curry recipe

This simple Curried Cabbage sauté is an inexpensive and filling dish full of vibrant colors, flavors, and healthy vegetable goodness.

Curried Cabbage

garlic (0.16)

ginger

onion

carrots (about 1/2 lb.) (0.45)

cabbage (about 4 cups sliced) (1.28)

olive oil (0.32)

curry powder (mild

peas (0.38)

butter

salt and pepper

cilantro (0.20)

Prepare the vegetables before you begin, so they&#x27;re ready to go when you need them. Mince the garlic, and grate the ginger. Slice the onion, and peel and slice the carrots. Remove the core from the cabbage and slice it thinly.

Add the olive oil, garlic, and ginger to a large pot. Sauté the garlic and ginger over medium heat for about one minute, then add the curry powder and sauté for one minute more.

Add the sliced onions to the pot and sauté for 2-3 minutes, or just until the onions begin to soften.

Finally, add the carrots, cabbage, a 1/4 cup water, and a pinch of salt. Stir to combine and dissolve any browned bits off the bottom of the pot. Continue to stir and cook the cabbage and vegetables over medium heat for about 15 minutes, or until the cabbage is tender. Add a tablespoon or two of water to the pot if it becomes too dry or the spices begin to stick to the bottom of the pot.

Once the cabbage is soft, add the frozen peas. Stir and heat through (1-2 minutes). Once the peas are heated, add the butter and stir until the butter has melted and coated the vegetables. Finally, season generously with salt and pepper to taste. Top with fresh cilantro just before serving.

<p>Everybody loves this cauliflower curry! This easy dinner recipe is warm-spiced, nutrient packed, and ready in just over 30 minutes. Dinnertime win.</p>

Coconut Cauliflower Curry

yellow onion

sweet potato (4 cups chopped)

cauliflower (5 cups chopped)

olive oil

kosher salt, divided

curry powder*

garam masala

cumin

cayenne

diced tomatoes, San Marzano if possible

full-fat coconut milk*

chickpeas (or 1 1/2 cups cooked)

spinach leaves

Cilantro,

Brown or white rice,

Make the rice according to How to Cook White Rice, How to Cook Brown Rice, or Instant Pot Rice.

Dice the onion. Chop the sweet potato into bite-sized chunks (do not peel). Chop the cauliflower into florets.

Heat 2 tablespoons olive oil in a large nonstick skillet over medium-high heat. Add onion and saute 2 minutes, then add the sweet potato and saute 3 minutes. Add cauliflower and ½ teaspoon kosher salt and saute another 5 minutes. Stir in 2 tablespoons curry powder, 1 tablespoon garam masala, 1 teaspoon cumin, and ¼ teaspoon cayenne. Add the Muir Glen tomatoes and coconut milk. Bring to a boil, then cover, reduce heat and simmer for about 10 minutes until the cauliflower and sweet potato are tender.

Drain and rinse the chickpeas. When the vegetables are tender, add the chickpeas and 4 cups spinach and stir for 2 minutes until the spinach is wilted. Add another ½ teaspoon kosher salt to taste, adding additional salt if necessary.

Garnish with chopped cilantro, and serve with brown rice.

Thanks so much for an awesome recipe - made it with a couple minor changes &amp; it is super-sensational!!! Needed vegetarian recipe for a church potluck tomorrow. Doubled the recipe, but not the spices except the garam masala.  Added some chopped garlic, ground ginger, kale instead of spinach &amp; some cut green beans.  Love the versatility of this recipe, that by varying the veggies, you can make a "new" dish. Will certainly be making this again &amp; will enjoy it for breakfast as well as dinner!!!

I tried this and there was way too much veggies to fit in the pan, and not enough liquid to cook them. Wound up moving it into a big stewpot, and adding another can of coconut milk and some chicken broth.  Ultimately tasted good, but I can't imagine it working as written.

I make this all the time! It's super easy and delicious... plus I feel like it's pretty healthy (at least compared to take-out curry)! I'm a spice lover and my husband likes things on the milder side, but we both love the flavors of this recipe.

I made this once and boy am I ever going t make this again.  This time I will try Kale instead of spinach...Yum!

This recipe was quick to put together and doesn't use many dishes to boot.  It was tasty ? And quick with little clean-up.  I used carrots and brussel sprouts as I didn't have sweet potatoes or enough cauliflower!  Yummy!

What is the nutritional value?(calories, proteins, fat, etc).

Thank you

<p>Coconut Curry Salmon! Broiled salmon with a salty-sweet spice rub, creamy coconut curry sauce, and steamy rice to soak it all up. YUM.</p>

Coconut Curry Salmon

1 1/2 lbs. salmon

tablespoon brown sugar

curry powder

teaspoon onion powder

teaspoon garlic powder

teaspoon kosher salt (more

garlic

lemongrass paste

brown sugar

red curry paste

coconut milk

fish sauce or soy sauce

lime juice and zest

fresh spinach, chopped

cilantro, basil, mint, or other fresh herbs

Get the oven ready: 

Preheat the oven to 475 degrees. Line a baking sheet with foil. Place one of the oven racks is close-ish to the top, about 6 inches or so.

