Quickcurriedvegetablesaute Recipes

QUICK AND EASY VEGETABLE CURRY

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.

QUICK CURRIED VEGETABLES

Steps:

• Heat oil in a large saucepan over medium-high heat.
• Add onion, and cook 5 minutes, or until lightly browned, stirring frequently.
• Add coconut milk and broth. Whisk in tomato paste and curry powder. Bring to a boil.
• Add potatoes, reduce heat to medium, cover and cook 15 minutes, or until potatoes are still firm but almost done.
• Stir in green beans and cauliflower. Cover and cook 5 minutes more, or until vegetables are tender. Remove from heat.
• Stir in peas, cilantro and lime juice. Season to taste with salt, pepper and cayenne.
• Serve with basamati brown rice if desired.

QUICK CURRIED VEGETABLE SAUTE

Steps:

• Heat oil in large skillet over medium heat. Sauté onion, curry powder, salt and cayenne pepper about 5 minutes, or until onion begins to brown. Stir in cabbage, acorn squash /sweet potato, chickpeas, carrot, apple, ginger and garlic. Sauté 2 minutes more.
• Stir in broth, and reduce heat to low. Cover and cook vegetables, stirring occasionally, about 10 minutes, or until soft. Spoon into shallow bowls. Sprinkle with cilantro and serve.
• Optional: Serve with diced tomato, raisins and cashews on the side and allow diners to garish to taste.