Indian Vegetable Curry Recipes

Steps:

• In a large saucepan over medium-high, heat oil and saute onion, and garlic until golden. Stir in curry powder and tomato paste, cook 2 to 3 minutes.
• Stir in tomatoes, vegetable bouillon cube, mixed vegetables, water, salt and pepper to taste. Cook approximately 30 minutes until vegetables are well done (not crunchy). Sprinkle with fresh cilantro prior to serving.

Steps:

• In a small food processor (mini-chopper), combine the garlic and ginger and puree into a paste. Set aside.
• Heat the oil in a large pot over medium-high heat. Add the cumin seeds, cloves, cardamom, allspice, cinnamon stick, and bay leaf and cook, stirring constantly, until toasted and fragrant and the cinnamon stick unfurls, about 30 seconds. Add the onion and cook, stirring, until lightly browned, about 3 minutes. Add the garlic-ginger paste, curry powder, and jalapeno and cook, stirring, until lightly browned and fragrant, about 1 minute. Add the tomato and yogurt and cook, stirring, until they separate from the oil and there is a distinctive sizzling sound, as the sauce "fries" in the oil, about 7 minutes. Continue to cook, stirring, for about 1 minute more.
• Add the water, salt, and potatoes and bring to a boil. Lower the heat and simmer, covered, stirring occasionally, until tender, about 10 minutes. Add the cauliflower, green beans, and chickpeas, bring to a boil, and cook, uncovered, until the vegetables are tender and the liquid has thickened, about 5 minutes more. Transfer to a serving bowl and serve with rice and chutney.

Steps:

• Boil potatoes in salted water for 5 minutes only, drain, set aside.
• Boil green beans for 5 min, set aside.
• Slice zucchini thickly.Melt butter in large pot.
• Saute onion and garlic until onions begin to color. Add spices (with salt &pepper to taste) and saute for a few minutes.
• Add prepared vegetables, ginger, chilis, lemon juice & water. Stir thoroughly and simmer, stirring frequently, until most of the water is gone and vegetables are just tender.

Steps:

• heat 3 tbs oil over medium heat in a deep skillet or dutch oven (i like using an enameled cast iron dutch).
• add onion, cook about 8 minutes until soft and gold.
• add garlic, ginger and crushed red pepper. reduce to low 3 minutes.
• add salt and spices, cook 3 minutes stirring
• add tomato paste, tomatoes, bay leaves and coconut milk.
• bring to a simmer over medium, reduce heat and simmer 10 minutes.
• in the meantime heat 2 tbs of oil in a skillet over med-high heat and cook the eggplant until it softens a bit and turns brown, 8 minutes. set aside.
• add zucchini to the tomato mixture, simmer 3 minutes.
• add chicken and cook through, about 10 minutes.
• add eggplant, stir and serve.