Best 4 Vegetarian Curry Dishes Recipes
Embark on a culinary journey to explore the vibrant world of vegetarian curry dishes, a symphony of flavors that will tantalize your taste buds and nourish your body. From the aromatic streets of India to the bustling markets of Thailand, vegetarian curries have captivated hearts and palates across the globe. Let's delve into this delectable realm of spices, vegetables, and tantalizing aromas, where each recipe promises a unique symphony of flavors and textures.
In this comprehensive guide, you'll find a diverse collection of vegetarian curry recipes, each carefully curated to showcase the culinary artistry and cultural influences that make this dish so beloved. Discover the vibrant flavors of the Punjabi Chole Masala, a classic chickpea curry steeped in a rich tomato-based gravy, or immerse yourself in the creamy depths of the Thai Green Curry, where coconut milk, lemongrass, and kaffir lime leaves create an aromatic masterpiece.
For those who relish the smoky and robust flavors of grilled vegetables, the Tandoori Vegetable Curry offers a delightful symphony of charred goodness. And if you're craving a hearty and comforting meal, the comforting embrace of the Red Lentil Curry awaits, with its earthy lentils simmered in a delicately spiced tomato sauce.
Whether you're a seasoned vegetarian or simply seeking to expand your culinary horizons, this collection of vegetarian curry dishes promises an unforgettable gastronomic experience. Each recipe is meticulously crafted to guide you through the process, ensuring that you can recreate these culinary wonders in the comfort of your own kitchen. So, gather your ingredients, ignite your stove, and let the aromas of vegetarian curry transport you to a world of culinary delight.
VEGETABLE CURRY
Provided by Food Network Kitchen
Categories side-dish
Time 55m
Yield about 4 to 6 main course servings
Number Of Ingredients 22
Steps:
- In a small food processor (mini-chopper), combine the garlic and ginger and puree into a paste. Set aside.
- Heat the oil in a large pot over medium-high heat. Add the cumin seeds, cloves, cardamom, allspice, cinnamon stick, and bay leaf and cook, stirring constantly, until toasted and fragrant and the cinnamon stick unfurls, about 30 seconds. Add the onion and cook, stirring, until lightly browned, about 3 minutes. Add the garlic-ginger paste, curry powder, and jalapeno and cook, stirring, until lightly browned and fragrant, about 1 minute. Add the tomato and yogurt and cook, stirring, until they separate from the oil and there is a distinctive sizzling sound, as the sauce "fries" in the oil, about 7 minutes. Continue to cook, stirring, for about 1 minute more.
- Add the water, salt, and potatoes and bring to a boil. Lower the heat and simmer, covered, stirring occasionally, until tender, about 10 minutes. Add the cauliflower, green beans, and chickpeas, bring to a boil, and cook, uncovered, until the vegetables are tender and the liquid has thickened, about 5 minutes more. Transfer to a serving bowl and serve with rice and chutney.
SIMPLE VEGGIE CURRY RECIPE BY TASTY
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
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
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
VEGETARIAN YELLOW CURRY
This is the best curry dish I have ever had. A Japanese roommate and I made it up in college on a dark winter night to avoid writing final papers out of the leftovers we dug up in the kitchen. The curry paste is easy to find in little cans at import stores, and you can add as little or as much spice as you want to the dish. It is both one pot and vegetarian. Serve over a big scoop of rice and garnish with peanuts, cilantro, and raisins.
Provided by Karin Landers
Time 1h5m
Yield 6
Number Of Ingredients 14
Steps:
- Heat a large pot over medium-high heat. Add olive oil and garlic; cook until garlic is gently browned, about 1 minute. Add curry paste and whole chile pepper; pan-fry until fragrant, 1 to 2 minutes. Add onion; cook until softened but not yet translucent, 3 to 5 minutes.
- Add tofu; pan-fry until all sides are browned, 3 to 5 minutes. Add potatoes, carrots, and celery. Season mixture with salt and pepper. Saute until carrots and celery begin to soften, about 3 minutes.
- Add coconut milk and regular milk to cover vegetables. Add zucchini and cover. Reduce heat to medium-low and simmer until all vegetables are soft and potatoes are cooked, about 20 minutes. Add spinach and stir until wilted, 1 to 2 minutes.
- Remove chile pepper before serving.
Nutrition Facts : Calories 454.7 calories, Carbohydrate 26.6 g, Cholesterol 3.3 mg, Fat 36.4 g, Fiber 6.4 g, Protein 13.2 g, SaturatedFat 26.3 g, Sodium 229.1 mg, Sugar 6.3 g
Tips:
- Mise en place: Before you start cooking, make sure you have all your ingredients prepped and measured. This will help you stay organized and avoid scrambling.
- Use fresh, high-quality ingredients: The better the quality of your ingredients, the better your curry will taste. Look for fresh vegetables, herbs, and spices.
- Don't be afraid to experiment with different spices: There are many different spices that can be used in a vegetarian curry. Experiment with different combinations to find the flavors that you like best.
- Don't overcook the vegetables: Vegetables should be cooked until they are tender but still have a little bit of crunch. Overcooked vegetables will become mushy and lose their flavor.
- Serve with rice or bread: Curry is traditionally served with rice or bread. This helps to soak up the delicious sauce and make the meal more filling.
Conclusion:
Vegetarian curry dishes are a delicious and healthy way to enjoy a plant-based meal. With a variety of different recipes to choose from, there's sure to be a vegetarian curry that everyone will enjoy. So next time you're looking for a flavorful and satisfying meal, give one of these vegetarian curry recipes a try.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
