BASIC CURRY SAUCE
This is a very versatile Indian curry sauce that can be served as a main course with meats and/or vegetables or as a sauce for dipping or to spice up veggie side dishes. It's great over baked potatoes.
Provided by Lom
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes
Time 45m
Yield 32
Number Of Ingredients 16
Steps:
- Heat oil and margarine in a small skillet or wok over medium high heat. Add onion and saute until very brown, 10 to 15 minutes. (Note: This is an important step; if onion is not cooked well, sauce will taste funny.)
- Add ginger and garlic to onion and saute for an additional 2 minutes. Process onion/ginger/garlic mixture in food processor until smooth. Do not rinse food processor.
- Place onion mixture in a large saucepan. Stir in the cinnamon, black pepper, coriander, cumin, turmeric and cayenne pepper and cook over low heat until mixture is thick and has the consistency of a paste.
- Puree tomatoes, chile peppers and cilantro in food processor until smooth. Add to onion mixture and stir well over low heat, cooking off moisture from tomatoes and cilantro. Add yogurt a little bit at a time, stirring constantly to avoid curdling.
- Blend the whole mixture in food processor to puree it (for a very smooth sauce). Return to saucepan, add water and increase heat to high; bring sauce to a rolling boil. Cover saucepan and boil for 3 to 5 minutes. Reduce heat and simmer until desired consistency is reached.
- To serve with meat, cook the meat first separately, then simmer for 5 to 10 minutes in the sauce before serving over rice or with bread. To serve with vegetables, steam raw veggies first 4 to 5 minutes, then simmer for 5 to 10 minutes in the sauce before serving.
Nutrition Facts : Calories 24.8 calories, Carbohydrate 2.4 g, Cholesterol 0.2 mg, Fat 1.6 g, Fiber 0.5 g, Protein 0.6 g, SaturatedFat 0.3 g, Sodium 43 mg, Sugar 0.6 g
VEGETABLE CURRY
This recipe calls for ingredients found in any grocery store, or that are already in your own kitchen. Delicious and easy to prepare. Make as spicy or mild as you want.
Provided by MRICHAR4
Categories World Cuisine Recipes Asian
Time 35m
Yield 4
Number Of Ingredients 10
Steps:
- Heat the butter and olive oil in a large skillet over medium heat. Add the onion and carrots; cook and stir until tender. Season with curry powder, turmeric, salt, pepper, and red pepper flakes.
- Add the cauliflower and potatoes to the pan, and stir to coat with spices. Reduce heat to medium-low, cover, and simmer for 20 minutes, or until the potatoes are tender. Stir occasionally.
Nutrition Facts : Calories 371.1 calories, Carbohydrate 46.6 g, Cholesterol 30.5 mg, Fat 19.2 g, Fiber 10.2 g, Protein 7.6 g, SaturatedFat 8.4 g, Sodium 159.3 mg, Sugar 7.4 g
SAUTEED VEGETABLES IN COCONUT CURRY SAUCE
Provided by Food Network
Categories side-dish
Time 45m
Yield 2 to 4 servings
Number Of Ingredients 11
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.
VEGAN THAI CURRY VEGETABLES
Drew Spangler Faulkner, a cooking teacher at L'Academie de Cuisine in Bethesda, Md., makes a Thai green curry that is a kind of comfort food. The sauce, made creamy with coconut milk, and gently spicy with the curry paste, is flavorful yet soothing. The vegetables, which are simply dropped into the sauce, and gently simmered for about 12 minutes, turn out tender, not soggy. It is startlingly simple. She makes her own green curry paste, but the recipe calls for any one of three store bought pastes. Although some green curry pastes contain fish or shrimp paste, she has found three brands which do not: Thai Taste, Maesri and Thai Kitchen.
Provided by Elaine Louie
Categories dinner, lunch, soups and stews, main course
Time 1h
Yield 4 servings
Number Of Ingredients 14
Steps:
- Open the can of coconut milk without shaking it. Spoon 6 tablespoons of the coconut cream from the top of the can into a medium saucepan. Pour remaining contents of can into a medium bowl, and mix well. In a medium bowl, combine vegetable stock, soy sauce, and palm or brown sugar. Stir until the sugar is dissolved.
