Grilled Vegetables In Indian Curry Sauce On Rice Recipes
VEGETABLE CURRIED RICE
"I've served this rice recipe to family and guests often and always receive high praise," writes Frances Easton from Warrenton, Virginia. With its mild curry flavor, this colorful side could complement a variety of main dishes. FRANCES' TIP: "This is an easy recipe to double for family get-togethers or potlucks."
Provided by Taste of Home
Categories Side Dishes
Time 30m
Yield 4 servings.
Number Of Ingredients 10
Steps:
- In a small saucepan, cook rice and onion in oil until rice is lightly browned and onion is tender. Stir in the broth, curry powder, salt and turmeric. Bring to a boil. Reduce heat; cover and simmer for 12 minutes. , Stir in corn and peas. Cover and simmer 3-6 minutes longer or until rice and vegetables are tender. Sprinkle with almonds.
Nutrition Facts : Calories 184 calories, Fat 7g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 318mg sodium, Carbohydrate 26g carbohydrate (2g sugars, Fiber 2g fiber), Protein 5g protein. Diabetic Exchanges
INDIAN-STYLE GRILLED VEGETABLES
Garam masala is a blend of ground spices commonly used in Indian and Pakistani cuisine. Pungent but not hot, traditional garam masala includes cinnamon, cumin, cloves, nutmeg and cardamon seed. Dried chiles, garlic and other spices are often added as well. Recipe is from Better Homes and Gardens.
Provided by CookingONTheSide
Categories Onions
Time 1h38m
Yield 8 serving(s)
Number Of Ingredients 13
Steps:
- For sauce, in medium bowl, combine yogurt, mint, the 1 teaspoon garam masala, 1/2 t salt and cayenne pepper.
- Cover and chill for at least 1 hour to blend flavors.
- In an extra-large bowl, combine zucchini, eggplant, sweet peppers, red onion, oil, the 1 T garam masala, 1/2 t salt and black pepper; toss gently to coat.
- On 16 (10-inch) skewers, alternately thread vegetables, leaving 1/4 inch between pieces.
- For a charcoal grill, place vegetable skewers on the grill rack directly over medium-hot coals (if necessary, grill half of the vegetable skewers at a time).
- Grill, uncovered, for 8-10 minutes or just until vegetables are tender and lightly charred in spots, turning occasionally.
- For a gas grill, preheat grill; reduce heat to medium-high, place vegetable skewers on grill rack over heat.
- Cover and grill as above.
- Serve grilled vegetables with sauce.
Nutrition Facts : Calories 148.3, Fat 8.2, SaturatedFat 1.2, Cholesterol 3.7, Sodium 345.4, Carbohydrate 15.6, Fiber 4.6, Sugar 9.7, Protein 5.6
RED CURRY SAUCE FOR FISH, RICE, OR VEGGIES
Simple, quick, and yummy. Serve this spicy sauce over any white fish, plain rice, or vegetables. Add more curry paste to increase the heat. Created for Zaar World Tour for the RedHot Renegades.
Provided by strawberrybird
Categories Sauces
Time 6m
Yield 1 1/2 cups, 6 serving(s)
Number Of Ingredients 3
Steps:
- Whisk all ingredients in a small saucepan until blended. Add more curry to taste; be careful, a lot goes a long way.
- Heat over medium-low until bubbling. Reduce heat and simmer 5 minutes.
- Pour over fish, rice, and vegetables.
GRILLED SALMON WITH THAI CURRY SAUCE AND BASMATI RICE
Steps:
- Make rice:
- Preheat oven to 400°F.
- In a saucepan with an ovenproof lid bring rice, water, and butter to boil. Bake rice, covered, in middle of oven 12 minutes. Keep rice warm.
- Make sauce:
- In a heavy saucepan sauté gingerroot and garlic in oil over moderately high heat, stirring, until golden. Add coriander, curry powder, curry paste, paprika, and cumin and sauté, stirring, 1 minute, or until fragrant. Whisk in coconut milk, tomato purée, soy sauce, and brown sugar and bring just to a boil. Remove pan from heat and keep warm.
- Prepare vegetables:
- In a bowl toss together all vegetable ingredients.
- Prepare grill.
- Brush salmon with oil and sprinkle with salt and pepper to taste. Grill salmon on an oiled rack set 5 to 6 inches over glowing coals until just cooked through, about 5 minutes on each side.
- Put each in center of 4 plates and arrange salmon on top. Top salmon with vegetables and spoon sauce around it. Sprinkle vegetables with peanuts.
GRILLED VEGETABLES IN INDIAN CURRY SAUCE ON RICE
Steps:
- Sauce: Grind onions, ginger, garlic to a paste. Heat oil. Add onion paste and cook till golden brown. Chop tomotoes and puree them in a blender. Add to the onion paste. Cook for 5 mts. Add soya tomato and chili sauces and 1/2 cup water to get a thick pouring consistency. Cook for 10 mts. Vegetables: Heat oven to 350 degrees. Press tofu in paper towels to squeeze out excess water. Cut peppers, zuccini, tofu into cubes. Cut cauliflower into big flowerettes and boil in salted water for 1 minute. Put youghurt, tandoori masala, chili powder and coriander in blender. Dip all vegetables in the yoghurt dip and grill for 10-12 mts. To serve, spread rice in a dish. Pour hot sauce over it. Place the grilled vegetables over the sauce.
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