Curried Vegetable Soup

Curried Vegetable Soup

Frozen Curried Vegetables Ingredients

* 3 cups cauliflower florets
* 1 14-oz. can unsweetened coconut milk
* 1 14-oz. can vegetable or chicken broth
* 1 Tbsp. curry powder
* 1/4 cup chopped fresh cilantro
* 2 cups frozen baby peas-vegetable blend
* 2 pita bread rounds, cut into wedges (optional)
* 1 Tbsp. olive oil (optional)
* Fresh cilantro sprigs and crushed red pepper (optional)

Frozen Curried Vegetables INSTRUCTIONS

1. Heat broiler. In Dutch oven combine cauliflower, coconut milk, broth, curry powder, and the 1/4 cup cilantro. Bring to boiling over high heat. Reduce heat to medium-low. Simmer, covered, 10 minutes or until cauliflower is tender. Stir in frozen vegetable blend. Cook, uncovered, until heated through. Season with 1/4 teaspoon salt.

2. Meanwhile, place pita wedges on baking sheet. Brush both sides with oil. Sprinkle with 1/4 teaspoon curry powder. Broil 3 to 4 inches from heat for 4 minutes, turning once, until golden. Serve soup with pita wedges. Sprinkle with cilantro and red pepper. The frozen curried vegetables is ready to makes 4 servings....enjoy !
quick-and-easy-vegetable-curry

Curried Vegetable Stew Recipe

Curried Vegetable Stew Recipe

Frozen Curried Vegetables Ingredients

* 2 medium potatoes, peeled and diced
* 1/2 pumpkin, peeled and diced
* 1/4 cup red lentils
* 1 onion, finely chopped
* 2 cloves garlic, crushed
* a tablespoon fresh herbs (coriander, parsley) chopped
* 200ml coconut milk/ cream
* a tablespoon curry powder
* 1/2 cup frozen peas
* a tablespoon butter
* little water

Frozen Curried Vegetables Instructions

1. Heat butter in large saucepan over low heat, saute onion for 2 minutes, add garlic and curry powder. Stir in red lentils, pour a little water into sauce pan, add pumpkin and potato, cover and simmer for 10 minutes.
2. Check that vegetables are tender before stirring in coconut cream/ milk, and frozen peas, simmer for a further 2 minutes and adjust salt and pepper to taste.
3. Serve the frozen curried vegetables over rice and garnish with fresh herbs...nice ! Enjoy it !
mixed-vegetable-curry.

Mixed Vegetable Curry

Mixed Vegetable Curry
A great frozen curried vegetable recipe to try !
Ingredients:

• Carrots, potatoes, french beans (cut into tiny cubes) 2
• Canned corn 1/2 can
• Peas 1/2 pack (frozen)
• Onions(finely cut) 1 cup
• Tomatoes 2-3
• Cloves 2-3
• Cinnamon 1 stick
• Bay leaves 1-2
• Ginger-garlic paste 1 tsp
• Red chilli powder 1 tsp.
• Turmeric Powder 1 tsp.
• Garam Masala Powder 1 tsp.
• Mustard seeds as required
• Cumin powder as required
• Vegetable oil 4 tbsp.
• Salt to taste
• Coriander leaves chopped

INSTRUCTIONS
1. Make a paste of the tomatoes and 1/2 cup of onions in the blender.
2. Boil all the vegetables in a pressure cooker and set aside.
3. Heat oil in a pan.
4. Fry mustard, jeera, and all the spices.
5. Once mustard splatters, fry the onions till light brown.
6. Add tomato-onion paste and saute until oil separates.
7. Add turmeric powder, chilli powder, garam masala, cumin powder and salt.
8. Add the vegetables and cook on low flame for 7 - 8 minutes.

Garnish with coriander leaves and serve hot. Can be served with rice or chappathis. The frozen curried vegetable recipe is ready....enjoy it !
Quick-and-easy-vegetable-curry

Vegetable Curry Recipe

Vegetable Curry Recipe
A nice frozen curried vegetables recipe to try !
Ingredients

* 1 (1-pound) bag mixed frozen vegetables
* 2/3 cup plain yogurt
* 1 teaspoon cornstarch
* 2 tablespoons vegetable oil
* 1 teaspoon cumin seeds
* 1/2 teaspoon fennel seeds
* 1/2 teaspoon mustard seeds
* 1 teaspoon ground turmeric
* 1/2 teaspoon onion powder
* 1/2 teaspoon freshly ground coriander
* 1/8 teaspoon freshly ground cinnamon
* 2 medium cloves garlic, crushed
* 3 dried red chiles, stems and seeds removed if less heat is desired
* 1/4 teaspoon sugar
* 1/2 teaspoon kosher salt
* Black pepper, optional

INSTRUCTIONS

Poke several holes in the bag of frozen vegetables and microwave on high for 2 to 3 minutes or until thawed. Set aside.

In medium mixing bowl, whisk together yogurt and cornstarch. Set aside.

Heat oil in a 10-inch, non-reactive saute pan over medium-high heat. Add cumin seeds, fennel seeds and mustard seeds, cover pan with a splatter screen, and cook, stirring occasionally, until they begin to pop. Once they begin to pop, turn the heat down to medium, and add turmeric, onion powder, coriander, cinnamon, garlic, and chiles. Saute until garlic turns golden brown in color, approximately 3 to 5 minutes. Gently add the vegetables, sugar, salt and pepper, if desired, and cook for 3 to 5 minutes, or until vegetables are heated through. Remove vegetables from heat, pour into bowl with yogurt mixture, and stir to combine. Remove chiles if desired, and the frozen curried vegetables recipe is ready to serve immediately. Enjoy it !
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