Winter Vegetable Red Curry Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

ROASTED WINTER VEGETABLES IN THAI RED CURRY WITH OPTIONAL CHICKEN



Roasted Winter Vegetables in Thai Red Curry with Optional Chicken image

Oven-roasted, slightly caramelized winter vegetables - parsnips, cauliflower, carrots, sweet potatoes - swim in rich, spicy-sweet Thai red curry sauce. Add chicken for the meat-eaters, and everyone's happy!

Provided by Kare for Kitchen Treaty

Time 1h25m

Number Of Ingredients 17

1 medium sweet potato (peeled and cut into a 1/2-inch dice (about 2 cups diced))
2 medium parsnips (peeled and cut into a 1/2-inch dice (about 1 cup diced))
1/2 medium head cauliflower (cut into 1-inch pieces (about 2 cups))
2 medium carrots (peeled and cut into a 1/2-inch dice (about 1 cup diced)(or 1 cup baby carrots))
1 medium red bell pepper (seeds and stem discarded and cut into 1-inch pieces)
1 small yellow onion (peeled, quartered and then cut into eighths)
2 tablespoons olive oil or vegetable oil
1/2 teaspoon kosher salt
2 approximately 14-ounce cans lite coconut milk
3 tablespoons Thai red curry paste
2 tablespoons brown sugar
2 teaspoons soy sauce
1 8-ounce package sliced white button mushrooms
1/2 cup fresh Thai basil (lightly packed and roughly chopped (plus more for serving if desired))
White or brown rice for serving
Fresh lime slices and Sriracha sauce for for serving (if desired)
1 pound boneless (skinless chicken breasts, cut into 1-inch pieces)

Steps:

  • Preheat oven to 425 degrees Fahrenheit. Place sweet potatoes, parsnips, cauliflower, carrots, bell pepper, and onion in a large bowl and toss with oil until coated. Spread in a single layer on a cookie sheet and sprinkle with salt. Roast veggies, turning occasionally, for 30 - 40 minutes, until tender and browned on parts.
  • While the vegetables are roasting, start the sauce. In a large pot over medium-high heat, bring the coconut milk, curry paste, brown sugar, soy sauce, mushrooms, and basil to a boil. Reduce heat, cover, and simmer for 15 minutes, stirring occasionally.
  • If adding chicken to half, add a little olive oil to a skillet heated to medium high and add the chicken. Sprinkle with a little kosher salt and pepper. Cook, stirring occasionally, until chicken is completely cooked through and browned on some sides, about 10 minutes. Set aside.
  • Pour the oven-roasted veggies into the sauce, and stir gently to combine. Transfer about one-third of the veggie and sauce mixture to the skillet with the chicken, and mix.
  • Serve in individual bowls scooped over rice, if desired, along with fresh lime wedges for squeezing over the top (essential in our book!), fresh torn basil, and we also like a good squirt of Sriracha sauce, too.

WINTER-VEGETABLE RED-CURRY POTPIE



Winter-Vegetable Red-Curry Potpie image

A flavorful curry made with butternut squash, carrots, parsnips, sweet peppers, and coconut milk awaits underneath a flaky shell of puff pastry.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Pie & Tarts Recipes

Time 50m

Number Of Ingredients 3

1/2 recipe Winter-Vegetable Red Curry, cooled
All-purpose flour, for dusting
8 ounces (1/2 package) all-butter puff pastry

Steps:

  • Preheat oven to 425 degrees. Place curry in a 9-inch pie dish. On a lightly floured surface, roll out pastry to a 10 1/2-inch square; cut 3 large vents in center, then place over curry, pressing gently to cover rim of pie dish. Place pie dish on a baking sheet; bake until potpie is golden and bubbly (tent with foil if pastry is getting too dark, tent with foil), about 30 minutes. Let cool 15 minutes before serving.

