Quick Curried Vegetable Saute Recipes

QUICK SAUTEED CURRY STYLE VEGETABLES

Quick Sauteed Curry Style Vegetables image

No curry sauce or masala sauce to bother with here. Just a quick and easy saute of veggies with a wonderful curry flavor. I used a Malaysian style curry powder in this, but use whatever yellow curry powder you have (Malaysian, Indian, Jamaican, whatever). The flavor of this goes with any of those cuisines, without being of that cuisine itself. Also goes great with simply prepared dishes, such as grilled steak or baked fish or chicken.

Provided by PalatablePastime

Categories Vegetable

Time 15m

Yield 3-4 serving(s)

Number Of Ingredients 11

Ingredients

1 medium zucchini, chopped
1/2 white onion, chopped
1 cup snap pea pods, trimmed
1/2 red bell pepper, diced (optional)
1 pinch red pepper flakes
salt
black pepper
1/4 teaspoon garlic powder
1/2 teaspoon curry powder
1/4 lemon
1 -2 tablespoon olive oil

Steps:

Heat olive oil in a saute pan and when hot, add onion.
Add salt and pepper, and when onions start to become translucent, add other vegetables.
Cook over medium high heat, stirring and tossing frequently, until just crisp-tender.
Just before veggies are done, add red pepper flakes, garlic powder and curry powder (don't do this early or it may scorch).
Give the veggies a squeeze of the lemon just before serving for a bright flavor.

Nutrition Facts : Calories 70.9, Fat 4.9, SaturatedFat 0.7, Sodium 7.4, Carbohydrate 6.2, Fiber 1.8, Sugar 3.4, Protein 1.7

QUICK AND EASY VEGETABLE CURRY

Quick and Easy Vegetable Curry image

A very quick and easy curry to serve up with rice and a salad.

Provided by Mai Forrester

Categories Main Dish Recipes Curries Vegetarian

Yield 5

Number Of Ingredients 11

Ingredients

1 tablespoon olive oil
1 onion, chopped
2 cloves crushed garlic
2 ½ tablespoons curry powder
2 tablespoons tomato paste
1 (14.5 ounce) can diced tomatoes
1 cube vegetable bouillon
1 (10 ounce) package frozen mixed vegetables
1 ½ cups water
salt and pepper to taste
2 tablespoons chopped fresh cilantro

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.

Nutrition Facts : Calories 102.5 calories, Carbohydrate 15.7 g, Fat 3.5 g, Fiber 4.6 g, Protein 3.5 g, SaturatedFat 0.5 g, Sodium 266.6 mg, Sugar 3.9 g

QUICK CURRIED VEGETABLE SAUTE

Quick Curried Vegetable Saute image

An improvisation of a recipe from Vegetarian Times, modified to suit the contents of my pantry, my tastes and the WW Core program. I love that it captures the flavor profile of longer cooking dishes but can be prepared in less than 30 minutes. The optional garnishes are not Core and require WPA. (Flex=4 points)

Provided by justcallmetoni

Categories One Dish Meal

Time 24m

Yield 4 serving(s)

Number Of Ingredients 18

Ingredients

2 -3 teaspoons olive oil
1 small onion, chopped (about 1 cup)
1/2 poblano pepper, chopped (about 1/2 cup)
2 -3 teaspoons curry powder
1 teaspoon garam masala
1/4 teaspoon coarse salt
2 cups thinly sliced green cabbage
9 ounces acorn squash or 1 small sweet potato, peeled and finely diced
1 carrot, julienned and cut in 1-2 inch lengths (you can quarter baby carrots instead)
1 1/2 cups cooked chickpeas or 1 1/2 cups canned chick-peas, rinsed and drained
1 tart apple, cut in large wedges
1 tablespoon minced fresh ginger
3 garlic cloves, minced (about 1 Tbs.)
1 cup low sodium vegetable broth
1/4 cup chopped cilantro
2 tablespoons coarsely chopped roasted cashew nuts (optional)
3 tablespoons golden raisins (optional)
1 plum tomato, seeded and diced (optional)

Steps:

Heat oil in large skillet over medium heat. Sauté onion, curry powder, salt and cayenne pepper about 5 minutes, or until onion begins to brown. Stir in cabbage, acorn squash /sweet potato, chickpeas, carrot, apple, ginger and garlic. Sauté 2 minutes more.
Stir in broth, and reduce heat to low. Cover and cook vegetables, stirring occasionally, about 10 minutes, or until soft. Spoon into shallow bowls. Sprinkle with cilantro and serve.
Optional: Serve with diced tomato, raisins and cashews on the side and allow diners to garish to taste.

Nutrition Facts : Calories 206.7, Fat 3.8, SaturatedFat 0.5, Sodium 436.6, Carbohydrate 39.7, Fiber 8.1, Sugar 6.4, Protein 6.4

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