Vegetable Curry Microwave Recipes

Steps:

• Place onion and curry paste in 3 ltr casserole dish.
• Cook on full power 2 minutes.
• Add vegetables, chick peas, coconut milk, lemon juice and soy sauce.
• Cook full power 6-8 minutes.
• Sprinkle with chopped nuts.
• Serve with jasmine rice.

Steps:

• Put the coconut oil in a microwavable dish or bowl and cook for 30 seconds or until melted. Add the chopped onion, stir well and cook for another 1 min.
• Add the ginger, garlic, tomato purée, turmeric, spices and a good pinch of salt to the cooked onions. Stir well and cook for 1 min to warm up the spices - you will be able to smell them when you open the microwave.
• Add the tomatoes, spinach leaves, chickpeas, coconut milk and chopped coriander, and stir well. Cook for 2 mins, then stir again, followed by another 2 mins. The curry should be bubbling slightly. If not, give it another minute.
• Add the lime juice and serve immediately, with basmati rice or naan bread on the side and a sprinkling of coriander leaves.

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.