WINTER VEGETABLE CURRY



Winter Vegetable Curry image

Provided by Kyle

Categories     Potato     Rice     Tomato     Vegetable     Sauté     Vegetarian     Low/No Sugar     Wheat/Gluten-Free     Curry     Winter     Bon Appétit

Yield Serves 4

Number Of Ingredients 13

1 teaspoon vegetable oil
3/4 cup chopped onion
2 1/2 teaspoons curry powder
1 teaspoon ground cumin
Generous pinch of dried crushed red pepper
1 cup evaporated skim milk
2 cups 1-inch cubes peeled potatoes
2 cups chopped seeded plum tomatoes
2 cups broccoli florets
2 cups thin diagonal carrot slices
1 cup cauliflower florets
4 cups hot cooked rice (preferably basmati)
1/4 cup cilantro leaves (optional)

Steps:

  • Heat oil in large nonstick skillet over medium-low heat. Add onion, cook until tender, stirring occasionally, about 10 minutes. Add curry powder, cumin and crushed red pepper; stir until fragrant, about 1 minute. Add milk; bring to boil. Add potatoes and 1 cup tomatoes. Cover; simmer until potatoes are almost tender, stirring occasionally, about 15 minutes. Add broccoli, carrots and cauliflower. Cover; simmer until all vegetables are tender, stirring occasionally, about 7 minutes. Season with salt and pepper.
  • Divide rice among 4 plates. Top with curry. Sprinkle with remaining 1 cup tomatoes and garnish with cilantro leaves, if desired.

WINTER VEGETABLE CURRY



Winter Vegetable Curry image

Provided by Food Network Kitchen

Categories     main-dish

Time 45m

Yield 4 (2-cup) servings

Number Of Ingredients 19

5 cloves garlic
1 (3-inch) chunk peeled, fresh ginger
3 tablespoons unsalted butter
1 cinnamon stick, broken in half
1 bay leaf
1 medium yellow onion, diced
2 teaspoons Madras-style curry powder
1 cup whole, peeled tomatoes (in juice) roughly chopped
1 cup whole milk yogurt
2 cups water
2 teaspoons kosher salt, plus more for seasoning
2 small turnips, peeled and quartered
2 large carrots, cut into 2-inch chunks
1 pound butternut squash, seeded and cut into 11/2 inch wedges)
1 small zucchini, cut into 2-inch-long rounds, (about 8 ounces)
1 (14-ounce) can chickpeas, rinsed and drained
Freshly ground black pepper
1 lemon, juiced
Serving suggestion: Basmati rice and chutney

Steps:

  • Puree the garlic and ginger in a small food processor (mini-chopper), into a paste. Set aside.
  • Heat the butter in a Dutch oven or soup pot over medium-high heat. Add the onion and cook, stirring, until lightly browned, about 3 minutes. Add the cinnamon and bay leaf, garlic-ginger paste, curry powder and cook, stirring, until lightly browned and fragrant, about 1 minute. Add the tomato and yogurt and cook, stirring, until they separate from the oil and there is a distinctive sizzling sound, as the sauce "fries" in the oil, about 7 minutes. Continue to cook, stirring, for about 1 minute more.
  • Add the water, salt, and vegetables and bring to a boil. Lower the heat and simmer, covered, stirring occasionally, until crisp-tender, about 10 to 12 minutes. Add the chickpeas, bring to a boil, and cook, uncovered, until the vegetables are tender and the liquid thickens, about 5 minutes more. Season the curry with salt and pepper, to taste, and freshly squeezed lemon juice. Transfer to a serving bowl and serve with basmati rice and chutney.

WINTER VEGETABLE CURRY



Winter Vegetable Curry image

There are lots of authentic vegetarian Indian dishes, but this hearty curry is more a seat-of-the-pants improvisation, actually based on a French technique. The recipe, however, may be used as a template for any number of variations. Make it with other winter vegetables, or change the combination to match the seasonal vegetables available throughout the year. Just don't forget to remove the whole chiles before eating.

