SPICY VEGETABLE CURRY WITH COCONUT MILK
This spicy vegetable curry dish with coconut milk was amazing. Our family ate it with flour tortillas. They enjoyed dipping the flour tortilla in the sauce. This dish will definitely be one of our favorite meals. Serve over flour tortillas, rice, or pasta.
Provided by Yani Perez
Categories Main Dish Recipes Curries Vegetarian
Time 1h45m
Yield 6
Number Of Ingredients 16
Steps:
- Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 20 minutes. Drain.
- Heat oil in a pot over medium heat. Saute onion in the hot oil until soft, about 5 minutes. Add potatoes, chickpeas, tomatoes, broccoli, and peas.
- Mix curry powder, garlic powder, salt, cumin, ginger, and cayenne together in a small bowl and pour over vegetables. Cook and stir for 10 minutes. Add kale, coconut milk, and sugar. Cover and cook over medium heat for 30 minutes. Mix and continue to cook until sauce is desired thickness, about 20 minutes more.
Nutrition Facts : Calories 345.6 calories, Carbohydrate 37.3 g, Fat 19.7 g, Fiber 7.6 g, Protein 8.5 g, SaturatedFat 13.1 g, Sodium 1074.3 mg, Sugar 5.7 g
SWEET AND SPICY VEGETABLE CURRY
Make and share this Sweet and Spicy Vegetable Curry recipe from Food.com.
Provided by Schnecke
Categories Curries
Time 25m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Set a pot of water on the stove and cut the vegetables into chunks.
- Cook the carrots and potatoes together, boiling for a total of 10 minutes.
- While the potatoes and carrots are cooking, fry the pepper and onion in the oil in a large skillet over medium-high- heat.
- Reduce the heat and add the coconut milk, curry paste, salt and maple syrup to the skillet. Stir well.
- Drain the potatoes & carrots and return to pot. Pour the contents of the skillet over the root vegetables.
- Add starch as needed & mix well.
Nutrition Facts : Calories 520.4, Fat 15.4, SaturatedFat 8.7, Sodium 208.7, Carbohydrate 92, Fiber 8.3, Sugar 41.1, Protein 7.1
SWEET AND SPICY VEGETABLE CURRY
Who says all curries were bad? This is super healthy and spicy. Tone down the heat by using korma paste instead of Vindaloo.
Provided by PinkCherryBlossom
Categories Curries
Time 35m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Heat the oil in a large saucepan, add the curry paste and fry for 1 minute.
- Add the sugar and lemon juice, cook for 1 min, Tip in the courgettes and cauliflower and cook for 2 minutes.
- Now stir in the passata, plus 100ml/3½fl oz water and the chickpeas; season to taste.
- Bring to the boil, cover with a lid and simmer for 15 minutes.
- Make up to this stage and freeze or keep chilled for 2 days in the fridge.
- Warm through, once defrosted if frozen, and continue with the recipe.
- Just before serving, throw in the spinach.
- Give it a stir and remove from the heat once the leaves have just wilted.
- Serve with boiled basmati rice.
Nutrition Facts : Calories 167.8, Fat 3.5, SaturatedFat 0.5, Sodium 531.8, Carbohydrate 30.2, Fiber 7.2, Sugar 8.1, Protein 7.4
SWEET AND SPICY CURRY WITH CHICKPEAS
One of my clients gave me a shorter version of this recipe before I left work for the day. Added a couple of things to it and loved it. Thanks a lot, Laurie. You were right -- good meal! This sauce goes well with rice or with pita bread. What's great about this recipe is you can add as much spice as you would like.
Provided by Marcia
Categories World Cuisine Recipes Asian Indian
Time 45m
Yield 6
Number Of Ingredients 11
Steps:
- Heat the sesame oil in a skillet over medium heat; cook the turkey with onion and garlic in the oil until the meat is no longer pink, 10 to 15 minutes. Chop the meat up into crumbles as it cooks. Stir in the garbanzo beans, tomatoes, curry powder, chili sauce, and coconut milk; bring the mixture to a boil. Reduce heat and simmer for 15 minutes. Season with salt, black pepper, and crushed red pepper flakes.
Nutrition Facts : Calories 424.4 calories, Carbohydrate 29.4 g, Cholesterol 111.7 mg, Fat 18.9 g, Fiber 5.6 g, Protein 35.7 g, SaturatedFat 7 g, Sodium 706.1 mg, Sugar 5.9 g
SWEET & HOT VEGETABLE CURRY
This superhealthy veggie curry will appeal to the tastebuds of vegetarians and meat eaters alike
Provided by Cathryn Evans
Categories Buffet, Dinner, Lunch, Main course, Side dish, Supper, Vegetable
Time 35m
Number Of Ingredients 9
Steps:
- Heat the oil in a large saucepan, add the curry paste and fry for 1 min. Add the sugar and lemon juice, cook for 1 min, then tip in the courgettes and cauliflower and cook for 2 mins. Now stir in the passata, plus 100ml/3½fl oz water and the chickpeas, season to taste. Bring to the boil, cover with a lid and simmer for 15 mins. Make up to this stage and freeze or keep chilled for 2 days in the fridge. Warm through, once defrosted if frozen, and continue with the recipe.
- Just before serving, throw in the spinach, give it a stir and remove from the heat once the leaves have just wilted. Serve with boiled basmati rice.
Nutrition Facts : Calories 142 calories, Fat 6 grams fat, Carbohydrate 16 grams carbohydrates, Sugar 8 grams sugar, Fiber 4 grams fiber, Protein 8 grams protein, Sodium 1.01 milligram of sodium
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