Best 4 Curried Mixed Vegetables Recipes
Embark on a culinary journey to savor the vibrant flavors of Curried Mixed Vegetables, a delectable dish that enchants the senses with its aromatic blend of spices and an array of colorful vegetables. This wholesome and versatile recipe offers three distinct variations to cater to diverse dietary preferences and culinary inclinations.
For those who relish the richness of meat, the Chicken Curried Mixed Vegetables promises a satisfying experience. Succulent chicken pieces mingle harmoniously with a medley of tender vegetables, all enveloped in a luscious coconut milk-based curry sauce. The harmonious interplay of spices, including turmeric, coriander, and cumin, creates a symphony of flavors that dance upon the palate.
For a vegetarian delight, the Vegetable Curried Mixed Vegetables emerges as a vibrant and flavorful option. A symphony of garden-fresh vegetables, carefully selected for their contrasting textures and vibrant hues, takes center stage in this delectable dish. Bathed in a creamy coconut milk curry sauce, the vegetables surrender their natural sweetness, creating a harmonious and satisfying medley.
Finally, those seeking a vegan alternative will find solace in the Vegan Curried Mixed Vegetables, a culinary masterpiece that celebrates the bounty of plant-based ingredients. A medley of vegetables, as vibrant and diverse as a rainbow, bask in a creamy, coconut milk-based curry sauce, infused with an aromatic blend of spices. The result is a symphony of flavors and textures that will tantalize the taste buds and nourish the body.
No matter your dietary preferences, the Curried Mixed Vegetables trilogy promises a culinary experience that will transport you to a realm of exotic flavors and aromas. Prepare to be captivated by the harmonious interplay of spices, the vibrant colors of fresh vegetables, and the creamy embrace of coconut milk. Bon appétit!
QUICK AND EASY VEGETABLE CURRY
A very quick and easy curry to serve up with rice and a salad.
Provided by Mai Forrester
Categories Main Dish Recipes Curries Vegetarian
Yield 5
Number Of Ingredients 11
Steps:
- In a large saucepan over medium-high, heat oil and saute onion, and garlic until golden. Stir in curry powder and tomato paste, cook 2 to 3 minutes.
- Stir in tomatoes, vegetable bouillon cube, mixed vegetables, water, salt and pepper to taste. Cook approximately 30 minutes until vegetables are well done (not crunchy). Sprinkle with fresh cilantro prior to serving.
Nutrition Facts : Calories 102.5 calories, Carbohydrate 15.7 g, Fat 3.5 g, Fiber 4.6 g, Protein 3.5 g, SaturatedFat 0.5 g, Sodium 266.6 mg, Sugar 3.9 g
VEGETABLE CURRY
Provided by Alton Brown
Categories main-dish
Time 25m
Yield 2 main course servings or 4 as side dish
Number Of Ingredients 16
Steps:
- Poke several holes in the bag of frozen vegetables and microwave on high for 2 to 3 minutes or until thawed. Set aside.
- In medium mixing bowl, whisk together yogurt and cornstarch. Set aside.
- Heat oil in a 10-inch, non-reactive saute pan over medium-high heat. Add cumin seeds, fennel seeds and mustard seeds, cover pan with a splatter screen, and cook, stirring occasionally, until they begin to pop. Once they begin to pop, turn the heat down to medium, and add turmeric, onion powder, coriander, cinnamon, garlic, and chiles. Saute until garlic turns golden brown in color, approximately 3 to 5 minutes. Gently add the vegetables, sugar, salt and pepper, if desired, and cook for 3 to 5 minutes, or until vegetables are heated through. Remove vegetables from heat, pour into bowl with yogurt mixture, and stir to combine. Remove chiles if desired, and serve immediately.
VEGETABLE CURRY
This recipe calls for ingredients found in any grocery store, or that are already in your own kitchen. Delicious and easy to prepare. Make as spicy or mild as you want.
