Curried Vegetables With Coconut Milk Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

COCONUT VEGETABLE CURRY

Provided by Wanna Make This?

Categories     main-dish

Time 55m

Yield 4 servings

Number Of Ingredients 18



Coconut Vegetable Curry image

Steps:

  • Put the tomatoes, garlic, ginger, cayenne, cumin, paprika, turmeric, garam masala, curry powder and a large pinch of salt in a medium Dutch oven. Stir to combine and set over medium-high heat. Bring to a strong simmer, lower the heat to medium, partially cover the pot with a lid (this will prevent splattering) and simmer 10 minutes, stirring occasionally.
  • Turn off the heat and stir in the coconut milk. Blend until smooth with an immersion blender or in a regular blender (if using a regular blender, remove the small cap in the lid and cover the top with a kitchen towel to release steam as you blend, then return the sauce to the pot). Add the red bell pepper, zucchini, eggplant, onion and a large pinch of salt to the pot. Stir to combine and set over medium-high heat. Bring to a strong simmer, then lower the heat to medium, partially cover with a lid (this will prevent from splattering) and continue to simmer until the vegetables are tender but not mushy, about 25 minutes, stirring occasionally. Stir in the coconut oil until melted, about 30 seconds. Season to taste with additional salt if needed.
  • Meanwhile, combine the jasmine rice and 1 1/3 cups water in a medium saucepan. Bring to a boil over high heat, then immediately reduce the heat to low. Cover with a tight-fitting lid and cook until the rice is tender and all the water has been absorbed, 10 to 12 minutes. Turn off the heat and fluff with a fork. Cover and allow to sit for 5 minutes.
  • Divide the rice and curry between 4 bowls, sprinkle with the scallions and serve.

One 28-ounce can crushed tomatoes
3 cloves garlic, grated
3 tablespoons peeled, minced, fresh ginger
1/2 teaspoon cayenne
1/2 teaspoon ground cumin
1/2 teaspoon sweet paprika
1 teaspoon turmeric
1 teaspoon garam masala
1 tablespoon curry powder
Kosher salt
One 13 1/2-ounce can coconut milk
1 large red bell pepper, cut into 1-inch pieces
1 large (8-ounce) zucchini, split lengthwise and sliced 1/2 to 3/4 inch thick
1 large (6-ounce) Japanese eggplant, split lengthwise and sliced 1/2 to 3/4 inch thick
1 small yellow onion, halved and cut into 1/2-inch-thick slices
1 tablespoon unrefined coconut oil
1 cup jasmine rice, rinsed
1 large scallion, thinly sliced

VEGETABLE CURRY WITH COCONUT MILK

Categories     Vegetable

Number Of Ingredients 30



VEGETABLE CURRY WITH COCONUT MILK image

Steps:

  • Method In a 5- to 6-quart Dutch oven or other heavy-duty pot, heat the oil over medium-high heat. Add the onion and cook, stirring occasionally, until beginning to brown, 3 to 4 minutes. Reduce the heat to medium (or medium low if necessary) and cook until the onion is richly browned, 5 to 7 minutes more. Add the garlic and ginger; cook, stirring, for 1 minute to blend the flavors. Add the coriander, cumin, turmeric, and cayenne; stir for 30 seconds to toast the spices. Add the tomato paste and stir until well blended with the aromatics, about 1 minute. Add the water, coconut milk, cinnamon stick, 1 tsp. salt, and 1/4 tsp. pepper and bring to a boil. Reduce the heat to medium low or low and simmer for 10 minutes. Add the cauliflower, sweet potatoes, tomatoes, and carrots. Raise the heat to medium high and return to a boil. Reduce the heat to medium low, cover, and simmer until the vegetables are tender, 20 to 25 minutes. Discard the cinnamon stick. Stir in the chickpeas, spinach, lime juice, and zest; cook until the spinach has wilted, about 3 minutes more. Season to taste with salt. Serve garnished with the cilantro. This is a very simple yet highly nutritious and flavorful Indian curry. Feel free to use whatever veggies you like, even staples like potatoes, peas and carrots. Serve it with some hot Chapatis or Rice, and you will know how an Indian comfort meal feels like!

