Anyone know a curry recipe thats not to spicy but still a lilttle spicy??!
Answers:
You need:
Ingredients
2 cups potatoes, cubed
1 cup cauliflower floret
1 large onion, slivered
1 cup carrot, peeled and sliced
1 eggplant, medium diced
4 tablespoons oil
2-3 garlic cloves, finely minced
1 (2 inch) fresh ginger, piece finely minced
2 tablespoons green chilies
1 tablespoon paprika
1 teaspoon ground coriander
1 tablespoon ground cumin
2-3 tablespoons curry powder
1 1/2 cups vegetable stock
3 cups canned tomatoes, chopped
1 tablespoon cornstarch
2/3 cup coconut milk
1/4 teaspoon cayenne pepper
salt
Directions
1Heat oil in a large skillet!. Add onion, potato and cauliflower and cook gently for 3 - 5 minutes, stirring frequently!.
2Add the garlic, green chilies, ginger and spices!. Cook and stir for 1 minute!.
3Add stock, tomatoes, and eggplant and season with salt!. Cover and simmer gently for about 30 minutes or until tender, stirring occasionally!.
4Mix cornstarch and cold coconut milk together until smooth and stir into mixture!.
5Taste and adjust the seasoning if necessary!. Serve hot with rice!.Www@FoodAQ@Com
Ingredients
2 cups potatoes, cubed
1 cup cauliflower floret
1 large onion, slivered
1 cup carrot, peeled and sliced
1 eggplant, medium diced
4 tablespoons oil
2-3 garlic cloves, finely minced
1 (2 inch) fresh ginger, piece finely minced
2 tablespoons green chilies
1 tablespoon paprika
1 teaspoon ground coriander
1 tablespoon ground cumin
2-3 tablespoons curry powder
1 1/2 cups vegetable stock
3 cups canned tomatoes, chopped
1 tablespoon cornstarch
2/3 cup coconut milk
1/4 teaspoon cayenne pepper
salt
Directions
1Heat oil in a large skillet!. Add onion, potato and cauliflower and cook gently for 3 - 5 minutes, stirring frequently!.
2Add the garlic, green chilies, ginger and spices!. Cook and stir for 1 minute!.
3Add stock, tomatoes, and eggplant and season with salt!. Cover and simmer gently for about 30 minutes or until tender, stirring occasionally!.
4Mix cornstarch and cold coconut milk together until smooth and stir into mixture!.
5Taste and adjust the seasoning if necessary!. Serve hot with rice!.Www@FoodAQ@Com
1) mild curry sauce
1 tablespoon Canola oil
? cup Yellow onion; diced
1 Clove garlic; minced
? tablespoon Mild curry powder
1 teaspoon Salt
? teaspoon White pepper
1 pinch Cayenne pepper
4 tablespoon Cornstarch
2 cup Skim milk
? teaspoon Coconut extract
Heat oil in saucepan!. Add onion and garlic; cook, stirring, over medium heat until translucent but not brown!. Add curry powder, salt, white pepper and cayenne!. Cook, stirring, 1 minute!. Dissolve cornstarch in 1/4 cup milk or soymilk!. Add remainder of milk or soymilk and coconut extract to pan!. Add cornstarch mixture!. Cook over medium heat, stirring, until sauce thickens!. After sauce thickens, cook 3 more minutes!. 1 gram fat per 2 tablespoons!. | NOTES : Makes 2 cups Recipe by: Vegetarian Times, May 1996 Converted by MM_Buster v2!.0l!.
2)
For the Powder
4 teaspoons coriander
6 teaspoons basmati rice
10 teaspoons cumin
4 teaspoons fenugreek seeds
2 teaspoons black peppercorns
2 teaspoons mustard seeds
2 teaspoons cloves
2 cinnamon sticks (five cm long)
6 teaspoons turmeric
2 teaspoons garlic powder
3 teaspoons powdered ginger
For paste
1 roasted onion
2 tablespoons curry powder
1 tablespoon white wine vinegar
1 teaspoon white sugar
1/2 tablespoon oil
2 cloves garlic
Directions
1 First take the coriander,cumin,fenugreek,black pepper,mustard seeds and dry fry gently in a frying pan until the mustard seeds start to pop!.
2 Let spices cool!.
3 Grind the unground spices to a fine powder and mix with remaining spices!.
4 This should result in a fine mild curry powder!.
5 For a hotter variety add one tsp of ground chile!.
6 For curry paste!.
7 Roast an onion for one hour at 200°C!.
8 Let onion cool!.
9 In a blender chop onion finely!.
10 Add remaining ingredients to blender and mix well!.Www@FoodAQ@Com
1 tablespoon Canola oil
? cup Yellow onion; diced
1 Clove garlic; minced
? tablespoon Mild curry powder
1 teaspoon Salt
? teaspoon White pepper
1 pinch Cayenne pepper
4 tablespoon Cornstarch
2 cup Skim milk
? teaspoon Coconut extract
Heat oil in saucepan!. Add onion and garlic; cook, stirring, over medium heat until translucent but not brown!. Add curry powder, salt, white pepper and cayenne!. Cook, stirring, 1 minute!. Dissolve cornstarch in 1/4 cup milk or soymilk!. Add remainder of milk or soymilk and coconut extract to pan!. Add cornstarch mixture!. Cook over medium heat, stirring, until sauce thickens!. After sauce thickens, cook 3 more minutes!. 1 gram fat per 2 tablespoons!. | NOTES : Makes 2 cups Recipe by: Vegetarian Times, May 1996 Converted by MM_Buster v2!.0l!.
2)
For the Powder
4 teaspoons coriander
6 teaspoons basmati rice
10 teaspoons cumin
4 teaspoons fenugreek seeds
2 teaspoons black peppercorns
2 teaspoons mustard seeds
2 teaspoons cloves
2 cinnamon sticks (five cm long)
6 teaspoons turmeric
2 teaspoons garlic powder
3 teaspoons powdered ginger
For paste
1 roasted onion
2 tablespoons curry powder
1 tablespoon white wine vinegar
1 teaspoon white sugar
1/2 tablespoon oil
2 cloves garlic
Directions
1 First take the coriander,cumin,fenugreek,black pepper,mustard seeds and dry fry gently in a frying pan until the mustard seeds start to pop!.
2 Let spices cool!.
3 Grind the unground spices to a fine powder and mix with remaining spices!.
4 This should result in a fine mild curry powder!.
5 For a hotter variety add one tsp of ground chile!.
6 For curry paste!.
7 Roast an onion for one hour at 200°C!.
8 Let onion cool!.
9 In a blender chop onion finely!.
10 Add remaining ingredients to blender and mix well!.Www@FoodAQ@Com
any curry recipe can be used just put in less curry then it asks for, when you find the amount you like mark the change on the recipeWww@FoodAQ@Com