COCONUT CURRY VEGETABLE SOUP
I've been a vegetarian since high school, so modifying recipes to fit my meatless requirements is a challenge I enjoy. This soup tastes rich and creamy and is packed with nutrients! -Carissa Sumner, Washington, DC
Provided by Taste of Home
Categories Lunch
Time 40m
Yield 6 servings.
Number Of Ingredients 13
Steps:
- In a large saucepan, heat oil over medium heat. Add celery and carrots; cook and stir 6-8 minutes or until tender. Add garlic, ginger, curry powder and turmeric; cook 1 minute longer., Add broth, coconut milk, potato and salt; bring to a boil. Reduce heat; cook, uncovered, 10-15 minutes or until potato is tender. Meanwhile, heat rice according to package directions., Stir rice into soup. If desired, serve with lime wedges.
Nutrition Facts : Calories 186 calories, Fat 8g fat (4g saturated fat), Cholesterol 0 cholesterol, Sodium 502mg sodium, Carbohydrate 22g carbohydrate (3g sugars, Fiber 2g fiber), Protein 3g protein. Diabetic Exchanges
VEGETABLE CURRY WITH COCONUT MILK
This vegetable curry with coconut milk is a delicious way to get a lot of vegetables into your diet. Even better the next day!
Provided by jowolf2
Time 55m
Yield 6
Number Of Ingredients 12
Steps:
- Heat ghee in a large saucepan over low heat. Add onion, garlic, and curry powder. Cook and stir until onion is soft and curry powder is fragrant, 7 to 10 minutes. Add coconut milk and carrots. Bring to a boil, stirring often.
- Reduce heat, cover, and simmer for 10 minutes. Add potato and parsnip and continue to simmer, covered, until just tender, 7 to 10 minutes.
- Add broccoli, cauliflower, mushrooms, and water; simmer, covered, until all vegetables are tender, about 5 minutes.
Nutrition Facts : Calories 312.7 calories, Carbohydrate 25.9 g, Cholesterol 21.9 mg, Fat 23 g, Fiber 6.2 g, Protein 5.7 g, SaturatedFat 17.7 g, Sodium 51 mg, Sugar 5.1 g
THAI COCONUT VEGETABLE CURRY RECIPE BY TASTY
Here's what you need: coconut oil, red onion, medium jalapeno, garlic, orange bell pepper, large eggplant, red curry paste, brown sugar, light coconut milk, diced tomato, chickpeas, baby spinach, fresh cilantro, cooked brown rice
Provided by Mercedes Sandoval
Categories Dinner
Time 30m
Yield 8 servings
Number Of Ingredients 14
Steps:
- Melt the coconut oil in a large, high-sided pan over medium heat. Add the onion and cook for 2 minutes, until just beginning to sweat. Add the jalapeño and garlic, and sauté for 1 minute, until just fragrant. Add the bell pepper and eggplant, and cook for 3 minutes, until the eggplant begins to soften.
- Add the curry paste and brown sugar and stir to coat the vegetables, making sure there are no large clumps of curry paste. Pour in the coconut milk and stir to combine until the milk is stained from the curry paste. Stir the in diced tomatoes and chickpeas, and bring to a gentle simmer for 5 minutes.
- Once the curry is simmering, add the spinach, half at a time, and stir until wilted. Remove the pan from the heat.
- Garnish the curry with cilantro and serve over brown rice.
- Nutrition Calories: 212 Total fat: 7 grams Sodium: 368 Total carbs: 34 grams Dietary fiber: 8 grams Sugars: 10 grams Protein: 7 grams
- Enjoy!
Nutrition Facts : Calories 267 calories, Carbohydrate 33 grams, Fat 13 grams, Fiber 8 grams, Protein 8 grams, Sugar 11 grams
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.
VEGETABLE CURRY WITH COCONUT MILK
Categories Vegetable
Number Of Ingredients 30
Steps:
- Method In a 5- to 6-quart Dutch oven or other heavy-duty pot, heat the oil over medium-high heat. Add the onion and cook, stirring occasionally, until beginning to brown, 3 to 4 minutes. Reduce the heat to medium (or medium low if necessary) and cook until the onion is richly browned, 5 to 7 minutes more. Add the garlic and ginger; cook, stirring, for 1 minute to blend the flavors. Add the coriander, cumin, turmeric, and cayenne; stir for 30 seconds to toast the spices. Add the tomato paste and stir until well blended with the aromatics, about 1 minute. Add the water, coconut milk, cinnamon stick, 1 tsp. salt, and 1/4 tsp. pepper and bring to a boil. Reduce the heat to medium low or low and simmer for 10 minutes. Add the cauliflower, sweet potatoes, tomatoes, and carrots. Raise the heat to medium high and return to a boil. Reduce the heat to medium low, cover, and simmer until the vegetables are tender, 20 to 25 minutes. Discard the cinnamon stick. Stir in the chickpeas, spinach, lime juice, and zest; cook until the spinach has wilted, about 3 minutes more. Season to taste with salt. Serve garnished with the cilantro. This is a very simple yet highly nutritious and flavorful Indian curry. Feel free to use whatever veggies you like, even staples like potatoes, peas and carrots. Serve it with some hot Chapatis or Rice, and you will know how an Indian comfort meal feels like!
