curry vegetables, are you looking for these recipes? check this for the best curry vegetables:
Curried vegetable fritters
- 1 medium zucchini, grated
- 1 large carrot, peeled, grated
- 1/2 (125g) small orange sweet potato, peeled, grated
- 1 small red capsicum, finely chopped
- 2 teaspoons mild curry powder
- plain yoghurt, to serve
- 2/3 cup self-raising flour
- 2 eggs
- 1/2 cup milk
- Step 1Make Basic batter: Sift flour into a bowl. Make a well in the centre. Whisk milk and eggs together in a jug. Add egg mixture to flour. Whisk until smooth.
- Step 2Using hands, squeeze excess moisture from zucchini and carrot. Add zucchini, carrot, sweet potato, capsicum and curry powder to batter. Stir to combine.
- Step 3Heat 1 tablespoon oil in a frying pan over medium heat. Using 1/4 cup mixture per fritter, cook 4 fritters for 3 minutes each side or until golden and cooked through. Repeat to make 12 fritters. Serve with yoghurt.
Curried vegetable pot pies
- 1 tablespoon rice bran oil
- 1 brown onion, halved, cut into thin wedges
- 1/4 cup korma curry paste
- 2 large sebago potatoes, cut into 3cm-thick dice
- 2 large carrots, peeled, cut into 3cm-thick dice
- 300g cauliflower, cut into small florets
- 1/2 cup thickened cream
- 1/2 cup Tamar Valley Greek Style Yoghurt
- 2 teaspoons cornflour
- 1 sheet frozen puff pastry, partially thawed
- 1 egg, lightly beaten
- Step 1Heat oil in a saucepan over medium heat. Add onion. Cook, stirring, for 8 minutes or until softened. Add korma paste. Cook, stirring, for 1 minute or until fragrant. Add potato, carrot and cauliflower. Stir. Add 2 1/2 cups cold water. Bring to the boil. Simmer, partially covered, for 40 minutes or until potato is tender. Remove from heat.
- Step 2Combine cream, yoghurt and cornflour in a bowl. Add to curry. Stir to combine. Cook for 3 minutes or until thickened. Season. Cool.
- Step 3Preheat oven to 220C/200C fan-forced. Divide mixture between four 1 1/2 cup-capacity ovenproof dishes. Cut pastry sheet in quarters. Top dishes with pastry. Seal. Brush with egg. Bake for 20 to 25 minutes or until golden. Serve.
Curried vegetable pilaf
- 1 tablespoon vegetable oil
- 1 brown onion, thinly sliced
- 1/2 cup balti curry paste
- 1 1/2 cups Basmati rice
- 400ml can coconut milk
- 420g packet stir-fry vegetable mix
- 1 bunch fresh coriander, leaves picked
- Step 1Heat oil in a large saucepan over medium-high heat. Add onion. Cook, stirring occasionally, for 5 minutes or until lightly browned. Add curry paste. Cook for 1 minute or until fragrant.
- Step 2Stir in rice to coat. Add coconut milk and 1 cup cold water. Bring to the boil. Cover. Reduce heat to low. Cook for 15 minutes or until the liquid has been absorbed. Stir in vegetable mix. Set aside, covered, for 5 minutes to steam.
- Step 3Stir in half the coriander. Divide between serving bowls. Sprinkle with remaining coriander. Serve.
Curried vegetable and bean soup
- 2 tablespoons olive oil
- 2 cloves garlic, crushed
- 1 medium or 2 baby fennel bulbs, trimmed, quartered, thinly sliced
- 2 leeks, trimmed, washed, thinly sliced
- 2 medium Desiree potatoes, peeled, cut into 2cm pieces
- 2 medium zucchini, thinly sliced
- 2 teaspoons Madras curry powder
- 750ml (3 cups) Massel chicken style liquid stock
- 6 thick slices multi-grain bread
- 1 420g can four bean mix, rinsed, drained
- Step 1Heat the olive oil in a large saucepan over medium heat and cook garlic for 30 seconds. Add fennel, leeks, potatoes and zucchini and cook, stirring often, for 6-8 minutes or until vegetables begin to soften. Stir in curry powder and cook, stirring constantly, for 2-3 minutes or until vegetables are evenly coated.
- Step 2Stir in chicken stock, cover and bring to the boil. Reduce heat to medium-low and gently boil, stirring occasionally, for 15 minutes or until potatoes are tender.
- Step 3Meanwhile, toast the bread until golden. Add beans to the soup and cook for 1-2 minutes or until heated through. Serve the soup in bowls with the toast.
Curried vegetable couscous wraps
- 2 teaspoons olive oil
- 1 red capsicum, chopped
- 1 garlic clove, crushed
- 1 tablespoon ground cumin
- 1 tablespoon ground coriander
- 1 teaspoon ground turmeric
- 200g baby eggplant, chopped
- 300g zucchini, chopped
- 300g tomatoes, chopped
- 1 cup couscous
- 1 cup boiling water
- 4 pieces mountain bread
- Lemon wedges, to serve
- Mint yoghurt (see notes), to serve
- Step 1Heat oil in a frying pan over medium-high heat. Add capsicum, garlic, cumin, coriander and turmeric. Cook, stirring, for 1 minute or until fragrant. Add eggplant and zucchini. Cook, stirring, for 5 minutes or until browned. Add tomatoes. Cook, covered, for 5 minutes or until vegetables soften.
- Step 2Meanwhile, place couscous in a heatproof bowl. Pour over boiling water. Cover. Stand for 5 minutes or until liquid is absorbed. Stir with a fork to separate grains.
- Step 3Add vegetable mixture to couscous. Stir to combine. Place bread on plates. Top with mixture. Roll up tightly to enclose filling. Serve with lemon wedges and mint yoghurt.
Curried vegetable rolls
- Vegetable oil, to grease
- 2 desiree potatoes, peeled, coarsely chopped
- 1/2 orange sweet potato (kumara), peeled, coarsely chopped
- 1 medium carrot, peeled, coarsely chopped
- 80g (1/2 cup) frozen peas
- 70g (1/2 cup) frozen corn kernels
- 1 brown onion, halved, finely chopped
- 1 red capsicum, halved, deseeded, coarsely chopped
- 80g (1/4 cup) mild curry paste
- 85g (1/3 cup) sour cream
- Salt & freshly ground black pepper
- 4 sheets (25 x 25cm) frozen ready-rolled puff pastry, just thawed, cut in half crossways
- 1 egg, lightly whisked
- 1 tablespoon sesame seeds
- Step 1Preheat oven to 200°C. Brush 2 baking trays with oil to lightly grease.
- Step 2Cook potato, sweet potato and carrot in a saucepan of boiling water for 6 minutes. Add the peas and corn kernels and cook for a further 2 minutes or until potato is tender. Drain.
- Step 3Heat a non-stick frying pan over medium heat. Add onion and capsicum and cook, stirring, for 5 minutes or until onion softens. Add curry paste and cook, stirring, for 2 minutes or until fragrant. Add the cooked mixed vegetables and sour cream and stir until well combined. Taste and season with salt and pepper. Set aside for 10 minutes to cool slightly. Divide mixture into 8 equal portions.
- Step 4Place a piece of pastry, with a short edge closest to you, on a clean work surface. Spoon some vegetable mixture along the shortest edge and roll pastry to enclose filling. Transfer to baking tray. Repeat with remaining pastry and vegetable mixture. Brush each roll with egg and sprinkle evenly with sesame seeds. Cook in preheated oven for 20 minutes or until puffed and golden.