VEGETABLE CURRY RECIPE INDIAN RECIPES

Name: Vegetable curry
Total time: 50 min
Yield: 4
Ingredients: vegetable oil; 1 medium red onion peeled and chopped; 1 courgette diced; ½ butternut squash peeled and diced; 100 g mushrooms quartered; 1 red pepper diced; 150 g cauliflower broken into florets; 600 ml curry base sauce; 400 ml water

MIXED VEGETABLE CURRY RECIPE | JAMIE OLIVER CURRY RECIPES

Mixed vegetable curry recipe | Jamie Oliver curry recipes image

A really versatile and hearty dish, packed with colourful veg and using homemade curry sauce.

Total Time 50 minutes

Yield 4

Number Of Ingredients 9

Ingredients

vegetable oil
1 medium red onion peeled and chopped
1 courgette diced
½ butternut squash peeled and diced
100 g mushrooms quartered
1 red pepper diced
150 g cauliflower broken into florets
600 ml curry base sauce
400 ml water

Steps:

1. In a little vegetable oil, fry the onion gently for 10 minutes in a large pan then add the remaining vegetables and stir together. Add the curry base sauce and simmer gently for around 25 to 30 minutes, taking care not to overcook the vegetables. If the sauce becomes too thick, add a little water to give you the desired consistency.

Nutrition Facts : Calories 218 calories, FatContent 9.1 g fat, SaturatedFatContent 4.8 g saturated fat, ProteinContent 7.9 g protein, CarbohydrateContent 29.2 g carbohydrate, SugarContent 17.9 g sugar, SodiumContent 0.1 g salt, FiberContent 9.5 g fibre

WINTER VEGETABLE CURRY RECIPE - NYT COOKING

Winter Vegetable Curry Recipe - NYT Cooking image

There are lots of authentic vegetarian Indian dishes, but this hearty curry is more a seat-of-the-pants improvisation, actually based on a French technique. The recipe, however, may be used as a template for any number of variations. Make it with other winter vegetables, or change the combination to match the seasonal vegetables available throughout the year. Just don't forget to remove the whole chiles before eating.

Provided by David Tanis

Total Time 1 hours

Yield 4 to 6 servings

Number Of Ingredients 19

Ingredients

3 tablespoons untoasted sesame oil or vegetable oil
1/2 teaspoon cumin seeds
1/2 teaspoon coriander seeds
1/2 teaspoon turmeric
1/4 teaspoon cayenne
1 2-inch piece of ginger, grated
6 small garlic cloves, minced
4 small hot red Asian chiles or Mexican chiles de árbol
1 large onion, diced, about 2 cups
Salt and pepper
2 tablespoons tomato paste
2 cups delicata squash, unpeeled, in 1-inch slices, or butternut squash, peeled, in 1-inch cubes
1 cup parsnips, hard center core removed, in 1-inch slices or chunks
1/2 pound tiny potatoes, such as fingerlings, halved
2 cups small florets of cauliflower
1 cup cooked chickpeas, preferably home-cooked and the liquid reserved
Cilantro sprigs, for garnish
Steamed basmati rice (optional)
Apple raita (optional), see recipe

Steps:

Put oil in a wide, heavy pot over medium-high heat. When oil is wavy, add cumin seeds and coriander seeds and let sizzle for about 1 minute. Add turmeric, cayenne, ginger, garlic and chiles and stir to coat.
Add onion and season generously with salt and pepper. Cook, stirring, until softened and lightly colored, about 10 minutes. Add tomato paste and stir to coat. Add squash, parsnips and potatoes, salt lightly, then add 3 cups chickpea cooking liquid or water, or enough to just cover vegetables. Bring to a boil, then reduce heat to maintain a brisk simmer. Cover and cook until vegetables are tender but firm, about 15 minutes.
Add cauliflower and chickpeas and stir gently to combine. Cover and continue cooking 5 to 8 minutes more, until cauliflower is tender. Taste broth and adjust seasoning, then transfer to a wide, deep serving platter or bowl. Remove chiles and garnish with cilantro sprigs. Serve with steamed basmati rice and apple raita, if desired.

Nutrition Facts : @context http//schema.org, Calories 222, UnsaturatedFatContent 6 grams, CarbohydrateContent 35 grams, FatContent 8 grams, FiberContent 7 grams, ProteinContent 6 grams, SaturatedFatContent 1 gram, SodiumContent 582 milligrams, SugarContent 8 grams, TransFatContent 0 grams

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