Fall Vegetable Curry Recipes

QUICK FALL VEGETABLE CURRY RECIPE

Steps:

• Heat the oil in a large pan over medium high heat until shimmering.
• Add the sweet potato and saute for 3 minutes.
• Turn the heat down to medium, then add the cauliflower, onion, and curry powder. Toss well and cook 1 minute.
• Add the coconut milk and diced tomatoes. Stir well and allow it to come to a boil. Cover the pan, turn the heat down to low, and simmer for 10 minutes or until all vegetables are tender.
• Add the chickpeas and stir in the sugar. Taste and add salt and pepper as needed.
• Garnish with cilantro and serve over basmati rice.

FALL VEGETABLE CURRY

Steps:

• Heat olive oil in a large nonstick skillet over medium-high heat.
• Add sweet potato to pan; sauté 3 minutes.
• Decrease heat to medium.
• Add cauliflower, onion, and curry powder; cook 1 minute, stirring mixture constantly.
• Add broth and next 3 ingredients (through tomatoes); bring to a boil.
• Cover, reduce heat, and simmer 10 minutes or until vegetables are tender, stirring occasionally.
• Sprinkle with cilantro; serve with yogurt.

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.

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.