CURRY 1 LOW BLACK RECIPES

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CURRY RECIPES | BBC GOOD FOOD



Curry recipes | BBC Good Food image

Rustle up a spicy supper using fish, vegetables or meat and a blend of rich flavours.

Provided by Good Food team

Number Of Ingredients 1

VEGAN CURRY RECIPES | BBC GOOD FOOD



Vegan curry recipes | BBC Good Food image

Ditch the meat and pack lots of veggies into a range of vibrant, plant-based curry dishes from fragrant and chunky chickpea dhals to spicy potato one-pots.

Provided by Good Food team

Number Of Ingredients 1

More about "curry 1 low black recipes"

BASIC CURRY SAUCE RECIPE | JAMIE OLIVER CURRY RECIPES
This versatile vegetable curry sauce is chock full of lovely aromatic spices and tasty veggies
From jamieoliver.com
Total Time 1 hours 10 minutes
Cuisine https://schema.org/LowLactoseDiet, https://schema.org/GlutenFreeDiet, https://schema.org/VeganDiet, https://schema.org/VegetarianDiet
Calories 86 calories per serving
    1. Wash the lentils, then place them in a pan and cover with cold water. Bring to the boil and simmer gently for 15 to 20 minutes, or until tender. Meanwhile, blitz all the vegetables, garlic and ginger in a food processor until finely chopped.
    2. Heat enough oil to cover the bottom of a large saucepan, put it on a low heat, add the spices and fry gently for a couple of minutes. Then add the onions, carrots, pepper, garlic, ginger, coriander stalks, the chilli and all the spices and fry gently for 5-10 minutes until the onions start to soften.
    3. Add the tomatoes, water and lentils and simmer for another 30 minutes before adding the coconut milk. Bring to the boil then remove from the heat and blend until smooth using a hand blender. Season to taste. Set aside to cool then use as required.
    4. Tip Any surplus sauce can be frozen to use at a later date.
    5. This recipe is from School Dinners.
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MALAYSIAN BEEF CURRY | JAMIE MAGAZINE RECIPES
This boldly spiced stew is seriously tasty but easy to make, so it’s great for a relaxed weekend supper
From jamieoliver.com
Total Time 1 hours 50 minutes
Cuisine https://schema.org/LowLactoseDiet, https://schema.org/GlutenFreeDiet
Calories 440 calories per serving
    1. Thinly slice the shallots, peel the garlic and deseed the chillies, and put in the bowl of a food processor. Peel and roughly chop the fresh turmeric, ginger and galangal, and add to the bowl with the ground turmeric and tamarind. Blitz until it forms a rough paste.
    2. Remove the tough outer leaves of the lemongrass and roughly chop the stalks. Roughly tear the kaffir lime leaves.
    3. Heat 4 tablespooons of vegetable oil in a large pan over a medium heat. Stir in the paste, lemongrass and kaffir lime leaves, season with sea salt and black pepper, and cook for 5 minutes.
    4. Trim the beef and cut into 4cm pieces. Add to the pan and cook for 10 minutes, or until the pieces begin to brown, stirring to make sure the meat is coated in the paste.
    5. Stir in the coconut milk, pop on the lid, and simmer over a low heat for 1 to 1½ hours, or until the meat is tender and the sauce has thickened.
    6. Deseed and thinly slice the red chilli and scatter over the curry. Delicious with boiled rice and fried crispy shallots.
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MADHUR JAFFREY'S MUSHROOM CURRY | VEGETARIAN CURRY RECIPES
From Madhur Jaffrey's 100 Essential Curries, this mushroom dish is a must. Use large seasonal mushrooms and tomatoes to create this spicy vegetarian curry.
From thehappyfoodie.co.uk
Cuisine Indian
  • Put the ginger, onion and garlic into the container of an electric blender along with 3 tablespoons water and blend until smooth. Wipe the mushrooms with a damp cloth and cut them into halves or quarters, depending upon size.

    Put 3 tablespoons of the oil in a non-stick frying pan and set over high heat.When hot, put in the mushrooms. Stir and fry for 2–3 minutes or until the mushrooms have lost their raw look. Empty the contents of the pan into a bowl.Wipe the pan.

    Put the remaining oil into the pan and set over high heat. When hot, add the paste from the blender. Stir and fry for 3–4 minutes until it starts turning brown. Add 1 tablespoon of the yoghurt and fry for 30 seconds. Add another tablespoon of the yoghurt and fry for 30 seconds. Do this a third time. Now add the tomato purée and fry for 30 seconds. Add the ground coriander and stir once or twice. Now put in 300ml (10fl oz) water, the mushrooms and their juices, salt and chilli powder. Stir and bring to a simmer. Turn the heat to low and simmer for 5 minutes. Sprinkle the green coriander over the top before serving.

