Best 4 Sauteed Vegetables In Coconut Curry Sauce Recipes

Indulge in a symphony of flavors with our sautéed vegetables in coconut curry sauce, a delectable dish that tantalizes the taste buds and nourishes the body. This flavorful journey begins with a medley of crisp-tender vegetables, sautéed to perfection, capturing their vibrant colors and natural sweetness. Drenched in a creamy and aromatic coconut curry sauce, each bite offers a harmonious blend of spices, creating a symphony of flavors that will leave you craving more. Discover the versatility of this dish as we present three delightful variations: a classic coconut curry sauce, a zesty lemongrass coconut curry sauce, and a unique sweet potato coconut curry sauce. Prepare to embark on a culinary adventure that promises to awaken your senses and satisfy your soul with every bite.

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

COCONUT VEGETABLE CURRY

Coconut Vegetable Curry image

This vegetable curry isn't just vegetarian - t's vegan! Packed with hearty vegetables and warm spices, this curry is the perfect dish for meatless Mondays or any night of the week when meat is off the menu. Recipe developed by Food Network Kitchen.

Provided by Food Network Kitchen

Categories main-dish

Time 1h10m

Yield 4 to 6 servings

Number Of Ingredients 21

Ingredients

2 tablespoons vegetable oil
4 green cardamom pods
1 1-inch piece cinnamon stick
1 whole clove
2 onions, thinly sliced
Kosher salt
1 tablespoon grated fresh ginger
4 cloves garlic, grated
2 teaspoons ground coriander
1 1/2 teaspoons ground cumin
1 teaspoon Kashmiri chili powder or hot paprika
1/2 teaspoon ground turmeric
3 small plum tomatoes, cut into wedges
1 13.5-ounce can full-fat coconut milk
1/2 pound Yukon Gold potatoes, peeled and cut into 1 1/2-inch chunks
1 small Chinese eggplant, cut into 1-inch chunks
2 cups cauliflower florets
1 serrano chile pepper, halved
1 cup halved green beans
Cooked basmati rice, for serving
Chopped fresh cilantro, for topping

Steps:

Heat the vegetable oil in a large Dutch oven over medium-high heat. Add the cardamom pods, cinnamon stick and clove and cook, stirring, until the whole spices are toasted, about 20 seconds.
Add the onions, season with 1/2 teaspoon salt and cook, stirring occasionally, until soft and browned, 8 to 10 minutes. Add the ginger and garlic and cook, stirring, until golden, about 2 minutes. Add the coriander, cumin, chili powder and turmeric; cook, stirring and scraping the pan, until the ground spices are toasted, about 30 seconds.
Add the tomatoes and cook, stirring, until they break down, 4 to 5 minutes. Stir in 1 1/4 cups water and the coconut milk. Add the potatoes, eggplant, cauliflower and serrano; season with 1/2 teaspoon salt. Bring to a boil, then reduce the heat to medium low; cover and simmer until the vegetables are tender, about 20 minutes.
Add the green beans and simmer, uncovered, until tender, 5 minutes. Thin the curry with water, if necessary. Discard the serrano and season with salt. Serve with rice and top with cilantro.

VEGETABLE IN COCONUT CURRY SAUCE

Vegetable in Coconut Curry Sauce image

Make and share this Vegetable in Coconut Curry Sauce recipe from Food.com.

Provided by Debbwl

Categories Vegetable

Time 1h10m

Yield 6 serving(s)

Number Of Ingredients 20

Ingredients

1 head cauliflower floret (4 cups)
2 carrots, peeled and cut into half rounds
1 red bell pepper, cut into strips
1 cup peas, frozen
1/4 cup oil
1 tablespoon mustard seeds
1 onion, chopped fine
2 tablespoons garlic, minced
1/4 teaspoon dry crushed red pepper
2 tablespoons ground coriander
1 teaspoon turmeric
1 teaspoon curry powder
1 teaspoon salt
1/2 teaspoon powdered cumin
1/2 teaspoon cinnamon
1/2 teaspoon ground cardamom
1 pinch ground cloves
14 ounces coconut milk
1 tablespoon honey (optional)
steamed rice

Steps:

Steam vegetables separately until al dente. Set aside.
Meanwhile heat in a medium pot oil and mustard seeds. When seeds start to pop add onion, garlic and crushed red pepper. Saute till translucent 5 to 10 minutes. Reduce heat to low add coriander, turmeric, curry powder, salt, cumin, cardamom, cinnamon, cloves and cook on low for 3 minutes.
Add coconut milk and simmer (do not boil) for 2 minutes.
Fold in steamed vegetables and honey if using. Heat through about 3 to 5 minutes. (do not boil).
Serve over Rice.

