VEGETABLE CURRY RECIPE | ALLRECIPES
This recipe calls for ingredients found in any grocery store, or that are already in your own kitchen. Delicious and easy to prepare. Make as spicy or mild as you want.
Provided by MRICHAR4
Categories Asian Recipes
Total Time 35 minutes
Prep Time 10 minutes
Cook Time 25 minutes
Yield 4 servings
Number Of Ingredients 10
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.
Nutrition Facts : Calories 371.1 calories, CarbohydrateContent 46.6 g, CholesterolContent 30.5 mg, FatContent 19.2 g, FiberContent 10.2 g, ProteinContent 7.6 g, SaturatedFatContent 8.4 g, SodiumContent 159.3 mg, SugarContent 7.4 g
QUICK AND EASY VEGETABLE CURRY RECIPE | ALLRECIPES
A very quick and easy curry to serve up with rice and a salad.
Provided by Mai Forrester
Categories Vegetarian Curry
Yield 4 to 6 servings
Number Of Ingredients 11
Steps:
- In a large saucepan over medium-high, heat oil and saute onion, and garlic until golden. Stir in curry powder and tomato paste, cook 2 to 3 minutes.
- Stir in tomatoes, vegetable bouillon cube, mixed vegetables, water, salt and pepper to taste. Cook approximately 30 minutes until vegetables are well done (not crunchy). Sprinkle with fresh cilantro prior to serving.
Nutrition Facts : Calories 102.5 calories, CarbohydrateContent 15.7 g, FatContent 3.5 g, FiberContent 4.6 g, ProteinContent 3.5 g, SaturatedFatContent 0.5 g, SodiumContent 266.6 mg, SugarContent 3.9 g
More about "sausage and vegetable curry recipes"
EASY CURRY PASTE RECIPES | JAMIE OLIVER RECIPES
From jamieoliver.com
Cuisine https://schema.org/LowLactoseDiet, https://schema.org/GlutenFreeDiet, https://schema.org/VeganDiet, https://schema.org/VegetarianDiet
Calories 0 calories per serving
- To make any of the above curry pastes, first peel the garlic and ginger. Put a frying pan on a medium to high heat and add the spices for toasting to the dry pan. Lightly toast them for a few minutes until golden brown and smelling delicious, then remove the pan from the heat.
- Add the toasted spices to a pestle and mortar and grind until fine, or put them into a food processor and whiz to a powder. Either way, when you’ve ground them whiz the toasted spices in a food processor with the rest of the ingredients and ½ a teaspoon of sea salt until you have a smooth paste.
COCONUT CURRY VEGETABLE SOUP RECIPE: HOW TO MAKE IT
From tasteofhome.com
Reviews 4.5
Total Time 40 minutes
Category Lunch
Calories 186 calories per serving
- In a large saucepan, heat oil over medium heat. Add celery and carrots; cook and stir 6-8 minutes or until tender. Add garlic, ginger, curry powder and turmeric; cook 1 minute longer., Add broth, coconut milk, potato and salt; bring to a boil. Reduce heat; cook, uncovered, 10-15 minutes or until potato is tender. Meanwhile, heat rice according to package directions., Stir rice into soup. If desired, serve with lime wedges.
ROASTED VEGGIE CURRY | JAMIE OLIVER RECIPES
From jamieoliver.com
Total Time 1 hours 10 minutes
Cuisine https://schema.org/VegetarianDiet
Calories 345 calories per serving
- Preheat the oven to 200ºC/400ºF/gas 6.
- In a large roasting tray, mix the curry paste with a pinch of sea salt, 2 tablespoons of oil and 1 tablespoon of vinegar.
- Wash the parsnip, carrots and butternut squash (we’re leaving the skins on). Quarter the parsnip lengthways, remove the fluffy core and chop into bite-sized chunks (about 2cm), adding to the tray as you go.
- Repeat with the courgette, then chop up the carrots. Deseed the squash and chop to a similar size. Get it all in the tray with the cauliflower and mix until well coated.
- Roast the veg for 40 to 50 minutes, or until golden, gnarly and cooked through.
