Best 3 Healthy Veggie Curry With Garlic Naan Recipe By Tasty Recipes

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Embark on a culinary journey to savor the exquisite flavors of a wholesome veggie curry, perfectly complemented by the aromatic garlic naan. This delectable vegetarian dish bursts with vibrant colors and a symphony of textures, making it a feast for both the eyes and the taste buds. With its delightful blend of spices, fresh vegetables, and creamy coconut milk, the veggie curry promises a flavorful experience that will tantalize your senses. Accompanied by the soft and pillowy garlic naan, this meal becomes an irresistible combination that will leave you craving for more. Get ready to embark on a culinary adventure with our step-by-step guide to preparing this delightful veggie curry with garlic naan.

**Recipes Included:**

* **Healthy Veggie Curry:** Indulge in a vibrant and nutritious veggie curry, packed with an array of fresh vegetables, aromatic spices, and creamy coconut milk.

* **Garlic Naan:** Experience the perfect accompaniment to your veggie curry with our homemade garlic naan recipe. These soft and fluffy flatbreads are brushed with a flavorful garlic-herb butter, making them irresistible.

* **Cucumber Raita:** Cool down your palate with a refreshing cucumber raita, a yogurt-based condiment that adds a delightful tang and creaminess to the meal.

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

SIMPLE VEGGIE CURRY RECIPE BY TASTY



Simple Veggie Curry Recipe by Tasty image

Here's what you need: salt, potato, vegetable oil, medium onion, garlic, cumin, cayenne pepper, curry powder, salt, black pepper, ginger, diced tomato, chickpeas, peas, coconut milk

Provided by Jordan Kenna

Categories     Dinner

Yield 4 servings

Number Of Ingredients 15

2 tablespoons salt, for water
2 lb potato, cut into 1-inch (2 cm) cubes
1 tablespoon vegetable oil
1 medium onion, diced
4 cloves garlic, minced
2 teaspoons cumin
1 teaspoon cayenne pepper
4 teaspoons curry powder
1 teaspoon salt
1 teaspoon black pepper
2 centimeter pieces ginger, minced
14 oz diced tomato, 1 can
15 oz chickpeas, 1 can, drained
15 oz peas, 1 can, drained
14 oz coconut milk, 1 can

Steps:

  • Place potatoes into a large pot or dutch oven and cover with well-salted water. Bring to a boil, then reduce heat to a simmer, cover and let the potatoes cook until fork tender-about 12 minutes. Once cooked, drain the potatoes and set them aside.
  • Return the pot to the stove and add 1 tablespoon of oil. Add onion and garlic and sauté over medium heat until onion is tender and starts to turn translucent, about 3-5 minutes.
  • Add cumin, cayenne, curry powder, salt, pepper and ginger. Stir to combine before adding tomatoes, chickpeas, and peas.
  • Increase heat to medium-high and stir in the coconut milk. Bring to a simmer before adding the potatoes back to the pot. Reduce heat to low and cook everything together for 3-5 minutes before serving.
  • Enjoy!

Nutrition Facts : Calories 752 calories, Carbohydrate 108 grams, Fat 28 grams, Fiber 22 grams, Protein 24 grams, Sugar 20 grams

CHICKEN CURRY NAAN BOWLS RECIPE BY TASTY



Chicken Curry Naan Bowls Recipe by Tasty image

Here's what you need: salt, ground pepper, ground cumin, smoked paprika, ground turmeric, coriander, ground cardamom, dry mustard, cayenne, allspice, boneless, skinless chicken thighs, full-fat yogurt, garlic, fresh ginger, olive oil, carrots, white onion, yukon gold potato, tomato paste, crushed tomatoes, chicken broth, basmati rice, fresh cilantro, Lime wedge, warm water, sugar, active dry yeast, all-purpose flour, baking powder, baking soda, kosher salt, full-fat yogurt, whole milk, olive oil, unsalted butter

