Veggie curry?

Question

Mr. Jungle, aka 'Himself' is famously fond of a hot curry. Unfortunatley he's never thought of the morning after consequences and is subsequently banned from the ensuite bathroom at weekends.

I made a veg curry last week by adapting a much loved meat recipe but it was like eating hot cardboard.

Can someone please supply me with a veg curry recipe that would satisfy most palates and dietary backgrounds?

Thanks in advance. =)

Answer 1

found this. am hesitant to give my own recipe as I've mangled it beyond recognition to suit my own taste

INGREDIENTS

1/4 cup butter

2 tablespoons olive oil

1/2 large onion, finely chopped

2 large carrots, sliced

2 tablespoons curry powder

1/2 teaspoon ground turmeric

salt and ground black pepper to taste

1 pinch red pepper flakes

1 head cauliflower, broken into small florets

2 large potatoes, peeled and cubed

DIRECTIONS

Heat the butter and olive oil in a large skillet over medium heat. Add the onion and carrots; cook and stir until tender. Season with curry powder, turmeric, salt, pepper, and red pepper flakes.

Add the cauliflower and potatoes to the pan, and stir to coat with spices. Reduce heat to medium-low, cover, and simmer for 20 minutes, or until the potatoes are tender. Stir occasionally.

Answer 2

We get a curry sauce from the supermarket then add quorn. It's very nice when served with samosas and naan bread.

Answer 3

Just substituting veg' for meat in a curry recipe doesn't work. You have to allow for the lack of fat from the meat, different cooking times and adjust the mix of spices as well.

Try this one. Sorry, I haven't converted the amount of cauliflower to an exact weight yet. The magic ingredient is the little bit of ginger: it makes all the difference.

Add a small bunch of fresh chopped parsley: it's supposed to counteract "Gandhi's Revenge".

VEGETABLE CURRY

Serves 2

INGREDIENTS

1 potato

???g (¼ of a head) of cauliflower florets

1 carrot

50g of French beans, runner beans or mange tout

2 cloves of garlic

2cm (1 inch) piece of fresh ginger

1 onion

2 tablespoons of sunflower oil

1 teaspoon of ground cumin

1 teaspoon of ground turmeric

200g (½ a 400g tin) of tinned plum tomatoes*

1 teaspoon of chilli powder

125ml of water

METHOD

Peel and chop the potatoes into 1cm (½ inch) pieces. Wash the other vegetables. Break the cauliflower into 1cm (½ inch) pieces. Peel and chop the carrot into 1cm (½ inch) pieces. Chop the other vegetables into 1cm (½ inch) pieces. Peel the garlic and chop it into tiny pieces. Peel the ginger and chop it into tiny pieces. Peel the onion and chop it into tiny pieces.

Put the oil into a frying pan on a medium heat. Put the onions, garlic and ginger into the pan and fry for 3 minutes until it is golden. Stir frequently to stop it sticking. Add the carrot, cumin, potato and turmeric. Fry for about 5 minutes until the spices have coated the vegetables thoroughly. Stir frequently to stop it sticking.

Open the tin of tomatoes. Put the juice into a bowl. Chop the tomatoes while they are still in the can (it’s easier than chasing them around the bowl). Put the chopped tomatoes into the bowl. Use half and save the other half.

Put the chopped tomatoes into the pan. Add the cauliflower, chilli powder, the green vegetables and the water and stir. Bring to the boil, then turn down the heat until it is just boiling (simmering). Cook for another 15 to 20 minutes until the potatoes are cooked.

ADDITIONS & ALTERNATIVES

Use frozen cauliflower florets. Add a small courgette, chopped into 1cm (½ inch) pieces. In fact, this is a good recipe for using up any left-over vegetables.

The quantity of chilli powder above makes for a medium curry. For a hot one, increase this to 1½ teaspoons.

For a mild one, add 100ml (½ a 200ml pot) of yoghurt 5 to 10 minutes before the end of cooking. Add ½ a teaspoon of mint sauce to the leftover yoghurt to make some mint raita.

* Plum tomatoes can be used either whole or chopped. It is difficult to stick chopped tomatoes back together again if you need to use them whole.

Answer 4

I find that the Vegetarian Society's Recipe Index is really useful. There are lots of great recipes to try.

Chick Pea Curry:

http://www.vegsoc.org/cordonvert/recipes...

Thai Vegetariable Curry with Fragrant Rice

(Me thinks Himself might like this one-->)

http://www.vegsoc.org/news/1998/nvw/recc...

Simple Vegetable Currys (from various websites):

http://www.vegsoc.org/cordonvert/recipes...

http://www.riverswale.co.uk/recipes/reci...

http://www.bbc.co.uk/food/recipes/databa...

But this one is the one I want to try, it looks so delicious:

http://www.channel4.com/food/recipes/pop...

All completely meat free. Happy cooking! ^_^

Answer 5

http://www.bhg.com/recipes/recipedetail....

this recipe is delicious! i made it and everyone loved it! its all veggie but even my dad who loves meat enjoyed it.

Answer 6

I use curry paste and fry onion. Then I add garlic, ginger and fry a little more. Then I add a few sticks of celery. Add a tin of chopped tomatoes and a can of drained and rinsed lentils (if no lentils, try drained kidney beans). Then toss in a handful of frozen peas and a bit of water and simmer until done.

I tend to find broccoli, mushrooms and cauliflower unpalatable in curries. I dont know why as I like them elsewhere.

Answer 7

Having been taught by a lovely Indian friend, I used to blend my own spices. However, I now use Pataks pastes which are very authentic.

Chop your onions and fry them in ghee [clarified butter] until soft then mix in the curry paste. Add veggies such as peppers, mushrooms, carrots, cauliflower florets  tomatoes and any other veg you like. Add water if need be, though tinned tomatoes should give you enough liquid. If you've added water and the juice is too runny, add lentils. These will thicken it up. If you find the curry too hot, add natural fresh yoghurt or cream.

Answer 8

Curried Sautéed Cauliflower

- makes 6 to 8 servings -

Ingredients

1 head cauliflower, chopped into 1/2 inch pieces

1 red onion, chopped

2 tablespoons Canola oil

1 tablespoon curry powder

1/2 cup cilantro, chopped

Salt and pepper

Procedure

1. Heat a large pan over medium-high heat. Add the oil, let it warm up for a bit and then dump in the cauliflower, onion, and curry powder.

2. Stir until the curry powder has coated the cauliflower. Cook for about six minutes.

3. Toss in the cilantro, and then remove from the heat and serve. It’s also rather nice as a cold side.

Answer 9

you can buy curry as heat n eat..frm asian shops..

Answer 10

I can but first you need to accept the Catholic churches ruling in the 18th century that Beavers were fish (because of the tail) so you can eat them on Good Friday.

Oh, and we need to re-think the definition of vegetable to include all fish as they are none to bright and inclined to take root if planted in the ground.

Fry your beaver, add onions and then a can of Pataks curry sauce, bobs yer uncle, no more tummy rot.