Does anyone have any good curry vegetable recipes?

I dont usualy like to make my own curry powder or paste but here is a recipe for vegetable curry (Korma) and below that a make your own curry paste





Curry - Vegetable - -





INGREDIENTS





1 T vegetable oil


1 onion, finely chopped


1 T curry paste


500 g / 1 lb mixed vegetables cut into bite size chunks (eg carrot, potato,


broccoli, cauliflower, peas)


400 ml / 14 fl oz can coconut milk


60 g / 2 oz flaked almonds


Salt and pepper to taste





METHOD


Heat the oil in a large saucepan and cook the onion over a fairly high heat for 5 minutes until golden brown. Stir in the curry paste and cook for 1 minute. Add the vegetables and coconut milk, cover and simmer for 15 minutes until the vegetables are tender.


Meanwhile, place the almonds in a non-stick frying pan and dry fry for 2-3 minutes, tossing the almonds until golden brown.





Season the curry to taste with salt and pepper and sprinkle over the toasted almonds. Serve immediately with rice, naan or bread.








Curry Paste (East Indian)








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Ingredients:


Coriander - 6 tb sp.


Fennel - 1 heaped tsp.


Cloves - 1 heaped tsp.


Turmeric - 1 heaped tsp.


Cumin - 1 heaped tsp.


Fenugreek - 1 heaped tsp.


Black pepper - 1 heaped tsp.


Mustard seeds - 1 tsp.


Garlic - 3 cloves


Onion (large) - 1


Red pepper - According to your taste


Method:


On a stone, grind first, adding enough water to make a stiff paste. Add all other ingredients by degrees, grinding very finely. Omit onion, garlic and red pepper if it is to be kept overnight.Does anyone have any good curry vegetable recipes?
I cook this all the time. Saute your meat veggies ect. Buy a simple box of curry paste, break it into the mix adding water to suit your taste, thick or liquidy. Serve over rice or best of all serve over french fries. yummmyDoes anyone have any good curry vegetable recipes?
You can curry almost any vegetable you want as long as you follow basic rules of sauteing the veg first then adding the paste/spices and then water to cook the veg through.





I like Saag aloo. Start this with some onion, potato (peeled and diced) and saute for a bit. Then add you spices - coriander, cumin, chilli to taste. Then add water (depends on volume but do a good half pint) and let it cook down for a while. Finally you can add loads of spinach. If fresh this will wilt down very quick, if frozen will just be added to the juice.
nope, go to the Indian buffet or get Lamb Vindaloo or Baigan Bharta or Saag Paneer, don't forget the garlic naan, YUM
Curried Vegetables:





1 cup diagonally sliced carrot


1 1/4 cups cubed peeled baking potato (about 1/2 pound)


2 cups cauliflower florets


2 cups (1-inch) diagonally sliced green beans


1 1/2 teaspoons vegetable oil


1/2 cup coarsely chopped onion


1 tablespoon grated peeled fresh ginger


1 garlic clove, minced


1 tablespoon curry powder


1/2 cup no-salt-added chicken broth


1 cup plain low-fat yogurt


1/2 teaspoon salt


1/8 teaspoon pepper


6 cups hot cooked rice


1/4 cup chopped unsalted cashews


1/4 cup coarsely chopped fresh cilantro





Layer carrot, potato, cauliflower, and green beans in a vegetable steamer over boiling water. Cover; steam 10 minutes or until vegetables are tender. Set aside.





Heat oil in a large skillet over medium-high heat. Add chopped onion, and saute until golden. Add ginger and garlic, and saute 1 minute. Add curry powder, and stir well. Add broth, and bring to a boil. Remove from heat, and set aside.





Combine yogurt, salt, and pepper in a small bowl; stir well. Gradually add about half of hot broth mixture to yogurt mixture, stirring constantly with a whisk. Stir yogurt mixture into remaining broth mixture in pan. Add steamed vegetables to skillet, tossing gently to coat. Serve vegetable mixture over rice; sprinkle with cashews and cilantro.





Yield: 6 servings (serving size: 1 cup vegetable mixture, 1 cup rice, 2 teaspoons cashews, and 2 teaspoons cilantro)
Goanese Vegetable Curry


Serves: 4


Cooking time (approx.): 11 minutes


Style: Indian Vegetarian (Goan)





4 cups chopped mixed vegetables (potatoes, carrots, cauliflower, french beans, and shelled green peas)


2 medium onion(s) chopped


1'; piece ginger chopped


2 flake(s) garlic chopped


2 green chilli(es) chopped


1 teaspoon(s) hot spice mix (garam masala) (optional)


2 cup(s) coconut milk (canned unsweetened coconut milk is available in Asian / Indian markets)


1 cup(s) water


3 tablespoons butter / ghee (clarified butter)


salt to taste


finely chopped coriander leaves to garnish.