Vegetable Curry With Coconut Milk
Mansi
Vegetable Curry with Coconut Milk
Just like Thai food, you'll find a lot of Indian recipes incorporate coconut milk in the ingredient list, especially curries that harbor a South-Indian influence. This classic recipe that you see below is one such Vegetable Curry, which uses coconut milk to form the base for a variety of fresh vegetables as well as heart-warming spices. If you are someone who is really interested in Indian spices, I urge you to watch the movie called Mistress of Spices, or you could read Ellie Krieger's blog post about the healing power of spices.
In this recipe, Ellie creates a perfect balance of spice and sweet, which forms an aromatic sauce for the healthy vegetables that go in there. From spinach to chickpeas to cauliflower and sweet potatoes, it is a unique blend of flavor and nutrients. A high-protein, high-fiber recipe that is sure to be a staple in any family who loves Indian cooking! Recipe courtesy of Fine Cooking, photo by Scott Phillips.
Vegetable Curry with Coconut Milk
Serves approx. 6 people
Ingredients
2 tbsp canola oil
1 large yellow onion, finely diced
4 medium cloves garlic, minced
1 tbsp fresh ginger, peeled and finely grated
1 tbsp ground coriander
1-1/2 tsp ground cumin
3/4 tsp ground turmeric
1/2 tsp cayenne
1 tbsp tomato paste
2 cups water or vegetable broth
1 cup light coconut milk
One 3-inch cinnamon stick
Fine sea salt and freshly ground black pepper
1 small cauliflower, broken into 1-1/2-inch florets (about 4 cups)
1 lb. sweet potatoes, peeled and cut into 1-inch cubes (about 3 cups)
2 medium tomatoes, cored, seeded, and coarsely chopped (about 1-1/2 cups)
2 large carrots, peeled and cut into 1/2-inch-thick rounds (about 1 cup)
One 15-1/2-oz. can chickpeas, drained and rinsed
4 oz. baby spinach (about 4 lightly packed cups)
2 tbsp fresh lime juice
1 tsp finely grated lime zest
2 tbsp chopped fresh cilantro

COCONUT VEGETABLE CURRY

This vegetable curry isn't just vegetarian - t's vegan! Packed with hearty vegetables and warm spices, this curry is the perfect dish for meatless Mondays or any night of the week when meat is off the menu. Recipe developed by Food Network Kitchen.

Provided by Food Network Kitchen

Categories     main-dish

Time 1h10m

Yield 4 to 6 servings

Number Of Ingredients 21



Coconut Vegetable Curry image

Steps:

  • Heat the vegetable oil in a large Dutch oven over medium-high heat. Add the cardamom pods, cinnamon stick and clove and cook, stirring, until the whole spices are toasted, about 20 seconds.
  • Add the onions, season with 1/2 teaspoon salt and cook, stirring occasionally, until soft and browned, 8 to 10 minutes. Add the ginger and garlic and cook, stirring, until golden, about 2 minutes. Add the coriander, cumin, chili powder and turmeric; cook, stirring and scraping the pan, until the ground spices are toasted, about 30 seconds.
  • Add the tomatoes and cook, stirring, until they break down, 4 to 5 minutes. Stir in 1 1/4 cups water and the coconut milk. Add the potatoes, eggplant, cauliflower and serrano; season with 1/2 teaspoon salt. Bring to a boil, then reduce the heat to medium low; cover and simmer until the vegetables are tender, about 20 minutes.
  • Add the green beans and simmer, uncovered, until tender, 5 minutes. Thin the curry with water, if necessary. Discard the serrano and season with salt. Serve with rice and top with cilantro.

