Vegetarian Curry!!!?

Question

I am looking for a quick and easy curry recipe!

No meat please as I am a vegetarian.

Also, something with chick peas would be nice.. I love them and they are so good with curry.

Thank you!!! ♥

Answer 1

I just bought an awesome vegetarian Indian cookbook from Amazon.com. It's called "Classic Indian Vegetarian and Grain Cooking" by Julie Sahni. Lots of great recipes with chick peas!

Answer 2

I love this recipe for potato & pea curry, and I make it much easier on myself by using a pre-mixed curry spice that I get @ Whole Foods instead of using all of the spices listed in the recipe and making my own.  I also have substituted the regular potatoes with leftover baked sweet potatoes, and it was amazing!  I'd also be willing to bet that adding in some chick peas to the recipe would work out fine, although I haven't done it myself.

Potato Curry With Peas

1 1/2 pounds red or Yukon Gold potatoes, (4-5 medium), peeled

1 teaspoon salt

1 teaspoon cumin seeds

1 teaspoon coriander seeds

5 cardamom pods, seeds removed from husks

1 teaspoon turmeric

1/2 teaspoon ground cinnamon

2 teaspoons canola oil

1 tablespoon yellow mustard seeds

1 tablespoon brown or black mustard seeds

1 large onion, finely chopped

4 cloves garlic, minced

1 jalapeño pepper, seeded and minced

1 tablespoon minced fresh ginger

1 cup water

1 cup frozen peas

2 tablespoons chopped fresh mint

1 tablespoon lemon juice

Freshly ground pepper, to taste

Directions

1. Place potatoes in a large saucepan and cover with water. Add salt and bring to a boil. Cook over medium heat until the potatoes are tender, 10 to 20 minutes. Drain and cool slightly. Crush the potatoes with the back of a wooden spoon and set aside.

2. Meanwhile, toast cumin, coriander and cardamom seeds in a small dry skillet over medium heat, stirring, until aromatic, about 1 minute. Transfer to a spice mill or mortar and pestle; grind to a powder. Add turmeric and cinnamon; set aside.

3. Heat oil in a large nonstick skillet over medium heat. Add yellow and brown or black mustard seeds and cover the pan; when the seeds start to pop, remove the pan from the heat and let stand until the popping ceases. Uncover the pan and return to low heat. Add onions and sauté until golden, 10 to 15 minutes.

4. Add garlic, jalapeños, ginger and the reserved spice mixture and sauté for 2 minutes more. Stir in water and simmer for 5 minutes. Stir in peas, mint and lemon juice and cook until heated through, about 3 minutes. Stir in the reserved potatoes and season with salt and pepper.

Answer 3

If chickpeas and easy are your desire, then the following is nice:

Ingredients

1 (16 ounce) can chickpeas, drained and rinsed

1 onion, diced

1 teaspoon fresh ginger, minced

5 garlic cloves, minced

1-4 teaspoon mrcurrys.com curry powder (or your favorite curry powder blend)

1/2 teaspoon salt

1 medium tomato, diced

2-3 tablespoons olive oil

water

Directions

Saute onions in olive oil for 3 minutes.

Add ginger, garlic and curry powder (I use about 3 teaspoon for medium-spicy), stir and cook for another minute or so.

Add chickpeas and salt and a tablespoon or so of water.

Cook and stir about a minute.

Add tomatoes and cook for 5 minutes, stirring gently.

Add another spoonful of water if it seems dry or if it's burning or sticking.

Serve with flatbread and rice.

If you can live without chickpeas, I love the following, It is more Thai than Indian based. We are not vegetarians, but we have it all the time. I think using sweet potatoes and as many kinds and colors of veggies are key. You can also use 4 cups of veggies and leave the rest of the measurements the same because the veggies add their own liquid as they cook: Ingredients

1 (14 ounce) can thai kitchen pure coconut milk

1-4 tablespoon thai kitchen red curry paste

2-3 tablespoons thai kitchen premium fish sauce

2 tablespoons brown sugar

1 1/2 cups assorted fresh vegetables, cut into 1 inch pieces (like cauliflower, red bell pepper,onions,eggplant, mushrooms, zucchini, peas, or your favorite combi)

Directions

In a 2 quart saucepan, bring the coconut milk, curry paste, fish sauce and brown sugar to a boil.

Add the vegetables, reduce the heat and simmer for 15 minute, or until the vegetables are tender.

Serve over steamed jasmine rice.