Malaimixedvegetablecurry Recipes

Steps:

• Using a mortar & pestle or blender, grind chili paste, onions, garlic, ginger into a paste
• In a small bowl, combine fish curry powder and chili powder and turmeric powder with a little water to make a thick paste
• In a wok or pot, heat ghee or vegetable oil, fry the ground paste for 2-3 mins
• Add curry paste, stir-fry on low heat until quite toasted and oil starts to ooze from paste - do not burn!
• Add coconut milk, chicken stock [or vegetable stock or water], tomatoes and season with salt
• Gradually bring to a boil, then reduce heat to simmer uncovered until sauce thickens, about 15 mins
• Add each vegetable in order - those that take longer to cook are added first
• Simmer until just tender, or to your liking of crispness, remove from heat promptly
• Serve hot with bread, Roti or steamed rice.

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:

• Heat the oil in a pot. Add the red chillies, cloves, cardamom, cinnamon stickand the bay leaves. Cook till the bay leaves turn golden brown.
• Add the onion and cook for 2 mins, reduce heat and add the garlic and ginger, fry for 4 minutes.
• Add all of the vegetables, sprinkle with the chilli powder, add the corriander powder, cummin powder and turmeric. Stir well to incorporate the spices.
• Add 1/2 cup of water, mix cover pot and cook for 15 mins, do not let the pot dry out. Add water if the pot becomes too dry.
• Add the tomato paste and salt. Reduce heat to low and cook covered till veg is tender.
• Stir in the cream and garam masala. Recover the pot and remove from the heat, allow to stand for 2 mins before serving. Garnish with the fresh chopped coriander.
• Serve with plain boiled rice.

Steps:

• In a Dutch oven, heat the oil over moderate heat. Add the onion and cook, stirring occasionally, until starting to soften, about 3 minutes. Stir in the curry paste and fry, stirring, for 1 minute.
• Add the coconut milk and broth and bring to a boil. Stir in the soy sauce, brown sugar, salt, bamboo shoots, potatoes, and broccoli. Reduce the heat and simmer, partially covered, until the vegetables are tender, about 10 minutes.
• Stir in the tomato and heat through, about 2 minutes. Remove from the heat and add the lime juice and basil.
• Variations:.
• Other vegetables that would taste good in place of the broccoli include carrots, eggplant, cauliflower, snow peas, cabbage, green beans, and canned baby corn. Try your favorite, or use a combination of vegetables.

Steps:

• Finely dice the carrots.
• Peel and dice the potatoes.
• Put the carrots and potatoes in a medium-size saucepan with 1 teaspoon salt.
• Add water just to cover. Don't add too much water now, just enough to cook the vegetables. You can always add more water as needed.
• Bring the mixture to a boil over medium-high heat. Reduce heat to medium and cook 7 minutes.
• Meanwhile, take out 1/4 cup unsweetened coconut. I usually use frozen and defrost it in the microwave.
• Roughly chop two jalapeno chilies.
• Put the coconut and chilies in a spice grinder and puree. If necessary add 1-2 teaspoons of water.
• Add the coconut mixture to the boiling potatoes in the saucepan.
• After the potatoes have cooked for 7 minutes, add 1 cup frozen green beans, 1/4 cup frozen lima beans. and 1 teaspoon ground coriander or ground cumin.
• Stir to blend, adding a bit more water if needed.
• Cook another 5 minutes.
• Add the frozen peas and cook 2 more minutes.
• Check the vegetables. If the vegetables are tender and the consistency of the gravy is not too thick or too thin, you may turn off the heat.
• If you have a curry that is too runny, you may need to mix 2-4 teaspoons of chickpea flour with a little water and add to the curry to thicken it up.
• Once the curry is ready, in a small frying pan put the oil, mustard seeds and (split white) urad dal. Heat over high heat until the mustard seeds are popping and the dal (lentil) is light brown.
• Quickly stir the curry leaves into the hot oil with the mustard seeds, then add everything to the vegetables in the saucepan.
• You may substitute and use different vegetables if desired.

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.

Steps:

• Bring a saucepan of water to the boil, add the potatoes and cook for 10 minutes.
• Meanwhile, make the spice paste: blend the garlic, onion, almonds, coriander, cumin, turmeric, salt, pepper and 2 tablespoons of the oil in a blender or food processor until a smooth paste is formed.
• In a skillet, heat the remaining tablespoon of oil over a medium heat and add the red bell pepper. Cook for 3 minutes, until slightly softened.
• By now the potatoes should have boiled for 10 minutes, so add the cauliflower and broccoli florets to the potatoes in the saucepan and cook for a further 5 minutes.
• Add the spice paste to the red bell pepper in the skillet and cook for a further 4 minutes.
• When the potatoes, broccoli and cauliflower are cooked, remove them from the heat, drain and set aside.
• Add the coconut milk and vegetable stock to the spice paste in the skillet and cook for 3 minutes.
• Stir in the mango chutney. Add the cooked potatoes, broccoli and cauliflower and heat through for 3-4 minutes.
• Serve immediately with freshly cooked rice.
• NB: This keeps well in the fridge and can be reheated in he microwave the next day.

Steps:

• Bring a large pot of water to a boil. Add 1 teaspoon salt and cook the pasta according to package directions.
• In another large pot over medium heat, heat 2 teaspoons olive oil. Add the cherry tomatoes, garlic, zucchini and red pepper flakes. Cook, stirring occasionally, until browned and softened, 5 to 7 minutes. Add the vinegar, basil, oregano, olives and black pepper. Reduce the heat to low.
• Drain the pasta. Add it to the vegetables and fold everything together. Season with salt and served garnished with Parmesan.

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.

Steps:

• Cook vegetables as directed on package.
• Drain and cool.
• Drain and rinse beans.
• Mix first 6 ingredents together.
• In a small sauce pan combine vinegar, Splenda and corn starch.
• Cook until slightly thickened.
• Adjust vinegar and Splenda to your tastes.
• Should have a sweet/sour taste.
• Add dressing to vegetables.
• Serve cold.