VEGETABLE CURRY STEW RECIPES

VEGETARIAN CURRY STEW RECIPE - FOOD.COM

Vegetarian Curry Stew Recipe - Food.com image

Make and share this Vegetarian Curry Stew recipe from Food.com.

Total Time 50 minutes

Prep Time 20 minutes

Cook Time 30 minutes

Yield 4-6 serving(s)

Number Of Ingredients 14

Ingredients

2 tablespoons canola oil
1 cup diced seeded tomatoes (fresh or canned)
1 onion, finely chopped
1 (14 ounce) can unsweetened coconut milk
3 garlic cloves, minced
1/2 teaspoon salt (to taste)
1 teaspoon minced fresh gingerroot
2 medium red potatoes, cut into 1/2-inch pieces
2 teaspoons curry powder
1 large sweet potato, peeled and cut into 1/2-inch pieces
1 teaspoon ground cumin
2 carrots, peeled and cut into 1-inch pieces
1/2 teaspoon ground cardamom
3 inches cinnamon sticks

Steps:

Heat the oil in a large skillet over medium heat.
Add the onion and cook, stirring occasionally for 5 minutes.
Add the garlic and ginger and cook for 2 minutes.
Add the curry powder, cumin, cardamom and cinnamon stick.
Cook stirring constantly for 30 seconds.
Add the tomato, coconut milk and salt and stir to combine.
Add the redskin and sweet potatoes and the carrots.
Cover and bring the mixture to a boil.
Reduce the heat to medium low and simmer until the vegetables are tender, about 20 minutes.
Remove and discard the cinnamon stick.
Serve stew warm.

Nutrition Facts : Calories 411, FatContent 29.6, SaturatedFatContent 20.1, CholesterolContent 0, SodiumContent 354.3, CarbohydrateContent 35.6, FiberContent 5.1, SugarContent 6.2, ProteinContent 5.9

CREAMY CURRY VEGETABLE STEW RECIPE: HOW TO MAKE IT

Creamy Curry Vegetable Stew Recipe: How to Make It image

Our family loves to eat Indian food, and this recipe is quick and easy to do with jarred korma sauce and fresh spring vegetables. If you want it hotter, add cayenne pepper to taste. Sometimes I add grilled chicken to the recipe. I serve this dish with naan bread, chutney and flaked coconut for condiments. So good!—Nancy Heishman, Las Vegas, Nevada

Provided by Taste of Home

Categories Dinner

Total Time 07 hours 25 minutes

Prep Time 25 minutes

Cook Time 07 hours 00 minutes

Yield 6 servings.

Number Of Ingredients 14

Ingredients

2 jars (15 ounces each) korma curry sauce
2 tablespoons curry powder
2 teaspoons garam masala
1-1/2 teaspoons ground mustard
2 pounds red potatoes (about 6 medium), cubed
2 cups small fresh mushrooms
2 cups fresh baby carrots
1-1/2 cups frozen corn, thawed
5 green onions, chopped
2 cups cut fresh asparagus (2-inch pieces)
2 tablespoons water
1-1/2 cups frozen peas, thawed
1/4 cup chopped fresh parsley
Naan flatbreads or cooked basmati rice, optional

Steps:

In a greased 5-qt. slow cooker, combine curry sauce, curry powder, garam masala and mustard. Stir in potatoes, mushrooms, carrots, corn and green onions. Cook, covered, on low 7-9 hours or until vegetables are tender., In a microwave-safe bowl, combine asparagus and water; microwave, covered, on high for 2-3 minutes or until crisp-tender. Drain. Stir asparagus and peas into slow cooker; heat through. Sprinkle with parsley. If desired, serve with naan.

Nutrition Facts : Calories 455 calories, FatContent 20g fat (10g saturated fat), CholesterolContent 5mg cholesterol, SodiumContent 495mg sodium, CarbohydrateContent 61g carbohydrate (18g sugars, FiberContent 11g fiber), ProteinContent 11g protein.

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