VEGETABLE CURRY INDIAN RECIPES

Name: Vegetable Curry
Prep time: 25 min
Cook time: 30 min
Total time: 55 min
Yield: about 4 to 6 main course servings
Cuisine: indian
Ingredients: 5 cloves garlic; One 3-inch chunk peeled, fresh ginger; 2 tablespoons vegetable oil; 1/2 teaspoon whole cumin seeds; 1/4 heaping teaspoon whole cloves; 10 cardamom pods; 8 whole allspice; One 3 inch long cinnamon stick, broken in half; 1 bay leaf; 1 medium yellow onion, diced; 2 teaspoons curry powder; 1/2 jalapeno, or more to taste, in one piece; 1/2 cup whole, peeled tomatoes (with puree) roughly chopped; 1/2 cup whole milk yogurt; 2 1/2 cups water; 2 teaspoons kosher salt; 6 small red new potatoes (about 10 ounces), quartered; 1 1/2 heaping cups small cauliflower florets; 4 ounces fresh green beans, cut into 1-inch pieces; 1 cup canned chickpeas, rinsed and drained; Serving suggestion: Basmati rice and chutney; Serving suggestion: Basmati rice and chutneyu00A0

VEGETABLE CURRY RECIPE | FOOD NETWORK KITCHEN | FOOD NETWORK

Vegetable Curry Recipe | Food Network Kitchen | Food Network image

Provided by Food Network Kitchen

Categories side-dish

Total Time 55 minutes

Prep Time 25 minutes

Cook Time 30 minutes

Yield about 4 to 6 main course servings

Number Of Ingredients 22

Ingredients

5 cloves garlic
One 3-inch chunk peeled, fresh ginger
2 tablespoons vegetable oil
1/2 teaspoon whole cumin seeds
1/4 heaping teaspoon whole cloves
10 cardamom pods
8 whole allspice
One 3 inch long cinnamon stick, broken in half
1 bay leaf
1 medium yellow onion, diced
2 teaspoons curry powder
1/2 jalapeno, or more to taste, in one piece
1/2 cup whole, peeled tomatoes (with puree) roughly chopped
1/2 cup whole milk yogurt
2 1/2 cups water
2 teaspoons kosher salt
6 small red new potatoes (about 10 ounces), quartered
1 1/2 heaping cups small cauliflower florets
4 ounces fresh green beans, cut into 1-inch pieces
1 cup canned chickpeas, rinsed and drained
Serving suggestion: Basmati rice and chutney
Serving suggestion: Basmati rice and chutney

Steps:

In a small food processor (mini-chopper), combine the garlic and ginger and puree into a paste. Set aside.
Heat the oil in a large pot over medium-high heat. Add the cumin seeds, cloves, cardamom, allspice, cinnamon stick, and bay leaf and cook, stirring constantly, until toasted and fragrant and the cinnamon stick unfurls, about 30 seconds. Add the onion and cook, stirring, until lightly browned, about 3 minutes. Add the garlic-ginger paste, curry powder, and jalapeno and cook, stirring, until lightly browned and fragrant, about 1 minute. Add the tomato and yogurt and cook, stirring, until they separate from the oil and there is a distinctive sizzling sound, as the sauce "fries" in the oil, about 7 minutes. Continue to cook, stirring, for about 1 minute more.
Add the water, salt, and potatoes and bring to a boil. Lower the heat and simmer, covered, stirring occasionally, until tender, about 10 minutes. Add the cauliflower, green beans, and chickpeas, bring to a boil, and cook, uncovered, until the vegetables are tender and the liquid has thickened, about 5 minutes more. Transfer to a serving bowl and serve with rice and chutney.

SOUTH INDIAN VEGETABLE CURRY RECIPE | BON APPÉTIT

South Indian Vegetable Curry Recipe | Bon Appétit image

This vegetarian curry is delicious served with some basmati rice alongside.

Provided by Annabel Langbein

Yield 4 Servings

Number Of Ingredients 21

Ingredients

1 large onion, cut into 1-inch chunks (about 2 cups)
3 large garlic cloves, peeled
1 2-inch-long 1-inch-diameter piece peeled fresh ginger (about 2 ounces)
3 tablespoons sunflower oil
1 tablespoon garam masala
2 teaspoons ground cumin
½ serrano chile, seeded, chopped
2 tablespoons tomato paste
3 cups vegetable broth
2 teaspoons (packed) golden brown sugar
2 Makrut lime leaves
2 whole green cardamom pods
1 pound red-skinned sweet potatoes (yams), peeled, cut into 1-inch cubes
12 ounces russet potatoes, peeled, cut into 1-inch cubes
1¼ cups finely grated peeled fresh coconut (about 4 ounces; grated in processor)
2 large carrots, peeled, cut into 1/2-inch rounds
2 tomatoes, cored, chopped
1 teaspoon salt
¼ teaspoon freshly ground black pepper
4 ounces baby spinach leaves (optional)
2 tablespoons chopped fresh cilantro

Steps:

Puree first 7 ingredients in processor until paste forms. Cook in large pot over medium heat until aromatic, stirring often, about 10 minutes. Add tomato paste. Cook until mixture starts to darken and brown, stirring often, about 5 minutes longer.
Add broth, brown sugar, lime leaves, and cardamom. Simmer 10 minutes, stirring often and scraping up browned bits. DO AHEAD Can be made 2 days ahead. Cool, cover, and chill. Bring to simmer before continuing.
Add sweet potatoes, russet potatoes, coconut, carrots, tomatoes, 1 tsp. salt, and ¼ tsp. pepper to mixture in pot. Bring to boil, then reduce heat to medium low. Cover and simmer until vegetables are tender, stirring occasionally, about 25 minutes. Add spinach, if desired, and cook until wilted, about 3 minutes. Season with salt and pepper. Discard lime leaves and cardamom. Transfer curry to bowl; garnish with cilantro and serve.

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