2 tablespoons vegetable oil
4 green cardamom pods
1 1-inch piece cinnamon stick
1 whole clove
2 onions, thinly sliced
Kosher salt
1 tablespoon grated fresh ginger
4 cloves garlic, grated
2 teaspoons ground coriander
1 1/2 teaspoons ground cumin
1 teaspoon Kashmiri chili powder or hot paprika
1/2 teaspoon ground turmeric
3 small plum tomatoes, cut into wedges
1 13.5-ounce can full-fat coconut milk
1/2 pound Yukon Gold potatoes, peeled and cut into 1 1/2-inch chunks
1 small Chinese eggplant, cut into 1-inch chunks
2 cups cauliflower florets
1 serrano chile pepper, halved
1 cup halved green beans
Cooked basmati rice, for serving
Chopped fresh cilantro, for topping

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



Spicy Vegetable Curry with Coconut Milk image

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

2 medium potatoes, peeled and diced
2 tablespoons olive oil
1 medium onion, chopped
1 (15 ounce) can chickpeas, drained
1 (14.5 ounce) can diced tomatoes
1 cup broccoli florets
1 cup peas
4 teaspoons curry powder
1 tablespoon garlic powder
2 teaspoons salt
2 teaspoons ground cumin
1 teaspoon ground ginger
1 teaspoon cayenne pepper
2 cups chopped kale, or to taste
1 (14 ounce) can coconut milk
1 teaspoon white sugar

SAUTEED VEGETABLES IN COCONUT CURRY SAUCE

Provided by Food Network

Categories     side-dish

Time 45m

Yield 2 to 4 servings

Number Of Ingredients 11



Sauteed Vegetables in Coconut Curry Sauce image

Steps:

  • In a small saucepan over medium heat put 2 tablespoons oil, then add onions, ginger, curry powder, and sugar, and saute for 1 minute. Add coconut milk, and bring to a simmer. Cook the sauce for about 10 minutes over low heat. Season the sauce with salt, and pepper. Heat a saute pan over medium heat. Put 2 tablespoons oil in the pan, add the asparagus and cauliflower, and saute for 2 minutes. Add a splash of water to steam the veggies, then add 1/2 a cup of the curry sauce to coat the veggies, and cook 1 minute more. Add the tomatoes to the pan, just to warm, and season, to taste.

Olive oil
1 small onion, diced small
1 tablespoon fresh ginger, grated
1 1/2 tablespoons curry powder
1 tablespoon sugar
2 cups coconut milk
Kosher salt
Freshly ground black pepper
1 bunch medium asparagus
2 cups cauliflower, cut into small florets
1/2 cup cherry tomatoes, cut in 1/2

More about "curried vegetables with coconut milk recipes"

INDIAN COCONUT VEGETABLE CURRY RECIPE - THE SPRUCE EATS
Web 2007-03-01 Gather the ingredients. Place the onion, garlic, ginger, and green chili in a food processor and process just until mostly smooth. …
From thespruceeats.com
Ratings 67
Calories 165 per serving
Category Entree, Dinner
indian-coconut-vegetable-curry-recipe-the-spruce-eats image


COCONUT VEGETABLE CURRY - SIMPLY DELICIOUS
Web 2013-07-29 Instructions. To make the curry, fry the onion in a splash of oil in a large pot. When the onion is soft, add the garlic and ginger and stir-fry for a few seconds before adding the spices and sugar. Fry for another 30 …
From simply-delicious-food.com
coconut-vegetable-curry-simply-delicious image


MIXED VEGETABLE CURRY WITH COCONUT MILK RECIPE
Web 2019-04-22 Melt the avocado oil in a large sauce pan. Add the onion, garlic, and ginger and saute until onions are translucent (2-5 minutes). Add in the curry powder and cinnamon and stir until fragrant (~1 minute). …
From mynaturalfamily.com
mixed-vegetable-curry-with-coconut-milk image


