Vegetarian Indian Green Curry Recipes
SOUTHERN INDIAN VEGETABLE CURRY
Feel free to swap and change the veg in this recipe for whatever's hanging about in the fridge.
Provided by Jamie Oliver
Categories Healthy meals Vegetables Indian Curry Mains Healthy dinner ideas
Time 40m
Yield 4
Number Of Ingredients 18
Steps:
- Deseed the chillies and peel the onions, then finely chop both.
- Heat 2 tablespoons of oil in a large frying pan over a medium heat, add the mustard seeds and fry for 2 to 3 minutes, or until they start to pop.
- Add the chillies, curry leaves, onions, coriander, cumin seeds, garam masala, turmeric, and chilli powder to the pan, and cook for 5 to 10 minutes, or until the onions are soft.
- Meanwhile, roughly chop the tomatoes, and peel and cube the sweet potatoes, regular potatoes and aubergine.
- Stir in the chopped tomatoes, potatoes and aubergine, then pour in the coconut milk and cook until the potato is tender, stirring occasionally.
- Slice the okra and trim the beans, then add to the pan with the peas for a further few minutes, until tender, but still with a bit of bite.
- Taste and season to perfection with sea salt and black pepper, then serve with some fluffy rice.
Nutrition Facts : Calories 331 calories, Fat 10.1 g fat, SaturatedFat 2.7 g saturated fat, Protein 7.9 g protein, Carbohydrate 56.3 g carbohydrate, Sugar 20.2 g sugar, Sodium 0.7 g salt, Fiber 9.2 g fibre
VEGETARIAN INDIAN GREEN CURRY
This is a great, easy Indian dish - and totally vegetarian. Increase cayenne to give it more heat. I serve this over basmati rice.
Provided by Spit In Soup
Categories Asian
Time 40m
Yield 4 serving(s)
Number Of Ingredients 17
Steps:
- Boil potatoes in salted water for 5 minutes only, drain, set aside.
- Boil green beans for 5 min, set aside.
- Slice zucchini thickly.Melt butter in large pot.
- Saute onion and garlic until onions begin to color. Add spices (with salt &pepper to taste) and saute for a few minutes.
- Add prepared vegetables, ginger, chilis, lemon juice & water. Stir thoroughly and simmer, stirring frequently, until most of the water is gone and vegetables are just tender.
Nutrition Facts : Calories 325.8, Fat 15.8, SaturatedFat 9.4, Cholesterol 38.2, Sodium 220.8, Carbohydrate 42.7, Fiber 11.1, Sugar 6.5, Protein 10
GREEN CURRY (VEGETARIAN)
Green because of all the green vegetables in it, not because it uses green curry paste. An Indian-style curry from Anna Thomas' "The Vegetarian Epicure Book Two". Very hot, delicious, and filling. Don't be put off by the long ingredient list--it's mostly spices. The recipe says it serves 6-8 but those are really big servings! I'd say more like 8-10, or even more if small portions. Good with basmati rice and a nice cool raita.
Provided by Halcyon Eve
Categories Curries
Time 1h
Yield 8-10 serving(s)
Number Of Ingredients 20
Steps:
- Scrub the potatoes, quarter lengthwise, and thickly slice each quarter. Boil in salted water for 5 minutes, drain, and set aside.
- Trim the green beans, cut into 1-inch lengths, boil in salted water for 5 minutes, drain, and set aside.
- Thickly slice zucchini, boil in salted water for 3-4 minutes, drain, and set aside.
- Wash and coarsely chop spinach and set aside.
- Heat ghee or oil in a large pot. Peel, halve, and thickly slice the onions. Mince the garlic or squeeze through a garlic press. Saute onions and garlic in ghee until just turning light golden color.
- Add all the dry spices (from the turmeric through the salt) to the onions.
- Saute over medium heat for 3-4 minutes to release the flavors of the spices, then add the vegetables, ginger, chilis, lemon juice, and water.
- Stir together until thoroughly mixed, and simmer, stirring often, until most of the liquid has evaporated and the vegetables are tender.
- Serve hot over basmati rice.
Nutrition Facts : Calories 203, Fat 8.8, SaturatedFat 5.1, Cholesterol 20.5, Sodium 498.4, Carbohydrate 29.4, Fiber 6.7, Sugar 6.3, Protein 5.8
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