Harvest Vegetable Curry Recipes

HARVEST VEGETABLE CURRY

Make and share this Harvest Vegetable Curry recipe from Food.com.

Provided by BonnieZ

Categories Vegetable

Time 14m

Yield 6 serving(s)

Number Of Ingredients 17

Harvest Vegetable Curry image

Steps:

Steam carrots and squash for 5 minutes.
Add broccoli, red pepper, zucchini and red onion and steam for 5 minutes.
Add chickpeas, steam for 3 - 5 minut or until all vegetables are tender-crisp.
Meanwhile in a small saucepan, heat oil over medium heat and cook curry powder, gingerroot, cumin, garlic and hot pepper flakes (if you're using them), stirring often, for 2 minutes.
Add stock and lemon juice and simmer, uncovered for 2 minutes.
Toss vegetables with sauce.
Serve over hot rice or couscous.
Sprinkle with coriander or parsley.

Nutrition Facts : Calories 462.1, Fat 6.2, SaturatedFat 1, Cholesterol 0.3, Sodium 167.7, Carbohydrate 90.9, Fiber 7.5, Sugar 5.3, Protein 12.1

Ingredients

2 carrots, sliced
2 cups squash, cubed, peeled
2 cups broccoli florets
1 sweet red pepper
1 yellow zucchini, wedged
1 red onion, wedged
1 cup chickpeas, Cooked
1 tablespoon olive oil
1 tablespoon curry powder
2 tablespoons gingerroot, minced
1 teaspoon cumin
3 cloves garlic, minced
1/4 teaspoon hot pepper flakes (optional)
1/4 cup water or 1/4 cup vegetable stock
2 tablespoons coriander, fresh, chopped or 2 tablespoons parsley
3 cups bulgur or 3 cups couscous
2 tablespoons coriander, fresh, chopped or 2 tablespoons parsley

HARVEST VEGETABLE CURRY

Looks like a long list of ingredients, but most of the time is preparing the vegetables for steaming. You can prepare most of them while you are steaming the longer-to-cook veggies. To put dinner on the table even quicker prepare rice & veggies the night before & it is only a matter of minutes to steam the veggies & reheat the rice. I found this recipe in a personal cook book called "Jac's Favourite 'Original' Recipes" that I purchased at a thrift store.

Provided by Margaret Madill @Mardill

Categories Other Main Dishes

Number Of Ingredients 16

Harvest Vegetable Curry image

Steps:

Cook Brown rice, couscous or bulgur per directions on pkg while preparing vegetable curry.
Clean, peel & slice carrots & cube squash into 1" pieces. Steam together for 5 mins.
While steaming carrots & squash, prepare broccoli florets, red pepper, zucchini & red onion.
Add prepared veggies to steamer with carrots & squash. Steam for 5 mins.
Add chickpeas & steam for 3 - 5 mins or till all veggies are tender-crisp.
Meanwhile, in small saucepan, heat oil over med heat; cook curry powder, gingerroot, cumin, garlic & hot pepper flakes, stirring often, for 2 mins.
Toss vegetables with sauce. Serve over hot rice, couscous or bulgur. Sprinkle with coriander or parsley.

Ingredients

2 - carrots, sliced
2 cup(s) peeled,cubed squash
2 cup(s) broccoli florets
1 - sweet red pepper, cut in strips
1 - 6" zucchini, cut in wedges
1 cup(s) cooked chickpeas
1 tablespoon(s) olive or vegetable oil
1 tablespoon(s) curry powder
2 tablespoon(s) minced gingerroot
1 teaspoon(s) cumin
3 - cloves garlic, minced
1/4 teaspoon(s) hot pepper flakes (opt)
1/2 cup(s) vegetable stock, water, or chicken stock
2 tablespoon(s) lemon juice
3 cup(s) hot cooked brown rice, couscous or bulgur
2 tablespoon(s) chopped fresh coriander or parsley

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5/5 (11)
Total Time 1 hr
Category Dinner, Main Course
Calories 364 per serving

PREP: Dice the onion, mince the garlic, and mince the ginger. Peel and dice the sweet potatoes to get about 4 and 1/2 cups. Set aside.
SAUTE: Add the 1/4 cup coconut oil to a large cast iron pot and heat on medium high. Once oil is melted, add in the 1 and 1/2 cups finely diced onion, 1 and 1/2 tablespoons finely minced ginger, and 1 tablespoon finely minced garlic. Sauté until tender and very fragrant, about 7-9 minutes. Reduce heat to low if anything is burning or getting too brown. While everything is sauteing, measure out the spices and add to the pot: 3/4 teaspoon ground turmeric, 1 teaspoon ground cumin, 1 teaspoon garam masala, 1 tablespoon yellow curry powder, 1 and 1/2 teaspoons paprika, 1 and 1/2 teaspoons ground coriander, and 2 tablespoons red curry paste. Season to taste, I add 1 and 1/4 teaspoons salt and 1/4 teaspoon pepper, or to preference. Cook and stir until fragrant, over medium low heat, 1-3 minutes.
ADD VEGGIES: Add in the cubed 4 and 1/2 cups sweet potatoes and stir to coat in spices. Cook over low heat, stirring occasionally as you chop the cauliflower. Coarsely chop the cauliflower -- it doesn't need to be in individual florets or anything special, just a quick coarse chop. Add the 3 and 1/2 cups cauliflower and stir to coat in everything. Add in the 2 cans coconut milk, 1 can crushed tomatoes, and 1 cup vegetable stock. Stir and bring to a boil, and then reduce the heat to low and simmer, covered, for 18-25 minutes or until veggies are tender. Remove lid and stir occasionally -- every 7 or so minutes. (Check tenderness by piercing with a fork; if sweet potatoes pierce easily, they're ready). While the curry is simmering, I like to cook up some basmati rice (See Note 2).
FINISHING: Stir in the 3/4 cup frozen peas and 1/3 cup diced cilantro. If desired, add in some fresh lime juice or serve lime wedges with individual plates. Serve over cooked basmati rice, with naan bread, and enjoy immediately.

Harvest Vegetable Curry Recipes

HARVEST VEGETABLE CURRY

Make and share this Harvest Vegetable Curry recipe from Food.com.

HARVEST VEGETABLE CURRY

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