QUICK AND EASY VEGETABLE CURRY
A very quick and easy curry to serve up with rice and a salad.
Provided by Mai Forrester
Categories Main Dish Recipes Curries Vegetarian
Yield 5
Number Of Ingredients 11
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.
Nutrition Facts : Calories 102.5 calories, Carbohydrate 15.7 g, Fat 3.5 g, Fiber 4.6 g, Protein 3.5 g, SaturatedFat 0.5 g, Sodium 266.6 mg, Sugar 3.9 g
SIMPLE VEGGIE CURRY RECIPE BY TASTY
Here's what you need: salt, potato, vegetable oil, medium onion, garlic, cumin, cayenne pepper, curry powder, salt, black pepper, ginger, diced tomato, chickpeas, peas, coconut milk
Provided by Jordan Kenna
Categories Dinner
Yield 4 servings
Number Of Ingredients 15
Steps:
- Place potatoes into a large pot or dutch oven and cover with well-salted water. Bring to a boil, then reduce heat to a simmer, cover and let the potatoes cook until fork tender-about 12 minutes. Once cooked, drain the potatoes and set them aside.
- Return the pot to the stove and add 1 tablespoon of oil. Add onion and garlic and sauté over medium heat until onion is tender and starts to turn translucent, about 3-5 minutes.
- Add cumin, cayenne, curry powder, salt, pepper and ginger. Stir to combine before adding tomatoes, chickpeas, and peas.
- Increase heat to medium-high and stir in the coconut milk. Bring to a simmer before adding the potatoes back to the pot. Reduce heat to low and cook everything together for 3-5 minutes before serving.
- Enjoy!
Nutrition Facts : Calories 752 calories, Carbohydrate 108 grams, Fat 28 grams, Fiber 22 grams, Protein 24 grams, Sugar 20 grams
QUICK SAUTEED CURRY STYLE VEGETABLES
No curry sauce or masala sauce to bother with here. Just a quick and easy saute of veggies with a wonderful curry flavor. I used a Malaysian style curry powder in this, but use whatever yellow curry powder you have (Malaysian, Indian, Jamaican, whatever). The flavor of this goes with any of those cuisines, without being of that cuisine itself. Also goes great with simply prepared dishes, such as grilled steak or baked fish or chicken.
Provided by PalatablePastime
Categories Vegetable
Time 15m
Yield 3-4 serving(s)
Number Of Ingredients 11
Steps:
- Heat olive oil in a saute pan and when hot, add onion.
- Add salt and pepper, and when onions start to become translucent, add other vegetables.
- Cook over medium high heat, stirring and tossing frequently, until just crisp-tender.
- Just before veggies are done, add red pepper flakes, garlic powder and curry powder (don't do this early or it may scorch).
- Give the veggies a squeeze of the lemon just before serving for a bright flavor.
Nutrition Facts : Calories 70.9, Fat 4.9, SaturatedFat 0.7, Sodium 7.4, Carbohydrate 6.2, Fiber 1.8, Sugar 3.4, Protein 1.7
QUICK CURRIED VEGETABLES
Make and share this Quick Curried Vegetables recipe from Food.com.
Provided by Engrossed
Categories Potato
Time 30m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- Heat oil in a large saucepan over medium-high heat.
- Add onion, and cook 5 minutes, or until lightly browned, stirring frequently.
- Add coconut milk and broth. Whisk in tomato paste and curry powder. Bring to a boil.
- Add potatoes, reduce heat to medium, cover and cook 15 minutes, or until potatoes are still firm but almost done.
- Stir in green beans and cauliflower. Cover and cook 5 minutes more, or until vegetables are tender. Remove from heat.
- Stir in peas, cilantro and lime juice. Season to taste with salt, pepper and cayenne.
- Serve with basamati brown rice if desired.
Nutrition Facts : Calories 151.8, Fat 2.3, SaturatedFat 0.3, Sodium 100.4, Carbohydrate 30.2, Fiber 6.3, Sugar 5, Protein 5.3
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