How to make a vegetable curry?

Answer 1

Ingredients:
3 medium potatoes
1 medium cauliflower
5 tablespoons oil (we use about 2)
1/2 teaspoon black mustard seeds
1/2 teaspoon cumin seeds
12-15 fenugreek seeds
1-2 dried red chili, coarsely chopped
1 medium onion, coarsely chopped
1 fresh green chilies
1/2 teaspoon ground turmeric
1/2 teaspoon ground cumin
1 teaspoon ground coriander
1 1/2 teaspoons salt (or to taste)
1 tablespoon chopped fresh coriander

Directions:
1. Boil the potatoes in their skins and allow to cool.

2. Peel the potatoes and cut them into 2 inch squares.

3. Blanch the cauliflower in boiling water for 2 minutes-do not over boil the cauliflower as it should still be firm after cooking.

4. Cut into small florets.

5. Heat the oil over medium heat in a wide frypan.

6. Add the mustard seeds and as soon as they begin popping, add the cumin and fenugreek seeds and then the red chillies.

7. Add the onion and the green chilli, stir and fry until the onions are golden brown-8-10 minutes.

8. Add the cauliflower, reduce the heat to low, cover the pan and cook for 6-8 minutes.

9. Add the potatoes, dried spices and salt.

10. Stir gently until all the ingredients are mixed thoroughly.

11. Cover the pan and cook til the potatoes are heated through-6-8 minutes.

12. Stir in the coriander leaves and remove from the heat.

Answer 2

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 browned – then lower the heat and stir in the Madras curry powder (if you like your curries hotter, you can add more), the garlic, the remaining ground ginger and the chopped tomatoes. Cook for a minute before adding the lentil mixture, then taste, season with more salt and cook gently for a further 5-10 minutes (stirring from time to time). Serve this with rice and yoghurt.

Answer 3

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.

Answer 4

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 curry powder and cook for 2 more minutes. Then add the sundried tomato paste and margarine and mix thoroughly. Cook for a few minutes more and then add the milk and gently simmer for 10 minutes. Then taste and season with the salt and ground pepper if necessary.

Once the rice is cooked stir it into the vegetable mix and serve immediately.

Answer 5

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 !!!

Answer 6

Marrakesh Vegetable Curry

INGREDIENTS
1 sweet potato, peeled and cubed
1 medium eggplant, cubed
1 green bell pepper, chopped
1 red bell pepper, chopped
2 carrots, chopped
1 onion, chopped
6 tablespoons olive oil
3 cloves garlic, minced
1 teaspoon ground turmeric
1 tablespoon curry powder
1 teaspoon ground cinnamon
3/4 tablespoon sea salt
3/4 teaspoon cayenne pepper
1 (15 ounce) can garbanzo beans, drained
1/4 cup blanched almonds
1 zucchini, sliced
2 tablespoons raisins
1 cup orange juice
10 ounces spinach

DIRECTIONS
In a large Dutch oven place sweet potato, eggplant, peppers, carrots, onion, and three tablespoons oil. Saute over medium heat for 5 minutes.
In a medium saucepan place 3 tablespoons olive oil, garlic, turmeric, curry powder, cinnamon, salt and pepper and saute over medium heat for 3 minutes.
Pour garlic and spice mixture into the Dutch oven with vegetables in it. Add the garbanzo beans, almonds, zucchini, raisins, and orange juice. Simmer 20 minutes, covered.
Add spinach to pot and cook for 5 more minutes. Serve!

Answer 7

Vegetables & curry sauce?

Answer 8

The easiest way is to cut up you veges into small portions, pop them in a dish and cover with a curry sauce to your taste and follow instructions on jar

Answer 9

try www.curryfrenzy.co.uk go to the recipie section then at the bottom of the page it teaches you how to make authentic restaurant dishes for all currys not just vege options