SLOW COOKER VEGETABLE CURRY RECIPE | BBC GOOD FOOD
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
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 ...
Total Time 35 minutes
Yield 4
Number Of Ingredients 14
Steps:
- Heat 2 tablespoons of the oil in a frying pan over a medium-high heat.
- Quarter and add the aubergines and fry for 6 to 8 minutes, or until tender, tossing well to colour them all over. Set aside.
- Peel and finely grate the ginger and garlic, then peel and very finely slice the white onion (use a mandolin if you have one).
- Add the rest of the oil to the pan, tip in the cumin and mustard seeds and fry until they begin to pop.
- 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.
- 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.
- 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.
- 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
More about "quick vegetable curry recipes"
VEGETABLE JALFREZI | VEGETABLES RECIPES | JAMIE OLIVER RECIPES
From jamieoliver.com
Total Time 1 hours 15 minutes
Cuisine https://schema.org/GlutenFreeDiet, https://schema.org/VegetarianDiet
Calories 264 calories per serving
- Peel, halve and roughly chop the onion. Finely slice the chilli, then peel and finely slice the ginger and garlic. Pick the coriander leaves, finely chopping the stalks. Halve, deseed and roughly chop the peppers.
- Click off and discard the green leaves from the cauliflower, then break the cauliflower into florets and roughly chop the stem. Quarter the fresh tomatoes.
- Carefully halve the butternut squash, then scoop out the seeds with a spoon and discard. Slice into 2.5cm wedges, leaving the peel on but removing any thick skin, then roughly chop into smaller pieces. Drain the chickpeas.
- Heat 2 tablespoons of oil and the butter in a large casserole pan on a medium-high heat, add the onions, chilli, ginger, garlic and coriander stalks and cook for 10 minutes, or until softened and golden.
- Add the peppers, butternut squash, chickpeas and jalfrezi curry paste, then stir well to coat.
- Add the cauliflower, the fresh and tinned tomatoes, breaking the plum tomatoes up with the back of a spoon. Add the vinegar and 1 tin's worth of water, and stir again.
- Bring to the boil, then turn the heat down and simmer for 45 minutes with the lid on. Check the curry after 30 minutes and, if it still looks too liquidy, remove the lid for the rest of the cooking time.
- When the veg is tender, taste and season to perfection with sea salt, black pepper, and a squeeze of lemon juice.
- 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.
SPICED AUBERGINE & COCONUT CURRY | VEGETABLE RECIPES ...
Total Time 35 minutes
Cuisine https://schema.org/LowLactoseDiet, https://schema.org/VeganDiet, https://schema.org/VegetarianDiet
Calories 305 calories per serving
- Heat 2 tablespoons of the oil in a frying pan over a medium-high heat.
- Quarter and add the aubergines and fry for 6 to 8 minutes, or until tender, tossing well to colour them all over. Set aside.
- Peel and finely grate the ginger and garlic, then peel and very finely slice the white onion (use a mandolin if you have one).
- Add the rest of the oil to the pan, tip in the cumin and mustard seeds and fry until they begin to pop.
- 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.
- 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.
- 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.
- 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.
VEGETABLE JALFREZI | VEGETABLES RECIPES | JAMIE OLIVER RECIPES
From jamieoliver.com
Total Time 1 hours 15 minutes
Cuisine https://schema.org/GlutenFreeDiet, https://schema.org/VegetarianDiet
Calories 264 calories per serving
- Peel, halve and roughly chop the onion. Finely slice the chilli, then peel and finely slice the ginger and garlic. Pick the coriander leaves, finely chopping the stalks. Halve, deseed and roughly chop the peppers.
- Click off and discard the green leaves from the cauliflower, then break the cauliflower into florets and roughly chop the stem. Quarter the fresh tomatoes.
- Carefully halve the butternut squash, then scoop out the seeds with a spoon and discard. Slice into 2.5cm wedges, leaving the peel on but removing any thick skin, then roughly chop into smaller pieces. Drain the chickpeas.
- Heat 2 tablespoons of oil and the butter in a large casserole pan on a medium-high heat, add the onions, chilli, ginger, garlic and coriander stalks and cook for 10 minutes, or until softened and golden.
- Add the peppers, butternut squash, chickpeas and jalfrezi curry paste, then stir well to coat.
- Add the cauliflower, the fresh and tinned tomatoes, breaking the plum tomatoes up with the back of a spoon. Add the vinegar and 1 tin's worth of water, and stir again.
- Bring to the boil, then turn the heat down and simmer for 45 minutes with the lid on. Check the curry after 30 minutes and, if it still looks too liquidy, remove the lid for the rest of the cooking time.
- When the veg is tender, taste and season to perfection with sea salt, black pepper, and a squeeze of lemon juice.
- 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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