Grilled Vegetables In Indian Curry Sauce On Rice Recipes

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GRILLED MASALA CHICKEN WITH VEGETABLES



Grilled Masala Chicken with Vegetables image

Make this Indian-inspired chicken dish on the grill--or in the oven--for a flavorful dinner with minimal cleanup.

Provided by Reynolds Kitchens(R)

Categories     Trusted Brands: Recipes and Tips     Reynolds®

Time 50m

Yield 4

Number Of Ingredients 11

¼ cup olive oil
6 teaspoons garam masala, divided
4 small cloves garlic, minced
1 teaspoon salt
½ teaspoon ground black pepper
Reynolds Wrap® Heavy Duty Aluminum Foil
4 (5 ounce) skinless, boneless chicken breast halves
4 small yellow summer squash or zucchini, sliced into 1/4-inch rounds
1 medium sweet onion, thinly sliced
½ cup plain yogurt
1 teaspoon Cilantro leaves

Steps:

  • Mix the olive oil, 4 teaspoons garam masala, garlic, salt, and black pepper in a small bowl until combined. Tear four sheets (12x18 inches each) of Reynolds Wrap® Heavy Duty Aluminum Foil. Center one chicken breast half on a sheet of foil; sprinkle 1/2 teaspoon garam masala on both sides.
  • Place the squash and onion slices on top of the chicken. Drizzle evenly with one-fourth of the olive oil mixture. Bring up foil sides. Double-fold top and ends to seal packet, leaving room for heat circulation inside. Repeat to make four packets.
  • Grill over medium-high heat in covered grill 20 to 25 minutes or until chicken is cooked through and an instant-read thermometer inserted into chicken registers 165 degrees F.
  • Open packets carefully by cutting along top fold with a sharp knife, allowing steam to escape; then open top of foil packet. To serve, top with yogurt and sprinkle with cilantro, if desired.

Nutrition Facts : Calories 355.5 calories, Carbohydrate 15.2 g, Cholesterol 84.1 mg, Fat 16.9 g, Fiber 5.1 g, Protein 36.8 g, SaturatedFat 2.9 g, Sodium 708.3 mg, Sugar 3.4 g

SOUTH INDIAN-STYLE VEGETABLE CURRY RECIPE



South Indian-Style Vegetable Curry Recipe image

This easy one-pot meatless main gets its complex flavor from a combination of spices including coriander, cumin, turmeric, cayenne, and cinnamon. The spices marry in a rich, flavorful sauce that has a comforting, belly-warming appeal. Read Ellie Krieger's blog post to learn more about the healing power of spices and how this recipe came together. Slideshows: Browse more One-Pot Meals and 30-Minute Vegetarian Dinners.

Provided by Ellie Krieger

Categories     Main Course

Yield 6

Number Of Ingredients 22

2 Tbs. canola oil
1 large yellow onion, finely diced
4 medium cloves garlic, minced
One 2-inch piece fresh ginger, peeled and finely grated (1 Tbs.)
1 Tbs. ground coriander
1-1/2 tsp. ground cumin
3/4 tsp. ground turmeric
1/2 tsp. cayenne
1 Tbs. tomato paste
2 cups lower-salt chicken broth or vegetable broth
1 cup light coconut milk
One 3-inch cinnamon stick
Fine sea salt and freshly ground black pepper
1 small cauliflower, broken into 1-1/2-inch florets (about 4 cups)
1 lb. sweet potatoes, peeled and cut into 1-inch cubes (about 3 cups)
2 medium tomatoes, cored, seeded, and coarsely chopped (about 1-1/2 cups)
2 large carrots, peeled and cut into 1/2-inch-thick rounds (about 1 cup)
One 15-1/2-oz. can chickpeas, drained and rinsed
4 oz. baby spinach (about 4 lightly packed cups)
2 Tbs. fresh lime juice
1 tsp. finely grated lime zest
2 Tbs. chopped fresh cilantro

Steps:

  • In a 5- to 6-quart Dutch oven or other heavy-duty pot, heat the oil over medium-high heat. Add the onion and cook, stirring occasionally, until beginning to brown, 3 to 4 minutes. Reduce the heat to medium (or medium low if necessary) and cook until the onion is richly browned, 5 to 7 minutes more. Add the garlic and ginger; cook, stirring, for 1 minute to blend the flavors. Add the coriander, cumin, turmeric, and cayenne; stir for 30 seconds to toast the spices. Add the tomato paste and stir until well blended with the aromatics, about 1 minute.Add the broth, coconut milk, cinnamon stick, 1 tsp. salt, and 1/4 tsp. pepper and bring to a boil. Reduce the heat to medium low or low and simmer for 10 minutes. Add the cauliflower, sweet potatoes, tomatoes, and carrots. Raise the heat to medium high and return to a boil. Reduce the heat to medium low, cover, and simmer until the vegetables are tender, 20 to 25 minutes. Discard the cinnamon stick. Stir in the chickpeas, spinach, lime juice, and zest; cook until the spinach has wilted, about 3 minutes more. Season to taste with salt. Serve garnished with the cilantro.

