Summer Vegetable Curry Recipes

SUMMER VEGETABLE CURRY

Categories Vegetable Sauté Vegetarian Curry Zucchini Summer Parade

Yield Makes 8 servings

Number Of Ingredients 15

Summer Vegetable Curry image

Steps:

1. Heat the oil in a large pot over medium heat. Add the onion and cook until wilted, 8 to 10 minutes, stirring occasionally. Add the garlic and cook, stirring, 2 to 3 minutes more. Sprinkle with curry powder and cook over medium heat, stirring constantly to mellow the flavor, 1 to 2 minutes.
2. Add the zucchini, yellow squash, potatoes, carrots, broth, honey, and cinnamon stick. Bring to a boil, reduce to a simmer and cook, partially covered, until the vegetables are tender, about 20 minutes.
3. Stir in the tomatoes and corn; cook 5 minutes longer. Serve atop couscous in shallow bowls. Garnish each with a tablespoon of Raita Refresher and the chopped mint.

Ingredients

2 tablespoons olive oil
1 cup chopped onion
2 tablespoons minced garlic
2 tablespoons curry powder
2 each medium-sized zucchini and yellow squash, seeded and cut into 1/2-inch pieces
1 1/2 pounds small red new potatoes, quartered
6 medium-sized carrots, peeled, halved lengthwise and cut into 1-inch pieces
4 cups vegetable broth (canned or bouillon)
2 tablespoons honey
1 cinnamon stick, 2 inches long
2 cups seeded and diced ripe plum tomatoes
1 cup corn kernels, thawed if frozen
Cooked couscous, for serving
Raita Refresher , for serving
1/3 cup coarsely chopped mint leaves, for garnish

SUMMER VEGETABLE CURRY

Give your Friday night curry a healthy makeover with this low-fat, superhealthy, vegetarian dish

Provided by Good Food team

Categories Dinner, Main course

Time 45m

Number Of Ingredients 10

Summer vegetable curry image

Steps:

Heat the curry paste in a large non-stick saucepan with a splash of the stock. Add the onions and fry for 5 mins until starting to soften. Stir in the aubergine and cook for a further 5 mins - add a little more stock if starting to stick.
Add the lentils, coconut milk and the rest of the stock, and simmer for 15 mins or until the lentils are tender. Add the peppers and cook for 5-10 mins more. Stir through the peas and spinach and cook until spinach has just wilted. Serve the curry with rice and mango chutney.

Nutrition Facts : Calories 207 calories, Fat 7 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 28 grams carbohydrates, Sugar 12 grams sugar, Fiber 7 grams fiber, Protein 10 grams protein, Sodium 0.49 milligram of sodium

Ingredients

1-2 tbsp red Thai curry paste (depending on taste)
500ml low-sodium vegetable stock
2 onions , chopped
1 aubergine , diced
75g red lentil
200ml can reduced-fat coconut milk
2 red or yellow peppers , deseeded and cut into wedges
140g frozen pea
100g bag baby spinach , roughly chopped
brown basmati rice and mango chutney, to serve

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Category Vegetarian
Cuisine Indian
Total Time 35 mins

Heat 1 Tbsp. of the oil in a large high-sided skillet over medium heat. Cook onion 5 minutes, until softened. Add garlic, ginger, and curry paste; cook 1 to 2 minutes, stirring often, until fragrant. Add remaining 1 Tbsp oil, zucchini, squash, carrots, and bell pepper; cook 5 to 6 minutes, until vegetables develop some color. Season with salt and pepper.
Add coconut milk, broth, nut butter, and corn; bring mixture to a boil. Reduce to a simmer, and cook 15 minutes, uncovered, until vegetables soften and broth slightly thickens.
Meanwhile, prepare mango salad by combining mango, herbs, peanuts, lime juice, and fish sauce in a small bowl; gently toss.

Summer Vegetable Curry Recipes

SUMMER VEGETABLE CURRY

SUMMER VEGETABLE CURRY

Give your Friday night curry a healthy makeover with this low-fat, superhealthy, vegetarian dish

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