VEGETABLE BOIL RECIPES

facebook share image    twitter share image    pinterest share image    E-Mail share image

VEGETABLE JALFREZI | VEGETABLES RECIPES | JAMIE OLIVER RECIPES



Vegetable jalfrezi | Vegetables recipes | Jamie Oliver recipes image

The great thing about this jalfrezi recipe is the slightly sweet and sour flavour you get from from the peppers. Brilliantly versatile, you can use whatever seasonal veg you have to hand.

Total Time 1 hours 15 minutes

Yield 8

Number Of Ingredients 17

1 medium onion
1 fresh red chilli
5 cm piece of ginger
2 cloves of garlic
1 bunch of fresh coriander (30g)
2 red peppers
1 cauliflower
3 ripe tomatoes
1 small butternut squash
1 x 400 g tin of chickpeas
groundnut or vegetable oil
1 knob of unsalted butter
½ x 283 g jar of Patak's jalfezi curry paste
2 x 400 g tins of quality plum tomatoes
4 tablespoons balsamic vinegar
2 lemons
200 g natural yoghurt

Steps:

    1. 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.
    2. 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.
    3. 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.
    4. 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.
    5. Add the peppers, butternut squash, chickpeas and jalfrezi curry paste, then stir well to coat.
    6. 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.
    7. 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.
    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.

Nutrition Facts : Calories 264 calories, FatContent 11.6 g fat, SaturatedFatContent 2.8 g saturated fat, ProteinContent 10.5 g protein, CarbohydrateContent 30.6 g carbohydrate, SugarContent 17.6 g sugar, SodiumContent 1.24 g salt, FiberContent 6.8 g fibre

WONDERFUL VEG TAGINE | JAMIE OLIVER VEGETABLE RECIPES



Wonderful veg tagine | Jamie Oliver vegetable recipes image

Total Time 1 hours

Yield 6

Number Of Ingredients 15

1 pinch of saffron
4 cloves of garlic
4 cm piece of ginger
olive oil
1 teaaspoon ground cumin
½ teaspoon ground cinnamon
1 teaspoon ras el hanout
1 tablespoon sun-dried tomato paste
2.5 kg mixed veg such as aubergines, courgettes, carrots, cherry tomatoes, red onion, butternut squash, mixed-colour peppers
1 x 400 g tin of chickpeas
100 g dried apricots
1 preserved lemon
300 g couscous
½ a bunch of mixed fresh herbs such as dill, mint, flat-leaf parsley (15g)
20 g flaked almonds

Steps:

    1. Put the saffron into a jug, cover with 500ml of boiling water and leave to infuse.
    2. Meanwhile, peel and finely slice the garlic and ginger, then place in a large casserole pan over a medium heat with 2 tablespoons of oil, the cumin, cinnamon and ras el hanout.
    3. Add the tomato paste, fry for a few minutes, stirring regularly, then pour over the saffron water. Trim and prep the veg, as necessary, then chop into large chunks, adding them to the pan as you go.
    4. Tip in the chickpeas (juices and all), roughly chop and add the apricots and preserved lemon, discarding any pips, then season with sea salt and black pepper.
    5. Bring to the boil, cover, reduce the heat to low, and simmer for 45 minutes, or until tender, stirring occasionally.
    6. When the veg are almost tender, just cover the couscous with boiling water, season with salt and pepper and pop a plate on top. Leave for 10 minutes, then fluff and fork up.
    7. Pick the herb leaves and toast the almonds. Serve the tagine and couscous sprinkled with the almonds and herbs. Delicious served with harissa rippled yoghurt.