Provided by David Tanis

Categories     dinner, lunch, main course

Time 1h

Yield 4 to 6 servings

Number Of Ingredients 19

3 tablespoons untoasted sesame oil or vegetable oil
1/2 teaspoon cumin seeds
1/2 teaspoon coriander seeds
1/2 teaspoon turmeric
1/4 teaspoon cayenne
1 2-inch piece of ginger, grated
6 small garlic cloves, minced
4 small hot red Asian chiles or Mexican chiles de árbol
1 large onion, diced, about 2 cups
Salt and pepper
2 tablespoons tomato paste
2 cups delicata squash, unpeeled, in 1-inch slices, or butternut squash, peeled, in 1-inch cubes
1 cup parsnips, hard center core removed, in 1-inch slices or chunks
1/2 pound tiny potatoes, such as fingerlings, halved
2 cups small florets of cauliflower
1 cup cooked chickpeas, preferably home-cooked and the liquid reserved
Cilantro sprigs, for garnish
Steamed basmati rice (optional)
Apple raita (optional), see recipe

Steps:

  • Put oil in a wide, heavy pot over medium-high heat. When oil is wavy, add cumin seeds and coriander seeds and let sizzle for about 1 minute. Add turmeric, cayenne, ginger, garlic and chiles and stir to coat.
  • Add onion and season generously with salt and pepper. Cook, stirring, until softened and lightly colored, about 10 minutes. Add tomato paste and stir to coat. Add squash, parsnips and potatoes, salt lightly, then add 3 cups chickpea cooking liquid or water, or enough to just cover vegetables. Bring to a boil, then reduce heat to maintain a brisk simmer. Cover and cook until vegetables are tender but firm, about 15 minutes.
  • Add cauliflower and chickpeas and stir gently to combine. Cover and continue cooking 5 to 8 minutes more, until cauliflower is tender. Taste broth and adjust seasoning, then transfer to a wide, deep serving platter or bowl. Remove chiles and garnish with cilantro sprigs. Serve with steamed basmati rice and apple raita, if desired.

Nutrition Facts : @context http, Calories 222, UnsaturatedFat 6 grams, Carbohydrate 35 grams, Fat 8 grams, Fiber 7 grams, Protein 6 grams, SaturatedFat 1 gram, Sodium 582 milligrams, Sugar 8 grams, TransFat 0 grams

More about "winter vegetable red curry recipes"

RICH RED CURRY WITH ROASTED VEGETABLES | MINIMALIST …
Jan 20, 2018 Return to oven and roast for 12-15 minutes more. In the meantime, prepare curry by heating a large rimmed skillet or pot over medium heat. Once …
From minimalistbaker.com
  • Preheat oven to 375 degrees F (190 C) and line a baking sheet (or more, as needed) with parchment paper.
  • Add vegetables to a mixing bowl and toss with with oil (or water), maple syrup, curry powder, and sea salt. Add the sweet potatoes to a baking sheet (leaving broccoli and cabbage behind) and roast for 10 minutes.
  • At the 10-minute mark, remove pan from oven and add broccoli and cabbage (this way, the cabbage and broccoli won't burn). Return to oven and roast for 12-15 minutes more.
  • In the meantime, prepare curry by heating a large rimmed skillet or pot over medium heat. Once hot, add coconut oil (or water), shallot, garlic, and ginger. Sauté for 3 minutes, stirring frequently.


WINTER VEGETABLE CURRY - THE RECIPE CRITIC
Jan 10, 2018 Heat oil in a dutch oven over medium high heat. Add onion and cook until fragrant and translucent, about 5 minutes. Stir in the curry paste, …
From therecipecritic.com
  • Heat oil in a dutch oven over medium high heat. Add onion and cook until fragrant and translucent, about 5 minutes.
  • Stir in the curry paste, squash, parsnips, peppers, and carrots and stir to combine. Season with salt to taste. Cook until you can start to smell all the flavors, about 4-5 minutes.
  • Stir in the coconut milk and bring to a boil. If you want your curry a bit spicy, add a dash of red pepper flakes. Once boiling, reduce to a simmer and heat, uncovered for 30 minutes. Taste again and add more salt if desired.