Provided by Matthew Johnson

Categories     Dinner

Yield 6 servings

Number Of Ingredients 35

2 tablespoons salt
1 tablespoon ground pepper
1 tablespoon ground cumin
1 tablespoon smoked paprika
1 tablespoon ground turmeric
1 tablespoon coriander
1 teaspoon ground cardamom
1 teaspoon dry mustard
1 teaspoon cayenne
½ teaspoon allspice
3 lb boneless, skinless chicken thighs, cut into 2 in (5 cm) cubes
5 tablespoons full-fat yogurt, divided, plus more for serving
9 cloves garlic, minced, divided
1 tablespoon fresh ginger, minced
3 tablespoons olive oil, plus more as needed
3 carrots, chopped
1 white onion, chopped
1 lb yukon gold potato, chopped
2 tablespoons tomato paste
28 oz crushed tomatoes, 1 can
2 cups chicken broth
2 cups basmati rice, or long-grain jasmine, cooked, for serving
1 fresh cilantro, for serving
Lime wedge, for serving
½ cup warm water
2 tablespoons sugar
1 tablespoon active dry yeast
4 cups all-purpose flour, plus more for dusting
1 teaspoon baking powder
1 teaspoon baking soda
1 tablespoon kosher salt, plus more to taste
1 cup full-fat yogurt
1 cup whole milk, room temperature
olive oil, for greasing
½ cup unsalted butter, 1 stick, melted

Steps:

  • In a small bowl, combine the salt, pepper, cumin, smoked paprika, turmeric, coriander, cardamom, dry mustard, cayenne, and allspice. Stir to combine.
  • In a large bowl, add the cubed chicken thighs, 2 tablespoons of yogurt, 4 cloves of minced garlic, the ginger, and half of the spice mixture. Toss the chicken until it is fully coated. Cover the bowl with plastic wrap, and marinate in the fridge for 2 hours or overnight.
  • Make the naan bowls: In a liquid measuring cup, combine the warm water, sugar, and yeast. Set aside to bloom for 10 minutes.
  • In the meantime, mix the flour, baking powder, baking soda, and salt together in a large bowl.
  • To the yeast mixture, add the yogurt and milk. Stir until smooth, then pour into the dry ingredients. Stir to combine, then dump the dough out onto a floured surface and knead with your hands until it forms a smooth, soft ball, about 2 minutes.
  • Place the dough in a clean large bowl greased with olive oil and cover with a clean kitchen towel or plastic wrap. Let rise at room temperature until doubled in size, about 2 hours.
  • Heat the olive oil in a large Dutch oven over medium-high heat. Working in batches to avoid overcrowding the pot, cook the marinated chicken on all sides until cooked through and browned, about 20 minutes. Drizzle in more oil, as needed, to prevent the meat from sticking to the bottom of the pot. Transfer the browned meat to a plate as it finishes cooking and set aside.
  • Add the carrots, onion, potatoes, remaining 5 cloves of minced garlic, and reserved spice mixture, Stir and cook until the vegetables brown slightly and start to soften, 15 minutes.
  • Stir in the tomato paste and cook until aromatic, about 3 minutes.
  • Add the crushed tomatoes and chicken broth. Stir to combine. Bring to a simmer.
  • Add the chicken, stir, and return to a simmer. Cover and cook for 30 minutes, or until the potatoes are tender and the chicken is cooked through.
  • Stir in the remaining 3 tablespoons of yogurt, then cover and keep warm.
  • Once the naan dough has risen, dump onto a floured surface, and divide into 6 equal portions. Roll each portion into a ¼-inch (1 /2 cm) thick circle, approximately 10 inches (25 cm) in diameter.
  • Heat a large cast-iron skillet over medium-high heat. Place a disc of naan dough in the skillet. Cook for about 2 minutes, until the dough puffs up, then flip and cook on the other side until browned, 1 minute. Transfer the naan to a medium bowl and place another bowl on top. Repeat with the rest of the naan dough, stacking bowls between each round. As the naan cools, they will retain the bowl shape.
  • Brush the naan bowls with warm melted butter.
  • Fill the naan bowls with the chicken curry and rice. Serve with yogurt, cilantro, and lime wedges.
  • Enjoy!