Nutrition Facts : Calories 438 calories, FatContent 9.6 g fat, SaturatedFatContent 1.4 g saturated fat, ProteinContent 16.3 g protein, CarbohydrateContent 77.6 g carbohydrate, SugarContent 27.7 g sugar, SodiumContent 1 g salt, FiberContent 15.8 g fibre

More about "vegetable boil recipes"

VEGETABLE STOCK RECIPE - BBC GOOD FOOD
This easy veggie stock recipe should be a staple in any kitchen. The simple stock will add depth of flavour and herby goodness to a range of soups and stews
From bbcgoodfood.com
Total Time 2 hours 5 minutes
Calories 42 calories per serving
  • Tip everything into a large saucepan with a pinch of salt then cover with 2 litres of water. Bring to the boil, then reduce to a simmer and cook for 2 hours. Pass through a sieve and use for your intended recipe. Will keep in the fridge for a week and for six months in the freezer.
See details


WONDERFUL VEG TAGINE | JAMIE OLIVER VEGETABLE RECIPES
From jamieoliver.com
Total Time 1 hours
Cuisine https://schema.org/VegetarianDiet, https://schema.org/VeganDiet, https://schema.org/LowLactoseDiet
Calories 438 calories per serving
    1. Put the saffron into a jug, cover with 500ml of boiling water and leave to infuse.
    2. Meanwhile, peel and finely slice the garlic and ginger, then place in a large casserole pan over a medium heat with 2 tablespoons of oil, the cumin, cinnamon and ras el hanout.
    3. Add the tomato paste, fry for a few minutes, stirring regularly, then pour over the saffron water. Trim and prep the veg, as necessary, then chop into large chunks, adding them to the pan as you go.
    4. Tip in the chickpeas (juices and all), roughly chop and add the apricots and preserved lemon, discarding any pips, then season with sea salt and black pepper.
    5. Bring to the boil, cover, reduce the heat to low, and simmer for 45 minutes, or until tender, stirring occasionally.
    6. When the veg are almost tender, just cover the couscous with boiling water, season with salt and pepper and pop a plate on top. Leave for 10 minutes, then fluff and fork up.
    7. Pick the herb leaves and toast the almonds. Serve the tagine and couscous sprinkled with the almonds and herbs. Delicious served with harissa rippled yoghurt.
See details


WINTER VEGETABLE PIE RECIPE - BBC GOOD FOOD
One portion of this delicious vegetarian shepherd's pie contains all 5 of your recommended 5-a-day intake
From bbcgoodfood.com
Total Time 1 hours
Category Dinner, Main course
Cuisine British
Calories 388 calories per serving
  • Heat the grill. Spoon the hot vegetable mix into a pie dish, top with the mash and drag a fork lightly over the surface. Place under the grill for a few mins until the top is crisp golden brown.
See details


HEARTY VEGETABLE SOUP RECIPE: HOW TO MAKE IT
A friend gave me the idea to use V8 juice in vegetable soup because it provides more flavor. My best vegetable soup recipe is perfect to prepare on a crisp autumn afternoon. —Janice Steinmetz, Somers, Connecticut
From tasteofhome.com
Reviews 4.9
Total Time 01 hours 45 minutes
Category Dinner, Lunch
Calories 105 calories per serving
  • In a stockpot, heat oil over medium-high heat; saute carrots, onions, celery and green pepper until crisp-tender. Add garlic; cook and stir 1 minute. Stir in remaining ingredients; bring to a boil. , Reduce heat; simmer, covered, until vegetables are tender, 1 to 1-1/2 hours. Remove bay leaf.
See details


HOW TO MAKE VEGETABLE BROTH | MINIMALIST BAKER RECIPES
Nov 28, 2017 · Add water, greens, parsley, thyme, rosemary, bay leaves, and another 1/2 tsp sea salt and black pepper (amount as recipe is written // adjust if altering batch size) and increase heat to medium high until the mixture comes to a boil.
From minimalistbaker.com
See details


EASY VEGETABLE SOUP RECIPE (ONE POT) | ONE POT RECIPES
Jun 27, 2018 · Quick and easy vegetable soup recipe made in one pot in less than 1 hour on stovetop, using simple ingredients. It's healthy, packed with vegetables and Italian herbs and spices. My mom has the most INCREDIBLE hearty vegetable soup recipe ever! I have tried many other recipes in the past but nothing ever comes close to this family version. Tips for healthy vegetable …
From onepotrecipes.com
See details


VEGETABLE LASAGNA WITH WHITE SAUCE - I HEART RECIPES
Oct 15, 2017 · This easy vegetable lasagna recipe is extremely simple to assemble, unlike a lot of other lasagna recipes. There aren’t a ton of ingredients that you’ll be dealing with, which makes this vegetable …
From iheartrecipes.com
See details