Provided by MRICHAR4
Categories World Cuisine Recipes Asian
Time 35m
Yield 4
Number Of Ingredients 10
Steps:
- Heat the butter and olive oil in a large skillet over medium heat. Add the onion and carrots; cook and stir until tender. Season with curry powder, turmeric, salt, pepper, and red pepper flakes.
- Add the cauliflower and potatoes to the pan, and stir to coat with spices. Reduce heat to medium-low, cover, and simmer for 20 minutes, or until the potatoes are tender. Stir occasionally.
Nutrition Facts : Calories 371.1 calories, Carbohydrate 46.6 g, Cholesterol 30.5 mg, Fat 19.2 g, Fiber 10.2 g, Protein 7.6 g, SaturatedFat 8.4 g, Sodium 159.3 mg, Sugar 7.4 g
CURRIED MIXED VEGETABLES
Australian cookbook author Charmaine Solomon created this mixed vegetable side dish that has a range of nuanced flavors. Perfect side dish for any meal that needs a good pick me up or can be eaten with pita as nice lunch!
Provided by NcMysteryShopper
Categories Lunch/Snacks
Time 30m
Yield 4 serving(s)
Number Of Ingredients 16
Steps:
- In a medium bowl, toss the diced carrots, potato, zucchini and onions with the chiles, ground coriander and ground turmeric.
- In a large saucepan, heat the vegetable oil. Add the ginger and cook over moderate heat until golden, about 1 minute. Add the seasoned vegetables and cook over moderately high heat until they just start to brown around the edges, about 4 minutes. Add the tomatoes and half of the cilantro, cover and cook until the vegetables are tender, about 10 minutes. Stir in the edamame and cook for 2 minutes longer. Remove from the heat. Stir in the yogurt and lemon juice and season with salt. Transfer the vegetables to bowls, garnish with the remaining cilantro and serve with the warmed pitas.
Nutrition Facts : Calories 496.3, Fat 17.4, SaturatedFat 2.3, Cholesterol 1.2, Sodium 437.3, Carbohydrate 71.3, Fiber 12.8, Sugar 13.3, Protein 21.6
Tips:
- Utilize Fresh Vegetables: For the best flavor and texture, choose fresh, vibrant vegetables. Look for crisp carrots, tender broccoli florets, firm potatoes, and colorful bell peppers.
- Variety is Key: Don't limit yourself to a few vegetables; incorporate a diverse selection for a more flavorful and visually appealing dish.
- Properly Clean and Prepare: Clean the vegetables thoroughly before cooking. Cut them into uniform sizes to ensure even cooking.
- Cook in Stages: Vegetables with different cooking times should be cooked separately or in stages. For instance, potatoes and carrots may need a head start before adding softer vegetables like bell peppers and peas.
- Use Good Quality Curry Powder: The curry powder is a crucial flavor component. Opt for a flavorful and aromatic curry powder to elevate the dish.
- Adjust Heat Level: Tailor the spiciness to your preference. Add more chili powder or cayenne pepper for a hotter curry or reduce the amount for a milder version.
- Don't Overcook: Keep an eye on the vegetables to prevent overcooking. Overcooked vegetables lose their vibrant color and texture.
- Garnish Before Serving: Enhance the presentation by garnishing the curry with fresh herbs like cilantro or parsley. A squeeze of lemon juice can also brighten the flavors.
Conclusion:
This versatile curried mixed vegetable recipe offers a delicious and nutritious meal that can be enjoyed as a main course or as a side dish. The combination of colorful vegetables, aromatic curry spices, and creamy coconut milk creates a flavorful and satisfying dish that is sure to please everyone at the table. Whether you're looking for a quick and easy weeknight meal or a special dish for a gathering, this curried mixed vegetable recipe is sure to become a favorite. With its vibrant colors, delectable flavors, and customizable spice level, this dish is a true culinary delight.
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