Quick Curried Vegetables Recipes

QUICK CURRIED VEGETABLES

Quick Curried Vegetables image

Make and share this Quick Curried Vegetables recipe from Food.com.

Provided by Engrossed

Categories Potato

Time 30m

Yield 6 serving(s)

Number Of Ingredients 13

Ingredients

2 teaspoons canola oil
1 large onion, chopped (about 1 1/2 cups)
1 (13 1/2 ounce) can reduced-fat coconut milk
1 cup low sodium vegetable broth
3 tablespoons tomato paste
3 tablespoons mild curry powder
3 medium red potatoes, scrubbed and cut into 1-inch chunks (about 1 lb.)
1 (9 ounce) package frozen cut green beans or 1 (9 ounce) package fresh green beans, cut
1 small cauliflower, cut into small florets (about 4 cups)
1/2 cup frozen green pea
1/4 cup fresh cilantro, chopped
1 -2 tablespoon fresh lime juice
cayenne pepper, to taste (optional)

Steps:

Heat oil in a large saucepan over medium-high heat.
Add onion, and cook 5 minutes, or until lightly browned, stirring frequently.
Add coconut milk and broth. Whisk in tomato paste and curry powder. Bring to a boil.
Add potatoes, reduce heat to medium, cover and cook 15 minutes, or until potatoes are still firm but almost done.
Stir in green beans and cauliflower. Cover and cook 5 minutes more, or until vegetables are tender. Remove from heat.
Stir in peas, cilantro and lime juice. Season to taste with salt, pepper and cayenne.
Serve with basamati brown rice if desired.

Nutrition Facts : Calories 151.8, Fat 2.3, SaturatedFat 0.3, Sodium 100.4, Carbohydrate 30.2, Fiber 6.3, Sugar 5, Protein 5.3

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

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

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