SPICY VEGETABLE CURRY WITH COCONUT MILK
This spicy vegetable curry dish with coconut milk was amazing. Our family ate it with flour tortillas. They enjoyed dipping the flour tortilla in the sauce. This dish will definitely be one of our favorite meals. Serve over flour tortillas, rice, or pasta.
Provided by Yani Perez
Categories Main Dish Recipes Curries Vegetarian
Time 1h45m
Yield 6
Number Of Ingredients 16
Steps:
- Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 20 minutes. Drain.
- Heat oil in a pot over medium heat. Saute onion in the hot oil until soft, about 5 minutes. Add potatoes, chickpeas, tomatoes, broccoli, and peas.
- Mix curry powder, garlic powder, salt, cumin, ginger, and cayenne together in a small bowl and pour over vegetables. Cook and stir for 10 minutes. Add kale, coconut milk, and sugar. Cover and cook over medium heat for 30 minutes. Mix and continue to cook until sauce is desired thickness, about 20 minutes more.
Nutrition Facts : Calories 345.6 calories, Carbohydrate 37.3 g, Fat 19.7 g, Fiber 7.6 g, Protein 8.5 g, SaturatedFat 13.1 g, Sodium 1074.3 mg, Sugar 5.7 g
COCONUT VEGETABLE CURRY
Provided by Wanna Make This?
Categories main-dish
Time 55m
Yield 4 servings
Number Of Ingredients 18
Steps:
- Put the tomatoes, garlic, ginger, cayenne, cumin, paprika, turmeric, garam masala, curry powder and a large pinch of salt in a medium Dutch oven. Stir to combine and set over medium-high heat. Bring to a strong simmer, lower the heat to medium, partially cover the pot with a lid (this will prevent splattering) and simmer 10 minutes, stirring occasionally.
- Turn off the heat and stir in the coconut milk. Blend until smooth with an immersion blender or in a regular blender (if using a regular blender, remove the small cap in the lid and cover the top with a kitchen towel to release steam as you blend, then return the sauce to the pot). Add the red bell pepper, zucchini, eggplant, onion and a large pinch of salt to the pot. Stir to combine and set over medium-high heat. Bring to a strong simmer, then lower the heat to medium, partially cover with a lid (this will prevent from splattering) and continue to simmer until the vegetables are tender but not mushy, about 25 minutes, stirring occasionally. Stir in the coconut oil until melted, about 30 seconds. Season to taste with additional salt if needed.
- Meanwhile, combine the jasmine rice and 1 1/3 cups water in a medium saucepan. Bring to a boil over high heat, then immediately reduce the heat to low. Cover with a tight-fitting lid and cook until the rice is tender and all the water has been absorbed, 10 to 12 minutes. Turn off the heat and fluff with a fork. Cover and allow to sit for 5 minutes.
- Divide the rice and curry between 4 bowls, sprinkle with the scallions and serve.
LENTIL VEGETABLE COCONUT CURRY SOUP
Indian-style seasoning, lentils and a healthy array of veggies combined with a sweet tomato and coconut milk broth. Thanks to my friends at the potluck who requested the recipe. :)
Provided by Lindsaybean
Categories Lentil
Time 1h20m
Yield 12 serving(s)
Number Of Ingredients 26
Steps:
- Heat coconut oil in a heavy-bottomed large soup pot on medium until a drop of water sizzles in it; be careful not to let the oil smoke.
- Add garlic and saute for 1 min, stirring.
- Continue to stir fairly frequently as you add more veggies, and keep the lid on in between stirring. Add onion and saute 5 minute Add carrots and celery and saute another 5 minute Add the cauliflower, potato and kale, and saute another 5 minute
- Add the curry, garam masala, cumin, turmeric, coriander, and chili powder and stir. Let saute a few more minutes, and then add everything else. (NOTE: if you prefer, you can use more bouillon instead of the granulated garlic, granulated onion and celery powder.).
- Bring to a boil uncovered, stirring occasionally, and then reduce to medium low and partially cover.
