Curried Vegetables Recipes

QUICK AND EASY VEGETABLE CURRY

Steps:

• 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.
• 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.

VEGETABLE CURRY

Steps:

• In a small food processor (mini-chopper), combine the garlic and ginger and puree into a paste. Set aside.
• Heat the oil in a large pot over medium-high heat. Add the cumin seeds, cloves, cardamom, allspice, 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 yogurt and cook, stirring, until they separate from the oil and there is a distinctive sizzling sound, as the sauce "fries" in the oil, about 7 minutes. Continue to cook, stirring, for about 1 minute more.
• Add the water, salt, and potatoes and bring to a boil. Lower the heat and simmer, covered, stirring occasionally, until tender, about 10 minutes. Add the cauliflower, green beans, and chickpeas, bring to a boil, and cook, uncovered, until the vegetables are tender and the liquid has thickened, about 5 minutes more. Transfer to a serving bowl and serve with rice and chutney.

VEGETABLE CURRY

Steps:

• Heat the butter and olive oil in a large skillet over medium heat. Add the onion and carrots; cook and stir until tender. Season with curry powder, turmeric, salt, pepper, and red pepper flakes.
• Add the cauliflower and potatoes to the pan, and stir to coat with spices. Reduce heat to medium-low, cover, and simmer for 20 minutes, or until the potatoes are tender. Stir occasionally.

CURRIED VEGETABLES IN PUFF PASTRY

Steps:

• Heat oil in a large skillet and saute the onion over medium heat until softened. Add the potato, garlic, ginger and curry powder. Saute, stirring frequently, for 5 minutes. Add the carrots, celery, peppers, mushrooms, green peas, zucchini, corn, salt and pepper, to taste. Cover and cook over low heat for about 15 minutes or until the vegetables are very tender and the mixture is quite dry. Remove from heat and let cool.
• Preheat oven to 400 degrees. Line 2 large baking sheets with parchment paper.
• Divide the pastry into 8 pieces. On a lightly floured surface, roll 1 piece out to form a circle about 10 inches in diameter. Spoon one-eighth of the curried vegetable mixture into the center, and gather the pastry up to form a bundle, pinching the pastry together to hold it in place. Trim the ragged ends from the top of the pastry bundle. Repeat with the remaining pastry and filling. Use the pastry trimmings to make leaf and berry shapes and decorate the bundles, sticking them on with some of the beaten egg. Brush the bundles all over with the egg, lift them carefully onto the baking sheet, and bake for 20 to 25 minutes, or until the pastry is golden and the filling is heated through. Serve immediately on salad greens, garnished with tomato wedges.

CURRIED VEGETABLE DIP

Steps:

• In a small bowl, combine the first seven ingredients. Cover and refrigerate for at least 1 hour. Serve with vegetables.