ROASTED VEGGIE CURRY
Roasting the veg before immersing them in a ridiculously tasty sauce really intensifies their natural flavour, giving you even more bang for your buck. I've kept things fairly gentle on the spice front so that all my kids will give it a go, but feel free to add extra heat, if you like. I'm also giving you a cheat's naan, which all my kids fight over. We're using it as a vehicle to really bring spinach to life, but feel free to stuff with another veg of your choice, or to not stuff it at all! If you're feeding fewer than 8 people, leftover portions of this curry freeze really well, so fill your boots.
Provided by Jamie Oliver
Categories Indian Keep cooking and carry on Curry Bread Feta Leek
Time 1h10m
Yield 8
Number Of Ingredients 22
Steps:
- Preheat the oven to 200ºC/400ºF/gas 6.
- In a large roasting tray, mix the curry paste with a pinch of sea salt, 2 tablespoons of oil and 1 tablespoon of vinegar.
- Wash the parsnip, carrots and butternut squash (we're leaving the skins on). Quarter the parsnip lengthways, remove the fluffy core and chop into bite-sized chunks (about 2cm), adding to the tray as you go.
- Repeat with the courgette, then chop up the carrots. Deseed the squash and chop to a similar size. Get it all in the tray with the cauliflower and mix until well coated.
- Roast the veg for 40 to 50 minutes, or until golden, gnarly and cooked through.
- Meanwhile, for the sauce, put a large shallow casserole pan on a medium heat. Peel and finely chop the ginger and garlic, and place in the pan with 1 tablespoon of oil, stirring regularly.
- As soon as it starts to colour, stir in the mango chutney. Let it sizzle for a minute, then pour in the tomatoes, breaking them up with your spoon. As soon as they start to bubble, add the coconut milk. Bring it to the boil, then turn off the heat.
- To make the naans, melt the butter in a large non-stick ovenproof frying pan on a medium heat, then add the cloves and cinnamon stick.
- Trim the leek and quarter lengthways, wash, finely slice and add to the pan, followed by the spinach. Stir regularly, until dark, dry and intense, then remove and leave to cool.
- Pour the flour into a large bowl with a pinch of salt, make a well in the middle and add 1 mug (300ml) of water (using the same mug you used to measure your flour, a regular cup is fine) and 1 tablespoon of oil. Use a fork to gradually mix the flour into the liquid, until it gets too hard to mix.
- At this point, use your clean floured hands to knead the dough on a flour-dusted surface for a couple of minutes, adding a little extra flour, if needed. You want it to be pliable so don't add too much flour, but it shouldn't be sticking to your work surface.
- Now, oil your surface, then stretch and push the dough out into a 30cm circle. Crumble the feta over the cool spinach mixture and mix together, then place in the middle of the dough, leaving a 5cm border at the edge.
- Fold in the dough over the filling, patting it together as you go and sealing the filling inside, then pat out to just under 25cm. Wipe out your frying pan, then gently lift the naan into it.
- Cook the naan at the bottom of the oven for 20 to 25 minutes, or until golden and crisp on the outside, fluffy in the middle.
- A few minutes before you're ready to serve, bring the sauce back to a simmer, then add all the roasted veg and the frozen peas, and simmer until the peas are cooked and the sauce is a good consistency.
- Slice up your naan and serve up with your curry at the table. Nice with a dollop of yoghurt and any chutney or pickles, if you like.
Nutrition Facts : Calories 345 calories, Fat 13.6 g fat, SaturatedFat 6 g saturated fat, Protein 10.7 g protein, Carbohydrate 47.8 g carbohydrate, Sugar 12.6 g sugar, Sodium 1.6 g salt, Fiber 6.6 g fibre
MANGO CHUTNEY CHICKEN CURRY
My father dreamed up this curry and chutney combination. Now my family cooks it on road trips-in rain and sun, in the mountains, even on the beach. Adjust the curry for taste and heat. -Dina Moreno, Seattle, Washington
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 4 servings.
