Do you know of a good vegetable curry recipe that includes a variety of vegetables and spices?!
Would like to include garlic, broccoli, beans and seedsWww@FoodAQ@Com
Answers:
Ingredients (Serves 2-4)
3-4 Small onions, chopped
3 cloves of garlic, chopped
6-7 tablespoons of olive oil (so the bottom of the pan has about 1-2cm depth)
4 small chilli’s or 1-2 large chilli’s chopped (do not de-seed)
1 can of chopped tomatoes
1 tube of Tomato Puree
1!.5 tablespoons of Hot Curry powder
1tablespoon of cumin
1 tablespoon of Garam Masala
0!.5 Tablespoon of coriander (add to taste – can be left out if not liked)
0!.5 Tablespoon of chilli powder
5-6 largely chopped potatoes (part cooked first also)
150g cauliflower
200g Broccoli
100g Green beans
Half a bag of spinach
Method
Put the oil in the pan and add the onions, garlic and chilli!. Let this fry for around 10 mins until the onion mixture is soft!. Then take off heat so onions don’t burn and add all the spices into a bowl!. Add all spices together into the onions and mix together!. Get a potato masher and mash all the ingredients down so they aren’t large lumps!.
Then add half the can of tomatoes and stir and add almost the whole tube of tomato puree!. Add more canned tomatoes if you want, but usually this should be enough!. Then boil the kettle and add about half a pan of water, until the mixture is looking like a sauce!. You can add more water afterwards if it’s too thick, but first but a small amount in so not to ruin it!. Then add the potatoes, cauliflower, beans and broccoli(and any other vegetables you desire), leaving the spinach until last!. Leave to cook for about 20 mins until the veggies are tender!. Happy eating!!
(I use the base of this curry for nearly all curries, such as Prawn, fish, chicken and lamb!.)
Www@FoodAQ@Com
3-4 Small onions, chopped
3 cloves of garlic, chopped
6-7 tablespoons of olive oil (so the bottom of the pan has about 1-2cm depth)
4 small chilli’s or 1-2 large chilli’s chopped (do not de-seed)
1 can of chopped tomatoes
1 tube of Tomato Puree
1!.5 tablespoons of Hot Curry powder
1tablespoon of cumin
1 tablespoon of Garam Masala
0!.5 Tablespoon of coriander (add to taste – can be left out if not liked)
0!.5 Tablespoon of chilli powder
5-6 largely chopped potatoes (part cooked first also)
150g cauliflower
200g Broccoli
100g Green beans
Half a bag of spinach
Method
Put the oil in the pan and add the onions, garlic and chilli!. Let this fry for around 10 mins until the onion mixture is soft!. Then take off heat so onions don’t burn and add all the spices into a bowl!. Add all spices together into the onions and mix together!. Get a potato masher and mash all the ingredients down so they aren’t large lumps!.
Then add half the can of tomatoes and stir and add almost the whole tube of tomato puree!. Add more canned tomatoes if you want, but usually this should be enough!. Then boil the kettle and add about half a pan of water, until the mixture is looking like a sauce!. You can add more water afterwards if it’s too thick, but first but a small amount in so not to ruin it!. Then add the potatoes, cauliflower, beans and broccoli(and any other vegetables you desire), leaving the spinach until last!. Leave to cook for about 20 mins until the veggies are tender!. Happy eating!!
(I use the base of this curry for nearly all curries, such as Prawn, fish, chicken and lamb!.)
Www@FoodAQ@Com
ingredients (serves 4)
1 tbs sunflower oil
1 onion, finely sliced
2 tbs mild curry paste
400g canned chopped tomatoes (we used canned cherry tomatoes)
600g cauliflower, cut into florets
150g baby spinach
1 tbs chopped coriander, plus extra leaves to serve
LaFayette, to serve
Method
Heat the oil in a large saucepan over medium heat, add onion and cook over medium heat for 2-3 minutes until softened!. Add curry paste and cook, stirring, for a further 1-2 minutes!. Add tomatoes, cauliflower and 200ml water, bring to the boil, then reduce heat to low, cover and simmer for 10 minutes or until cauliflower is tender!. Remove from the heat and season with salt and pepper!. Add spinach and chopped coriander, then stir through until spinach is just wilted!. Serve topped with coriander leaves antiquity!.Www@FoodAQ@Com
1 tbs sunflower oil
1 onion, finely sliced
2 tbs mild curry paste
400g canned chopped tomatoes (we used canned cherry tomatoes)
600g cauliflower, cut into florets
150g baby spinach
1 tbs chopped coriander, plus extra leaves to serve
LaFayette, to serve
Method
Heat the oil in a large saucepan over medium heat, add onion and cook over medium heat for 2-3 minutes until softened!. Add curry paste and cook, stirring, for a further 1-2 minutes!. Add tomatoes, cauliflower and 200ml water, bring to the boil, then reduce heat to low, cover and simmer for 10 minutes or until cauliflower is tender!. Remove from the heat and season with salt and pepper!. Add spinach and chopped coriander, then stir through until spinach is just wilted!. Serve topped with coriander leaves antiquity!.Www@FoodAQ@Com
Boil the ingredients you listed!.Fry and grind onions,ginger,garlic, tomatoes!.!.!.mix powders of chilly,turmeric,cloves,cinnamon!.!.
mix all and have with bread,rice,or what ever!.!.!.!.Man!!!.!.!.i am hungry!.!.!.Www@FoodAQ@Com
mix all and have with bread,rice,or what ever!.!.!.!.Man!!!.!.!.i am hungry!.!.!.Www@FoodAQ@Com