How to make a vegetable curry?
Butternut Squash Curry Ingredients 1 butternut squash coconut milk cumin coriander turmeric 1 onion olive oil Peel the onion and chop into small pieces. Fry gently until soft. Add I teaspoon of turmeric, cumin and coriander. Fry slightly and then pour over some of the coconut milk. Peel and remove the seeds from the squash. Cut into generous chunks and add to the mixture. Cook until the squash is soft and add as much coconut milk as is necessary to keep the curry sauce thick and creamy. ——————————– Vegetable Biriyani Ingredients 1 carrot 1 brown onion 2 tablespoons green cabbage orange pepper 2 tablespoons peas 1 tablespoon oil 1 teaspoon curry spice blend or curry powder 1 tablespoon turmeric 2 teaspoons sun dried tomato paste 1 knob vegan margarine 100ml unsweetened soya milk salt ground black pepper 100g basmati rice Boil the rice according to the packet instructions with the turmeric in the water. Finely dice the vegetables and fry in oil for 5 minutes. Add the
Try this lovely recipe for a Dhal Curry 8 oz (225 g) red lentils 2 level teaspoons ground ginger 1 level teaspoon ground cumin 1 level teaspoon turmeric 2 potatoes, peeled and diced 2 tablespoons butter 1 large onion, peeled and sliced 1 small green pepper, de-seeded and chopped 1 level teaspoon Madras curry powder 1 clove garlic, crushed 4 tomatoes, peeled and chopped Salt You will also need a medium saucepan and a medium heavy-based frying pan. In a saucepan containing 1½ pints (850 ml) of water add one teaspoon each of ginger, cumin, turmeric and salt, then bring it all to the boil. Stir in the lentils, let it come back to a gentle simmer and cook for 5 minutes. After that add the diced potato and continue cooking until the lentils have turned mushy (making sure the mixture doesn’t stick to the bottom of the pan by giving it a stir now and again). While that’s cooking, heat up the butter in another pan and fry the onion and pepper in it (over a fairly high heat) until the onion has
Vegetable curry by Nick Nairn from Ready Steady Cook Serves 1 Preparation time less than 30 mins Cooking time 10 to 30 mins Ingredients 1 tbsp vegetable oil ½ onion, chopped 150g/5½oz potato, finely chopped 1 clove garlic, finely chopped 1 tbsp medium curry powder 150ml/¼ pint hot chicken stock (vegetarians can substitute vegetable stock) 150g/5½oz cauliflower, cut into small florets ½ tsp chilli flakes Method 1. Heat the oil in a deep pan and sauté the onion over a medium heat for 3 minutes. 2. Add the potato, garlic and curry powder and stir for 1 minute. 3. Pour in the chicken stock and simmer for 5 minutes. 4. Add the cauliflower and cook for a further 3 minutes, then stir through the chilli flakes before serving.
Gently fry a chopped onion and sliced mushrooms in a saucepan for a couple of minutes. Add a couple of cloves of chopped garlic and a chopped green and red chilli. Stir in curry powder/paste (as much or as little as you like depending on strength of the curry and how you like it – I generally use a desertspoon of hot powder and a desertspoon of madras paste but you decide which you like best). Cook for another minute or 2 over a gentle heat before stirring in 2 desertspoons of plain flour. Cook for another couple of minutes. Then gently add 1/2 pint of hot veg stock and stirr to make a thick sauce. Add a tin of chopped tomatoes, stirr and then add your fave veg – I generally use a large diced potato, broccoli spears, carrots, baby corn and peppers. Cook very gently until the veg are almost cooked to your liking. Throw in a handful of frozen peas and some spinach, simmer for another few minutes and then serve – very quick, easy and colourful curry !!!
