Best Curried Mixed Vegetables Recipes

CURRIED MIXED VEGETABLES

Curried Mixed Vegetables image

Australian cookbook author Charmaine Solomon created this mixed vegetable side dish that has a range of nuanced flavors. Perfect side dish for any meal that needs a good pick me up or can be eaten with pita as nice lunch!

Provided by NcMysteryShopper

Categories Lunch/Snacks

Time 30m

Yield 4 serving(s)

Number Of Ingredients 16

Ingredients

2 large carrots, cut into 1/4-inch dice
1 medium yukon gold potato, peeled and cut into 1/4-inch dice
1 medium zucchini, cut into 1/4-inch dice
2 medium onions, cut into 1/4-inch dice
2 long red chilies, seeded and minced
2 tablespoons ground coriander
1 teaspoon ground turmeric
3 tablespoons vegetable oil
2 teaspoons fresh ginger, minced
2 medium tomatoes, diced
1/2 cup cilantro, very coarsely chopped
1 cup edamame, shelled frozen (soybeans)
1 cup greek plain nonfat yogurt
1 tablespoon fresh lemon juice
kosher salt
4 pocketless whole wheat pita bread, warmed

Steps:

In a medium bowl, toss the diced carrots, potato, zucchini and onions with the chiles, ground coriander and ground turmeric.
In a large saucepan, heat the vegetable oil. Add the ginger and cook over moderate heat until golden, about 1 minute. Add the seasoned vegetables and cook over moderately high heat until they just start to brown around the edges, about 4 minutes. Add the tomatoes and half of the cilantro, cover and cook until the vegetables are tender, about 10 minutes. Stir in the edamame and cook for 2 minutes longer. Remove from the heat. Stir in the yogurt and lemon juice and season with salt. Transfer the vegetables to bowls, garnish with the remaining cilantro and serve with the warmed pitas.

Nutrition Facts : Calories 496.3, Fat 17.4, SaturatedFat 2.3, Cholesterol 1.2, Sodium 437.3, Carbohydrate 71.3, Fiber 12.8, Sugar 13.3, Protein 21.6

CURRIED CHICK PEAS AND MIXED VEGETABLES

Curried Chick Peas and Mixed Vegetables image

Chick peas, cultivated mainly in the northern regions of India, are often combined with a mixture of vegetables, creating interestind dishes. Simple and basic this dish has many variations. Spoon it over any hot, cooked grain such as rice, millet, or bulgur.

Provided by morgainegeiser

Categories Low Protein

Time 35m

Yield 6 serving(s)

Number Of Ingredients 11

Ingredients

2 teaspoons vegetable oil
1 cup chopped onion
3 garlic cloves, finely chopped
2 1/2 teaspoons curry powder
1 teaspoon ground cumin
1/8 teaspoon cayenne pepper
1 small head cauliflower, cut into small flowerets
1/2 cup water
1 (16 ounce) can salt-free stewed tomatoes
1 (16 ounce) can chickpeas, rinsed and drained
1 cup peas

Steps:

Heat oil in a large nonstick skillet over medium heat. Add onion and garlic.
Sprinkle with curry powder, cumin, and cayeene. Cook 3 minutes, stirring frequently and adding small amounts of water as necessary, about a tablespoon at a time, to prevent sticking.
Add cauliflower and water to skillet. When water boils, reduce heat to medium-low, cover skillet and simmer 5 minutes or until cauliflower is tender crisp.
Add remaining ingredients, mixing well. Cover and simmer 15 minutes.

Nutrition Facts : Calories 174.9, Fat 2.9, SaturatedFat 0.4, Sodium 423.4, Carbohydrate 32.2, Fiber 7.3, Sugar 6.5, Protein 7.3

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