COCONUT-VEGETABLE CURRY RECIPE | BON APPéTIT
Web 2007-09-30 Add curry leaves, mustard seeds, turmeric, fenugreek, and cayenne; sauté 1 minute. Add vegetable mixture and 1 1/2 teaspoons salt. Add coconut milk and bring to simmer.
From bonappetit.com
coconut-vegetable-curry-recipe-bon-apptit image


CREAMY COCONUT CURRY RICE WITH VEGETABLES - WALDER WELLNESS
Web 2021-10-27 Rinse brown rice in a sieve then transfer to a large pot. Add water, 3/4 cup coconut milk, curry powder, salt, and pepper to the pot with the rice. Stir, then bring to …
From walderwellness.com


VEGETABLE CURRY WITH CHICKPEAS & COCONUT MILK - EVERYDAY …
Web 2021-10-03 This flavorful mixed vegetable curry recipe is vegan, gluten-free, and protein-rich. Make this simple chickpea vegetable curry in a soupy coconut broth and serve it …
From everydaynourishingfoods.com


VEGETABLE CURRY WITH COCONUT AND PINEAPPLE - ELAVEGAN
Web 2017-06-18 Add the garlic and fry for a further minute. Stir frequently. Drain and rinse chickpeas (or beans of choice) and add them to the pan together with the pineapple …
From elavegan.com


10 BEST INDIAN VEGETABLE CURRY COCONUT MILK RECIPES | YUMMLY
Web 2022-11-07 Instant Pot Beef Coconut Milk Curry A Meal In Mind. cayenne pepper, diced tomatoes, Garam Masala, ginger, coconut milk and 8 more. 20-minute Best Vegetable …
From yummly.com


CREAMY COCONUT CURRIED VEGETABLES — PATAKS
Web Instructions. In a large pan, heat the oil on medium. Add the onion, carrots, cauliflower and eggplant. Sauté for 5 min, or until tender. Add the Patak’s ® Pasanda Sauce and Patak’s …
From pataks.ca


CURRIED VEGETABLES WITH COCONUT MILK - ACUBALANCE
Web 2013-03-21 Julienne the red onions. Dice red peppers and celery. Peel and slice carrots into ¼-inch slices. Mince garlic. Peel and mince ginger. Cut cauliflower into 1½ inch pieces.
From acubalance.ca


VEGETABLE CURRY WITH LENTILS | SAVORY
Web Steps. 1. Cut the butternut squash cubes into bite-size pieces. In a large pot or Dutch oven, heat the oil on medium-high. Add the onion and squash. Season with salt and pepper. …
From savoryonline.com


10 BEST INDIAN VEGETABLE CURRY COCONUT MILK RECIPES
Web 2022-11-09 Indian Root Vegetable Curry From a Chef’s Kitchen. ground turmeric, medium carrots, garlic, turnip greens, brown basmati rice and 11 more. South Indian Vegetable …
From yummly.com


CURRIED VEGETABLES WITH COCONUT MILK - DR. MARK HYMAN
Web 2010-05-18 Mince garlic. Peel and mince ginger. Cut cauliflower into 1½ inch pieces. On medium heat, in a sauté pan, heat the olive oil. Add the peppers, onions, garlic, ginger, …
From drhyman.com


GOAT CURRY: AN EASY INDIAN INSPIRED MUTTON CURRY
Web Add 2 tablespoons of tomato paste and stir, cooking for 1-2 minutes until it has darkened slightly. Add liquid. Pour in a 13 ounce can of coconut milk and ½ a cup of water and …
From bakeitwithlove.com


VEGETABLES WITH COCONUT CURRY SAUCE - CARNATION MILK
Web Add curry powder and cook until fragrant, stirring occasionally, about 1 minute. Add ingredients for seasoning and bring to a boil. Simmer about 2 minutes or until slightly …
From carnationmilk.ca


Related Search