- Stir occasionally and test lentils after about 25 minutes. Continue cooking until they are soft. If you find the broth needs more flavor, add more bouillon or more of the curry seasonings.
- Serve with lemon or lime wedges to squeeze into the soup.
SEAFOOD AND VEGETABLE COCONUT CURRY SOUP
I just made this up based on Thai soups I've had in the past. I like to make it spicy, but you can adjust the recipe according to your taste.
Provided by mak4ttack
Categories World Cuisine Recipes Asian
Time 19m
Yield 4
Number Of Ingredients 12
Steps:
- Heat olive oil in a skillet over medium heat. Add green onion; cook and stir until wilted, about 2 minutes. Add shrimp and scallops; cook until they begin to turn opaque, about 2 minutes more. Pour in coconut water; bring to a boil. Stir in mushrooms, zucchini, jalapeno peppers, curry powder, salt, bouillon, and sriracha sauce; cook until flavors blend, 5 to 10 minutes more.
Nutrition Facts : Calories 208.8 calories, Carbohydrate 13.7 g, Cholesterol 39.9 mg, Fat 11.7 g, Fiber 4.3 g, Protein 13.5 g, SaturatedFat 2 g, Sodium 2216.5 mg, Sugar 1.5 g
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.
BRAZILIAN VEGETABLE CURRY WITH SPICY TOMATO AND COCONUT SAUCE
Very, very easy to double for large numbers of people. It can be served with rice or large flat breads for people to tear bits off and scoop up the curry. It can be frozen once cooked and cooled and the vegetables can be subbed 6 chicken breasts if you so desire.
Provided by PinkCherryBlossom
Categories Curries
Time 1h
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Toss veg in a roasting tin with 2 tbsp of the the oil. Roast at 200C for 40 minutes.
- Meanwhile begin making the sauce.
- Put the chilli, garlic, ginger and onion in a food processor and process to a rough paste.
- Heat the remaining oil and fry the onion paste until the onions have softened. Add the tomatoes and simmer for 10 minutes.
- Add the coconut cream and and cook for another 5 mins, if the sauce becomes too thick, thin with a little water, leave to one side until the veg is ready.
- When the veg is ready add the veg and the chickpeas to the sauce and heat through.
Nutrition Facts : Calories 432.8, Fat 14.9, SaturatedFat 7.5, Sodium 230.9, Carbohydrate 72.8, Fiber 11.8, Sugar 32.5, Protein 8
COCONUT-VEGETABLE CURRY
Provided by Susan Feniger
Categories Onion Rice Tomato Vegetable Vegetarian High Fiber Lime Coconut Curry Eggplant Okra Bon Appétit
Yield Makes 6 main-course servings
Number Of Ingredients 21
Steps:
- For vegetables:
- Heat 1 tablespoon butter in large nonstick skillet over medium-high heat. Add onions; sauté until golden, about 2 minutes. Reduce heat to low and sauté until onions are just tender, about 8 minutes. Transfer onions to bowl. Heat 1 tablespoon butter in same skillet over medium-high heat. Add okra; sauté until crisp-tender, about 3 minutes. Add okra to bowl with onions. Heat 1 tablespoon butter in same skillet over medium-high heat. Add eggplants; sprinkle with salt and pepper. Sauté eggplants until brown on cut surfaces and just tender, about 6 minutes. Add eggplant to onions. Melt remaining 2 tablespoons butter in same skillet. Add carrots. Sauté until carrots begin to soften, about 3 minutes. Add tomatoes and stir to blend; add to vegetable mixture in bowl. Reserve skillet for sauce.
- For sauce:
- Heat butter in reserved skillet over medium-high heat. Add chopped onions and sauté until golden, about 14 minutes. Reduce heat to medium. Add ginger and garlic; sauté 1 minute. Add curry leaves, mustard seeds, turmeric, fenugreek, and cayenne; sauté 1 minute. Add vegetable mixture and 1 teaspoons salt. Add coconut milk and bring to simmer. Reduce heat to medium-low and simmer uncovered until vegetables are just tender, stirring occasionally, about 8 minutes. Mix in lime juice. Season to taste with salt and pepper.
- Transfer curry to bowl. Serve over basmati rice or Savory Semolina.
- *Also known as kari patta; available at Indian markets.
- **Sold at specialty foods stores, Indian and Asian markets, and adrianascaravan.com. If unavailable, substitute brown mustard seeds.
- ***Available at Indian and Middle Eastern markets.
HOT COCONUT VEGETABLE CURRY
Make and share this Hot Coconut Vegetable Curry recipe from Food.com.
