QUICK AND EASY VEGETABLE CURRY
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
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
CURRIED MIXED VEGETABLES
Australian cookbook author Charmaine Solomon created this mixed vegetable side dish that has a range of nuanced flavors. Perfect side dish for any meal that needs a good pick me up or can be eaten with pita as nice lunch!
Provided by NcMysteryShopper
Categories Lunch/Snacks
Time 30m
Yield 4 serving(s)
Number Of Ingredients 16
Steps:
- In a medium bowl, toss the diced carrots, potato, zucchini and onions with the chiles, ground coriander and ground turmeric.
- In a large saucepan, heat the vegetable oil. Add the ginger and cook over moderate heat until golden, about 1 minute. Add the seasoned vegetables and cook over moderately high heat until they just start to brown around the edges, about 4 minutes. Add the tomatoes and half of the cilantro, cover and cook until the vegetables are tender, about 10 minutes. Stir in the edamame and cook for 2 minutes longer. Remove from the heat. Stir in the yogurt and lemon juice and season with salt. Transfer the vegetables to bowls, garnish with the remaining cilantro and serve with the warmed pitas.
Nutrition Facts : Calories 496.3, Fat 17.4, SaturatedFat 2.3, Cholesterol 1.2, Sodium 437.3, Carbohydrate 71.3, Fiber 12.8, Sugar 13.3, Protein 21.6
CURRIED CHICK PEAS AND MIXED VEGETABLES
Chick peas, cultivated mainly in the northern regions of India, are often combined with a mixture of vegetables, creating interestind dishes. Simple and basic this dish has many variations. Spoon it over any hot, cooked grain such as rice, millet, or bulgur.
Provided by morgainegeiser
Categories Low Protein
Time 35m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Heat oil in a large nonstick skillet over medium heat. Add onion and garlic.
- Sprinkle with curry powder, cumin, and cayeene. Cook 3 minutes, stirring frequently and adding small amounts of water as necessary, about a tablespoon at a time, to prevent sticking.
- Add cauliflower and water to skillet. When water boils, reduce heat to medium-low, cover skillet and simmer 5 minutes or until cauliflower is tender crisp.
- Add remaining ingredients, mixing well. Cover and simmer 15 minutes.
Nutrition Facts : Calories 174.9, Fat 2.9, SaturatedFat 0.4, Sodium 423.4, Carbohydrate 32.2, Fiber 7.3, Sugar 6.5, Protein 7.3
More about "curried mixed vegetables recipes"
EASY MIXED VEGETABLE CURRY - TEA FOR TURMERIC
From teaforturmeric.com
5/5 (42)Calories 211 per servingCategory Main Course, Side Dish
- Heat oil in a non-stick pan over medium heat. Add the onion and sauté until golden brown (~7-8 minutes). Add the garlic and ginger and sauté until the raw smell disappears, about a minute.
- Lower the heat to low or a little higher than the lowest setting (depending on your stove) and cover the pan with the lid. Let the vegetables cook for 24-25 minutes or until they are well done. Check once or twice in between and stir to ensure even cooking. Taste and add salt, if needed. If you’re afraid the vegetables will stick to the bottom of the pan, add a splash of water. But the goal is to let the vegetables steam in their own juices.
- Garnish with crushed fenugreek leaves and cilantro and mix gently to combine. Serve with roti, naan, or any type of bread.
CURRIED INDIAN VEGETABLES RECIPE - THE SPRUCE EATS
From thespruceeats.com
4.1/5 (43)Total Time 35 minsCategory Entree, Side Dish, DinnerCalories 275 per serving
VEGETABLE CURRY | RECIPETIN EATS
From recipetineats.com
EASY MIXED VEGETABLE CURRY: DRY NORTH INDIAN STYLE SABZI
From indianambrosia.com
MIXED VEGETABLE CURRY RECIPE - THE SPRUCE EATS
From thespruceeats.com
3.6/5 (54)Total Time 35 minsCategory Side Dish, Dinner, Entree, LunchCalories 233 per serving
TOP 10 VEGGIE CURRY RECIPES | BBC GOOD FOOD
From bbcgoodfood.com
VEGETABLE RECIPES, EASY VEGETABLE SIDES, SOUPS & IDEAS - FOOD
From foodandwine.com
MIX PANNER CURRY||MIX VEGETABLE RECIPE||ମିକ୍ସ ଭେଜ …
From youtube.com
VEGETABLE CURRY RECIPE - SWASTHI'S RECIPES
From indianhealthyrecipes.com
MIXED VEGETABLE CURRY RECIPE | JAMIE OLIVER CURRY RECIPES
From jamieoliver.com
MIX VEG RECIPE | RESTAURANT STYLE MIXED VEGETABLE CURRY
From vegecravings.com
MIXED VEGETABLE CURRY - RECIPE DETAILS
From fatsecret.com
TASTY CURRIED MIXED VEGETABLES RECIPE | HUBPAGES
From hubpages.com
#30-minutes-or-less #time-to-make #course #main-ingredient #cuisine #preparation #occasion #south-west-pacific #lunch #side-dishes #vegetables #australian #easy #diabetic #dinner-party #holiday-event #vegetarian #dietary #to-go #3-steps-or-less
You'll also love