WINTER VEGETABLE CURRY - HEARTY VEGETARIAN WINTER CURRY
Nov 30, 2015 Instructions. Place the olive oil in a large pot or dutch oven over medium heat. Add the onion and cook for 3-4 minutes until softened. Add the …
From runningtothekitchen.com


VEGAN THAI RED CURRY - NORA COOKS
Apr 6, 2020 Heat 1-2 tablespoons olive oil in a large skillet over medium high heat. Once it's warm, add the chopped onion and cook, stirring often, until the onion is translucent, about 3 minutes. Add the garlic and ginger and cook for …
From noracooks.com


VEGETABLE CURRY - RECIPETIN EATS
Jul 26, 2017 Add Spice Mix and cook, stirring constantly, for 1 - 2 minutes until the spice is fragrant and wet. If too dry, add a tiny touch of water or oil. Add capsicum and zucchini, cook for 1 minute. Add tomato, broth, potato and …
From recipetineats.com


THAI RED VEGETABLE CURRY - MY HEART BEETS
Mar 21, 2016 Instructions. Melt coconut oil in dutch oven or heavy pot over medium heat. Add the onions and saute for 5 minutes, or until soft. Add the ginger, garlic and curry paste and stir for 30 seconds. Add the mushrooms, …
From myheartbeets.com


HOW TO MAKE WINTER VEGETABLE CURRY | TESCO REAL FOOD
Prepare. Chop 2 white onions and finely grate 3 garlic cloves and a 1 inch piece of ginger. Heat up 1 tbsp of vegetable oil in a large saucepan and add the onions, garlic and ginger, along with 12 curry leaves. Cook for 5 minutes, stirring often.
From realfood.tesco.com


30 HEARTY CHRISTMAS STEW RECIPES FOR COZY WINTER NIGHTS
22 hours ago Salt and pepper to taste. Instructions: Brown the beef chunks in a large pot over medium heat. Add onions and garlic, cook until soft. Stir in tomato paste, wine, and broth, …
From sixstoreys.com


WINTER VEGETABLE LENTIL RED CURRY WITH CILANTRO LIME …
Feb 2, 2015 This curry needs to simmer for a while, since we’re cooking lentils and some intense root vegetables, but that 35-40 minutes makes for a thick, flavorful sauce and tender veggies. The sauce starts with coconut oil, garlic, …
From veggieandthebeastfeast.com


WINTER VEGETABLE CURRY RECIPE - BBC FOOD
Using a large pan on a medium heat, warm the oil and add the mustard seeds. Cook until they begin to pop, then add the curry leaves and fry for 30 seconds. Add the shallots, garlic, ginger and ...
From bbc.co.uk


THAI RED VEGETABLE CURRY - ABRA'S KITCHEN
Jan 6, 2019 Warm coconut oil in a large pot over medium-high heat. Add sliced bell peppers, onions, and garlic. Saute for 5 minutes. Add ginger and curry paste, stir well to incorporate. Slowly stir in coconut milk, vegetable broth, fish sauce, …
From abraskitchen.com


THAI RED CURRY WITH CHICKEN - RECIPETIN EATS
Feb 19, 2018 Spread chicken out, bring to simmer, then turn heat down to medium. Simmer for about 8- 10 minutes or until Sauce reduces, the chicken is cooked and the sauce is almost at …
From recipetineats.com


THAI RED CURRY RECIPE WITH VEGETABLES - COOKIE AND KATE
Sep 6, 2024 Add the bell peppers and carrots. Cook until the bell peppers are fork-tender, 3 to 5 more minutes, stirring occasionally. Then add the curry paste and cook, stirring often, for 2 minutes. Add the coconut milk, water, kale and …
From cookieandkate.com


VEGETABLE CURRY (SO MUCH FLAVOR!) - CHELSEA'S MESSY …
Mar 26, 2020 Season with salt and pepper. Cook until fragrant. Cook Vegetables Add sweet potatoes and stir to coat in spices. Cook on low heat. Add chopped cauliflower and stir. Stir occasionally to prevent sticking. Add Liquids: …
From chelseasmessyapron.com


WINTER VEGETABLE CURRY AKA VEGETABLE CURRY IN A HURRY
Directions. Heat a medium pot over medium heat with EVOO, one turn of the pan. Add the rice and toast, 1-2 minutes. Add 3 cups chicken or vegetable stock and the bay leaf, lemon zest, …
From rachaelray.com


Related Search