Curry Gravy Casserole Recipes

CURRIED BEEF STEW

Steps:

• Sprinkle beef with salt and pepper; toss with flour. In a Dutch oven, heat oil over medium heat; cook beef and onion until lightly browned, stirring occasionally. Stir in curry powder, soy sauce, bay leaves and stock; bring to a boil. Reduce heat; simmer, covered, 45 minutes., Stir in potatoes and carrots; return to a boil. Reduce heat; simmer, covered, until meat and vegetables are tender, 1 to 1-1/4 hours, stirring occasionally. Remove bay leaves; stir in vinegar. If desired, serve with rice.

CURRY GRAVY RECIPE FROM THE CURRY GUY COOKBOOK

Steps:

• Place the onions in a 3-litre (3 US quart) stockpot over medium heat and add the salt and oil. Give it a goodstir and then add the remaining vegetable and just enough water to cover.
• You will be simmering this for some time so do not fill the pan to the rim. The water level should be about 5cm (2 inches) from the top.
• Bring to a simmer and then reduce the heat to low and simmer gently, covered for about 45 minutes.
• After 45 minutes, your vegetables will be much softer and the liquid will have reduced some. Add the remaining ingredients and top up with water so that the water level is again about 5cm (2 inches) from the top. Take this as aguide. If you don't need to add water at this time, you don't need to.
• Continue simmering for another 30 minutes. When the oil rises to the top and your veggies good and soft, you're ready to blend. Carefully skim the seasoned oil off the top for use in your curries or just leave it in the sauceif you like.
• Using a hand-held blender, blend for about 4 minutes until the sauce is super smooth, with no chunks and not at all grainy. This step can be done in batches in a blender. If you have a good blender, you might not need to blendas long to achieve that smooth consistency.
• At this stage, the blended sauce might be quite thick. Add water until the sauce is about the same consistency as full fat milk or single cream. Sometimes I need to pour the sauce into a larger bowl to do this.
• Use immediately or store in the fridge for up to 3 days or freeze in small portions of between 500ml (2 cups) or 750ml (3 cups) for use later. The sauce can be frozen for up to three months.

CHICKEN CURRY CASSEROLE

Steps:

• Preheat the oven to 400°
• Combine the cooked rice, broccoli, and chicken in the casserole dish and set aside.
• Melt the butter in a medium sauté pan over medium heat. Add the onions and cook, stirring, until softened, about 2 minutes. Add the garlic and flour and cook for 1 or 2 minutes, or until the flour begins to brown but doesn't burn, whisking almost continuously.
• Whisk in the milk, watching for lumps, reduce heat and cook until it thickens. Stir in the sour cream, grated cheese, curry powder, salt, and pepper and stir until well combined. Bring to a simmer and cook, stirring, until the mixture is the consistency of gravy, about 3 to 4 minutes.
• Pour the sauce in the baking dish and mix thoroughly with the rice, broccoli, and chicken and spread it out evenly in the baking dish.
• Bake for 10 to 12 minutes, and then turn it up to a high broil to brown the top for another couple minutes. Serve warm.

TURKEY NOODLE CASSEROLE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Butter a 2 1/2-quart baking dish.
• Fill a large pot with lightly salted water and bring to a rapid boil. Cook egg noodles at a boil until tender yet firm to the bite, 7 to 9 minutes. Drain.
• At the same time, melt butter in a saucepan over medium heat. Add mushrooms, onion, and garlic; saute until tender, 5 to 7 minutes. Add condensed soup, leftover gravy, milk, curry powder, poultry seasoning, and salt; cook and stir until well blended and hot, about 5 minutes.
• Combine cooked egg noodles, turkey, and peas in the prepared baking dish. Pour hot soup mixture over top and sprinkle with Cheddar cheese.
• Bake in the preheated oven until hot and bubbly, 25 to 30 minutes.

BASIC CURRY GRAVY RECIPE - (3.9/5)

Steps:

• Fry onion in canola oil until fragrant, add salt, ginger, and garlic. Stir for 1 to 2 minutes. Add tomatoes and a bit of water. Stir, cover, and cook until tomatoes are tender. Turn off the stove; add roasted red pepper. Puree mixture in a blender or food processor. Use for any dish, adding the spices called for in that recipe.

VEGGIE CURRY CASSEROLE

Steps:

• Preheat an oven to 350 degrees F (175 degrees C). Lightly grease a casserole dish.
• Bring a pot of lightly salted water to a boil; partially cook the cauliflower, potatoes, and garlic cloves in the boiling water for 5 to 7 minutes. Drain. Spread into the bottom of the prepared casserole dish; season with salt and pepper. Scatter the peas over the mixture. Set aside.
• Combine the vegetable stock, butter, and flour together in a small saucepan over medium heat; bring to a simmer. Slowly stir the milk into the mixture; continue cooking until hot. Slowly add the Swiss cheese to the mixture and allow to melt into the liquid; cook and stir until a cheesy white sauce forms. Season with the curry powder, salt, and pepper. Pour the sauce over the vegetable mixture. Cover with aluminum foil.
• Bake in the preheated oven until the vegetables are cooked through and tender, about 20 minutes. Serve hot.

CURRY BASE GRAVY

Steps:

• Chop onions, carrot, tomato, pepper, coriander, garlic, ginger and put in a pan.
• Cover with water and add salt and pepper. Bring to the boil and simmer until ingredients are soft.
• Remove from heat and add tin of tomatoes. Blend until smooth.
• Now add all spices and return to the heat. Simmer for a further 20 mins
• Your gravy base is now ready to use. The base will taste very bland as this is just a sauce base

LEFTOVER LAMB CASSEROLE

Steps:

• Sauté 2 medium onions, cut in thin slices, in 3 tablespoons butter until delicately browned. Combine with 1 1/2 cups diced cold lamb, 1 cup leftover lamb gravy or canned beef gravy, 1 clove garlic, finely chopped, 2 cups cooked rice and 1/4 cup chopped parsley. Correct the seasoning and bake, covered, at 350°F for 45 minutes.
• Delicious served with butter French peas and sliced ripe tomatoes with dill dressing. For dessert, oven-baked apples with raisins and honey with sour cream.

CURRY GRAVY

Steps:

• In a skillet over medium heat, melt butter.
• Add onion and saute for about 7 minutes.
• Add in curry power and flour, stirring for 1 minute.
• Add in apples, water and bouillon and bring to boil then reduce heat to low.
• Continue to boil for about 15 minutes.
• Then transfer mixture to blender and process until smooth.
• Return to saucepan and stir in coconut milk.
• Cook stirring occasionally over medium heat.
• Pour in (grilled/baked) drippings and chopped fresh coriander.
• Bring to gentle boil then remove from heat and serve.

CURRY GRAVY CASSEROLE

Steps:

• cook mince and onion in a frying pan.
• once cooked, add all other vegetables.
• mix up gravox so you have 2 cups worth. add curry powder to gravy mix. pour mixture over vegies and meat in fry pan.
• Allow gravy to heat up and start boiling. Once this begins, reduce heat to a simmer, cover frypan with a lid and allow vegies to cook. stir occassionally to make sure vegies don't stick to bottom of frypan.
• serve with crusty bread rolls.