Vegetable curry recipes
Our top 3 of 15 Vegetable curry recipes
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Aubergine Curry with Red Lentils
- Cv - Vegetable and Lentil Curry
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Dry Vegetable Curry with Coconut
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Ingredients
- 2 Aubergine. cut into chunks
- 2 Yellow pepper. deseeded and sliced
- 4 tbsp. Olive oil
- 2 tsp. Chilli powder (mild)
- 2 Red onion. chopped
- 1.5 tsp. Black mustard seeds
- 4 tbsp. Curry paste
- 300 g Dried red lentils
- 1 litre Chicken stock
- 0.5 cup Fresh coriander. chopped
Method
- 1. Preheat the oven to 190°C/fan170°C/gas 5.
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- 2. Place the aubergines, yellow pepper, in a shallow roasting tin.
- Drizzle with the olive oil and sprinkle with the chilli powder. Stir well to coat, then bake for 30-35 minutes, until golden brown.
- 3. Fry the onions, until soft.
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- 4. Add the black mustard seeds and cook until they pop, then stir in your curry paste.
- 5. Stir in the red lentils and stock and simmer for 30-45 minutes, until the lentils are tender.
- 6. Stir in the coriander and the pepper and aubergine.
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Add commentIngredients
- 2 tbsp water or vegetable stock
- 1 large onion, chopped
- 1 tsp cumin
- 1 tsp coriander powder
- 1 tsp tumeric
- 1 tsp chilli powder
- OR 1 tsp Curry powder
- 2 garlic cloves, crushed
- 225g (8oz) red lentils
- 750ml (1.25pints) water
- 900g (2lbs) vegetables (e.g. cauliflower, courgettes, mushrooms, okra, carrots, tomatoes)
Method
- 1. Saute the onion in the water or stock for 5 minutes.
- 2. Add the spiced and the garlic and continue cooking for 2 mintues.
- 3. Add the red lentils and water. Cover and simmer for 10 minutes.
- 4. Add the vegetables and continue cooking for 20 mintues or until the vegetables are just tender.
Tips
Can be cooked a day or so ahead of time, this improves the flavour.
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Add commentIngredients
- INGREDIENTS
- 4 tbsps vegetable oil
- ½ tsp Black mustard seeds
- 2 tsps Cumin seeds
- 2 garlic cloves. crushed
- 1 tsp Turmeric powder
- 1 tsp cayenne pepper
- 1 Onion. medium. finely chopped
- 2 Green peppers chopped
- 2 Carrots Peeled and Chopped
- 2 courgettes. cut into chunks
- ½ Cauliflower. cut into florets
- 110g green beans. topped and tailed
- 110g Okra. topped and tailed
- 2 Green Chillies - medium finely chopped
- 110g creamed coconut
- 300ml boiling water
- 3 tbsps Fresh coriander. chopped
Method
- Heat the oil in a heavy based pan, add the mustard seeds, cumin and garlic - fry until the seeds begin to pop. Stir in the turmeric and cayenne pepper and cook for one minute. Add the onion, fry gently until soft and golden brown.
- Add the veg and chillies and stir gently until evenly coated with the onion mixture.
- Dissolve the coconut in the boiling water, stir into the veg mixture and bring to the boil. Season with salt and pepper. Lower the heat as much as possible, cover the pan tightly and simmer for 20 mins. the veg should be just tender with just enough liquid remaining to coat them.
- Stir in the fresh coriander and allow to stand for 5 mins before serving.
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1 Comments
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Add commentLisa101 Wed Jan 20 2010 • Reply
This is really easy to make and very yummy- try it