwave-safe bowl, combine asparagus and water; microwave, covered, on high for 2-3 minutes or until crisp-tender. Drain. Stir asparagus and peas into slow cooker; heat through. Sprinkle with parsley. If desired, serve with naan.

Nutrition Facts : Calories 455 calories, Fat 20g fat (10g saturated fat), Cholesterol 5mg cholesterol, Sodium 495mg sodium, Carbohydrate 61g carbohydrate (18g sugars, Fiber 11g fiber), Protein 11g protein.

2 jars (15 ounces each) korma curry sauce
2 tablespoons curry powder
2 teaspoons garam masala
1-1/2 teaspoons ground mustard
2 pounds red potatoes (about 6 medium), cubed
2 cups small fresh mushrooms
2 cups fresh baby carrots
1-1/2 cups frozen corn, thawed
5 green onions, chopped
2 cups cut fresh asparagus (2-inch pieces)
2 tablespoons water
1-1/2 cups frozen peas, thawed
1/4 cup chopped fresh parsley
Naan flatbreads or cooked basmati rice, optional

CURRIED RED-LENTIL STEW WITH VEGETABLES

Categories     Blender     Garlic     Ginger     Leafy Green     Herb     Onion     Vegetable     Vegetarian     Vegan     Gourmet

Yield Makes 4 to 6 servings

Number Of Ingredients 17



Curried Red-Lentil Stew with Vegetables image

Steps:

  • Heat 1/4 cup oil in a 4- to 5-quart heavy pot over moderate heat until hot but not smoking, then cook onion with 1/4 teaspoon salt, stirring occasionally, until golden, 8 to 10 minutes.
  • Meanwhile, purée ginger, garlic, and 1/3 cup water in a blender. Add purée to golden onion and cook, stirring, until water is evaporated and oil visibly separates from onion mixture, about 5 minutes. Add curry powder, turmeric, and cumin and cook over low heat, stirring, 1 minute. Stir in lentils and remaining 5 cups water and simmer, covered, stirring occasionally, 30 minutes. Add carrots and remaining teaspoon salt and simmer, covered, stirring occasionally, until carrots are tender and lentils have broken down into a coarse purée, 15 to 20 minutes.
  • Stir in spinach and peas and simmer, uncovered, stirring occasionally, until peas are tender, about 3 minutes. Stir in cilantro and season stew with salt and pepper. If necessary, add enough water to thin stew so that it can easily be ladled over rice.
  • Just before serving, heat remaining 2 tablespoons oil in a small skillet over moderately high heat until hot but not smoking, then cook cumin seeds and red-pepper flakes, stirring, until fragrant and a shade darker, 30 to 45 seconds (be careful not to burn spices). Pour hot spice oil in a swirl over stew.

6 tablespoons vegetable oil
1 medium onion, finely chopped
1 1/4 teaspoons salt
1 (2- by 1-inch) piece peeled fresh ginger, quartered
5 large garlic cloves, coarsely chopped
5 1/3 cups water
1 1/2 teaspoons curry powder
3/4 teaspoon ground turmeric
1/2 teaspoon ground cumin
1 cup red lentils, picked over and rinsed
3 medium carrots, quartered lengthwise, then cut crosswise into 1/2-inch pieces
3 cups chopped trimmed spinach leaves (3 ounces)
1 cup frozen peas (not thawed)
1/2 cup chopped fresh cilantro
1/4 teaspoon cumin seeds
1/4 teaspoon dried hot red-pepper flakes
Accompaniments: basmati rice; basmati rice; roasted cauliflower fresh cilantro sprigs

COCONUT CURRIED VEGETABLE STEW

This hearty vegetarian stew comes together in under 30 minutes.

Provided by Nava Atlas

Categories     HarperCollins     Stew     Soup/Stew     Cauliflower     Potato     Curry     Coconut     Vegetarian     Vegan     Ginger     Dinner     Cilantro     Soy Free     Dairy Free     Peanut Free     Tree Nut Free     Wheat/Gluten-Free     Vegetable

Yield 6-8 servings

Number Of Ingredients 16



Coconut Curried Vegetable Stew image

Steps:

  • Heat the oil, broth, or water in a large soup pot. Add the onion and garlic and sauté over medium heat until the onion is golden. Add the carrots, potatoes, and 2 cups water and bring to a rapid simmer. Lower the heat, cover, and simmer gently for 10 minutes, or until the potatoes are about half tender.
  • Add the cauliflower, ginger, curry powder, cumin, turmeric, chili peppers (if desired), and coconut milk. Return to a simmer; add the green beans or asparagus. Continue to simmer gently, covered, until the vegetables are just tender, about 10 minutes longer.
  • Mash some of the potatoes against the side of the pot with a wooden spoon to thicken the stew's base. Stir in the spinach and cilantro and cook just until the spinach is wilted. The stew should have a thick consistency, with just enough liquid to warrant serving it in bowls rather than on a plate. Adjust the liquid with water or nondairy milk, keeping in mind that as the stew stands, it will thicken. Adjust the seasonings to taste.