44 EASY VEGETABLE RECIPES - THE SPRUCE EATS
Sep 17, 2020 · These vegetable recipes will delight and inspire you. From easy steamed and roasted vegetables to rich and inviting casseroles and gratins, ... Boil or steam the asparagus until just …
From thespruceeats.com
See details


SWEETEN YOUR VEGGIES WITH THESE 5 CANDIED VEGETABLE RECIPES
Whether on their own or part of a dish, candied yams are super delish. First, peel and chop a few yams. Next, add the chopped yams to a pot with water, sugar, nutmeg, apple pie spice, vanilla extract, cake batter flavoring, butter and honey.Cover the pot with a lid, and let the ingredients boil …
From intheknow.com
See details


HEARTY VEGETABLE LASAGNA RECIPE | ALLRECIPES
So many vegetable lasagna recipes have you include raw or almost raw vegetables in the baking dish. The end result is undercooked vegetables and/or watery lasagna. I love crisp vegetables in …
From allrecipes.com
See details


PERFECT CHICKEN VEGETABLE SOUP RECIPE | ALLRECIPES
But there are also Easter breads that mark the day simply as a celebration of springtime with sweet, bright flavors. To make your Easter celebration complete, we've searched through our 100+ Easter bread recipes to find our best-of-the-best Easter bread recipes…
From allrecipes.com
See details


HEARTY VEGETABLE LASAGNA RECIPE | ALLRECIPES
So many vegetable lasagna recipes have you include raw or almost raw vegetables in the baking dish. The end result is undercooked vegetables and/or watery lasagna. I love crisp vegetables in …
From allrecipes.com
See details


PERFECT CHICKEN VEGETABLE SOUP RECIPE | ALLRECIPES
But there are also Easter breads that mark the day simply as a celebration of springtime with sweet, bright flavors. To make your Easter celebration complete, we've searched through our 100+ Easter bread recipes to find our best-of-the-best Easter bread recipes…
From allrecipes.com
See details


QUICK AND EASY ASPARAGUS RECIPE - SIMPLY RECIPES
Jul 01, 2021 · Asparagus is a versatile vegetable that can be prepared in a variety of ways. Asparagus can be cooked in the oven, on top of the stove, or on the grill using one of these …
From simplyrecipes.com
See details


50 VEGETABLE SIDE DISH RECIPES | FOOD NETWORK
1. Carrots with Spiced Yogurt Toss 8 bunches (2 1/2 pounds, trimmed) baby carrots with 2 tablespoons olive oil, 3 sliced shallots, 1 teaspoon chopped thyme, and salt and pepper.Roast at …
From foodnetwork.com
See details


CHINESE VEGETABLE STIR-FRY - ONCE UPON A CHEF
In a large nonstick skillet, bring 1 inch of water to a rapid boil. Add the broccoli and cook for 2-3 minutes, or until tender-crisp. Strain the broccoli in a colander and then run under cold water to stop the cooking process. Set aside and allow to fully drain. Wipe the skillet dry. Add 2 tablespoons of vegetable …
From onceuponachef.com
See details


THE BEST VEGETABLE SOUP | VEGETABLE SOUP RECIPE - HUM…
Feb 10, 2022 · Bring to a boil and then reduce the heat to low and simmer, covered, until the vegetables are tender, about 35 minutes. Remove from heat and stir in parsley and lemon juice. Remove …
From hummusapien.com
See details


SMOKY CHICKPEA, RED LENTIL & VEGETABLE SOUP
How to make lentil and vegetable soup. Begin by cooking the onions in olive oil until soft. Add the carrots, garlic, smoked paprika and cumin and cook until fragrant, a few minutes. Add the broth, tomatoes, lentils, thyme, bay leaves, salt, and pepper. Bring to a boil…
From onceuponachef.com
See details


SMOKY CHICKPEA, RED LENTIL & VEGETABLE SOUP
How to make lentil and vegetable soup. Begin by cooking the onions in olive oil until soft. Add the carrots, garlic, smoked paprika and cumin and cook until fragrant, a few minutes. Add the broth, tomatoes, lentils, thyme, bay leaves, salt, and pepper. Bring to a boil…
From onceuponachef.com
See details