- Meanwhile, for the sauce, put a large shallow casserole pan on a medium heat. Peel and finely chop the ginger and garlic, and place in the pan with 1 tablespoon of oil, stirring regularly.
- As soon as it starts to colour, stir in the mango chutney. Let it sizzle for a minute, then pour in the tomatoes, breaking them up with your spoon. As soon as they start to bubble, add the coconut milk. Bring it to the boil, then turn off the heat.
- To make the naans, melt the butter in a large non-stick ovenproof frying pan on a medium heat, then add the cloves and cinnamon stick.
- Trim the leek and quarter lengthways, wash, finely slice and add to the pan, followed by the spinach. Stir regularly, until dark, dry and intense, then remove and leave to cool.
- Pour the flour into a large bowl with a pinch of salt, make a well in the middle and add 1 mug (300ml) of water (using the same mug you used to measure your flour, a regular cup is fine) and 1 tablespoon of oil. Use a fork to gradually mix the flour into the liquid, until it gets too hard to mix.
- At this point, use your clean floured hands to knead the dough on a flour-dusted surface for a couple of minutes, adding a little extra flour, if needed. You want it to be pliable so don’t add too much flour, but it shouldn’t be sticking to your work surface.
- Now, oil your surface, then stretch and push the dough out into a 30cm circle. Crumble the feta over the cool spinach mixture and mix together, then place in the middle of the dough, leaving a 5cm border at the edge.
- Fold in the dough over the filling, patting it together as you go and sealing the filling inside, then pat out to just under 25cm. Wipe out your frying pan, then gently lift the naan into it.
- Cook the naan at the bottom of the oven for 20 to 25 minutes, or until golden and crisp on the outside, fluffy in the middle.
- A few minutes before you’re ready to serve, bring the sauce back to a simmer, then add all the roasted veg and the frozen peas, and simmer until the peas are cooked and the sauce is a good consistency.
- Slice up your naan and serve up with your curry at the table. Nice with a dollop of yoghurt and any chutney or pickles, if you like.
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From thehappyfoodie.co.uk
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1. Preheat the oven to 220°C/200°C fan/Gas 7.
2. Drizzle 2 tablespoons of the oil into a large roasting tin. Scatter the pieces of cauliflower and sweet potato into the tin and toss to coat them with oil. Season with salt and pepper.
3. Roast in the oven for about 15 minutes. Add the paneer at one end of the hot roasting tin and return it to the oven. Cook for 5–10 minutes, turning halfway through, until the cheese is golden on both sides, the cauliflower is golden and the sweet potato is tender. Set aside.
4. Heat the remaining oil in a large deep frying pan. Add the onions and ginger and fry for 5–10 minutes until cooked. Sprinkle in the spices and flour and stir over the heat for a few seconds. Gradually pour in the stock and stir until thickened, then simmer for a few minutes over a high heat.
5. Stir in the mango chutney and cream, then add the roasted cauliflower and sweet potato to the pan. Stir in the spinach until it has heated through and wilted, then add the lemon juice and check the seasoning.
6. Add the paneer at the last moment and serve piping hot.
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From bbcgoodfood.com
Total Time 1 hours 10 minutes
Category Pasta, Supper
Cuisine Italian
Calories 749 calories per serving
- Tip half the pasta into a shallow ovenproof dish, about 2.2 litre/4 pint, and level. Spoon over the sausage sauce, then cover with the remaining pasta. Pour the white sauce evenly over the top and sprinkle with the cheddar. Bake for 20-25 minutes until golden brown. Leave for 5 minutes before serving.
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Reviews 4.7
Total Time 55 minutes
Category main-dish
- In a saute pan heat 1 tablespoon of butter and sweat the onion and celery. In another saucepan, heat the broth and milk. Add 2 more tablespoons of butter to the celery mix and cook out the water. Add the flour and curry and cook for 1 to 2 minutes. Whisk in the hot milk mixture and cook until thickened. Add the parsley, salt and pepper. Toss the browned vegetables and the chicken. Pour into a shallow baking pan, or a large terra cotta pot base, lined with foil, and top with 6 to 8 circles of puff pastry. Place into the oven and cook until puff pastry has browned and the mixture is hot and bubbly, about 25 minutes.
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