Veg curry recipie.....

Gingham_Ribbon

Hi

There are lots of veggie recipes in these threads that Pink-winged looked out the other day for someone else.

For quick curries I fry an onion then add some garlic and some pataks curry paste, then add some passata, a portion of frozen chickpeas and some steamed carrot, cauliflower or potato and let it simmer down a little.

For quick chillis, I fry some onion and garlic and chilli powder then add some chopped veg (like mushroom, pepper, courgette) When the veg is soft, I add passata and whatever beans I have around, drained and rinsed. There's a more detailed recipe in my first meal planner in the link I've given.

Miss_Cinnabon

Ok i know there are a few more ingreds in this one but it is very tasty, adjust the amount of chillis to taste:D

Vegetable Chilli - Serves 4


15oz (375g) tin tomatoes
1 bay leaf
1 eating apple, chopped
2 tsp branston pickle
1 tsp tomato puree
1 medium onion, chopped
4oz broad beans
4oz peas
4oz carrots, peeled and chopped
4oz potatoes, peeled and chopped
8oz(200g) tin baked beans or red kidney beans
1 tsp chilli powder
1-3 chillis(suit to taste)
1 tsp garlic granules
4fl oz(100ml) vegetable stock


1.Place all ingredients in a pan and cover.


2.Simmer for 1 hour, stirring occasionally.


3.Remove lid and continue to cook until of a thick consistency, raising the heat if necessary to reduce the liquid.


4.Serve on bed of boiled brown rice.

susie

Skint_Catt

I use the standard chilli receipe for meat but use Quorn instead!

lucylema

Have been rooting around in the freezer and have found half a bag of frozen veg - carrots, cauliflower and brocolie etc. I don't really like caulie but in the interest of money saving and not letting these go to waste, I am thinking of doing a veg curry with them - what else could I do if not curry which masks the taste?

Thanks

JBD

How about mixing with pasta, then adding a cheese sauce. Bake in the oven [like macaroni cheese]. Personally I think cauliflower and brocolli are much nicer in a cheese sauce .

squeaky

Some ideas to browse...

Veg curry recipie...

Can you beat 65p veg curry and rice?

And all sorts of soups can hide things. See: https://www.soupsong.com

pink_princess

Boil the cauli & then mash it with 20g or so of parmesan cheese. Mould into fritters & fry, these are yummy.

The carrots could be made into a nice salad with orange.

Broccoli & cheese soup is nice.

meritaten

Make potato and cauli mash? just use equal quantities of both (or less cauli if you really DONT like the taste.

Roasted cauli tastes quite different to 'boiled' cauli too! just toss with oil, salt and pepper and roast in hot oven for about 25 to 30 mins.

edited to say - so sorry, I forgot to say you could include any veg with the cauli for roasting! I often use up veg this way - and sometimes it lives in the fridge for a day or two before I make roasted veg soup! which is delish! very comforting this time of year!

A word about boiling cauli - DONT overcook it! like sprouts the more you cook it the more the awful sulpherous taste appears. only cook it to the 'al dente' stage. if you need to keep it warm then turn the heat off and just bring back to boil just before you drain it!
my mum boils cauli to death and I use to HATE it - properly cooked cauli is gorgeous!

sexki11en

Fry off onion, garlic, ginger and chopped chilli's in a pan and once the onion is soft, add (1tsp ish) turmeric, 1 ground corriander, 2 garamasala. Keep stirring so it doesn't stick then add the veg and coat in the spices. Add 1 tin tomatoes, one teaspoon of salt (or more to taste) and stir. Bring to a slow boil and turn down, simmering until veg is cooked.

I love adding courgettes, green beans, aubergine and potatoes to this but you can use any veg.

This recipe is tweaked from an aubergine curry I had at an indian friends house one evening. It's so simple and delish and it freezes too!

SK x

Stephen_Leak

Or this ...

VEGETABLE STIR FRY

Serves 2

INGREDIENTS

250g of mixed vegetables, such as baby sweet corn, broccoli florets, cabbage leaves, carrots, cauliflower florets, courgettes, green beans, lettuce leaves, mange tout peas, mushrooms (normal, oyster or shitake), peas, spinach and sweet peppers.
½ a bunch of spring onions
1cm (½ inch) piece of fresh ginger
1 teaspoon of corn flour
250ml of water
3 tablespoons of oil
¼ of a teaspoon of ground black pepper
1 teaspoon of salt
1 tablespoon of sesame oil
2 tablespoons of dark soy sauce
1 teaspoon of sugar

METHOD

Wash and/or peel whatever vegetables you are using as required. Cut any carrots into matchstick-sized strips, any green beans into 2cm (1 inch) lengths and anything else into 1cm (½ inch) strips or pieces. Wash the spring onions, cut off the root ends and leaves, peel off and discard any dried up or slimy outer leaves, then chop them into thin slices. Peel the ginger and chop it into tiny pieces.

Put the corn flour into a cup and add the water, a bit at a time. Stir each time to make sure it is smooth.

Put 2 tablespoons of the oil into a frying pan or wok on a medium heat. Add the vegetables. Fry for 2 minutes. Stir frequently to stop them sticking. Remove them and put them on a plate.

Add the remaining tablespoon of oil, ginger and spring onion. Fry for 1 minute. Stir frequently to stop them sticking.

Add the pepper, salt, sesame oil, soy sauce and sugar. Put the vegetables back in. Add the corn flour mixture. Fry for 3 minutes until the sauce thickens, Stir frequently to stop it sticking.

ADDITIONS & ALTERATIONS

You can use or add almost any vegetable that you happen to have around and needs using up.

Use ¼ of a teaspoon of five spice powder instead of the black pepper.

Add ½ a tablespoon of dry sherry or rice wine.

For a hot Sichuan-style version, add 1 teaspoon of chilli powder,

Serve as a side dish, or with boiled rice, or with boiled or fried noodles. Rice will take longer to cook than the stir fry, so put it on while you are preparing the ingredients.

TIPS

Dark soy sauce is used for cooking, as its flavour develops with heating. Light soy sauce is used for seasoning.

This cooks very quickly, so get all the ingredients prepared and measured out beforehand, and then put them on plates or in bowls in the order that they go into the pan or wok.