COCONUT VEGETABLE CURRY
This vegetable curry isn't just vegetarian - t's vegan! Packed with hearty vegetables and warm spices, this curry is the perfect dish for meatless Mondays or any night of the week when meat is off the menu. Recipe developed by Food Network Kitchen.
Provided by Food Network Kitchen
Categories main-dish
Time 1h10m
Yield 4 to 6 servings
Number Of Ingredients 21
Steps:
- Heat the vegetable oil in a large Dutch oven over medium-high heat. Add the cardamom pods, cinnamon stick and clove and cook, stirring, until the whole spices are toasted, about 20 seconds.
- Add the onions, season with 1/2 teaspoon salt and cook, stirring occasionally, until soft and browned, 8 to 10 minutes. Add the ginger and garlic and cook, stirring, until golden, about 2 minutes. Add the coriander, cumin, chili powder and turmeric; cook, stirring and scraping the pan, until the ground spices are toasted, about 30 seconds.
- Add the tomatoes and cook, stirring, until they break down, 4 to 5 minutes. Stir in 1 1/4 cups water and the coconut milk. Add the potatoes, eggplant, cauliflower and serrano; season with 1/2 teaspoon salt. Bring to a boil, then reduce the heat to medium low; cover and simmer until the vegetables are tender, about 20 minutes.
- Add the green beans and simmer, uncovered, until tender, 5 minutes. Thin the curry with water, if necessary. Discard the serrano and season with salt. Serve with rice and top with cilantro.
SAUTEED VEGETABLES IN COCONUT CURRY SAUCE
Provided by Food Network
Categories side-dish
Time 45m
Yield 2 to 4 servings
Number Of Ingredients 11
Steps:
- In a small saucepan over medium heat put 2 tablespoons oil, then add onions, ginger, curry powder, and sugar, and saute for 1 minute. Add coconut milk, and bring to a simmer. Cook the sauce for about 10 minutes over low heat. Season the sauce with salt, and pepper. Heat a saute pan over medium heat. Put 2 tablespoons oil in the pan, add the asparagus and cauliflower, and saute for 2 minutes. Add a splash of water to steam the veggies, then add 1/2 a cup of the curry sauce to coat the veggies, and cook 1 minute more. Add the tomatoes to the pan, just to warm, and season, to taste.
PF CHANG'S COCONUT CURRY VEGETABLES
This is a copycat recipe from PF Chang's China Bistro. It's my favorite dish there, and while my dining room lacks the ambiance...this dish is still excellent at home!
Provided by Wish I Could Cook
Categories Soy/Tofu
Time 40m
Yield 1 stir fry, 2 serving(s)
Number Of Ingredients 15
Steps:
- Drain the tofu, cube and fry in 1 tbsp canola oil until brown. Set aside. (See this thread: http://www.recipezaar.com/bb/viewtopic.zsp?t=170177) I recommend freezing the tofu first to firm up the texture.
- Separately blanch or steam the broccoli, carrots and sugar snap peas until tender-crisp in plain boiling water.
- Heat a wok or wide skillet over high heat until hot. Add 1 tbsp canola oil, swirl to glaze the pan, then add the onions and bell pepper. Stir-fry until tender-crisp, 3-4 minutes. Add the mushrooms and stir until hot, a few minutes more. Add the blanched vegetables and and tofu. Toss to mix.
- Combine the coconut-curry sauce ingredients. Taste and adjust the sugar to your liking.
- Add the sauce to the pan with the veggies. Bring to a simmer, tossing to combine.
- Dissolve the cornstarch in 1 1/2 tbsp of water and add to pan. Stir until the sauce turns glossy, about 10 seconds (a bit longer if you're doubling the sauce).
- Add the peanuts.
- Serve with rice, noodles, or a warm loaf of bread.
- Use a milder or hotter curry powder to vary the spice.
- For a really saucy dish to serve over rice or noodles, double the sauce ingredients and the cornstarch mixture.
Nutrition Facts : Calories 707.9, Fat 51.2, SaturatedFat 15.3, Sodium 1093.2, Carbohydrate 45.5, Fiber 7.4, Sugar 22.1, Protein 29.6
VEGETABLE IN COCONUT CURRY SAUCE
Make and share this Vegetable in Coconut Curry Sauce recipe from Food.com.
Provided by Debbwl
Categories Vegetable
Time 1h10m
Yield 6 serving(s)
Number Of Ingredients 20
Steps:
- Steam vegetables separately until al dente. Set aside.
- Meanwhile heat in a medium pot oil and mustard seeds. When seeds start to pop add onion, garlic and crushed red pepper. Saute till translucent 5 to 10 minutes. Reduce heat to low add coriander, turmeric, curry powder, salt, cumin, cardamom, cinnamon, cloves and cook on low for 3 minutes.
- Add coconut milk and simmer (do not boil) for 2 minutes.
- Fold in steamed vegetables and honey if using. Heat through about 3 to 5 minutes. (do not boil).
- Serve over Rice.
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