1 tablespoon extra-virgin olive oil or 2 to 3 tablespoons vegetable broth or water
1 medium onion, finely chopped
2 to 3 cloves garlic, minced
4 medium carrots, peeled and sliced
4 medium potatoes, any variety, peeled and diced
1/2 medium head cauliflower, cut into bite-size pieces
1 to 2 teaspoons grated fresh ginger, or to taste
2 to 3 teaspoons good- quality curry powder, or to taste
1 teaspoon ground cumin
1/2 teaspoon turmeric
1 to 2 small fresh hot chili peppers, seeded and minced (optional)
1 (15-ounce) can light coconut milk
8 to 10 ounces green beans (fresh or organic frozen) or slender asparagus, cut into 1- to 2-inch lengths
3 to 4 ounces baby spinach
1/4 to 1/2 cup minced fresh cilantro, plus more for topping
Salt and freshly ground pepper to taste

VEGETABLE CURRY

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



Vegetable Curry image

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

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

CURRIED BEEF STEW

My mother, who was Japanese, made a dish very similar to this. After a lot of experimenting, I came up with a version that is very close to the one she used to make. This beef curry stew recipe is special to me because it brings back memories of her. -Gloria Gowins, Massillon, Ohio

Provided by Taste of Home

Categories     Dinner

Time 2h15m

Yield 4 servings

Number Of Ingredients 14



Curried Beef Stew image

Steps:

  • Sprinkle beef with salt and pepper; toss with flour. In a Dutch oven, heat oil over medium heat; cook beef and onion until lightly browned, stirring occasionally. Stir in curry powder, soy sauce, bay leaves and stock; bring to a boil. Reduce heat; simmer, covered, 45 minutes., Stir in potatoes and carrots; return to a boil. Reduce heat; simmer, covered, until meat and vegetables are tender, 1 to 1-1/4 hours, stirring occasionally. Remove bay leaves; stir in vinegar. If desired, serve with rice.

Nutrition Facts : Calories 362 calories, Fat 10g fat (3g saturated fat), Cholesterol 53mg cholesterol, Sodium 691mg sodium, Carbohydrate 44g carbohydrate (7g sugars, Fiber 7g fiber), Protein 24g protein. Diabetic Exchanges

3/4 pound beef stew meat (1- to 1-1/2-inch pieces)
1/4 teaspoon salt
1/8 teaspoon pepper
2 tablespoons all-purpose flour
1 tablespoon canola oil
1 large onion, cut into 3/4-inch pieces
2 tablespoons curry powder
2 teaspoons reduced-sodium soy sauce
2 bay leaves
3 cups beef stock
1-1/2 pounds potatoes (about 3 medium), cut into 1-inch cubes
2 large carrots, thinly sliced
1 tablespoon white vinegar
Hot cooked brown rice, optional

CURRIED VEGETABLE STEW

Make and share this Curried Vegetable Stew recipe from Food.com.

Provided by nemokitty

Categories     One Dish Meal

Time 40m

Yield 4 serving(s)

Number Of Ingredients 12



Curried Vegetable Stew image

Steps:

  • In deep 12-inch skillet, heat oil over medium heat. Add sweet potato, onion, zucchini and green pepper; cook, stirring till vegetable are tender, 8 to 10 minutes. Add curry powder and cumin, cook 1 minute.
  • Add garbanzo beans, tomatoes with their juice, broth and salt and pepper. Heat to boiling over high heat. Reduce heat to medium low; cover skillet and simmer till vegetables are very tender but still hold their shape, about 10 minutes longer.

Nutrition Facts : Calories 223.3, Fat 4.2, SaturatedFat 0.6, Sodium 638.9, Carbohydrate 40.9, Fiber 8.7, Sugar 7.2, Protein 8.1

2 teaspoons olive oil
1 sweet potato, peeled and cut in 1/2 inch pieces
1 onion, cut in 1/2 inch pieces
1 zucchini, cut in 1 inch pieces
1 green pepper, cut in 1 inch pieces
1 1/2 teaspoons curry powder
1 teaspoon ground cumin
1 (15 ounce) can garbanzo beans, rinsed and drained
1 (14 1/2 ounce) can diced tomatoes
3/4 cup vegetable broth
1/2 teaspoon salt
1/2 teaspoon black pepper

CURRIED VEGETABLE STEW

Make and share this Curried Vegetable Stew recipe from Food.com.

