Sweet Hot Vegetable Curry Recipes

Steps:

• Heat oil in a large saucepan, add curry paste and fry 1 minute.
• Add sugar and lemon juice and cook 1 minute more.
• Add courgettes and cauliflower and cook 2 minutes.
• Stir in passata along with 100ml water and the chickpeas. Season to taste. Bring to a boil, cover and simmer 15 minutes.
• Can be chilled or frozen at this stage. You'll need to defrost thoroughly before re-heating.
• Just before serving, stir in spinach. Remove from heat just as leaves begin to wilt.

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:

• In a large Dutch oven place sweet potato, eggplant, peppers, carrots, onion, and three tablespoons oil. Saute over medium heat for 5 minutes.
• In a medium saucepan place 3 tablespoons olive oil, garlic, turmeric, curry powder, cinnamon, salt and pepper and saute over medium heat for 3 minutes.
• Pour garlic and spice mixture into the Dutch oven with vegetables in it. Add the garbanzo beans, almonds, zucchini, raisins, and orange juice. Simmer 20 minutes, covered.
• Add spinach to pot and cook for 5 more minutes. Serve!