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.

Marrakesh Vegetable Curry

Marrakesh Vegetable Curry

Frozen Curried Vegetables Ingredients

* 1 sweet potato, peeled and cubed
* 1 medium eggplant, cubed
* 1 green bell pepper, chopped
* 1 red bell pepper, chopped
* 2 carrots, chopped
* 1 onion, chopped
* 6 tablespoons olive oil
* 3 cloves garlic, minced
* 1 teaspoon ground turmeric
* 1 tablespoon curry powder
* 1 teaspoon ground cinnamon
* 3/4 tablespoon sea salt
* 3/4 teaspoon cayenne pepper
* 1 (15 ounce) can garbanzo beans, drained
* 1/4 cup blanched almonds
* 1 zucchini, sliced
* 2 tablespoons raisins
* 1 cup orange juice
* 10 ounces spinach

Frozen Curried Vegetables Instructions

1. In a large Dutch oven place sweet potato, eggplant, peppers, carrots, onion, and three tablespoons oil. Saute over medium heat for 5 minutes.
2. In a medium saucepan place 3 tablespoons olive oil, garlic, turmeric, curry powder, cinnamon, salt and pepper and saute over medium heat for 3 minutes.
3. Pour garlic and spice mixture into the Dutch oven with vegetables in it. Add the garbanzo beans, almonds, zucchini, raisins, and orange juice. Simmer 20 minutes, covered.
4. Add spinach to pot and cook for 5 more minutes. Serve!