Parboil the chopped vegetables and keep aside. Heat half the quantity of butter / ghee (clarified butter) in a pan on medium level till it is hot. Add the chopped onion(s). Saute on medium heat for 4 minutes or till the onions are transparent and soft. Now, add the chopped ginger, garlic and green chilli(es). Stir fry briefly for a few seconds. Let it cool. Grind this to a fine paste. Keep aside.


Heat the remaining quantity of butter / ghee (clarified butter) in the same pan. Stir fry the paste on medium level till all the water has evaporated and the butter / ghee has left the sides of the pan. Now, add the parboiled vegetables and salt. Mix well. Cover and cook on medium / low heat for 3 minutes or till the vegetables are fully cooked.


Add the garam masala (optional), coconut milk and water. Simmer on very low heat (so that the coconut milk does not curdle) for about 4 minutes.


Garnish with finely chopped coriander leaves.





Mixed Vegetables with Coconut (Kerala)


This is one of the most popular ways of serving vegetables in South India.


Ingredients:


About 6 cups mixed vegetables cut into julienne strips- carrots, french beans, zucchini, pumpkin, capsicum, eggplant, choko, cucumber, etc.


1/2 cup fresh green peas


- Spices -


1/2 cup freshly grated coconut or 3 tablespoons desiccated coconut


1 cup water


1 teaspoon cummin seeds


1 teaspoon chopped garlic


2 fresh green chillies, seeded


1/2 cup thick coconut milk


Salt to taste


6 curry leaves





Method:


In a saucepan bring to the boil enough lightly salted water to cover one kind of vegetable. Boil each vegetable separately, just long enough to make it tender but not soft and mushy. Take out vegetables on slotted spoon and put them in a bowl. Use the same water for all the vegetables, adding a little water at a time as it boils away, but keeping the quantity small. Save the cooking liquid.


In a blender put the coconut, water, cummin seeds, garlic and chillies. Blend on high speed until the coconut is very finely ground. Put this into the saucepan with the vegetable stock, add the coconut milk, salt and curry leaves and bring to the boil. Add the vegetables, simmer uncovered for 5 minutes. Serve hot with rice.





Potato Lasan Kari Recipe - Potato Garlic Curry (Tamil Nadu)


Serves: 4


Ingredients:


12 oz small potaoes


5 oz whole garlic cloves peeled


8-10 small onions, preferably red onions peeled


8 large fresh mild chillies with seeds removed


2 tablespoons vegetable oil


- Spices -


1 teaspoon fenugreek seeds


1 teaspoon chilli powder


1/2 teaspoon ground turmeric


1.5 cups coconut milk


salt to taste


2 teaspoons tamarind pulp or 1/2 teaspoon instant tamarind


'/4 cup hot water


Method:


Heat oil in a heavy saucepan and fry the garlic, onions and chillies over gentle heat, not letting them brown too much. Remove from pan. Add fenugreek seeds to the oil in pan and stir over low heat just until they are golden. Add the chilli powder and turmeric and potato, fry for a few seconds, then add the coconut milk, salt and stir while bringing slowly to simmering point. Return the garlic, onions and chillies and allow to simmer, uncovered, until garlic cloves and potato are soft, about 30 minutes depending on size. Meanwhile dissolve tamarind in hot water, strain into curry for last 10 minutes of cooking. Serve with hot white rice.











Undhiu or Oondhiyu Recipe - Mixed Winter Vegetables with Coconut and cilantro (Gujarat)


This is one of the most popular ways of serving vegetables in Western India in the State of Gujarat. It鈥檚 a delicious blend of Indian beans (papri), potatoes, sweet potatoes, yam, eggplant, plantains and spices


Ingredients:


Katargam ni Papdi


3/4 kg popcha


1/2 kg lilva dana or lima beans


1 cup cut chinese eggplant


(the small round plump type)


1 lb. or 1/2 kg small potatoes peeled


1 lb. or 1/2 kg ratalu or purple yam


1 cup kg sweet potato


4 Rajagri bananas


1 cup oil


Mustard seeds, hing, a pinch of soda bicarb


2 tsp dhaniya jeera


1 tsp ajwain


For the masala or seasoning blend:


3 cups chopped coriander


3 coconuts grated


4 tsp green chilli crushed


2'; piece of crushed ginger


1/4 cup green garlic


4 tsp dhania jeera


2 tsp sugar


1/4 tsp hing


1/2 tsp turmeric


1/2 tsp salt





For the methi na muthiya:


1/3 cup wheat flour


2 tsp besan


1 cup methi leaves washed and chopped


1 tsp ginger and green chili crushed


A pinch of hing, salt and turmeric


1 tsp oil to mix


A pinch of soda bicarb





Procedure:


Slice the baingans and potatoes into cross segments without separating them at the base. Set aside half the masala, and fill the rest of the masala inside the segments. Set aside in a thali. In a broad based vessel, put oil to heat. Add mustard seeds. When it crackles, toss in the washed papdi pods and lilva.