Nutrition Facts : ServingSize 6, Calories 300 kcal, Fat 90 kcal, SaturatedFat 2 g, TransFat 10 g, Carbohydrate 45 g, Fiber 12 g, Protein 12 g, Sodium 680 mg, UnsaturatedFat 6 g

GRILLED SALMON WITH THAI CURRY SAUCE AND BASMATI RICE



Grilled Salmon with Thai Curry Sauce and Basmati Rice image

Categories     Rice     Bake     Sauté     Backyard BBQ     Coconut     Peanut     Salmon     Curry     Summer     Grill     Grill/Barbecue     Cabbage     Boil     Gourmet

Yield Serves 4

Number Of Ingredients 27

For rice
1 cup basmati rice
1 1/2 cups water
2 tablespoons unsalted butter
For sauce
1 1/8 teaspoons minced peeled fresh gingerroot
1 1/8 teaspoons minced garlic
2 1/4 teaspoons peanut oil
3/4 teaspoon ground coriander seeds
1 1/2 teaspoons curry powder
1 1/2 teaspoons Thai red curry paste
1 1/2 teaspoons paprika
3/4 teaspoon ground cumin
1 1/4 cups well-stirred unsweetened coconut milk
3 tablespoons tomato purée
1 tablespoon soy sauce
1 1/2 tablespoons packed dark brown sugar
For vegetables
3 cups finely shredded green cabbage
3/4 cup julienne strips of seeded peeled cucumber
3 tablespoons finely chopped fresh coriander
3 tablespoons finely chopped fresh mint leaves
1 tablespoon soy sauce
3 tablespoons rice vinegar (not seasoned)
four 6-ounce pieces salmon fillet
olive oil for brushing salmon
1/4 cup roasted peanuts

Steps:

  • Make rice:
  • Preheat oven to 400°F.
  • In a saucepan with an ovenproof lid bring rice, water, and butter to boil. Bake rice, covered, in middle of oven 12 minutes. Keep rice warm.
  • Make sauce:
  • In a heavy saucepan sauté gingerroot and garlic in oil over moderately high heat, stirring, until golden. Add coriander, curry powder, curry paste, paprika, and cumin and sauté, stirring, 1 minute, or until fragrant. Whisk in coconut milk, tomato purée, soy sauce, and brown sugar and bring just to a boil. Remove pan from heat and keep warm.
  • Prepare vegetables:
  • In a bowl toss together all vegetable ingredients.
  • Prepare grill.
  • Brush salmon with oil and sprinkle with salt and pepper to taste. Grill salmon on an oiled rack set 5 to 6 inches over glowing coals until just cooked through, about 5 minutes on each side.
  • Put each in center of 4 plates and arrange salmon on top. Top salmon with vegetables and spoon sauce around it. Sprinkle vegetables with peanuts.

GRILLED VEGETABLES IN INDIAN CURRY SAUCE ON RICE



GRILLED VEGETABLES IN INDIAN CURRY SAUCE ON RICE image

Categories     Rice     Vegetable     Vegetarian     Grill/Barbecue

Yield Serves 6

Number Of Ingredients 24

Boiled Basmati Rice: 4 cups cooked
Vegetables:
2 green peppers
1 zuccini
1 small cauliflower
a small pack of mushrooms
1 pack tofu
1 small onion
For the dip:
1 cup yoghurt
2 tsp tandoori masala (optional)
salt to taste
1/4 tsp chili powder
15-20 coriander leaves
For the sauce:
3 Onions
3 flakes of garlic
1/2 inch piece of ginger
3 large tomatoes
2 tsp soya sauce
2 tbsp tomato sauce
1 tsp chilli sauce
salt to taste
3 Tbsp oil

Steps:

  • Sauce: Grind onions, ginger, garlic to a paste. Heat oil. Add onion paste and cook till golden brown. Chop tomotoes and puree them in a blender. Add to the onion paste. Cook for 5 mts. Add soya tomato and chili sauces and 1/2 cup water to get a thick pouring consistency. Cook for 10 mts. Vegetables: Heat oven to 350 degrees. Press tofu in paper towels to squeeze out excess water. Cut peppers, zuccini, tofu into cubes. Cut cauliflower into big flowerettes and boil in salted water for 1 minute. Put youghurt, tandoori masala, chili powder and coriander in blender. Dip all vegetables in the yoghurt dip and grill for 10-12 mts. To serve, spread rice in a dish. Pour hot sauce over it. Place the grilled vegetables over the sauce.

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