Vegetable Curry

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Lamb and vegetable curry

Ingredients

  • 1 tablespoon vegetable oil
  • 500g (about 2) Trim Lamb eye of loin (backstraps), cut into 3cm pieces
  • 1 large brown onion, halved, thinly sliced
  • 2 garlic cloves, crushed
  • 3 teaspoons garam masala
  • 1 teaspoon bottled chopped red chillies
  • 500ml (2 cups) Massel chicken style liquid stock
  • 1 400g can diced tomatoes
  • 300g piece cauliflower, cut into florets
  • 200g green beans, topped, halved
  • 6 cardamom pods, lightly crushed
  • 1 star anise
  • Steamed Basmati rice, to serve

Method

  • Step 1
    Heat 2 teaspoons of the oil in a large non-stick frying pan over high heat. Add 1/2 the lamb and cook, stirring often, for 2-3 minutes or until browned. Transfer to a large plate and repeat with the remaining lamb.
  • Step 2
    Reduce heat to medium. Add the remaining oil to the pan. Add the onion and cook, stirring often, for 3 minutes or until it softens. Add the garlic, garam masala and chilli. Cook, stirring, for 30 seconds or until aromatic.
  • Step 3
    Stir in stock, tomatoes, cauliflower, beans, cardamom and star anise. Bring to the boil over high heat. Reduce heat to medium and simmer, uncovered, for 10-15 minutes or until vegetables are just tender.
  • Step 4
    Return lamb to pan and simmer, uncovered, for 5 minutes or until sauce thickens slightly. (Don’t boil or the lamb will be tough.) Serve with steamed rice.

Red vegetable curry with noodles

Image credit: Steve Brown – taste.com.au

Ingredients

  • 2 teaspoons peanut oil or vegetable oil
  • 1 onion, halved, sliced lengthways
  • 1 tablespoon red curry paste
  • 1 cup light coconut milk
  • 1 1/2 cup water
  • 500g broccoli, cut into florets
  • 200g snow peas, topped
  • 425g can baby corn cuts, drained
  • 350g rice stick noodles (see Notes)
  • 2 teaspoons brown sugar
  • 1 tablespoon fish sauce (see variation)
  • 1 tablespoon lime juice

Method

  • Step 1
    Heat a wok over medium heat. Add oil and swirl to coat. Add onion. Stir-fry for 3 minutes or until soft. Add curry paste. Cook for 1 minute, stirring, until mixture is fragrant.
  • Step 2
    Combine coconut milk and water in a jug. Add slowly to wok, stirring constantly. Bring to the boil.
  • Step 3
    Add broccoli and cook for 3 minutes. Stir in snow peas and corn. Cook for a further 2 minutes or until vegetables are just tender.
  • Step 4
    Cook noodles according to packet directions. Drain.
  • Step 5
    Add sugar, fish sauce and lime juice to curry. Stir to combine. Arrange noodles on serving plates. Spoon over curry and serve.

Vegetable curry with chapattis

Image credit: Mark O'Meara – taste.com.au

Ingredients

  • 2 tablespoons ghee
  • 1 large brown onion, finely chopped
  • 80g (1/3 cup) Madras-style curry paste
  • 200g cauliflower, cut into florets
  • 500g Kent or butternut pumpkin, peeled, deseeded, cut into 2cm pieces
  • 300g green beans, cut into 3cm lengths
  • 1/4 cup curry leaves
  • 3 large ripe tomatoes, coarsely chopped
  • 1 bunch English spinach, ends trimmed, coarsely chopped
  • 1 x 280g pkt chapatti wraps
  • Greek-style natural yoghurt, to serve
  • Fresh coriander leaves, to serve

Method

  • Step 1
    Melt the ghee in a large saucepan. Add the onion and cook, stirring occasionally, for 5 minutes or until soft and light golden. Add the curry paste and cook, stirring, for 2 minutes or until aromatic. Add cauliflower, pumpkin, beans and curry leaves and cook, stirring, for 2 minutes. Stir in tomato. Cook, covered, stirring occasionally, for 12 minutes or until vegetables are tender. Uncover. Cook for 1 minute or until liquid evaporates.
  • Step 2
    Add spinach. Cook, stirring, for 1-2 minutes or until it just wilts.
  • Step 3
    Preheat a chargrill on medium high. Cook the chapattis for 20 seconds each side or until hot and light golden.
  • Step 4
    Transfer the curry to a serving bowl and serve with the chapattis, yoghurt and coriander.

