WINTER-VEGETABLE RED CURRY
Transform leftover curry into an easy potpie with puff pastry.
Provided by Martha Stewart
Categories Food & Cooking Seasonal Recipes Fall Recipes Butternut Squash Recipes
Time 40m
Number Of Ingredients 10
Steps:
- Heat a large, heavy pot over medium-high heat; swirl in oil. Cook onions, stirring occasionally, until just softened, about 4 minutes. Stir in curry paste, squash, and carrots; cook, stirring, until fragrant, about 3 minutes.
- Add coconut milks. Bring to a boil, then reduce heat to a simmer and cook, stirring occasionally, until vegetables are fork-tender, 25 to 30 minutes. Add peppers and cook until just beginning to soften, about 4 minutes. Season with salt. Reserve half of curry for next day; serve remainder over rice with tomatoes and basil.
WINTER-VEGETABLE RED-CURRY POTPIE
A flavorful curry made with butternut squash, carrots, parsnips, sweet peppers, and coconut milk awaits underneath a flaky shell of puff pastry.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes
Time 50m
Number Of Ingredients 3
Steps:
- Preheat oven to 425 degrees. Place curry in a 9-inch pie dish. On a lightly floured surface, roll out pastry to a 10 1/2-inch square; cut 3 large vents in center, then place over curry, pressing gently to cover rim of pie dish. Place pie dish on a baking sheet; bake until potpie is golden and bubbly (tent with foil if pastry is getting too dark, tent with foil), about 30 minutes. Let cool 15 minutes before serving.
WINTER VEGETABLE CURRY
Provided by Food Network Kitchen
Categories main-dish
Time 45m
Yield 4 (2-cup) servings
Number Of Ingredients 19
Steps:
- Puree the garlic and ginger in a small food processor (mini-chopper), into a paste. Set aside.
- Heat the butter in a Dutch oven or soup pot over medium-high heat. Add the onion and cook, stirring, until lightly browned, about 3 minutes. Add the cinnamon and bay leaf, garlic-ginger paste, curry powder and cook, stirring, until lightly browned and fragrant, about 1 minute. Add the tomato and yogurt and cook, stirring, until they separate from the oil and there is a distinctive sizzling sound, as the sauce "fries" in the oil, about 7 minutes. Continue to cook, stirring, for about 1 minute more.
- Add the water, salt, and vegetables and bring to a boil. Lower the heat and simmer, covered, stirring occasionally, until crisp-tender, about 10 to 12 minutes. Add the chickpeas, bring to a boil, and cook, uncovered, until the vegetables are tender and the liquid thickens, about 5 minutes more. Season the curry with salt and pepper, to taste, and freshly squeezed lemon juice. Transfer to a serving bowl and serve with basmati rice and chutney.
WINTER VEGETABLE CURRY
Make and share this Winter Vegetable Curry recipe from Food.com.
Provided by Mirj2338
Categories Curries
Time 45m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Heat oil in large nonstick skillet over medium-low heat.
- Add onion, cook until tender, stirring occasionally, about 10 minutes.
- Add curry powder, cumin and crushed red pepper; stir until fragrant, about 1 minute.
- Add milk; bring to boil.
- Add potatoes and 1 cup tomatoes.
- Cover; simmer until potatoes are almost tender, stirring occasionally, about 15 minutes.
- Add broccoli, carrots and cauliflower.
- Cover; simmer until all vegetables are tender, stirring occasionally, about 7 minutes.
- Season with salt and pepper.
- Divide rice among 4 plates.
- Top with curry.
- Sprinkle with remaining 1 cup tomatoes and garnish with cilantro leaves, if desired.
Nutrition Facts : Calories 436.6, Fat 2.6, SaturatedFat 0.5, Cholesterol 2.6, Sodium 147.1, Carbohydrate 90.1, Fiber 6.6, Sugar 15.1, Protein 14.3
WINTER VEGETABLE CURRY
Provided by Kyle
Categories Potato Rice Tomato Vegetable Sauté Vegetarian Low/No Sugar Wheat/Gluten-Free Curry Winter Bon Appétit
Yield Serves 4
Number Of Ingredients 13
Steps:
- Heat oil in large nonstick skillet over medium-low heat. Add onion, cook until tender, stirring occasionally, about 10 minutes. Add curry powder, cumin and crushed red pepper; stir until fragrant, about 1 minute. Add milk; bring to boil. Add potatoes and 1 cup tomatoes. Cover; simmer until potatoes are almost tender, stirring occasionally, about 15 minutes. Add broccoli, carrots and cauliflower. Cover; simmer until all vegetables are tender, stirring occasionally, about 7 minutes. Season with salt and pepper.
- Divide rice among 4 plates. Top with curry. Sprinkle with remaining 1 cup tomatoes and garnish with cilantro leaves, if desired.
CURRY ROOT VEGETABLE POT PIE
I fell in love with the curry vegetable pot pie at a local but very pricey bakery, so I decided to try and make my own version! This is what I came up with using a few other recipes as guidelines. I think it's even better than what I was trying to mimic. Any combination of squash, sweet potato, potato, carrots, parsnips, turnips, rutabaga, pumpkin etc. will do. I can recommend highly a combination of sweet potato, mini red potatoes, parsnips, and carrots.
Provided by twogingers
Categories Main Dish Recipes Savory Pie Recipes Pot Pie Recipes
Time 1h
Yield 8
Number Of Ingredients 14
Steps:
- Preheat oven to 400 degrees F (200 degrees C).
- Place sweet potato, red potatoes, parsnips, and carrots in a roasting pan. Toss with olive oil; season with sea salt and black pepper.
- Roast sweet potato mixture in the preheated oven until vegetables are slightly softened, 20 to 30 minutes.
- Heat 1 tablespoon butter in a pot over medium heat; cook and stir onion until slightly softened, 3 to 5 minutes. Add sweet potato mixture and 2 more tablespoons butter; season with salt and black pepper. Cook and stir until butter is melted, 2 to 3 minutes.
- Heat vegetable broth and milk together in a separate saucepan over medium heat until mixture is almost at a boil.
- Stir flour and curry powder into sweet potato mixture until evenly coated. Gradually pour broth mixture into sweet potato mixture; stir until liquid is thickened, about 3 minutes. Divide mixture among four pot pie dishes. Top each with a puff pastry square.
- Bake in the preheated oven until pastry is golden brown and puffed, 17 to 20 minutes.
Nutrition Facts : Calories 517.9 calories, Carbohydrate 52.5 g, Cholesterol 13 mg, Fat 31.6 g, Fiber 5.3 g, Protein 7.4 g, SaturatedFat 9.4 g, Sodium 355.6 mg, Sugar 6.9 g
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