MIXED VEGETABLE CURRY
The vibrant spices in this vegetarian dish give it a great depth of flavor. If you like, serve the curry with a dollop of plain yogurt.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Time 40m
Number Of Ingredients 11
Steps:
- In a food processor, puree ginger and garlic with 1/4 cup water until mostly smooth.
- In a large saucepan, heat oil over medium-high. Add mustard seed and cumin seed and cook until fragrant, about 1 minute. Add ginger-garlic paste; reduce heat to medium-low and cook, scraping up browned bits with a wooden spoon, until most of the liquid has evaporated, 5 to 7 minutes. Add tomatoes and cook until beginning to break down, about 3 minutes.
- Add potatoes and 3 1/2 cups water; season with 1 teaspoon salt and 1/4 teaspoon pepper. Increase heat to high and boil until potatoes are tender, about 12 minutes. Fold in cauliflower and okra, partially cover, and cook until tender, 9 to 10 minutes. Serve curry with rice.
Nutrition Facts : Calories 409 g, Fat 8 g, Fiber 8 g, Protein 11 g
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
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
WHITE MIXED VEGETABLE CURRY
A dull white curry which is very tasty and free of oil. A great health punch with delectable taste :-)
Provided by Mini Ravindran
Categories Curries
Time 35m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Once the water comes to boil,add vegetables, salt, chilli powder, coriander powder and curry leaves.
- After 10 minutes add coconut milk and reduce the heat.
- Cook till you achieve desired consistency.
- Best with steamed rice or Indian rotis.
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EASY MIXED VEGETABLE CURRY - TEA FOR TURMERIC
From teaforturmeric.com
5/5 (43)Calories 211 per servingCategory Main Course, Side Dish
- Heat oil in a non-stick pan over medium heat. Add the onion and sauté until golden brown (~7-8 minutes). Add the garlic and ginger and sauté until the raw smell disappears, about a minute.
- Lower the heat to low or a little higher than the lowest setting (depending on your stove) and cover the pan with the lid. Let the vegetables cook for 24-25 minutes or until they are well done. Check once or twice in between and stir to ensure even cooking. Taste and add salt, if needed. If you’re afraid the vegetables will stick to the bottom of the pan, add a splash of water. But the goal is to let the vegetables steam in their own juices.
- Garnish with crushed fenugreek leaves and cilantro and mix gently to combine. Serve with roti, naan, or any type of bread.
EASY MIXED VEGETABLE CURRY: DRY NORTH INDIAN STYLE SABZI
From indianambrosia.com
4.6/5 (7)Total Time 35 minsCategory Lunch/DinnerCalories 271 per serving
- Add the ginger, garlic and tomatoes. Cook until the tomatoes break down and soften. You can add a splash of water if the masala is too dry.
VEGETABLE CURRY | RECIPETIN EATS
From recipetineats.com
4.9/5 (65)Total Time 40 minsCategory MainCalories 259 per serving
- Heat oil in a large pot over medium high heat. Add garlic and onion, cook for 2 minutes. Add cayenne and cook until onion is translucent.
- Add Spice Mix and cook, stirring constantly, for 1 - 2 minutes until the spice is fragrant and wet. If too dry, add a tiny touch of water or oil.
- Add tomato, broth, potato and cauliflower. Mix well, bring to simmer, cover, lower heat to medium.
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