CHICKEN COCONUT CURRY

Chicken Coconut Curry image

Sauteed chicken breasts in a coconut curry sauce with vegetables, raisins, and apple. Absolutely delicious! Serve over rice.

Provided by Eliza

Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes

Time 1h10m

Yield 6

Number Of Ingredients 10

Ingredients

6 bone-in chicken breast halves, skinless
3 medium carrots, chopped
3 stalks celery, chopped
2 medium onions, chopped
2 tablespoons ground curry powder
2 tablespoons all-purpose flour
1 tablespoon hot water
1 (10 ounce) can coconut milk
½ cup raisins
½ cup apples - peeled, cored and shredded

Steps:

In a large skillet over medium heat, evenly brown the chicken breast halves. Mix in carrots, celery, and onions. Cook and stir until vegetables are tender.
In a small bowl, mix the curry powder and flour with hot water. Blend in coconut milk, forming a thick paste.
Mix curry powder paste, remaining coconut milk, raisins, and apple into the skillet. Thoroughly coat chicken with the mixture. Cover, and reduce heat. Simmer 30 to 45 minutes, until chicken is no longer pink and juices run clear.

Nutrition Facts : Calories 310.3 calories, Carbohydrate 23.7 g, Cholesterol 68.4 mg, Fat 11.5 g, Fiber 3.8 g, Protein 30 g, SaturatedFat 8.9 g, Sodium 123.8 mg, Sugar 12.6 g

MIXED VEGETABLES WITH COCONUT SAUCE (AVIYAL)

Mixed Vegetables with Coconut Sauce (Aviyal) image

Provided by Maya Kaimal

Categories Potato Vegetarian Yogurt Coconut Curry Root Vegetable Carrot Gourmet

Yield Makes 6 servings (as part of a large meal)

Number Of Ingredients 15

Ingredients

2 medium boiling potatoes, peeled and cut into 2- by 1/4-inch sticks (about 2 cups)
2 medium carrots, cut into 2- by 1/4-inch sticks (about 2 cups)
1 small fresh green chile, such as serrano, Thai, or jalapeño, slit lengthwise with stem end intact
1/8 teaspoon hot red pepper flakes
1/8 teaspoon ground turmeric
1 3/4 cups water, divided
1 1/4 teaspoons salt
1 medium zucchini, peeled and cut into 2- by 1/4-inch sticks (about 2 cups)
1/2 cup frozen peas
1 cup grated dried unsweetened coconut
1 teaspoon ground cumin
1/8 teaspoon cayenne pepper
1 cup plain yogurt (not Greek-style)
15 to 20 fresh curry leaves (optional)
1 tablespoon coconut oil (optional)

Steps:

Bring potatoes, carrots, chile, red pepper flakes, turmeric, 1 cup water, and salt to a boil in a 3- to 4-quart heavy pot, then simmer briskly, uncovered, until vegetables are almost tender, about 5 minutes. Add zucchini and peas and simmer 1 minute more.
Meanwhile, blend coconut, cumin, cayenne, and remaining 3/4 cup water in a blender or food processor to a medium-fine paste.
Add coconut mixture to vegetable mixture along with yogurt. Simmer, uncovered, stirring occasionally, until vegetables are tender and flavors have blended, 12 to 15 minutes. If mixture becomes too thick to simmer, add more water.
Serve sprinkled with curry leaves and drizzled with coconut oil, if desired.

Tips and Conclusion

Tips:

Use fresh, seasonal vegetables for the best flavor and texture.
Cut the vegetables into uniform pieces so they cook evenly.
Sauté the vegetables over medium-high heat so they get slightly caramelized.
Add the curry paste and cook for a minute or two to release its flavors.
Stir in the coconut milk and bring to a simmer.
Add the vegetables and cook until tender.
Serve over rice or noodles.

Conclusion:

Sautéed vegetables in coconut curry sauce is a delicious and easy-to-make dish that is perfect for a quick and healthy meal. The combination of flavors and textures in this dish is sure to please everyone at the table. So next time you're looking for a new vegetarian recipe to try, give this one a try.