Healthy No Hurry Vegetable Curry Recipes

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

Vegetable Curry image

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

Ingredients

¼ cup butter
2 tablespoons olive oil
½ large onion, finely chopped
2 large carrots, sliced
2 tablespoons curry powder
½ teaspoon ground turmeric
salt and ground black pepper to taste
1 pinch red pepper flakes
1 head cauliflower, broken into small florets
2 large potatoes, peeled and cubed

NO-HURRY VEGETABLE CURRY

Make and share this No-Hurry Vegetable Curry recipe from Food.com.

Provided by Celeste

Categories Vegetable

Time 6h15m

Yield 6 serving(s)

Number Of Ingredients 12

No-Hurry Vegetable Curry image

Steps:

Whish coconut milk, flour, and curry paste in a 3 1/2 quart or large slow-cooker. Stir in vegetables except peas; mix well.
Cover and cook on low 6-7 hours until vegetables are tender. Stir in peas, cover and let sit 5 minutes. Serve with rice; garnish with cilantro.

Nutrition Facts : Calories 370.2, Fat 1.6, SaturatedFat 0.3, Sodium 267.1, Carbohydrate 79.7, Fiber 10.2, Sugar 7.2, Protein 11.6

Ingredients

1 (14 ounce) can light coconut milk
1/4 cup flour
1 1/2 tablespoons red curry paste
1 large onion, chopped
4 small yukon gold potatoes, halved (8 oz.)
4 cups butternut squash, cut into 1 1/2-inch chunks
4 cups cauliflower florets
1 (15 ounce) can chickpeas, rinsed
1 red bell pepper, cut in 1-inch pieces
1 cup frozen peas
3 cups cooked basmati rice
chopped cilantro (granish)

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

Quick and Easy Vegetable Curry image

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

Ingredients

1 tablespoon olive oil
1 onion, chopped
2 cloves crushed garlic
2 ½ tablespoons curry powder
2 tablespoons tomato paste
1 (14.5 ounce) can diced tomatoes
1 cube vegetable bouillon
1 (10 ounce) package frozen mixed vegetables
1 ½ cups water
salt and pepper to taste
2 tablespoons chopped fresh cilantro

VEGETABLE CURRY IN A HURRY

Make and share this Vegetable Curry in a Hurry recipe from Food.com.

Provided by fallenrunner

Categories < 30 Mins

Time 30m

Yield 4 serving(s)

Number Of Ingredients 23

Vegetable Curry in a Hurry image

Steps:

In a large saucepan, heat 1 tablespoon EVOO, 1 turn of the pan, over medium heat. Add the rice and toast for 1 to 2 minutes. Stir in 3 cups chicken broth, the bay leaf, lemon zest, coriander, cumin, turmeric and cardamom. Cover the pan and bring to a boil. Reduce the heat and simmer for 18 minutes. Fluff the rice with a fork and discard the bay leaf. Add the butter and toss to evenly coat the rice; set aside.
While the rice cooks, in a large, deep nonstick skillet, heat the remaining 2 tablespoons EVOO, 2 turns of the pan, over medium-high heat. Add the cauliflower, eggplant, bell pepper, onion and garlic; cover and cook, stirring occasionally, until tender, 7 to 8 minutes. Uncover and stir in the tomatoes, chickpeas, curry paste and chutney; season with salt and pepper. Stir in the remaining 1 cup chicken broth and simmer for 6 to 7 minutes. Serve the vegetable curry with scoops of rice on top. Top with the scallions, cilantro and almonds.

Nutrition Facts : Calories 725.8, Fat 21, SaturatedFat 4.9, Cholesterol 7.7, Sodium 1414.8, Carbohydrate 121.9, Fiber 22.6, Sugar 12.1, Protein 22.2

Ingredients

3 tablespoons extra virgin olive oil (EVOO)
1 1/2 cups basmati rice
1 quart chicken broth or 1 quart vegetable broth
1 dried bay leaf
1 lemon, zest of
2 teaspoons ground coriander
2 teaspoons ground cumin
1 teaspoon ground turmeric
1/2 teaspoon ground cardamom (optional)
1 tablespoon butter
1 small head cauliflower, chopped
1 eggplant, peeled and chopped
1 red bell pepper, seeded and chopped
1 onion, thinly sliced
3 garlic cloves, chopped
1 (14 1/2 ounce) can diced tomatoes, drained (fire-roasted)
1 (15 ounce) can chickpeas, drained
3 tablespoons curry paste (mild or hot)
3 tablespoons mango chutney
salt & freshly ground black pepper
3 scallions (chopped, for garnish)
fresh cilantro (a generous handful) or fresh parsley, chopped (a generous handful)
slivered almonds (optional) or cashews (optional)

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EASY VEGETABLE CURRY (30 MINUTES!) – A COUPLE COOKS

Web Mar 10, 2020 Cut the broccoli into florets. Add the olive oil to a large skillet and heat it to medium high. Add the vegetables to the skillet with ½ …
From acouplecooks.com
4.3/5 (3)
Total Time 35 mins
Category Main Dish
Calories 299 per serving

Dice the onion into bite-sized pieces. Peel the carrot and thinly slice it. Cut the pepper into large squares. Chop the cauliflower into bite-sized florets. Cut the broccoli into florets.
Add the olive oil to a large skillet and heat it to medium high. Add the vegetables to the skillet with 1/2 teaspoon kosher salt and cook for 8 minutes, stirring occasionally, until fork tender and lightly browned. Once tender, add the garlic and ginger and cook for 1 minute.
Stir in the vegetable broth, curry powder, cumin, turmeric, coriander (optional), 1/2 teaspoon kosher salt, peanut butter, peas and chickpeas. Simmer for 5 to 10 minutes until the sauce is thickened just slightly. (The sauce with be brothy, not thick.) Taste and add additional salt as necessary (we added several more pinches). Spoon the veggies over rice or quinoa, along with a few spoonfuls of broth. Serve with naan bread on the side, if desired.

Healthy No Hurry Vegetable Curry Recipes

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.

NO-HURRY VEGETABLE CURRY

Make and share this No-Hurry Vegetable Curry recipe from Food.com.

QUICK AND EASY VEGETABLE CURRY

A very quick and easy curry to serve up with rice and a salad.

VEGETABLE CURRY IN A HURRY

Make and share this Vegetable Curry in a Hurry recipe from Food.com.

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