Salmon

Mix the spices and the olive oil to make a paste. Place the salmon skin side down on the baking sheet. Rub the paste liberally over the top part of the salmon. Bake for 6-12 minutes (depends on salmon thickness and desired doneness &#8211; I usually opt for 8-10 minutes). See notes for potential broiling issues and alternative methods.

Coconut Curry Sauce

Heat the olive oil over medium heat. Add garlic, ginger, and lemongrass; sauté for 5 minutes. Add brown sugar and curry paste; sauté for 3 minutes. Add coconut milk. Season with fish sauce and lime juice to taste. Add spinach; stir into the sauce until wilted.

Serve

Place salmon over rice. Cover with sauce, lime juice, and fresh herbs.

I made this tonight for dinner and it was fantastic. Everyone loved it !

I enter into eating salmon with caution (its not always my favourite) but this recipe was beyond delicious!!!! Another winner!

Thanks so much I made it last night and was absolutely delicious 😋

I made this tonight and OMG it’s so good! I cut the recipe in half and since I didn’t have red curry paste for the sauce I used half red miso paste and half red curry powder in place of it. So easy to make and delicious too! ❤️

This might have been the most amazing salmon recipe I have ever tried! It was so flavorful and delicious and not that hard to make. My whole family LOVED it!!!

Delicious! Made this tonight for dinner with steamed broccoli. My hubby loved it even though he always says he doesn’t like curry.

Made this for dinner tonight and we all loved it!  So easy and full of flavor.  I haven't cooked salmon in a while and this is my new favorite.  Thanks so much for another awesome recipe!

https://www.youtube.com/watch?v=rY1G6I-85UE

Coconut Curry Salmon! Broiled salmon with a salty-sweet spice rub, creamy coconut curry sauce, and steamy rice to soak it all up. 

Full recipe: https://pinchofyum.com/coconut-curry-salmon

PRODUCTS (Amazon affiliate links):
Curry powder: https://amzn.to/2SBSP3Y
Lemongrass paste: https://amzn.to/2EYe5cj
Red curry paste: https://amzn.to/364RUNj

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This 5-ingredient coconut curry has broccoli and chickpeas and a creamy coconut curry sauce that comes together super fast.

5 Ingredient Coconut Curry

broccoli

chickpeas,

cornstarch

optional: minced garlic or onion

Saute broccoli (and onion/garlic if you&#8217;re using it) in a tablespoon of oil. After a few minutes, add the coconut milk and let simmer for 5-8 minutes. The broccoli should soften but still be tender-crisp.

Add the curry paste to the pan and whisk it until it combines with the coconut milk. Add the chickpeas.

Bring to a slight boil and add the cornstarch. Boil for about a minute, then reduce heat and let cool slightly. Sauce will thicken as the mixture cools.

Moped it up! Mopeding around seems like such a fun and easy way of getting around. I wish we mopeded more in the states ;)  Your curry looks deeeelish! Chickpeas and broccoli in my curry sound magnificent!

Yes to moped.  I ride one.  Our speed limit is 35k here and I find it convenient to ride. Wear a helmet when you ride and be alert and you will be fine.
Love curry recipe!

definitely needed salt or something added to it. Mine tasted pretty bland and I followed the recipe exactly (except I added more curry paste).

Thank you so much! Love this recipe! I have tweaked it a bit, just for fun, but it totally  has become a regular in our dinner rotation!

https://www.youtube.com/watch?v=qBK6wfVTcds

5-INGREDIENT COCONUT CURRY! 😋 made in just 15 minutes with broccoli, chickpeas, and a super creamy coconut curry sauce. Super fast, super yummy.

Full recipe: http://pinchofyum.com/5-ingredient-coconut-curry

PRODUCTS (Amazon affiliate links)
Coconut Milk: http://amzn.to/2oHZoQK
Chickpeas: http://amzn.to/2oGHhK5
Red Curry Paste: http://amzn.to/2p0LawM
Cornstarch: http://amzn.to/2q2pli5

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5-Ingredient Coconut Curry

This is my go-to healthy vegetable curry recipe. It's easy to make, yet packs a punch of flavor from the turmeric, ginger, and other delicious spices.

Easy Coconut Curry

coconut oil

coriander

turmeric

cardamom

sea salt

butternut squash

red Thai chiles (or 1 serrano,

cauliflower florets

full-fat coconut milk

lemon juice

lime juice (plus lime wedges

spinach

peas

black pepper

basmati rice

fresh basil or cilantro

Naan bread (optional)

Heat the oil in a large Dutch oven over medium heat. Add the onion and cook until soft and well-browned, about 10 minutes, reducing the heat to low halfway through.

In a small bowl, mix together the garlic, ginger, cumin, coriander, turmeric, cardamom, and salt. Set aside.

Add the butternut squash and chiles to the pot, stir, and cook for 5 minutes. Stir in the cauliflower and then add the coconut milk and the spice mixture. Cover and simmer for 20 minutes or until the vegetables are tender.

Add the lemon juice, lime juice, spinach, peas, and stir. Taste and adjust seasonings, adding additional lime juice, salt, and pepper, as desired.

