Quick and Easy Vegetable Curry

Quick and Easy Vegetable Curry
A nice curried vegetable recipe to try !
Ingredients

* 1 tablespoon olive oil
* 1 onion, chopped
* 2 cloves crushed garlic
* 2 1/2 tablespoons curry powder
* 2 tablespoons tomato paste
* 1 (14.5 ounce) can diced tomatoes
* 1 cube vegetable bouillon
* 1 (10 ounce) package frozen mixed vegetables
* 1 1/2 cups water
* salt and pepper to taste
* 2 tablespoons chopped fresh cilantro

INSTRUCTIONS

1. 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.
2. 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. The curried vegetable recipe is ready to serve !
vegetable-curry-recipe

Prawn and Vegetable Curry

Prawn and Vegetable Curry
Frozen Curried Vegetables Ingredients

• 2 to 3 tablespoons vegetable oil
• 1 medium onion, sliced
• 1 teaspoon turmeric
• 1/2 teaspoon chilli powder
• 1/4 teaspoon garam masala
• salt to taste
• 5 green chillies, seeded and chopped
• 200g (7 oz) raw peeled prawns
• 2 tablespoons water
• 1 bag prepared stir-fry vegetables
• handful fresh coriander, finely chopped
• 2 cherry tomatoes, chopped - to serve

Frozen Curried Vegetables Instructions
First of all heat the oil in a large frying pan on medium high heat. Add the onion, turmeric, chilli powder, garam masala, salt and green chillies and stir till onions turn crispy brown, about 3 minutes.

Add the prawns to the frying pan, stirring well, and cook for another 5 minutes. Add the water and stir to release any browned bits from the bottom of the pan. And then add the vegetables and mix well, then cook covered for 3 minutes. Add coriander and cook covered for a further 1 to 2 minutes, until vegetables are tender and prawns are opaque.

Next is to serve on a platter with the chopped cherry tomatoes on top for garnish. Best eaten with boiled rice or naan. Enjoy the curried vegetables !
indian-vegetable-bhaji

Indian Vegetable Bhaji

Indian Vegetable Bhaji

Vegetable Curry Ingredients

• 4 large potatoes, finely chopped
• 100g cauliflower florets
• 1 carrot, finely chopped
• 75g garden peas
• 2 tablespoons vegetable oil
• 1 large onion, chopped
• 1 teaspoon cumin seeds
• 1 teaspoon black mustard seeds
• 2 whole bay leaves
• 4 green chillies, chopped
• 3 cloves garlic
• 2 teaspoons minced root ginger
• 1 teaspoon ground cumin
• 1 teaspoon curry powder
• 1/2 teaspoon chilli powder (optional)
• fresh coriander to garnish (optional)

Vegetable Curry Instructins

Place the potatoes, cauliflower, carrot and peas into a microwave-safe bowl, cover with cling film, and microwave on High until the vegetables are hot and starting to soften, about 2 minutes. Remove the cling flim, and drain the vegetables in a sieve.

Place the vegetable oil in a large frying pan, and heat over medium heat. Cook and stir the onion until it turns golden, about 10 minutes, and stir in the cumin seed, black mustard seed and bay leaves. Cook and stir until the seeds begin to sputter, about 30 seconds, and then add the green chillies, garlic and ginger. Cook and stir until the garlic begins to brown, about 1 minute.

Stir in the ground cumin, curry powder and chilli powder, and then add the partially cooked potatoes, cauliflower, carrot and peas. Cook and stir until the vegetables are tender and coated with spices, about 30 minutes. (Do not add water!) Sprinkle with fresh coriander leaves to serve

Stir-fried vegetable curry

Stir-fried vegetable curry
Vegetable Curry Ingredients

• 125 g (4½ oz) small pickling onions (unpeeled)
• 125 g (4½ oz) dried mung beans, soaked overnight, drained and rinsed
• 500 ml (17 fl oz) vegetable stock, preferably home-made
• 55 g (2 oz) creamed coconut, crumbled
• 1 tbsp finely chopped fresh root ginger
• 1 large garlic clove, crushed
• 1½ tbsp ground coriander
• 1 tbsp garam masala
• ½ tsp turmeric
• pinch of crushed dried chillies
• 3 tbsp sunflower oil
• 1 tsp coriander seeds, crushed
• 1 tsp cumin seeds
• 1 tsp brown mustard seeds
• 250 g (9 oz) carrots, diced
• 250 g (9 oz) parsnips, diced
• 250 g (9 oz) small new potatoes, halved
• 250 g (9 oz) cauliflower, cut into small florets
• 150 g (5½ oz) frozen peas
• 125 g (4½ oz) white cabbage, shredded
• salt and pepper
• chopped fresh coriander to garnish (optional)

Vegetable Curry Instructions

First of all blanch the pickling onions in a large pan of boiling water for 3 minutes. Use a draining spoon to remove them from the pan. Drain well and set aside until cool enough to handle, then peel.

Meanwhile, add the mung beans to the pan of boiling water and boil rapidly for 10 minutes, then reduce the heat and simmer for 20–25 minutes or until tender. Drain well and set aside.

And then bring the stock to the boil, add the creamed coconut and stir until it dissolves. Set aside.

Next using a pestle and mortar, pound the ginger and garlic to a paste. Stir in the ground coriander, garam masala, turmeric and chillies until well blended.

Heat a large wok or heavy-based flameproof casserole over a high heat. Add 2 tbsp of the oil. When the oil is hot, add the coriander, cumin and mustard seeds. Fry, stirring constantly, for about 30 seconds or until the seeds give off their aroma and start to crackle. Use a draining spoon to transfer the seeds to kitchen paper on a plate.

