Best Coconut Curried Vegetables Adapted From Vijs Recipes
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.
COCONUT CURRIED VEGETABLE STEW
This hearty vegetarian stew comes together in under 30 minutes.
Provided by Nava Atlas
Categories HarperCollins Stew Soup/Stew Cauliflower Potato Curry Coconut Vegetarian Vegan Ginger Dinner Cilantro Soy Free Dairy Free Peanut Free Tree Nut Free Wheat/Gluten-Free Vegetable
Yield 6-8 servings
Number Of Ingredients 16
Steps:
- Heat the oil, broth, or water in a large soup pot. Add the onion and garlic and sauté over medium heat until the onion is golden. Add the carrots, potatoes, and 2 cups water and bring to a rapid simmer. Lower the heat, cover, and simmer gently for 10 minutes, or until the potatoes are about half tender.
- Add the cauliflower, ginger, curry powder, cumin, turmeric, chili peppers (if desired), and coconut milk. Return to a simmer; add the green beans or asparagus. Continue to simmer gently, covered, until the vegetables are just tender, about 10 minutes longer.
- Mash some of the potatoes against the side of the pot with a wooden spoon to thicken the stew's base. Stir in the spinach and cilantro and cook just until the spinach is wilted. The stew should have a thick consistency, with just enough liquid to warrant serving it in bowls rather than on a plate. Adjust the liquid with water or nondairy milk, keeping in mind that as the stew stands, it will thicken. Adjust the seasonings to taste.
PACIFIC HALIBUT IN COCONUT CURRY - ADAPTED FROM VIJ'S
Serve this with naan or rice. I have reduced the amount of oil from the original recipe. The cooking time does not include the time for the coconut curry as I prepare while the fish is marinating.
Provided by mell_2
Categories Halibut
Time 2h30m
Yield 6 serving(s)
Number Of Ingredients 21
Steps:
- Mix oil, cayenne, mustard seeds and fenugreek leaves in large mixing bowl. Add fish and mix well. Cover the bowl with plastic wrap and refrigerate for at least 2 hours.
- Coconut Curry.
- Heat oil in medium pot on medium heat for 1 minute. Add curry leaves and allow them to sizzle for about 45 seconds. The leaves should shrivel a bit. Add garlic and saute for 3 to 4 minutes until lightly brown. Add onions and saute until brown, about 10 minutes. Stir in tomatoes and cumin, coriander, salt, cayenne and cloves. Continue cooking for 8 minutes or until the water from the tomatoes has evaporated. Add water and coconut milk. Bring to boil. cover, reduce the heat and simmer for about 15 minutes.
- Finish the Halibut:.
- Spread the breadcrumbs on a plate. Dip each fillet in crumbs, making sure that both sides of each piece are coated. Arrange fish on baking tray.
- Heat 1/2 tsbp of oil in a small nonstick frying pan on medium-heat for 1 minute. Sear fillet 2 to 3 minutes. Gently turn over and sear for another 2 to 3 minutes. Turn the fillet again and cook another 2 minutes. Turn over again and cook for another 1 to 2 minutes or until fish is cooked through. Place the fillets in the bowls you will serve them inches Repeat with the remaining fish.
- To serve:.
- Place 1 fish fillet in a bowl. Using a slotted spoon, take out and discard the cloves. Gently pour 1/6 of curry over the fish.
- Wine: Muscat Ottonel.
Nutrition Facts : Calories 591.6, Fat 31.8, SaturatedFat 9.9, Cholesterol 70.3, Sodium 2416.2, Carbohydrate 25.6, Fiber 4, Sugar 7.5, Protein 51.3
THAI-INSPIRED COCONUT CURRY SOUP WITH VEGETABLES
There are dozens of types of curries in Thailand, but most can be categorized as red, green or yellow; this is a streamlined vegetarian version of a red curry, named after the color of chile found in the curry paste. This one is spicy, sweet, creamy and adaptable. When the red curry paste is cooked in oil, the blend of chiles and aromatics like galangal and lemongrass come alive and become the curry's backbone. Because store-bought pastes vary in intensity, this recipe also uses fresh garlic and ginger to ensure a zingy final result. Use any vegetables you like, but it's nice to have one hearty vegetable (like sweet potato) and one crisp one (like snow peas) for a mix of textures. If you find your curry too spicy, stir in a bit of brown sugar. If it's feeling a bit flat, squeeze in a little lime juice or add a dash of soy or fish sauce.
Provided by Ali Slagle
Categories dinner, quick, weekday, soups and stews, vegetables, main course
Time 20m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Cook the noodles according to package directions. Drain, rinse and set aside.
- While the noodles cook, in a medium pot, warm the oil over medium heat. Add the sweet potato, ginger, garlic and red curry paste. Season with a pinch each of salt and pepper, and cook, stirring occasionally, until the mixture turns a shade darker and begins to stick to the bottom of the pot, 3 to 5 minutes.
- Stir in the coconut milk, snow peas, 1 cup water and 1 teaspoon salt. Bring to a simmer and cook until the snow peas are bright green and the sweet potato is tender, 5 to 7 minutes.
- Remove from heat. Cut the lime in half; squeeze one half into the curry and cut the other half into four wedges. Divide the noodles among bowls, top with the curry and herbs. Squeeze more lime juice over as desired.
COCONUT CURRIED VEGETABLES - ADAPTED FROM VIJ'S
This my version of this delicious curry. I have halved the recipe. In the original recipe they also add 3/4 cup of cilantro at the end.
Provided by mell_2
Categories Curries
Time 1h10m
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- In large saucepan heat oil over medium heat for one minute and add curry leaves and mustard seeds.
- Wait until they start to sizzle and them sizzle for approximately 30 seconds or until a few start to pop.
- The curry leaves will cook and become shriveled.
- Immediately add garlic and onions.
- Sauté until onions are golden brown.
- Add the tomatoes and the powdered spices.
- Continue to sauté until the oil separates from the tomato "masala".
- Add the coconut milk.
- Bring to a light boil, add eggplant, cover and simmer for 5 minutes.
- Add the remaining vegetables, cover the pan and cook to taste, approximately 15 minutes.
Nutrition Facts : Calories 351.7, Fat 21.9, SaturatedFat 8, Sodium 913.2, Carbohydrate 38.4, Fiber 5.4, Sugar 29.6, Protein 3.9
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