VEGETABLE CURRY
Provided by Food Network Kitchen
Categories side-dish
Time 55m
Yield about 4 to 6 main course servings
Number Of Ingredients 22
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.
MADRAS VEGETABLE CURRY (VEGETARIAN)
Altho I did not choose this vegetarian dish from the cruise menu, I found it in the *Carnival Creations* cookbook by Cyrus Marfatia (Exec Chef of Carnival Cruise Lines) & see it as a fine example of the great care taken to provide tempting vegetarian choices across all courses for the vegetarians on-board the ship. The recipe intro description stated that "An assortment of distinctive spices makes this Indian vegetable dish dance with tremendous flavor" & it was later suggested that it be served w/cinnamon-flavored cooked rice which I see as an esp appealing option. (Times were not given, so I estimated 20 min for ingredient prep + 20 min cook time). *Enjoy* !
Provided by twissis
Categories One Dish Meal
Time 40m
Yield 6 1-dish meals served w/rice, 6 serving(s)
Number Of Ingredients 17
Steps:
- In a lrg frying pan, heat oil till hot over med-high heat. Stir in onion, cloves, cinnamon, cardamom + bay leaves & cook till onion begins to brown (See NOTE below).
- Stir in garlic, gingerroot + curry powder & cook till flavors are released (I assume aroma is the test of this point).
- Add tomatoes & cook for 3 minutes. Reduce heat to low, stir in potatoes & cont cooking till potatoes are partially cooked.
- Stir in carrot, cauliflower, eggplant + coconut milk & simmer till vegetables are tender, stirring occ.
- Remove whole spices & bay leaves. Stir in peas, season to taste w/salt, stir in the cilantro & serve immediately as suggested.
- NOTE: Altho not mentioned in the recipe, stirring in the whole spices + bay leaves & then removing them as above seems like a lrg challenge unless they are introduced to the dish in 1 of those porous spice cooking bags. :-).
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
VEGETARIAN CURRY
This is my mom's favorite curry recipe. I don't have a specific cooking time; it just depends on the size of the vegetables. I suggest any regular curry powder purchased at an Asian store. I put the dry spices in a spice bag for easy removal before eating. The best brand for coconut milk is Chaokoh coconut milk. But I like to use frozen grated coconut mixed with warm water and squeezed to make coconut milk.
Provided by MalaysianChef
Categories Chicken Breast
Time 45m
Yield 5-6 serving(s)
Number Of Ingredients 17
Steps:
- Mince garlic, and shallots. Peel and cut potatoes and carrots into 1" inch cubes, dice eggplant and chayote squash in 1" cubes. Mix curry powder with a little water to make paste. add warm water to a dime sized piece of tamarind, mix until you get the tamarind mixed in with the water, discard pulp/seeds. Set aside.
- Heat the 3 tbsp oil in a pot on medium heat. When the oil is hot fry Ginger, Shallots, Garlic, and cinnamon stick until fragrant (Careful not to burn). Add curry powder paste. fry it until fragrant and oil comes to the surface of paste. add coconut milk and cook for a minute. add spice bag of spices (cardamom, cloves, star anise). add salt. add water and tamarind juice.
- Add potatoes, carrots and chayote squash and cook potato until almost tender. add eggplant. Stir every couple of minutes, so that the bottom won't burn and everything is cooked evenly.
- If you like your curry watery, just add water a little at a time. if you would like a thicker milder curry add more coconut milk.
- The Potatoes should be tender but not soft until it turns to mush.
- After cooking remove spice bag.
Nutrition Facts : Calories 475.4, Fat 26, SaturatedFat 15.8, Sodium 63.6, Carbohydrate 59.4, Fiber 15.1, Sugar 9, Protein 9.1
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