- Place saucepan of coconut cream over medium-high heat until it begins to bubble. Add curry paste and reduce heat to medium-low. Stir constantly until very fragrant, about 3 minutes; adjust heat as needed to prevent burning. Add onion, red pepper, zucchini, sweet potato, bamboo shoots, green beans, and eggplant. Stir until vegetables are hot, 2-3 minutes. Stir in coconut milk, bring the mixture to a boil, and reduce heat to low. Simmer, uncovered, until the vegetables are tender, about 10 minutes.
- Add the soy sauce mixture and a generous squeeze of fresh lime juice to taste; you may use the juice of an entire lime. Stir and mix well. Add up to 1/4 cup water if the curry seems too thick.
- To serve, place the curry in a warm serving bowl and garnish with the basil chiffonade. If desired, serve over jasmine rice.
Nutrition Facts : @context http, Calories 293, UnsaturatedFat 2 grams, Carbohydrate 24 grams, Fat 22 grams, Fiber 5 grams, Protein 6 grams, SaturatedFat 18 grams, Sodium 448 milligrams, Sugar 9 grams
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VEGETABLE CURRY (SO MUCH FLAVOR!) - CHELSEA'S MESSY APRON
From chelseasmessyapron.com
5/5 (11)Total Time 1 hrCategory Dinner, Main CourseCalories 364 per serving
- PREP: Dice the onion, mince the garlic, and mince the ginger. Peel and dice the sweet potatoes to get about 4 and 1/2 cups. Set aside.
- SAUTE: Add the 1/4 cup coconut oil to a large cast iron pot and heat on medium high. Once oil is melted, add in the 1 and 1/2 cups finely diced onion, 1 and 1/2 tablespoons finely minced ginger, and 1 tablespoon finely minced garlic. Sauté until tender and very fragrant, about 7-9 minutes. Reduce heat to low if anything is burning or getting too brown. While everything is sauteing, measure out the spices and add to the pot: 3/4 teaspoon ground turmeric, 1 teaspoon ground cumin, 1 teaspoon garam masala, 1 tablespoon yellow curry powder, 1 and 1/2 teaspoons paprika, 1 and 1/2 teaspoons ground coriander, and 2 tablespoons red curry paste. Season to taste, I add 1 and 1/4 teaspoons salt and 1/4 teaspoon pepper, or to preference. Cook and stir until fragrant, over medium low heat, 1-3 minutes.
- ADD VEGGIES: Add in the cubed 4 and 1/2 cups sweet potatoes and stir to coat in spices. Cook over low heat, stirring occasionally as you chop the cauliflower. Coarsely chop the cauliflower -- it doesn't need to be in individual florets or anything special, just a quick coarse chop. Add the 3 and 1/2 cups cauliflower and stir to coat in everything. Add in the 2 cans coconut milk, 1 can crushed tomatoes, and 1 cup vegetable stock. Stir and bring to a boil, and then reduce the heat to low and simmer, covered, for 18-25 minutes or until veggies are tender. Remove lid and stir occasionally -- every 7 or so minutes. (Check tenderness by piercing with a fork; if sweet potatoes pierce easily, they're ready). While the curry is simmering, I like to cook up some basmati rice (See Note 2).
- FINISHING: Stir in the 3/4 cup frozen peas and 1/3 cup diced cilantro. If desired, add in some fresh lime juice or serve lime wedges with individual plates. Serve over cooked basmati rice, with naan bread, and enjoy immediately.
EASY CREAMY VEGETABLE CURRY - SIMPLY DELICIOUS
From simply-delicious-food.com
4.5/5 (182)Calories 235 per servingCategory Dinner
- Cut the vegetables in similar-sized chunks. I always chop the peppers a little smaller since I prefer them that way.
- Very large cauliflower/broccoli florets can be halved/quartered. Place the vegetables (except for the spinach) on a large sheet pan and drizzle with olive oil.
- Season with salt then place in the oven and allow to roast for 30 minutes until caramelized and golden.
- While the vegetable are roasting, make the curry base. Fry finely diced onion, garlic and ginger in a splash of oil until fragrant.
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