Best 3 White Mixed Vegetable Curry Recipes
In the realm of culinary delights, White Mixed Vegetable Curry stands as a beacon of vibrant flavors and wholesome goodness. This delectable dish, deeply rooted in the traditions of Indian cuisine, is a harmonious blend of fresh vegetables, aromatic spices, and creamy coconut milk, resulting in a symphony of textures and tastes that tantalizes the palate. Whether you're a seasoned cook or a novice in the kitchen, this recipe guide will lead you through the culinary journey of creating this flavorful curry, along with two additional vegetable curry recipes that offer unique variations on this classic dish. From the basic White Mixed Vegetable Curry to the more elaborate Carrot and Potato Curry and Cabbage Curry, each recipe unfolds a distinct tapestry of flavors, ensuring that every bite is a voyage of culinary discovery.
Check out the recipes below so you can choose the best recipe for yourself!
QUICK AND EASY VEGETABLE CURRY
A very quick and easy curry to serve up with rice and a salad.
Provided by Mai Forrester
Categories Main Dish Recipes Curries Vegetarian
Yield 5
Number Of Ingredients 11
Steps:
- In a large saucepan over medium-high, heat oil and saute onion, and garlic until golden. Stir in curry powder and tomato paste, cook 2 to 3 minutes.
- Stir in tomatoes, vegetable bouillon cube, mixed vegetables, water, salt and pepper to taste. Cook approximately 30 minutes until vegetables are well done (not crunchy). Sprinkle with fresh cilantro prior to serving.
Nutrition Facts : Calories 102.5 calories, Carbohydrate 15.7 g, Fat 3.5 g, Fiber 4.6 g, Protein 3.5 g, SaturatedFat 0.5 g, Sodium 266.6 mg, Sugar 3.9 g
WHITE MIXED VEGETABLE CURRY
A dull white curry which is very tasty and free of oil. A great health punch with delectable taste :-)
Provided by Mini Ravindran
Categories Curries
Time 35m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Once the water comes to boil,add vegetables, salt, chilli powder, coriander powder and curry leaves.
- After 10 minutes add coconut milk and reduce the heat.
- Cook till you achieve desired consistency.
- Best with steamed rice or Indian rotis.
WHITE BEAN PRIMAVERA
Pasta primavera, the creamy, vegetable-heavy pasta dish popularized in the 1980s at Le Cirque, in New York, is a little too fussy for a busy weeknight, but this reimagined white bean version comes together in less than a half-hour. The simple beans and vegetables feel fancy in their robe of cream, Parmesan, lemon juice and mustard. The dish is best with fresh spring vegetables, and it's also very flexible: Substitute spinach for the peas, a handful of halved cherry tomatoes for the carrot, and sugar snap peas for the asparagus. Drained jarred artichoke hearts wouldn't be out of place, either.
Provided by Sarah DiGregorio
Categories dinner, lunch, weeknight, beans, main course, side dish
Time 25m
Yield 4 to 6 servings
Number Of Ingredients 18
Steps:
- Melt the butter in a 12-inch skillet (preferably straight-sided) over medium-high heat. Add the zucchini and 1 teaspoon salt, and stir, then cook undisturbed in an even layer until one side is golden, about 4 minutes. (It's great if the butter browns, but decrease the heat if it threatens to get too dark.) Stir in the asparagus, carrot and garlic, and cook, stirring occasionally, until fragrant and softened, about 4 minutes. Stir in the peas, scallions and ½ teaspoon salt, then add the red-pepper flakes, oregano and a generous amount of black pepper. Cook, stirring, until the peas are warmed through and bright green, about 2 minutes.
- Add the white beans and the cream, lower the heat to medium, and let the cream come to a simmer. Simmer for about 1 minute.
- Turn off the heat and stir in the lemon juice, Parmesan and Dijon. Taste and season with more salt, pepper or lemon juice as needed. Add 1 or 2 tablespoons of warm water to the creamy beans to loosen as you like; the sauce will thicken as it cools. (You may need more water when you reheat any leftovers.) Serve in bowls topped with the nuts and a handful of basil leaves. Pass more Parmesan at the table.
Tips:
- For a richer flavor, use coconut cream instead of water in the curry sauce.
- Add a teaspoon of garam masala to the curry powder for a more aromatic flavor.
- If you like your curry spicy, add a green chili or two to the sauce.
- For a vegan version of the curry, use vegetable broth instead of chicken broth.
- Serve the curry with rice, roti, or naan bread.
Conclusion:
This delicious and nutritious white mixed vegetable curry is a great way to get your daily dose of vegetables. It's also a good source of protein and fiber, making it a complete and satisfying meal. The curry is easy to make and can be tailored to your own taste preferences. So next time you're looking for a healthy and flavorful meal, give this white mixed vegetable curry a try.
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