QUICK VEGETABLE CURRY RECIPES

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SLOW COOKER VEGETABLE CURRY RECIPE | BBC GOOD FOOD



Slow cooker vegetable curry recipe | BBC Good Food image

Use the slow cooker to make our easy veggie curry with coconut sauce and freeze the leftovers for another day. One serving provides four of your five-a-day

Provided by Sara Buenfeld

Categories     Dinner, Main course, Supper

Total Time 6 hours 10 minutes

Prep Time 10 minutes

Cook Time 6 hours

Yield 2

Number Of Ingredients 13

400ml can light coconut milk
3 tbsp mild curry paste
2 tsp vegetable bouillon powder
1 red chilli, deseeded and sliced
1 tbsp finely chopped ginger
3 garlic cloves, sliced
200g butternut squash (peeled weight), cut into chunks
1 red pepper, deseeded and sliced
1 small aubergine (about 250g), halved and thickly sliced
15g coriander, chopped
160g frozen peas, defrosted
1 lime, juiced, to taste
wholemeal flatbread, to serve

Steps:

  • Put the coconut milk, curry paste, bouillon powder, chilli, ginger, garlic, butternut squash, pepper and aubergine into the slow cooker pot and stir well. Cover with the lid and chill overnight.
  • Cook on low for 6 hrs until the vegetables are really tender, then stir in the coriander and defrosted peas. The heat of the curry should be enough to warm them through. Taste and add a good squeeze of lime juice, if you fancy extra zing. Serve with a wholemeal flatbread.

Nutrition Facts : Calories 391 calories, FatContent 22 grams fat, SaturatedFatContent 13 grams saturated fat, CarbohydrateContent 30 grams carbohydrates, SugarContent 18 grams sugar, FiberContent 14 grams fiber, ProteinContent 11 grams protein, SodiumContent 1.1 milligram of sodium

SPICED AUBERGINE & COCONUT CURRY | VEGETABLE RECIPES ...



Spiced aubergine & coconut curry | Vegetable recipes ... image

Total Time 35 minutes

Yield 4

Number Of Ingredients 14

3 tablespoons groundnut oil
6 Asian round aubergines
3cm piece of ginger
3 cloves of garlic
1 white onion
2 teaspoons cumin seeds
1 tablespoon black mustard seeds
12 fresh curry leaves
2 dried red chillies
1 tablespoon tomato purée
2 teaspoons garam masala
1 x 400 g tin of coconut milk
1 red onion
½ a bunch of fresh coriander (15g)

Steps:

    1. Heat 2 tablespoons of the oil in a frying pan over a medium-high heat.
    2. Quarter and add the aubergines and fry for 6 to 8 minutes, or until tender, tossing well to colour them all over. Set aside.
    3. Peel and finely grate the ginger and garlic, then peel and very finely slice the white onion (use a mandolin if you have one).
    4. Add the rest of the oil to the pan, tip in the cumin and mustard seeds and fry until they begin to pop.
    5. Lower the heat slightly, add the curry leaves and dried chillies and continue to cook until the leaves are crisp and translucent. Stir in the ginger and garlic and fry for 1 minute.
    6. Add the sliced onion along with ½ teaspoon of sea salt, lower the heat and cook for 5 to 7 minutes, or until the onion is soft.
    7. Stir in the tomato purée, garam masala and coconut milk. Bring it to a simmer, return the aubergine to the pan and cook for 10 minutes, or until it’s soft but still firm to the bite.
    8. Finely slice the red onion, pick and chop the coriander leaves, then combine in a small serving dish. Divide the curry between bowls and serve with the red onion salad and poppadoms, if you like.

Nutrition Facts : Calories 305 calories, FatContent 26.9 g fat, SaturatedFatContent 15.3 g saturated fat, ProteinContent 5.5 g protein, CarbohydrateContent 14.7 g carbohydrate, SugarContent 9.3 g sugar, SodiumContent 0.6 g salt, FiberContent 3.7 g fibre

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VEGETABLE JALFREZI | VEGETABLES RECIPES | JAMIE OLIVER RECIPES
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    8. When the veg is tender, taste and season to perfection with sea salt, black pepper, and a squeeze of lemon juice.
    9. Delicious served with poppadoms or fluffy rice and with a few dollops of natural yoghurt, a sprinkle of coriander leaves and a few lemon wedges for squeezing over.
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SPICED AUBERGINE & COCONUT CURRY | VEGETABLE RECIPES ...
From jamieoliver.com
Total Time 35 minutes
Cuisine https://schema.org/LowLactoseDiet, https://schema.org/VeganDiet, https://schema.org/VegetarianDiet
Calories 305 calories per serving
    1. Heat 2 tablespoons of the oil in a frying pan over a medium-high heat.
    2. Quarter and add the aubergines and fry for 6 to 8 minutes, or until tender, tossing well to colour them all over. Set aside.
    3. Peel and finely grate the ginger and garlic, then peel and very finely slice the white onion (use a mandolin if you have one).
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From jamieoliver.com
Total Time 1 hours 15 minutes
Cuisine https://schema.org/GlutenFreeDiet, https://schema.org/VegetarianDiet
Calories 264 calories per serving
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