Nutrition Facts : Calories 1677 calories, Carbohydrate 189 grams, Fat 67 grams, Fiber 9 grams, Protein 79 grams, Sugar 22 grams

EASY-PEASY POTATO CURRY RECIPE BY TASTY



Easy-Peasy Potato Curry Recipe by Tasty image

Here's what you need: vegetable oil, medium yellow onion, garlic, curry powder, paprika, cayenne, cumin powder, allspice, fresh ginger, black pepper, potato, chickpeas, vegetable broth, lemon juice, diced tomato, coconut milk, rice, naan bread, fresh cilantro

Provided by Gwenaelle Le Cochennec

Categories     Dinner

Yield 4 servings

Number Of Ingredients 19

2 tablespoons vegetable oil
1 medium yellow onion, diced
4 cloves garlic, minced
4 teaspoons curry powder
1 ½ teaspoons paprika
1 teaspoon cayenne
2 teaspoons cumin powder
½ teaspoon allspice
2 teaspoons fresh ginger, minced
½ teaspoon black pepper
2 lb potato, peeled and cubed
15 oz chickpeas, 1 can, drained
1 cup vegetable broth
1 tablespoon lemon juice
14 oz diced tomato, 1 can
14 oz coconut milk, 1 can
rice, cooked, for serving
naan bread, for serving
fresh cilantro, chopped, for garnish

Steps:

  • Heat the oil in a large pot over medium heat until shimmering. Add the onion and saute for about 3 minutes, until translucent.
  • Add the garlic and saute for about 2 minutes, until fragrant.
  • Add the curry powder, paprika, cayenne, cumin, allspice, ginger, salt, and pepper. Stir and cook for about 2 minutes until the spices are fragrant.
  • Add the potatoes and mix well until well-coated in spices.
  • Add the chickpeas and stir to incorporate.
  • Add the broth, lemon juice, and tomatoes and stir, then pour in the coconut milk and stir to combine.
  • Increase the heat to high and bring the mixture to a simmer. Once bubbling, reduce the heat to medium and cook for 15-20 minutes, until the potatoes are tender and easily pierced with a fork.
  • Serve with cooked rice and naan and garnish with fresh cilantro.
  • Enjoy!

Nutrition Facts : Calories 894 calories, Carbohydrate 104 grams, Fat 46 grams, Fiber 17 grams, Protein 18 grams, Sugar 17 grams

Tips:

  • Prep your veggies: Chop them into uniform sizes to ensure even cooking. Blanch or steam the heartier veggies like carrots and potatoes for a few minutes before adding them to the curry. This will help them cook through without becoming mushy.
  • Use a variety of veggies: The more colorful, the better! A mix of textures and flavors will make your curry more enjoyable.
  • Don't be afraid to experiment with spices: Curry powder is a good starting point, but feel free to add other spices like cumin, coriander, turmeric, and garam masala. You can also adjust the heat level by adding more or less chili powder.
  • Use coconut milk or yogurt for a creamy sauce: Both coconut milk and yogurt add a rich, creamy texture to the curry. If you're using coconut milk, be sure to use full-fat coconut milk for the best flavor.
  • Serve with rice or naan: Curry is traditionally served with rice, but you can also serve it with naan or other flatbreads. If you're making your own naan, be sure to brush it with melted butter or ghee before baking.

Conclusion:

This healthy veggie curry is a delicious and satisfying meal that's packed with flavor and nutrients. It's perfect for a weeknight dinner or a casual lunch. Serve it with rice or naan and a side of yogurt or raita.

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