Best 3 Grilled Vegetables In Indian Curry Sauce On Rice Recipes

Indulge in a delightful culinary journey with our grilled vegetable extravaganza, artfully orchestrated in a symphony of fragrant Indian curry sauce, majestically enthroned upon a bed of fluffy rice. This vibrant dish tantalizes the senses with its vibrant colors, alluring aromas, and a captivating interplay of textures. From the tender crispness of the grilled vegetables to the velvety smoothness of the curry sauce, each bite promises a symphony of flavors that will leave you craving for more.

Check out the recipes below so you can choose the best recipe for yourself!

EGGPLANT CURRY - SOUTH INDIAN BRINJAL CURRY

Eggplant Curry - South Indian Brinjal Curry image

Recipe video above. This curry is not for the faint hearted! Eggplant (Brinjal) stars in this strong flavoured curry, roasted rather than fried for a healthier yet equally delicious (high temp does the trick here), then simmered in an intensely spiced South Indian curry sauce so it sucks up the flavour and partially collapses to create a big pot of juicy (delicious) mush. Incidentally vegan (as much of South Indian food is). See recipe notes for subs for the harder to find spices. And when you've made this, use the same spices to make this Vegetable Samosa Pie!Spiciness: Pretty mild. Spiciness only comes from the chilli powder so if you're concerned, skip or reduce it!

Provided by Nagi

Categories curries Mains

Number Of Ingredients 23

Ingredients

2 tbsp vegetable oil ((or canola))
700g / 1.2 lb eggplant (aubergine) (, 2 medium (Note 1))
1/2 tsp each salt and pepper
3 tbsp vegetable oil ((or canola))
3/4 tsp black mustard seeds ((Note 2))
14 curry leaves, fresh ((Note 3))
1 red onion (, quartered and thinly sliced)
3 tbsp passata or tomato pulp (or canned tomato) ((Note 4))
1 tbsp garlic (, grated (4 cloves approx))
1 tbsp ginger (, grated (1.5cm piece approx))
1 1/4 cups water
3/4 tsp salt
3 tbsp coconut milk (or cream, full fat (Note 5))
1/4 tsp cardamom powder
1/4 tsp ground clove
1/4 tsp black pepper
1/2 tsp chilli powder (or cayenne (NOT US Chilli Powder))
4 tsp coriander powder
4 tsp cumin powder
Basmati rice
Yogurt (, highly recommended)
Coriander/cilantro leaves (, optional)
Easy flatbread (as naan!) (, optional)

Steps:

Preheat oven to 240°C / 450°F (220°C fan). Line tray with parchment/baking paper.
Cut eggplant into 2cm / 4/5" slices, then cut into 2cm / 4/5" batons.
Place in large bowl, toss with oil, salt and pepper.
Spread on tray, roast 20 minutes. Turn, roast for a further 10 minutes - edges should be caramelised, soft inside, but they're not shrivelled up and dismal. Use per recipe.
Heat oil in a large pot over medium heat. Add mustard seeds, let them sizzle for 15 seconds.
Add curry leaves, stir, leave to sizzle for 15 seconds - seeds might pop, Indian cooking is very dramatic!
Add onions, cook 5 minutes until golden brown.
Add tomato, cook for 1 minute, stirring.
Add garlic and ginger, cook 2 minutes.
Add Curry Spices and salt, and cook for another 3 minutes - it will be a thick paste and might stick to the bottom of the pot, don't let it burn (if it starts to, remove from stove and quickly add splash of water to loosen).
Stir in water, and then add the eggplant.
Gently stir, partially cover, reduce heat to low and simmer 30 minutes. Stir carefully once or twice (so the eggplants don't break up completely), add more water if it dries out.
Stir in coconut milk, taste then add more salt if needed.
Your result should be a very thick, juicy, strongly flavoured curry with eggplant partially intact but half collapsed.
Serve with basmati rice and a dollop of yogurt and fresh coriander leaves, if you want.

Nutrition Facts : Calories 250 kcal, Carbohydrate 18 g, Protein 3 g, Fat 21 g, SaturatedFat 16 g, Sodium 1051 mg, Fiber 7 g, Sugar 8 g, ServingSize 1 serving

INDIAN-STYLE GRILLED VEGETABLES

Indian-Style Grilled Vegetables image

Garam masala is a blend of ground spices commonly used in Indian and Pakistani cuisine. Pungent but not hot, traditional garam masala includes cinnamon, cumin, cloves, nutmeg and cardamon seed. Dried chiles, garlic and other spices are often added as well. Recipe is from Better Homes and Gardens.

