Sweet And Spicy Vegetable Curry Recipes
SWEET AND SPICY VEGETABLE CURRY
Make and share this Sweet and Spicy Vegetable Curry recipe from Food.com.
Provided by Schnecke
Categories Curries
Time 25m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Set a pot of water on the stove and cut the vegetables into chunks.
- Cook the carrots and potatoes together, boiling for a total of 10 minutes.
- While the potatoes and carrots are cooking, fry the pepper and onion in the oil in a large skillet over medium-high- heat.
- Reduce the heat and add the coconut milk, curry paste, salt and maple syrup to the skillet. Stir well.
- Drain the potatoes & carrots and return to pot. Pour the contents of the skillet over the root vegetables.
- Add starch as needed & mix well.
Nutrition Facts : Calories 520.4, Fat 15.4, SaturatedFat 8.7, Sodium 208.7, Carbohydrate 92, Fiber 8.3, Sugar 41.1, Protein 7.1
SLIGHTLY SPICY VEGETABLE CURRY
Like all curries, this one is spicy for those that can't handle any spicy food. However, if you love hot spicy food this one may be a little mild, but you can spice it up even hotter by adding additional cayenne pepper to it. This is wonderful serve with Nans and Dahl. Try adding different vegetables or omit any that you don't happen to care for. Another recipe by one of the Micheff Sisters, Brenda Walsh.
Provided by Enjolinfam
Categories Curries
Time 1h
Yield 9 1 cup servings, 9 serving(s)
Number Of Ingredients 19
Steps:
- Heat oil in a large skillet. Add onion, potato and cauliflower and cook gently for 3 - 5 minutes, stirring frequently.
- Add the garlic, green chilies, ginger and spices. Cook and stir for 1 minute.
- Add stock, tomatoes, and eggplant and season with salt. Cover and simmer gently for about 30 minutes or until tender, stirring occasionally.
- Mix cornstarch and cold coconut milk together until smooth and stir into mixture.
- Taste and adjust the seasoning if necessary. Serve hot with rice.
Nutrition Facts : Calories 213.8, Fat 10.4, SaturatedFat 4.3, Sodium 142.1, Carbohydrate 30, Fiber 5.2, Sugar 16.5, Protein 3.1
SWEET AND SPICY CURRY WITH CHICKPEAS
One of my clients gave me a shorter version of this recipe before I left work for the day. Added a couple of things to it and loved it. Thanks a lot, Laurie. You were right -- good meal! This sauce goes well with rice or with pita bread. What's great about this recipe is you can add as much spice as you would like.
Provided by Marcia
Categories World Cuisine Recipes Asian Indian
Time 45m
Yield 6
Number Of Ingredients 11
Steps:
- Heat the sesame oil in a skillet over medium heat; cook the turkey with onion and garlic in the oil until the meat is no longer pink, 10 to 15 minutes. Chop the meat up into crumbles as it cooks. Stir in the garbanzo beans, tomatoes, curry powder, chili sauce, and coconut milk; bring the mixture to a boil. Reduce heat and simmer for 15 minutes. Season with salt, black pepper, and crushed red pepper flakes.
Nutrition Facts : Calories 424.4 calories, Carbohydrate 29.4 g, Cholesterol 111.7 mg, Fat 18.9 g, Fiber 5.6 g, Protein 35.7 g, SaturatedFat 7 g, Sodium 706.1 mg, Sugar 5.9 g
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4.5/5 (203)
Calories 235 per serving
Category Dinner
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- Add the onions and saute over medium heat until they start to sweat and turn translucent. Add the turmeric, cayenne, garlic and ginger and stir-fry for 30 seconds.
- Add the sweet potatoes, potatoes, and carrots. Season with some salt and cover the pan. Turn the heat to low and let the vegetables cook about five minutes. If the vegetables start to stick, add some water.
- Now add the green beans and green peppers and ½ cup of water or vegetable stock. Cover again and cook five more minutes.
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