Provided by Morrisseyist
Categories Curries
Time 55m
Yield 4-6 serving(s)
Number Of Ingredients 20
Steps:
- Fry onion, garlic and ginger in large pot until onion appears translucent.
- Add the spices and continue to cook for 2 minutes, constantly stirring.
- Stir in the coconut milk, water, chickpeas and tofu and bring to boil.
- Add the vegetables and bring curry to a simmer. Continue to cook until all vegetables are tender.
- Before serving, take off the heat and stir in the cilantro.
- Garnish with the coconut and a slice of lemon.
Nutrition Facts : Calories 663.5, Fat 33.8, SaturatedFat 21.9, Sodium 448.6, Carbohydrate 77.3, Fiber 19, Sugar 14.2, Protein 24.1
COCONUT VEGETABLE CURRY (LOW FAT)
Adapted from recipe in Super Food Ideas Magazine. This is very low fat as onions are sautéed in vegetable stock instead of olive oil.
Provided by Ninna
Categories One Dish Meal
Time 1h5m
Yield 6-8 serving(s)
Number Of Ingredients 16
Steps:
- Heat stock and sauté onion, garlic & ginger for 5 minutes until soft; add cumin & cayenne, cook stirring for 30 seconds or until aromatic.
- Add sweet potato, potato, carrots and celery with 1/4 cup more stock; reduce heat to medium low and cover and cook for 10 minutes, vegetables will still be firm.
- Increase heat, add zucchini, broccoli, tomatoes, kidney beans and another 3/4 cup of stock, bring to the boil then reduce heat to medium, cover and cook a further 12-15 minutes until vegetables are tender.
- Add coconut evaporated milk, reheat and serve in bowls with parsley.
Nutrition Facts : Calories 265, Fat 1.3, SaturatedFat 0.3, Cholesterol 1.7, Sodium 296.1, Carbohydrate 53.5, Fiber 10, Sugar 12.7, Protein 12.1
COCONUT VEGETABLE CURRY
Yield 4
Number Of Ingredients 13
Steps:
- Peel the ginger using either a vegetable peeler or by scraping with the side of a spoon. Grate about one inch of the ginger on a small holed cheese grater. Mince the garlic. Sauté the garlic and ginger with olive oil in an extra large skillet or large pot over medium heat until softened (1-2 minutes). Add the curry powder and continue to sauté for one minute more. Meanwhile, peel and cut the carrots into rounds. Dice the onion. Add the carrots and onion to the skillet and continue to sauté until the onions are soft and transparent. Add the tomato paste and diced tomatoes (with juices) to the pot. Stir until the tomato paste has mixed in with the juices and created a thick sauce. Add the frozen broccoli and cauliflower pieces and stir to combine. Let the pot simmer over medium heat until the broccoli and cauliflower have heated through (5-10 minutes). Turn the heat down to low and add the coconut milk. Stir until the coconut milk is thoroughly mixed with the tomato sauce. Allow the curry to heat through over low heat (5 minutes). Stir the salt and sugar into the sauce. Taste and add more salt if desired. Top with a handful of fresh, chopped cilantro. Notes *Every curry powder blend is different, so start with a smaller amount and add more as needed. I used 2 Tbsp total. *Full fat coconut milk can be used in place of light coconut milk, but you may need to add some water to thin the sauce. Full fat coconut milk has much less liquid than light coconut milk.
VEGETABLE COCONUT AND PEANUT CURRY
This creamy curry with sweet, chunky pieces of butternut squash makes a great meat-free main course.
Provided by English_Rose
Categories Curries
Time 50m
Yield 4 serving(s)
Number Of Ingredients 16
Steps:
- Measure out 7/8 cup hot water in a large jug, add the peanut butter and stir until it dissolves. Stir in the tomato paste, lime zest and juice, Thai fish sauce and soy sauce.
- Remove the leaves from the cilantro and set aside. Chop the stalks and roots as finely as possible and mix with the chopped chili peppers, garlic and ginger.
- Heat the oil in a large pan and fry the onions over a high heat for a few minutes until they start to soften and slightly brown.
- Add the carrots and fry for 2 minutes, followed by the squash. Fry for a further 2 minutes.
- Sprinkle over the chili mixture, cook for one minute and pour over the coconut milk and the peanut butter mixture. Simmer until the liquid has reduced a little and the vegetables are tender - about 25 - 30 minutes.
- For the last minute add the spinach, allowing it to wilt a little. Season to taste, sprinkle with the coilantro leaves and chopped roasted peanuts. Serve.
Nutrition Facts : Calories 806.5, Fat 34.9, SaturatedFat 22, Sodium 776.6, Carbohydrate 123.6, Fiber 11.4, Sugar 81.7, Protein 11
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