     

     

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IRRESISTIBLE CHICKEN CURRY - EASY RECIPES FOR HOME COOKS
This Indian-inspired chicken curry is rich, creamy and saucy. Serve it with rice or naan bread so that you have something to pick up all of the creamy sauce. We do not recommend substituting the yogurt or cream in this recipe since they add richness and flavor to the sauce.
From inspiredtaste.net
Reviews 5.0
Total Time 1 hours 5 minutes
Cuisine Indian, Indian-American
Calories 330 per serving
  • Turn the heat back up to medium-high and cook, stirring gently every now and them, until the sauce has reduced a bit and thickened, 3 to 5 minutes. Serve with fresh cilantro scattered on top.
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ALOO GOBI MASALA (CAULIFLOWER AND POTATO CURRY) | ALLRECIPES
Traditional Indian cauliflower and potato curry recipe from my mom. We used to eat this all the time growing up. My sister likes it with peas too.
From allrecipes.com
Reviews 4.0
Total Time 35 minutes
Category World Cuisine, Asian, Indian
Cuisine Asian, Indian
Calories 228.4 calories per serving
  • Heat the olive oil and cumin seeds in a large skillet over medium-high heat until the cumin swells and turns golden brown; stir the onions into the oil and cook about 3 minutes. Add the tomatoes and cook and stir another 3 minutes. Fold the cauliflower and potatoes into the mixture. Season with the curry powder and salt. Continue cooking until completely hot, 3 to 5 minutes. Serve hot.
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THAI RED CHICKEN CURRY RECIPE | ALLRECIPES
This is a quick and easy curry stir-fry made with chicken, zucchini, red bell pepper and carrot. Coconut milk and curry paste make an irresistible sauce. No need to go out to eat, as this dish is ready in about 20 minutes!
From allrecipes.com
Reviews 3.9
Total Time 20 minutes
Category World Cuisine, Asian, Thai
Cuisine Asian, Thai
Calories 270.6 calories per serving
  • Dissolve the cornstarch in the coconut milk, then pour into the skillet. Bring to a boil, then simmer over medium heat for 1 minutes. Right before serving, stir in the cilantro.
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1-POT PUMPKIN CURRY | MINIMALIST BAKER RECIPES
28/10/2017 · 1 Pot Curry was a major success. Steamed pumpkin ahead of time but it made for an extra creamy curry. Used peanuts instead of cashews because that’s what I had and loved the added crunch. Also did not have curry paste but subbed in Trader Joe’s Red Curry sauce and it was good. Added some baby bok choy for extra greens.
From minimalistbaker.com
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KADALA CURRY » DASSANA'S VEG RECIPES
28/09/2021 · Kadala Curry (a.k.a. Kadala Kari) is a delicious spicy curry made with black chickpeas, coconut and a bevy of warming spices. This popular dish is traditionally served with Puttu or Appam for breakfast in Kerala cuisine. Follow along with my step by step photos to learn how to make this comforting gluten-free and vegan curry like a pro!
From vegrecipesofindia.com
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44 BEST KETO CURRY RECIPES - IS CURRY KETO
22/12/2021 · So chickpea curry is one Indian food that isn’t a good choice for a low-carb vegetarian recipes. Best Keto Curry Recipes This collection includes 44 of the best keto curry recipes ever!
From parade.com
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THE WORLD'S LARGEST COLLECTION OF VEGETARIAN RECIPES
Browse extensive collection of user-created and reviewed vegan recipes. Plus, 15,000 VegFriends profiles, articles, and more!
From vegweb.com
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CURRY - WIKIPEDIA
Curry is an anglicised form of the Tamil: ??? ka?i meaning 'sauce' or 'relish for rice' that uses the leaves of the curry tree (Murraya koenigii). The word kari is also used in other Dravidian languages, namely in Malayalam, Kannada and Kodava with the meaning of "vegetables (or meat) of any kind (raw or boiled), curry". Ka?i is described in a mid-17th century Portuguese cookbook by ...
From en.wikipedia.org
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EASY COCONUT CURRY | MINIMALIST BAKER RECIPES
17/04/2014 · * You can sub 1 tsp ground ginger per 1 Tbsp fresh. * You can sub 1 dried red chili, diced per 1 pinch cayenne. *An alternative to coconut quinoa would be plain quinoa, millet, coconut rice, or white or brown rice. *Curry slightly adapted from Tyler Florence *Coconut quinoa adapted from Cookie and Kate *Nutrition information is a rough estimate.
From minimalistbaker.com
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KALA CHANA RECIPE | BLACK CHICKPEAS CURRY BY SWASTHI'S RECIPES
24/09/2021 · Kala chana recipe - black chickpeas cooked with onions, tomatoes and spices. Kala chana are the desi variety of chickpeas that are brown to black in color. These are used widely in Indian cuisine to make curries, stew and even stir fry dishes. This post shares the details on how to prepare and cook kala chana in a pot, pressure cooker & Instant pot.
From indianhealthyrecipes.com
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VEGETABLE CURRY RECIPES - BBC FOOD
This vegetarian low-calorie chickpea curry makes a wonderful, easy after-work meal, and is ready in less than 20 minutes. It's also vegan if you leave out the egg. Each serving provides 441 kcal ...
From bbc.co.uk
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MALAYSIAN CURRY CHICKEN - SOUTHEAST ASIAN RECIPES - NYONYA ...
Melanie P. 1 2-inch cinnamon stick, broken up 1 tbsp each, whole spices: green cardamom, cloves, fennel, coriander, cumin, dried mace 1 tsp each, whole spices: fenugreek, brown mustard seeds, black pepper, ground ginger or dried ground galangal 6 dried red chilies 2 star anise 1 nutmeg, broken up 2 tbsp turmeric Warm large frying pan over medium heat.
From nyonyacooking.com
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CHICKEN CURRY | RECIPETIN EATS
13/03/2019 · Chicken breast - sprinkle with 2 tsp extra curry powder plus pinch of salt and pepper. Sear first in a bit of oil then remove (no need to cook through). Follow recipe - fry off curry with just the onion. Add breast back in towards end of sauce simmering, just to finish cooking.
From recipetineats.com
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