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.
EASY COCONUT CURRY
This is my go-to healthy vegetable curry recipe. It's easy to make, yet packs a punch of flavor from the turmeric, ginger, and other delicious spices.
Provided by Jeanine Donofrio
Categories Main dish
Time 50m
Number Of Ingredients 21
Steps:
- Heat the oil in a large Dutch oven over medium heat. Add the onion and cook until soft and well-browned, about 10 minutes, reducing the heat to low halfway through.
- In a small bowl, mix together the garlic, ginger, cumin, coriander, turmeric, cardamom, and salt. Set aside.
- Add the butternut squash and chiles to the pot, stir, and cook for 5 minutes. Stir in the cauliflower and then add the coconut milk and the spice mixture. Cover and simmer for 20 minutes or until the vegetables are tender.
- Add the lemon juice, lime juice, spinach, peas, and stir. Taste and adjust seasonings, adding additional lime juice, salt, and pepper, as desired.
- Serve the curry over the rice with fresh basil, naan bread, if desired, and lime wedges on the side.
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.
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
DELIGHTFUL INDIAN COCONUT VEGETARIAN CURRY IN THE SLOW COOKER
Here's a delightful dish I adapted from a non-vegetarian recipe. It's extremely easy to prepare in the crock pot. Deliciously creamy, it can be served by itself, with rice, or with steamed soft tortillas. Also makes a good samosa filling. It has a nice touch of hot pepper to it.
Provided by CYBERGIFTS
Categories World Cuisine Recipes Asian Indian
Time 4h20m
Yield 8
Number Of Ingredients 14
Steps:
- Place the potatoes into the bottom of a slow cooker.
- Mix the curry powder, flour, chili powder, red pepper flakes, and cayenne pepper together in a small bowl; sprinkle over the potatoes. Stir the potatoes to coat evenly. Add the red bell pepper, green bell pepper, onion soup mix, and coconut cream; stir to combine.
- Cover the slow cooker and cook on Low until the mixture is bubbling, adding water as needed to keep moist, 3 to 4 hours. Add the carrots to the mixture and cook another 30 minutes. Stir the peas into the mixture and cook until the vegetables are tender to your liking, about 30 minutes. Garnish individual portions with cilantro to serve.
Nutrition Facts : Calories 369.9 calories, Carbohydrate 48.8 g, Fat 18.3 g, Fiber 7.4 g, Protein 8.2 g, SaturatedFat 15.5 g, Sodium 373.1 mg, Sugar 5 g
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