Number Of Ingredients 8
Steps:
- In a large skillet, heat oil over medium-high heat; brown chicken. Stir in curry powder, garlic, salt and pepper; cook until aromatic, 1-2 minutes longer., Stir in chutney and cream. Bring to boil. Reduce heat; simmer, uncovered, until chicken is no longer pink, 4-6 minutes, stirring occasionally.
Nutrition Facts : Calories 320 calories, Fat 9g fat (3g saturated fat), Cholesterol 78mg cholesterol, Sodium 558mg sodium, Carbohydrate 30g carbohydrate (19g sugars, Fiber 1g fiber), Protein 24g protein.
VEGETABLE CURRY WITH MANGO CHUTNEY
Make and share this Vegetable Curry With Mango Chutney recipe from Food.com.
Provided by Ambervim
Categories Vegetable
Time 25m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Heat 2 teaspoons of the butter or margarine in a non-stick skillet on medium heat. Add onions and eggplant and saute 5 minutes.
- Add zucchini, red bell peppers, and garlic and saute 5 minutes more.
- Push vegetables to sides of pan and add remaining butter or margarine and the chutney to the cleared center of the pan. Add flour, cumin, and curry powder and mix well.
- Add water and toss vegetables. Cook until sauce thickens, about 1 minute.
- Add salt and pepper to taste.
CURRY MANGO DIP
Steps:
- In medium bowl combine cream cheese and sour cream. Add curry, cayenne and chutney. Stir well to combine and chill. Serve in bowl with potato chips or vegetables.
MANGO CHICKEN CURRY
Mango and chicken are a power combo! This Mango Chicken Curry uses fresh mango as its base and adds full-fat coconut milk for creamy richness. Try it tonight!
Provided by Elise Bauer
Categories Dinner 1-Pot Chicken Chicken Breast Chicken Thigh Curry Mango
Time 1h
Yield 6
Number Of Ingredients 15
Steps:
- Adjust the seasonings: If a little too sweet, add a little more vinegar. If not sweet enough, you can add a dash of sugar. Add salt and pepper to taste. Serve over rice and garnish with cilantro, if desired.
Nutrition Facts : Calories 414 kcal, Carbohydrate 24 g, Cholesterol 115 mg, Fiber 4 g, Protein 26 g, SaturatedFat 15 g, Sodium 280 mg, Sugar 15 g, Fat 26 g, ServingSize Serves 6, UnsaturatedFat 0 g
CURRY MAYONNAISE WITH MANGO CHUTNEY
One of the best dips for crudites. Terrific with broccoli and cauliflower, and other hearty vegetables like carrots. If you use storebought mayonnaise, use the optional yogurt or sour cream to balance the sweet-salty taste. Enjoy!
Provided by Sharon123
Categories Asian
Time 10m
Yield 1 1/4 cups
Number Of Ingredients 7
Steps:
- Chop the chutney if it's chunky and stir it into the mayonnaise along with scallions, curry, and enough lime juice to make it tart but nicely balanced in taste.
- Stir in a pinch of cayenne, or more if desired. Add yogurt or sour cream if using.
- Cover and refrigerate for at least 1 hour.
- Taste before serving to make sure balance is correct and add a little more lime juice if it seems too sweet. Enjoy!
Nutrition Facts : Calories 797.1, Fat 63.8, SaturatedFat 9.4, Cholesterol 48.9, Sodium 1349.1, Carbohydrate 62.7, Fiber 5.9, Sugar 15.1, Protein 4
CHICKEN CURRY WITH MANGO CHUTNEY
This recipe was picked up somewhere, somehow during the past 10 years or so, because it added a new deminsion to my stack of recipes that include mincemeat! There are several flavors of mango chutney, any one of which can be used here. The recipe can be made in advance & reheated, & it also freezes well.
