Best Spicy Curried Vegetables Recipes

SPICY VEGETABLE CURRY WITH COCONUT MILK

Spicy Vegetable Curry with Coconut Milk image

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

Ingredients

2 medium potatoes, peeled and diced
2 tablespoons olive oil
1 medium onion, chopped
1 (15 ounce) can chickpeas, drained
1 (14.5 ounce) can diced tomatoes
1 cup broccoli florets
1 cup peas
4 teaspoons curry powder
1 tablespoon garlic powder
2 teaspoons salt
2 teaspoons ground cumin
1 teaspoon ground ginger
1 teaspoon cayenne pepper
2 cups chopped kale, or to taste
1 (14 ounce) can coconut milk
1 teaspoon white sugar

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

SPICY CURRIED VEGETABLES

Spicy Curried Vegetables image

Provided by Food Network Kitchen

Categories main-dish

Yield 2 servings

Number Of Ingredients 14

Ingredients

2 tablespoons vegetable oil
1 onion, chopped
2 tablespoons ginger, peeled and finely chopped
2 clove garlic, finely chopped
2 tablespoons curry powder
2 teaspoons ground coriander
1 teaspoons ground cumin
2 carrots, peeled and thinly sliced
1 Idaho potato, peeled and cut into 3/4" chunks
1 cup chopped whole tomatoes
1/2 cup chicken stock
1 1/2 cups green beans
1 1/2 cups coconut milk
1/2 cup cilantro, chopped

Steps:

In a large non-stick pan, heat oil over medium high heat. Add onions and cook until tender. Stir in ginger and garlic and cook until aroma is released. Stir in curry powder, coriander and cumin and continue to cook until aroma is released. Stir in carrots and potatoes and toss to coat. Stir in tomatoes and chicken stock and simmer until carrots and potatoes are tender. Add green beans and simmer for 1 minute. Stir in coconut milk and cilantro. Serve warm with rice.

VEGETABLE CURRY

Vegetable Curry image

This recipe calls for ingredients found in any grocery store, or that are already in your own kitchen. Delicious and easy to prepare. Make as spicy or mild as you want.

Provided by MRICHAR4

Categories World Cuisine Recipes Asian

Time 35m

Yield 4

Number Of Ingredients 10

Ingredients

¼ cup butter
2 tablespoons olive oil
½ large onion, finely chopped
2 large carrots, sliced
2 tablespoons curry powder
½ teaspoon ground turmeric
salt and ground black pepper to taste
1 pinch red pepper flakes
1 head cauliflower, broken into small florets
2 large potatoes, peeled and cubed

Steps:

Heat the butter and olive oil in a large skillet over medium heat. Add the onion and carrots; cook and stir until tender. Season with curry powder, turmeric, salt, pepper, and red pepper flakes.
Add the cauliflower and potatoes to the pan, and stir to coat with spices. Reduce heat to medium-low, cover, and simmer for 20 minutes, or until the potatoes are tender. Stir occasionally.

Nutrition Facts : Calories 371.1 calories, Carbohydrate 46.6 g, Cholesterol 30.5 mg, Fat 19.2 g, Fiber 10.2 g, Protein 7.6 g, SaturatedFat 8.4 g, Sodium 159.3 mg, Sugar 7.4 g

SLIGHTLY SPICY VEGETABLE CURRY

Slightly Spicy Vegetable Curry image

Like all curries, this one is spicy for those that can't handle any spicy food. However, if you love hot spicy food this one may be a little mild, but you can spice it up even hotter by adding additional cayenne pepper to it. This is wonderful serve with Nans and Dahl. Try adding different vegetables or omit any that you don't happen to care for. Another recipe by one of the Micheff Sisters, Brenda Walsh.

Provided by Enjolinfam

Categories Curries

Time 1h

Yield 9 1 cup servings, 9 serving(s)

Number Of Ingredients 19

Ingredients

2 cups potatoes, cubed
1 cup cauliflower floret
1 large onion, slivered
1 cup carrot, peeled and sliced
1 eggplant, medium diced
4 tablespoons oil
2 -3 garlic cloves, finely minced
1 (2 inch) fresh ginger, piece finely minced
2 tablespoons green chilies
1 tablespoon paprika
1 teaspoon ground coriander
1 tablespoon ground cumin
2 -3 tablespoons curry powder
1 1/2 cups vegetable stock
3 cups canned tomatoes, chopped
1 tablespoon cornstarch
2/3 cup coconut milk
1/4 teaspoon cayenne pepper
salt

Steps:

Heat oil in a large skillet. Add onion, potato and cauliflower and cook gently for 3 - 5 minutes, stirring frequently.
Add the garlic, green chilies, ginger and spices. Cook and stir for 1 minute.
Add stock, tomatoes, and eggplant and season with salt. Cover and simmer gently for about 30 minutes or until tender, stirring occasionally.
Mix cornstarch and cold coconut milk together until smooth and stir into mixture.
Taste and adjust the seasoning if necessary. Serve hot with rice.

Nutrition Facts : Calories 213.8, Fat 10.4, SaturatedFat 4.3, Sodium 142.1, Carbohydrate 30, Fiber 5.2, Sugar 16.5, Protein 3.1