Easy Spicy Vegetable Curry Recipes

VEGETABLE CURRY

Vegetable Curry image

This recipe calls for ingredients found in any grocery store, or that are already in your own kitchen. Delicious and easy to prepare. Make as spicy or mild as you want.

Provided by MRICHAR4

Categories World Cuisine Recipes Asian

Time 35m

Yield 4

Number Of Ingredients 10

Ingredients

¼ cup butter
2 tablespoons olive oil
½ large onion, finely chopped
2 large carrots, sliced
2 tablespoons curry powder
½ teaspoon ground turmeric
salt and ground black pepper to taste
1 pinch red pepper flakes
1 head cauliflower, broken into small florets
2 large potatoes, peeled and cubed

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.

Nutrition Facts : Calories 371.1 calories, Carbohydrate 46.6 g, Cholesterol 30.5 mg, Fat 19.2 g, Fiber 10.2 g, Protein 7.6 g, SaturatedFat 8.4 g, Sodium 159.3 mg, Sugar 7.4 g

EASY SPICY VEGETABLE CURRY

Easy Spicy Vegetable Curry image

This is a variation of a recipe I got from the food columnist at the Fayetteville Flyer. She was bemoaning the fact that Fayetteville has no Indian restaurants and the ones within driving distance to the north were mediocre at best. I have not had any decent Indian food since moving here from Dallas. I have very fond memories of Indian food from our trips to London. London is a great food town! There was a Pakistani restaurant that opened in an old Pizza Hut here this year that did not last long. I have no idea if the food was good but can't help wondering if maybe they had called it Kashmiri or Himalayan cuisine it might have been more successful. And of course that whole abandoned Pizza Hut thing can be risky.

Provided by johnfordfw

Categories Curries

Time 35m

Yield 4 , 4 serving(s)

Number Of Ingredients 19

Ingredients

2 tablespoons olive oil
2 small onions, chopped
1 large red bell pepper, chopped
2 carrots, peeled and diced
2 medium potatoes, peeled and diced
1 1/2 cups cauliflower florets
1 cup green peas, thawed
3 garlic cloves, minced
2 jalapenos, minced
1 tablespoon ginger, minced
1 tablespoon all-purpose flour
1 teaspoon ground cumin
1 teaspoon ground coriander
3 tablespoons curry powder
1 cinnamon stick
1/2 teaspoon cayenne pepper
2 cups vegetable broth
1 (15 ounce) can coconut milk
cooked brown rice

Steps:

In a large skillet over medium high heat, heat the olive oil. Saute the onion, red pepper, carrots and jalapeno until beginning to soften. Add the garlic and ginger and cook for a minute or so until fragrant. Add the flour and spices and cook for a minute more. Then add the vegetable broth, coconut milk, potatoes and cauliflower and bring to a boil. Simmer for about 20 minutes until the potatoes are tender then add the green peas. Serve over rice and garnish with chopped cilantro and nuts.

SLIGHTLY SPICY VEGETABLE CURRY

Slightly Spicy Vegetable Curry image

Like all curries, this one is spicy for those that can't handle any spicy food. However, if you love hot spicy food this one may be a little mild, but you can spice it up even hotter by adding additional cayenne pepper to it. This is wonderful serve with Nans and Dahl. Try adding different vegetables or omit any that you don't happen to care for. Another recipe by one of the Micheff Sisters, Brenda Walsh.

Provided by Enjolinfam

Categories Curries

Time 1h

Yield 9 1 cup servings, 9 serving(s)

Number Of Ingredients 19

Ingredients

2 cups potatoes, cubed
1 cup cauliflower floret
1 large onion, slivered
1 cup carrot, peeled and sliced
1 eggplant, medium diced
4 tablespoons oil
2 -3 garlic cloves, finely minced
1 (2 inch) fresh ginger, piece finely minced
2 tablespoons green chilies
1 tablespoon paprika
1 teaspoon ground coriander
1 tablespoon ground cumin
2 -3 tablespoons curry powder
1 1/2 cups vegetable stock
3 cups canned tomatoes, chopped
1 tablespoon cornstarch
2/3 cup coconut milk
1/4 teaspoon cayenne pepper
salt

Steps:

Heat oil in a large skillet. Add onion, potato and cauliflower and cook gently for 3 - 5 minutes, stirring frequently.
Add the garlic, green chilies, ginger and spices. Cook and stir for 1 minute.
Add stock, tomatoes, and eggplant and season with salt. Cover and simmer gently for about 30 minutes or until tender, stirring occasionally.
Mix cornstarch and cold coconut milk together until smooth and stir into mixture.
Taste and adjust the seasoning if necessary. Serve hot with rice.

Nutrition Facts : Calories 213.8, Fat 10.4, SaturatedFat 4.3, Sodium 142.1, Carbohydrate 30, Fiber 5.2, Sugar 16.5, Protein 3.1

SIMPLE VEGGIE CURRY RECIPE BY TASTY

Simple Veggie Curry Recipe by Tasty image

Here's what you need: salt, potato, vegetable oil, medium onion, garlic, cumin, cayenne pepper, curry powder, salt, black pepper, ginger, diced tomato, chickpeas, peas, coconut milk

Provided by Jordan Kenna

Categories Dinner

Yield 4 servings

Number Of Ingredients 15

Ingredients

2 tablespoons salt, for water
2 lb potato, cut into 1-inch (2 cm) cubes
1 tablespoon vegetable oil
1 medium onion, diced
4 cloves garlic, minced
2 teaspoons cumin
1 teaspoon cayenne pepper
4 teaspoons curry powder
1 teaspoon salt
1 teaspoon black pepper
2 centimeter pieces ginger, minced
14 oz diced tomato, 1 can
15 oz chickpeas, 1 can, drained
15 oz peas, 1 can, drained
14 oz coconut milk, 1 can

Steps:

Place potatoes into a large pot or dutch oven and cover with well-salted water. Bring to a boil, then reduce heat to a simmer, cover and let the potatoes cook until fork tender-about 12 minutes. Once cooked, drain the potatoes and set them aside.
Return the pot to the stove and add 1 tablespoon of oil. Add onion and garlic and sauté over medium heat until onion is tender and starts to turn translucent, about 3-5 minutes.
Add cumin, cayenne, curry powder, salt, pepper and ginger. Stir to combine before adding tomatoes, chickpeas, and peas.
Increase heat to medium-high and stir in the coconut milk. Bring to a simmer before adding the potatoes back to the pot. Reduce heat to low and cook everything together for 3-5 minutes before serving.
Enjoy!

Nutrition Facts : Calories 752 calories, Carbohydrate 108 grams, Fat 28 grams, Fiber 22 grams, Protein 24 grams, Sugar 20 grams

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