The wet papdi ensures that it cooks without drying up. Add a pinch of soda bicarb, salt, dhaniya jeera, ajwain, ginger 鈥?green chillies, half the green garlic and half the masala.


Mix the papdi. When it simmers, arrange the baingan ravaiya all around the papdi. Then place ratalu, potatoes and finally sweet potato sections. Then add the balance masala and cover with a thali of water. Add the methi na muthiya.


Do not stir with a spoon as it breaks the sections. It is better to toss the vegetable to ensure even cooking. Cook on a slow fire. When more or less done, add the banana cut into pieces. Cook again for 15 minutes. Add a tablespoon of dhaniya jeera before switching off the gas. To make the methi na muthiya


To the wheat flour, add the chopped methi, gram flour, and all the masalas and oil and mix with only enough water to make a light 1 1/2'; kofta or muthiya with your fist. Place one by one in the vessel to cook fifteen minutes on top of the rest of the vegetables. Some prefer to fry the muthiya.








Recipe










































































Okra Curry from Orissa - Serves 6-8


Ingredients


Serves 4


1/2 lb. Okra washed and patted dried and quartered lengthwise


2 tbsps Oil


1 tsp Paanch phoron


10 Curry leaves


1 medium sized Onion (finely chopped)


3 medium sized Tomatoes (chopped)


3 cups Buttermilk


2 tsp Gram flour (besan)


2 tbsps Mustard paste


1 tsp Ginger-garlic paste


Salt to taste


1/4 tsp Turmeric powder


Method


Heat two tablespoons of oil in a pan and saut茅 the okra till they soften slightly. Set aside. Heat two tablespoons of oil in another pan, add paanch phoron and curry leaves. When the seeds crackle, add onion and fry till translucent. Add tomatoes and saut茅 till the oil begins to separate.Mix buttermilk with gram flour, mustard paste and ginger-garlic paste and whisk well. Add this to the masala in the pan and cook. Once it comes to a boil, add salt and turmeric powder. Cook for two to three minutes. Add saut茅ed okra and mix well. Cook till it comes to a boil. Serve hot with rice.





Gujarati Kadhi - (Gram Flour Gravy)





2 tablespoon(s) bengal gram flour (besan)


2 cup(s) yoghurt, preferably sour


4 cups water


2 teaspoon(s) grated ginger


2 green chilli(es) slit or chopped fine


2 teaspoon sugar or to taste


1 teaspoon each of mustard seeds and cumin seeds


陆 teaspoon asafoetida


陆 teaspoon turmeric powders


2 tablespoon ghee (clarified butter)


1 red chilli(es) broken into pieces


4 curry leaves


salt to taste


finely chopped coriander leaves to garnish





Mix the yoghurt, gram flour and water in a vessel beating well so that no lumps are formed. Add the grated ginger, slit / chopped green chilli(es), curry leaves, sugar and salt. Keep on low flame for 5 minutes or till the mixture comes to a boil. Keep simmering.


For the tempering, heat the ghee (clarified butter) in a pan for 2 minute(s). Add the mustard seeds and the cumin seeds. Let them crackle. Now, add the asafoetida, the red chilli bits, turmeric powder and fry on low heat for a few seconds.


Add the tempering to the gram flour gravy and stir occasionally whilst simmering on very low heat for 4 minutes.


Garnish with finely chopped coriander leaves before serving.
There is a lot of bad information first of all. Avoid recipes with instructions such as ';buy curry paste and use it...'; or pastes from something someone googled. Learning to cook curry by learning the method, and then improvise with your favorite vegetables, tastes, etc... THAT is what cooking is about. That said, my advice:





Curries are about the spices. Paprika, fenugreek, nutmeg, turmerick and mustard seed are a few of the common ones, there are hundreds available and at least 20 commonly used in curries. Buy the spices close to whole as possible and grind fresh, the difference is night and day when dealing with a spice focused dish. Then sautee the SPICES ALONE in oil until fragrant. This is the single most important step in making a curry. Many of the spice flavores are oil soluble and only come out when prepared in this way. Then it's simply a matter of sauteeing the vegetables or lentils of your choice- peas and cauliflower are common. What's left is up to you. You can add broth and reduce down to a stew, you can add yogurt for something creamy, add chili flakes for heat, etc... be imaginitive, recipes are a starting point.