Fruit And Vegetable Curry Recipes

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.

Steps:

• Saute the onions in the peanut oil for 10 minutes.
• Stir in the garlic, ginger root, and spices and continue to saute, stirring constantly for about 3 minutes.
• Add the zucchini and water and stire well so that the spices won't stick to the bottom of the pan.
• Cover the pan and simmer for 10 minutes.
• Mix in the green beans, pears, red bell peppers, and dried apricots.
• Simmer gently, covered, for about 30 minutes.
• Stir occasionally and add a little more water if needed to prevent sticking.
• When the fruit and vegetables are quite tender, stir in the currants and the apricot preserves.
• Taste the curry and adjust the flavor to your liking. Add cayenne or Garam Masala if it's not spicy enough, lemon juice if you'd like more tartness, or more apicot preserves to intensify the sweetness.
• Keep the curry warm on a heat diffuser, to prevent scorching, until ready to serve.
• Serve on a bed of rice, topped with peanuts and sliced bananas.

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.