Thai green vegetable curry

Image credit: Mark O'Meara – taste.com.au

Ingredients

  • 2 teaspoons peanut oil
  • 1 tablespoon green curry paste (see note)
  • 2 x 400ml cans light coconut milk
  • 2 kaffir lime leaves, stem removed, finely shredded
  • 1 tablespoon fish sauce (see note)
  • 1 tablespoon brown sugar
  • 1 tablespoon fresh lime juice
  • 500g Butternut pumpkin, peeled, seeded, cut into 2cm pieces
  • 2 Lebanese eggplants, thickly sliced
  • 400g can chickpeas, rinsed, drained
  • 1 red capsicum, halved, seeded, thinly sliced
  • 150g green round beans, trimmed
  • 1/4 cup fresh coriander leaves, chopped
  • Steamed jasmine rice, to serve
  • Fresh coriander sprigs, to serve

Method

  • Step 1
    Heat the oil in a wok over medium heat. Stir-fry the curry paste for 1 minute or until aromatic. Stir in the coconut milk. Bring to the boil and cook for 5 minutes or until the mixture thickens slightly. Stir in the lime leaves, fish sauce, sugar and lime juice.
  • Step 2
    Add the pumpkin, eggplant and chickpeas. Cook for 7 minutes. Add the capsicum and beans, and cook for 2 minutes or until the vegetables are tender. (To freeze, see tips).
  • Step 3
    Stir in the chopped coriander. Divide rice among serving bowls. Top with the curry. Sprinkle with coriander sprigs.

Vegetable curry with coconut bread

Image credit: Georgie Cole – taste.com.au

Ingredients

  • 1 tablespoon vegetable oil
  • 1/2 teaspoon black mustard seeds
  • 10 fresh curry leaves
  • 1 dried red chilli
  • 1 cinnamon stick
  • 1 tablespoon curry powder
  • 1 teaspoon ground turmeric
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 1 onion, finely sliced
  • 1 teaspoon grated ginger
  • 1 fresh red chilli, seeded, chopped
  • 200ml coconut milk
  • 400g diced unpeeled potatoes
  • 3 tomatoes peeled, quartered
  • 4 tablespoons frozen peas or chopped green beans

Coconut bread

  • 300g plain flour
  • 2 tablespoons rice flour
  • 2 tablespoons desiccated coconut
  • 1/2 teaspoon ground cumin
  • Pinch of chilli powder
  • Pinch of curry powder
  • 2 teaspoons grated fresh ginger
  • Vegetable oil, to brush

Method

  • Step 1
    Heat oil in a pan over medium heat and add mustard seeds, curry leaves, dried chilli, cinnamon, curry powder, turmeric, cumin and coriander. Cook for a few seconds to release the flavours then add onion, ginger and fresh chilli. Reduce heat to low and cook for 5 minutes until onion softens. Add coconut milk and 200ml water. Add the potato, tomato and peas and cook over low heat, stirring occasionally, for 20 minutes until potato is tender.
  • Step 2
    Meanwhile, to make coconut bread, sift the flours into a bowl and add 300ml warm water, whisking to make a smooth batter. (Add a little more water if necessary – the consistency needs to be similar to thickened cream.) Add coconut, cumin, chilli and curry powder, ginger and 1 teaspoon of salt. Whisk to combine.
  • Step 3
    Brush a flat frying pan with vegetable oil and pour in a little batter, swirl to completely coat base of pan with a thin layer. Cook over medium heat for 2-3 minutes each side, or until bread puffs up a little in places and has dark-brown tinges. Transfer to a plate and repeat with remaining batter.
  • Step 4
    Serve with vegetable curry.

Vegetable curry

Image credit: Steve Brown – taste.com.au

Ingredients

  • 1 tablespoon vegetable oil
  • 1 brown onion, finely chopped
  • 2 cloves garlic, finely chopped
  • 3cm piece of ginger, grated
  • 2 tablespoons red curry paste
  • 400ml coconut milk
  • 1 tablespoon fish sauce
  • 1 tablespoon brown sugar
  • 400g pumpkin, peeled, cut into 2cm cubes
  • 1 large kumara (orange sweet potato), peeled and cut into 2cm cubes
  • 150g snow peas, sliced
  • snow pea sprouts, optional

Method

  • Step 1
    Heat oil in a large saucepan over medium-high. Add onion, garlic, and ginger and cook for 2 to 3 minutes or until tender. Add curry paste and cook for 2 minutes.
  • Step 2
    Stir in coconut milk, fish sauce, brown sugar, pumpkin, and kumara. Stir until well-combined, bring to the boil. Reduce heat to medium, then simmer for 20 to 25 minutes or until pumpkin and kumara are tender.
  • Step 3
    Add snow peas and cook for 2 to 3 minutes or until bright green and tender. Serve topped with snow pea sprouts.

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