Add the remaining 1 tbsp of oil and the spice paste to the wok. Reduce the heat to moderate and stir-fry for about 1 minute. Stir in the carrots, parsnips, potatoes and 2 tbsp water, and stir-fry for a further 2 minutes.
Pour in the coconut stock and bring to the boil, stirring. Reduce the heat to low, cover and simmer for 5 minutes. Add the cauliflower florets, peas and pickling onions. Cover and continue simmering for a further 5 minutes, stirring occasionally. Uncover and bring back to the boil, then boil for about 5 minutes or until most of the liquid has evaporated and all of the vegetables are just tender.

Add the cabbage, mung beans and fried spice seeds, and stir-fry for just long enough to wilt the cabbage. Add seasoning to taste and serve immediately, sprinkled with chopped fresh coriander, if using...enjoy it !

Peanut Vegetable Curry Wraps

Peanut Vegetable Curry Wraps

Frozen Curried Vegetables Ingredients

* 2 tablespoons CRISCO® Canola Oil
* 4 cloves garlic, minced
* 1 cup chopped onions
* 1 tablespoon curry powder
* 3/4 cup chopped cauliflower
* 3/4 cup chopped broccoli
* 1/2 cup shredded carrots
* Salt and pepper to taste
* 1/2 cup chopped ripe tomatoes
* 1/2 cup JIF® Creamy Peanut Butter
* 8 tortillas or chapati
* Plain yogurt or sour cream
* 3 scallions, chopped

Frozen Curried Vegetables Instructions

1. First of all heat the CRISCO® Canola Oil in a large skillet over medium heat. And then add the garlic and onions and cook, stirring often until just tender. Do not allow to brown. Next is to stir in the curry powder and cook about 1 minute. Add the cauliflower, broccoli, carrots, salt, and pepper.
2. Cover and cook about 4-5 minutes, until the vegetables are just cooked. Stir in the tomatoes and JIF®. Cook about 1 minute uncovered...and the vegetable curry is ready to serve...Enjoy it !
marrakesh-vegetable-curry

Vegetable Curry with Chicken

Vegetable Curry with Chicken
Frozen Curried Vegetables Ingredients

* 5 cloves garlic
* 1 (3-inch) chunk peeled, fresh ginger
* 1 tablespoon water, plus more as needed
* 1/4 cup vegetable oil
* 1/2 teaspoon coriander seeds
* 1/4 teaspoon cumin seeds
* 6 green cardamom pods
* 4 whole allspice
* 3 whole cloves
* 1 (3-inch) long cinnamon stick, broken in 1/2
* 1 bay leaf, preferably fresh
* 1 medium yellow onion, sliced
* 2 teaspoons Madras-style curry powder
* 1/2 jalapeno, or more to taste
* 1/2 cup whole, peeled, canned tomatoes (with puree), roughly chopped
* 8 cups mixed 1-inch-cut vegetables, such as cauliflower, potatoes, green beans, or eggplant
* Kosher salt and freshly ground black pepper
* 1 (14-ounce) can unsweetened coconut milk
* About 2 cups (1-inch cubed) cooked chicken, preferably thigh or leg (optional)
* Cilantro leaves, for garnish
* Serving suggestion: Basmati rice and chutney

Frozen Curried Vegetables Instructions

In a small food processor (mini-chopper), combine the garlic, ginger, and 1 tablespoon water and puree to a paste.

Heat the oil in a stew pot or Dutch oven over medium-high heat. Add the coriander, cumin, cardamom, allspice, cloves, 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 cook, stirring, until the oil begin to separate and there is a distinctive crackling sound as the ingredients "re-fry" in the oil, about 6 minutes.

Add the vegetables, season with salt and pepper and stir to combine.

Add the coconut milk and enough water to just cover the vegetables. Bring to a boil, lower the heat, and simmer, covered, until tender, about 15 to 20 minutes.

Using a slotted spoon transfer the vegetables to a bowl. Bring the broth to a boil and cook, stirring occasionally, until reduced to a sauce-like consistency. If using the chicken, add and reheat. Return the vegetables to the sauce and stir to combine. Season with salt and pepper. Transfer to a platter and garnish with the cilantro. Enjoy it !

hamburger-meat-recipes

Sauteed Vegetables in Coconut Curry Sauce

Sauteed Vegetables in Coconut Curry Sauce
Frozen Curried Vegetables Ingredients

* Olive oil
* 1 small onion, diced small
* 1 tablespoon fresh ginger, grated
* 1 1/2 tablespoons curry powder
* 1 tablespoon sugar
* 2 cups coconut milk
* Kosher salt
* Freshly ground black pepper
* 1 bunch medium asparagus
* 2 cups cauliflower, cut into small florets
* 1/2 cup cherry tomatoes, cut in 1/2

Frozen Curried Vegetables Instructions

In a small saucepan over medium heat put 2 tablespoons oil, then add onions, ginger, curry powder, and sugar, and saute for 1 minute. Add coconut milk, and bring to a simmer. Cook the sauce for about 10 minutes over low heat. Season the sauce with salt, and pepper. Heat a saute pan over medium heat. Put 2 tablespoons oil in the pan, add the asparagus and cauliflower, and saute for 2 minutes. Add a splash of water to steam the veggies, then add 1/2 a cup of the curry sauce to coat the veggies, and cook 1 minute more. Add the tomatoes to the pan, just to warm, and season, to taste...enjoy the curried vegetables !
curried-vegetable-soup.