Sweet Hot Vegetable Curry Recipes

SLOW-COOKED VEGETABLE CURRY

Steps:

• In a large skillet, heat oil over medium heat; saute onion until soft and lightly browned, 5-7 minutes. Add garlic and spices; cook and stir 1 minute. Stir in tomato paste; cook 1 minute. Transfer to a 5- or 6-qt. slow cooker., Mash 1 can of beans until smooth; add to slow cooker. Stir in remaining beans, vegetables, broth, coconut milk, pepper and salt., Cook, covered, on low until vegetables are tender, 5-6 hours. Sprinkle with cilantro. Serve with rice, lime wedges and, if desired, yogurt.

SWEET & HOT VEGETABLE CURRY

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.

SWEET AND HOT VEGETABLE CURRY

Steps:

• Heat oil in a large saucepan, add curry paste and fry 1 minute.
• Add sugar and lemon juice and cook 1 minute more.
• Add courgettes and cauliflower and cook 2 minutes.
• Stir in passata along with 100ml water and the chickpeas. Season to taste. Bring to a boil, cover and simmer 15 minutes.
• Can be chilled or frozen at this stage. You'll need to defrost thoroughly before re-heating.
• Just before serving, stir in spinach. Remove from heat just as leaves begin to wilt.