Best 4 Sweet Hot Vegetable Curry Recipes

SWEET & HOT VEGETABLE CURRY

Steps:

• Heat the oil in a large saucepan, add the curry paste and fry for 1 min. Add the sugar and lemon juice, cook for 1 min, then tip in the courgettes and cauliflower and cook for 2 mins. Now stir in the passata, plus 100ml/3½fl oz water and the chickpeas, season to taste. Bring to the boil, cover with a lid and simmer for 15 mins. Make up to this stage and freeze or keep chilled for 2 days in the fridge. Warm through, once defrosted if frozen, and continue with the recipe.
• Just before serving, throw in the spinach, give it a stir and remove from the heat once the leaves have just wilted. Serve with boiled basmati rice.

SWEET AND HOT VEGETABLE CURRY

Steps:

• Heat oil in a large saucepan, add curry paste and fry 1 minute.
• Add sugar and lemon juice and cook 1 minute more.
• Add courgettes and cauliflower and cook 2 minutes.
• Stir in passata along with 100ml water and the chickpeas. Season to taste. Bring to a boil, cover and simmer 15 minutes.
• Can be chilled or frozen at this stage. You'll need to defrost thoroughly before re-heating.
• Just before serving, stir in spinach. Remove from heat just as leaves begin to wilt.

SWEET AND SPICY VEGETABLE CURRY

Steps:

• Set a pot of water on the stove and cut the vegetables into chunks.
• Cook the carrots and potatoes together, boiling for a total of 10 minutes.
• While the potatoes and carrots are cooking, fry the pepper and onion in the oil in a large skillet over medium-high- heat.
• Reduce the heat and add the coconut milk, curry paste, salt and maple syrup to the skillet. Stir well.
• Drain the potatoes & carrots and return to pot. Pour the contents of the skillet over the root vegetables.
• Add starch as needed & mix well.

WONDERFUL VEGGIE CURRY

Steps:

• Soften the onion, if using in a little water in a small pot. Set aside.
• In a separate, large pot, begin steaming the sweet potatoes. After about 5-10 minutes add the carrots; in 5 more minutes add the cauliflower. Steam for 5 minutes more. (They don't need to be cooked yet, just basically warmed.).
• Meanwhile, heat the oil over medium in a small frying pan;add the mustard seeds and saute till they begin to pop. Add the remaining spices and cook on LOW heat for a minute or two, be very careful not to burn them. Remove from heat.
• Remove the steamer basket from the veggies, add the softened onion and stir in the spice mixture. Add water.
• Bring to a gentle simmer and cook, stirring occasionally, for 20 minutes.
• When sweet potatoes are tender but not totally cooked, add the tomatoes and peas/peppers (a combo works fine). Simmer for another 15 minutes.
• Serve over your favorite basmati rice, with the garnishes for a more Indian-style meal. Enjoy!