Provided by loveleesmile

Categories     < 4 Hours

Time 1h5m

Yield 2 serving(s)

Number Of Ingredients 17



Curried Vegetable Stew image

Steps:

  • Heat a large braising pot over high heat. Add the oil and the onions, and saute for 2 minutes. Then, add the red peppers and saute 2 minutes more.
  • Then, add curry powder, and saute until fragrant. Add the garlic, ginger, a little salt and pepper to the saute.
  • Add the pumpkins, chickpeas, chayote, potatoes, carrots, thyme, and scallions, and stir the saute for about 6 minutes. Add enough vegetable stock to just cover the vegetables. Bring to a simmer, and then add the cauliflower and cover the pot.
  • Simmer for about 35 minutes. Then add Hot Sauce, salt, and pepper, to taste. Simmer for 5 minutes more.

Nutrition Facts : Calories 1080.2, Fat 47.3, SaturatedFat 6.4, Sodium 730.4, Carbohydrate 153.7, Fiber 36.8, Sugar 29.9, Protein 27.6

6 tablespoons vegetable oil
2 cups diced onions
1 red pepper, diced
6 tablespoons curry powder
2 tablespoons chopped garlic
2 tablespoons chopped ginger
kosher salt & freshly ground black pepper
2 cups large diced pumpkin
1 (12 1/2 ounce) can chickpeas, drained and rinsed
2 chayotes, peeled, and roughly chopped
2 cups large dice yukon gold potatoes
2 cups diced carrots
6 sprigs thyme
1 cup chopped scallion
vegetable stock, to cover
1 head cauliflower, cut into florets
hot sauce, to taste

CURRIED ROOT VEGETABLE STEW WITH DUMPLINGS

Provided by Molly O'Neill

Categories     dinner, one pot, soups and stews, main course

Time 45m

Yield Four servings

Number Of Ingredients 20



Curried Root Vegetable Stew With Dumplings image

Steps:

  • To make the stew, melt the butter in a large pot over medium heat. Add the onion and cook for 3 minutes. Stir in the garlic and curry powder and cook for 30 seconds. Stir in the broth, carrots and parsnips. Bring to a boil. Reduce to a simmer. Cover and cook for 15 minutes. Stir in the celery root and sweet potato and cook for 10 minutes.
  • Meanwhile, to make the dumplings, combine the flour, baking powder, salt and mace in a bowl. Rub in the butter until mixture resembles coarse meal. Mix in the currants. Stir in the milk, just to combine. On a lightly floured surface, with floured hands, shape the dough into 1-inch balls.
  • Form a smooth paste by stirring 1/4 cup of the simmering broth into 3 tablespoons of flour, then stir it into the stew. Season with salt and pepper to taste. Place the dumplings on top of the simmering stew, cover and cook for 15 minutes. Divide the stew and dumplings among 4 bowls. Garnish with the parsley and serve.

Nutrition Facts : @context http, Calories 369, UnsaturatedFat 3 grams, Carbohydrate 67 grams, Fat 9 grams, Fiber 9 grams, Protein 8 grams, SaturatedFat 5 grams, Sodium 1158 milligrams, Sugar 15 grams, TransFat 0 grams

1 1/2 teaspoons unsalted butter
1 small onion, peeled and chopped
3 cloves garlic, peeled and minced
1 1/2 teaspoons curry powder
4 cups vegetable broth
2 medium carrots, peeled, halved lengthwise, and cut into 1/2-inch lengths
2 large parsnips, peeled, thick end halved lengthwise, cut across into 1/8-inch thick slices
1 small celery root, trimmed, peeled and cut into 1/4-inch cubes
1 medium sweet potato, peeled and cut into 1/2-inch cubes
3 tablespoons all-purpose flour
2 teaspoons salt
Freshly ground pepper to taste
1 tablespoon chopped fresh Italian parsley
1 cup all-purpose flour
1 1/2 teaspoons baking powder
3/4 teaspoon salt
1/2 teaspoon ground mace
2 tablespoons cold unsalted butter
1/4 cup currants
6 tablespoons milk

CURRIED BEEF WITH WINTER VEGETABLES

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



Curried Beef with Winter Vegetables image

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

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

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CURRIED VEGETABLE STEW - GOOD HOUSEKEEPING
Directions. In nonstick 12-inch skillet over medium-high heat, heat olive oil. Add sweet potato, onion, zucchini, and green pepper; cook 8 to 10 minutes until vegetables are golden, stirring ...
From goodhousekeeping.com


CURRY VEGETABLE STEW RECIPES ALL YOU NEED IS FOOD
1 tbsp cold-pressed rapeseed oil: 1 medium onion, peeled and finely sliced: 2 thin leeks, trimmed and cut into thick slices: 2 large garlic cloves, peeled and finely sliced
From stevehacks.com


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