Provided by CookingONTheSide

Categories Onions

Time 1h38m

Yield 8 serving(s)

Number Of Ingredients 13

Ingredients

2 cups plain low-fat yogurt
1/2 cup snipped of fresh mint
1 teaspoon garam masala
1/2 teaspoon salt
1/8 teaspoon cayenne pepper
3 medium zucchini, cut into 1 1/2-inch pieces
1 medium eggplant, cut into 1 1/2-inch pieces
2 large red sweet peppers, seeded and cut into 1 1/2-inch pieces
1 large red onion, cut into thin wedges
1/4 cup canola oil
1 tablespoon garam masala
1/2 teaspoon salt
1/4 teaspoon ground black pepper

Steps:

For sauce, in medium bowl, combine yogurt, mint, the 1 teaspoon garam masala, 1/2 t salt and cayenne pepper.
Cover and chill for at least 1 hour to blend flavors.
In an extra-large bowl, combine zucchini, eggplant, sweet peppers, red onion, oil, the 1 T garam masala, 1/2 t salt and black pepper; toss gently to coat.
On 16 (10-inch) skewers, alternately thread vegetables, leaving 1/4 inch between pieces.
For a charcoal grill, place vegetable skewers on the grill rack directly over medium-hot coals (if necessary, grill half of the vegetable skewers at a time).
Grill, uncovered, for 8-10 minutes or just until vegetables are tender and lightly charred in spots, turning occasionally.
For a gas grill, preheat grill; reduce heat to medium-high, place vegetable skewers on grill rack over heat.
Cover and grill as above.
Serve grilled vegetables with sauce.

Nutrition Facts : Calories 148.3, Fat 8.2, SaturatedFat 1.2, Cholesterol 3.7, Sodium 345.4, Carbohydrate 15.6, Fiber 4.6, Sugar 9.7, Protein 5.6

GRILLED VEGETABLES IN INDIAN CURRY SAUCE ON RICE

GRILLED VEGETABLES IN INDIAN CURRY SAUCE ON RICE image

Categories Rice Vegetable Vegetarian Grill/Barbecue

Yield Serves 6

Number Of Ingredients 24

Ingredients

Boiled Basmati Rice: 4 cups cooked
Vegetables:
2 green peppers
1 zuccini
1 small cauliflower
a small pack of mushrooms
1 pack tofu
1 small onion
For the dip:
1 cup yoghurt
2 tsp tandoori masala (optional)
salt to taste
1/4 tsp chili powder
15-20 coriander leaves
For the sauce:
3 Onions
3 flakes of garlic
1/2 inch piece of ginger
3 large tomatoes
2 tsp soya sauce
2 tbsp tomato sauce
1 tsp chilli sauce
salt to taste
3 Tbsp oil

Steps:

Sauce: Grind onions, ginger, garlic to a paste. Heat oil. Add onion paste and cook till golden brown. Chop tomotoes and puree them in a blender. Add to the onion paste. Cook for 5 mts. Add soya tomato and chili sauces and 1/2 cup water to get a thick pouring consistency. Cook for 10 mts. Vegetables: Heat oven to 350 degrees. Press tofu in paper towels to squeeze out excess water. Cut peppers, zuccini, tofu into cubes. Cut cauliflower into big flowerettes and boil in salted water for 1 minute. Put youghurt, tandoori masala, chili powder and coriander in blender. Dip all vegetables in the yoghurt dip and grill for 10-12 mts. To serve, spread rice in a dish. Pour hot sauce over it. Place the grilled vegetables over the sauce.

Tips:

When selecting vegetables for grilling, choose firm varieties that will hold their shape, such as bell peppers, zucchini, and carrots.
To prevent the vegetables from sticking to the grill, lightly brush them with oil before grilling.
Grill the vegetables over medium heat, turning them occasionally, until they are tender and slightly charred.
While the vegetables are grilling, prepare the curry sauce. To save time, you can use a store-bought curry sauce or paste.
Once the vegetables and curry sauce are ready, combine them in a large bowl and stir to coat.
Serve the grilled vegetables in curry sauce over rice or your favorite grain.

Conclusion:

This grilled vegetables in Indian curry sauce recipe is a delicious and healthy way to enjoy your favorite vegetables. The curry sauce is flavorful and creamy, and it pairs perfectly with the grilled vegetables. This dish is also very versatile, as you can use any type of vegetables that you like. So next time you're looking for a quick and easy meal, give this grilled vegetables in Indian curry sauce recipe a try.