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Vegetable Curry Recipes

Category Vegetarian
Vegetable Curry
Add tasty vegetable curry to your list of vegetarian dishes. This page contains vegetable curry recipes.
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July 20, 20118 found this helpful
I can't remember where I originally found this recipe, but I finally decided to give it a try. As with most recipes I try for the first time, it's tweaked a bit. I just can't help myself - LOL ;-) It looks like a lot of prep work but it won't seem like it once you are thoroughly enjoying this complete meal! When ready to serve, place over a bed of rice and sliced pita bread pieces for scooping on the side. If you do happen to have leftovers, this dish tastes even better reheated the next day!
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Ingredients:

  • 1/2 tsp. ground ginger
  • 1 tsp. crushed garlic
  • 2 tsp. ground coriander
  • 1 tsp. ground cumin
  • 1/4 cup water
  • 3 Tbsp. extra virgin olive oil
  • 1/8 tsp. ground cumin
  • 1 small shallot, minced
  • 1 Tbsp. tomato paste
  • 1 Tbsp. of water
  • 1 1/4 cups dried lentils
  • 1/4 tsp. ground turmeric
  • 5 cups water
  • 4 oz. green beans, cut into 1 inch pieces
  • 4 oz. collard greens, inner stems removed and discarded, finely chopped
  • 1 large celery rib, sliced
  • 3/4 cup fresh cilantro, finely chopped
  • 1/2 tsp. cayenne pepper
  • 1/4 cup fresh cilantro, finely chopped
  • salt, to taste

Directions:

Combine the ginger, garlic, coriander, and the 1 teaspoon ground cumin in a small bowl and stir in the 1/4 cup of water to make a paste.

Heat olive oil in a small skillet. Add the 1/8 teaspoon ground cumin and shallot and cook, stirring, until lightly browned, about 1 minute. Add the bowl of spice paste and let cook until most of the liquid has evaporated, about 2 minutes. Stir in the tomato paste and the 1 tablespoon of water, cook until thick, about 1 minute, and set aside.

Combine the lentils, turmeric, and the 5 cups of water in a saucepan. Bring to a boil, cover and simmer over low heat for 20 minutes, until the lentils are barely tender.

Add the green beans, collard greens, celery, the 3/4 cup cilantro, and the cayenne, stir and season with salt. Cook until the lentils and vegetables are tender, about 15 minutes.

Add the cooked spice paste that was set aside and the remaining cilantro, stir, and simmer for an additional 5 minutes and serve.

By Deeli from Richland, WA

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Comment Was this helpful? 8

By 6 found this helpful
October 18, 2011
Spicy and delicious! I could make this the main course and, along with a good salad and good bread, be very happy. This is good over rice, too.

Ingredients:

  • 2 (10 oz.) pkgs. frozen green peas
  • 2 slices bacon
  • 1/2 cup chopped onion
  • 1 large clove garlic, minced
  • 1/4 cup finely chopped peanuts
  • 2 tsp. freshly grated ginger
  • 2 tsp. curry
  • 1/4 tsp. dry mustard
  • 1/2 tsp. cumin
  • 1/2 tsp. coriander
  • 2 tsp. flour
  • 1/2 cup milk

Directions:

Rinse peas under running water to separate. Drain and reserve.

Fry bacon in 10 inch skillet until crisp. Remove and drain, crumble and reserve. Cook the onion, garlic, peanuts and ginger in the bacon fat over medium heat until the onion is tender, about 5 minutes. Add the spices and saute 1 minute. Stir in flour and cook over low heat, stirring constantly, until mix is bubbly.

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Increase the heat and stir in the milk, add the peas, and heat to boiling, stirring constantly. Reduce heat. Cover and simmer until heated through. Sprinkle with the reserved bacon to garnish.

Servings: 6 - 8
Prep Time: 10 Minutes
Cooking Time: 20 Minutes

By Copasetic 1 from North Royalton, OH

Comment Was this helpful? 6

By 2 found this helpful
January 4, 2010

Curry that can be eaten with rice or roti.

Ingredients:

Directions:

Wash potatoes and boil in water. When cooked remove peel and slice. Heat oil and fry. When cooked, drain on paper towel and keep aside. Take 2 tablespoon of the hot oil and add the onion and fry till light brown.

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Add the green chili and cook a little. Then add the dry spices and tomato and cook a little. Add the water, salt, ginger and garlic paste.

When cooked, layer the fried potato and simmer for a while. Garnish with coriander leaves. Serve hot with rice and pickles.

Servings: 4-5
Time:20 Minutes Preparation Time
25 Minutes Cooking Time

Source: homemade

By Dorty from SA

Comment Was this helpful? 2

September 15, 20104 found this helpful

Excellent to scoop up with pita bread or serve over rice and even more tasty reheated the next day.

Ingredients:

Directions:

Heat oil in a large frying pan over medium heat and cook the onions until tender.

Stir in garlic, ginger, cloves, cinnamon, cumin, coriander, salt, cayenne, and turmeric and cook for 1 minute, stirring constantly. Stir in garbanzo beans and continue to cook, while stirring, until all ingredients are well blended and heated through. Remove from heat, very lightly mash, stir in cilantro, and serve.

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By Deeli from Richland, WA

Comment Was this helpful? 4

By 2 found this helpful
March 5, 2010

Curry to be served with rice, roti, puri or naan.

Comment Was this helpful? 2
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June 27, 20171 found this helpful

You don't need a lot of time to cook up a pan of deliciously seasoned chickpea curry for tonight's dinner. This page contains a chickpea curry in a hurry recipe.

Serving of chickpea curry over rice.

Read More... Was this helpful? 1

By 1 found this helpful
September 25, 2009

A curry you can eat with rice. Healthy meal. Heat a shallow pan and add oil. When heated, fry the onion then add the mustard seeds and jeera.

Comment Was this helpful? 1
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By 0 found this helpful
February 5, 2009

"Souper" easy! This can be served hot or cold.

Comment Was this helpful? Yes
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By 0 found this helpful
January 22, 2009

This recipe is wonderful and freezes really well! Great if you want to feed a crowd of people without too much fuss, time, or money. I make this and freeze it for lunches.

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December 11, 2008

Heat the oil in a wok or solid based frying pan and fry the onion for 3-4 minutes. Stir in the cubed potatoes; cover and cook to 3-4 minutes. Add the okra, and stir fry for 2 minutes.

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By 0 found this helpful
July 16, 2007

A delicious side dish using asparagus with a curry sauce.

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