Provided by Sydney Mike
Categories Chicken Breast
Time 20m
Yield 6 serving(s)
Number Of Ingredients 14
Steps:
- Heat oil in skillet, & brown chicken in oil.
- Remove chicken from skillet, & in same skillet, saute onion, garlic & gingerroot until soft.
- Add curry paste, chicken stock, tomato, salt & pepper, mixing well.
- Return chicken to skillet, then cover & cook over low heat until chicken is cooked through.
- Stir in mincemeat & heavy cream.
- Serve over rice & drizzle with chutney.
- Garnish with cilantro.
SUMMER VEGETABLE CURRY
Give your Friday night curry a healthy makeover with this low-fat, superhealthy, vegetarian dish
Provided by Good Food team
Categories Dinner, Main course
Time 45m
Number Of Ingredients 10
Steps:
- Heat the curry paste in a large non-stick saucepan with a splash of the stock. Add the onions and fry for 5 mins until starting to soften. Stir in the aubergine and cook for a further 5 mins - add a little more stock if starting to stick.
- Add the lentils, coconut milk and the rest of the stock, and simmer for 15 mins or until the lentils are tender. Add the peppers and cook for 5-10 mins more. Stir through the peas and spinach and cook until spinach has just wilted. Serve the curry with rice and mango chutney.
Nutrition Facts : Calories 207 calories, Fat 7 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 28 grams carbohydrates, Sugar 12 grams sugar, Fiber 7 grams fiber, Protein 10 grams protein, Sodium 0.49 milligram of sodium
More about "vegetable curry with mango chutney recipes"
MANGO CHICKPEA CURRY - EASY CHEESY VEGETARIAN
From easycheesyvegetarian.com
Estimated Reading Time 4 mins
- Add the flesh of the mango to a food processor, along with the deseeded red chilli and fresh coriander. Blitz well. Add the tin of tomatoes, and blitz again until relatively smooth (a few remaining lumps are fine).
- Meanwhile, heat the oil in a large frying pan or wok, and add the onion, carrot and yellow pepper. Cook over a medium heat for a few minutes, until fairly soft. Add the drained chickpeas and the mango sauce, along with the curry powder, garam masala, tomato puree, and plenty of salt and pepper. Mix well, and bring to a simmer. Cook for around 10 minutes, until the vegetables are cooked to your liking and the sauce has thickened.
FRAGRANT VEGETABLE CURRY WITH MANGO CHUTNEY BY …
From recipecommunity.com.au
INDIAN MANGO CHUTNEY RECIPE - THE DARING GOURMET
From daringgourmet.com
MARVELLOUS MANGO CURRY – SOOO EASY! | READY IN 30 MIN
From hurrythefoodup.com
VEGETABLE MANGO CHUTNEY CURRY - ORIGINAL FLAVA
From originalflava.com
MANGO CHUTNEY | AUTHENTIC MANGO CHUTNEY RECIPE THE …
From greatcurryrecipes.net
MANGO CHUTNEY TOFU CURRY WITH WILD RICE (VEGAN, …
From delscookingtwist.com
EASY VEGETABLE CURRY RECIPE - BBC FOOD
From bbc.co.uk
MANGO CHUTNEY CHICKEN SHEET PAN - THE MODERN PROPER
From themodernproper.com
MANGO CHUTNEY RECIPES - BBC FOOD
From bbc.co.uk
INDIAN MANGO DAL RECIPE | EATINGWELL
From eatingwell.com
FRUITY MANGO CHUTNEY CHICKEN CURRY - EFFORTLESS FOODIE
From effortlessfoodie.com
THE BEST CHUTNEY RECIPES | FEATURES | JAMIE OLIVER
From jamieoliver.com
10 BEST THAI MANGO CURRY RECIPES | YUMMLY
From yummly.com
CURRIED CHICKEN SALAD WITH MANGO CHUTNEY - LITTLE SPOON FARM
From littlespoonfarm.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love