Serve the curry over the rice with fresh basil, naan bread, if desired, and lime wedges on the side.

This creamy Shrimp Curry Recipe is an easy, comforting weeknight dinner that is packed with healthy, filling ingredients. The whole family will love this flavorful dinner! 

Shrimp Curry Recipe

shrimp

kosher salt & ground pepper (to taste)

lime

shallots (finely chopped)

red bell pepper (sliced)

chili flakes (or

tomatoes (one can)

coconut milk (one can)

cilantro (chopped to garnish)

Peel and devein the shrimps. Add lime juice and season with a pinch of salt; mix well and refrigerate until ready to use.

Finely chop the shallots and slice the bell pepper. Grate the ginger and mince the garlic.

Heat a heavy saucepan over medium-high heat. Add oil and heat until shimmering hot.

Add shallots and garlic; sauté for 1 minute. Stir in bell pepper and ginger, cook for 2 minutes more until slightly golden.

Add in the spices, diced tomatoes, and milk, reduce the heat to low, and let simmer until tomatoes are softened and flavors meld for about 10 minutes.

Meanwhile, in a small mixing bowl, combine cornstarch with 1 tablespoon of water, stir until smooth paste forms.

Pour the slurry into the shrimp curry and simmer until the consistency is as desired.

Place the shrimps into the curry and continue cooking for 4-5 minutes more until shrimps are opaque and cooked through.

Transfer the curry to a large serving bowl. Garnish with cilantro leaves. Serve with lime wedges and cooked rice if desired.

This One Pot Red Lentil Dal is incredibly full of flavor, entirely vegan, gluten free. Made from only wholesome ingredients in just a single pot, this is a perfect lunch, snack, or dinner.

One Pot Red Lentil Dal

red lentils

14 oz can chopped tomatoes

garlic,

onions peeled ad chopped (optional)

tandoori spice mix (use ginger, chili, powder, curry and turmeric)

jalapeno,

salt, pepper

First heat a bit of oil or vegetable...

First heat a bit of oil or vegetable broth for oil free cooking. Add garlic, jalapeno, and onions (optional), then fry for around 4 minutes until the jalapeno begins it soften.

Add lentils, coconut milk, chopped tomatoes, and tandoori...

Add lentils, coconut milk, chopped tomatoes, and tandoori spice mix and bring to a boil. Let cook on low heat for 15 minutes and you are done.

This Basic Indian Curry is a delicious traditional Indian curry recipe made in the Instant Pot! This curry recipe is low-carb and packed with Indian flavor.

Basic Indian Curry Recipe | Pressure Cooker Curry Recipe

Boneless Pork Shoulder (diced into 2 inch cubes)

onions, chopped

Canned Tomatoes (undrained)

Garlic

Ginger

Garam Masala (divided)

Kosher Salt

Turmeric

Cayenne Pepper

Water

Add chicken, pork, or chickpeas along with onions,  tomatoes,  ginger,  garlic,  1  teaspoon  of  the  garam  masala,  salt,  turmeric,  and  cayenne  in  the  inner  liner  of  your  Instant  pot  or  pressure  cooker.  

Cook  for  15  minutes  at  high  pressure.  At  the  end  of  the  cooking  time,  allow  the  pot  to  rest  undisturbed  for  10  minutes  and  then  release  any  remaining  pressure.&nbsp; &nbsp;&nbsp;

Add  the  remaining  teaspoon  of  garam  masala  and  stir  well.

This Eggplant Curry is made in one pot, amazing for your under 30 minutes meals, full of flavors and naturally vegan. You don't need more than eggplant, bell pepper, onions, coconut milk, and yellow curry paste to have an amazing meatless lunch or dinner for the whole family.

Eggplant Curry

eggplants,

Tbs yellow curry paste

bell pepper, chopped

tsp cumin

tsp smoked paprika

Start with heating a bit of oil or...

Start with heating a bit of oil or vegetable broth. Then add onions, garlic, bell pepper, and eggplant, and fry for around 2 minutes.

Now it is time to give the coconut...

Now it is time to give the coconut milk and yellow curry paste into the mix, and season with salt and pepper (also the optional smoked paprika and cumin).

Finally put a lid on the pot, stir...

Finally put a lid on the pot, stir occasionally and cook for around 15 minutes. Eggplant should be done, but not mushy at this point. Serve in bowls or over rice on plates.

Don&#8217;t wait for the weekends to enjoy a curry. This quick recipe combines crispy paneer with chickpeas for a tasty vegetarian dinner.

Quick paneer and chickpea curry

tbsp vegetable oil, plus 1 tsp

paneer,

onion,

garlic cloves, crushed

3cm fresh ginger, grated

tbsp Patak’s mild curry paste

tinned chopped tomatoes

frozen spinach

To serve

Basmati rice and natural yogurt

Heat the 1 tbsp oil in a large lidded frying pan over a high heat. Add the paneer and fry for about 5 minutes until golden on all sides. Remove the paneer from the pan using a slotted spoon and put on a plate lined with kitchen paper.

Add the extra teaspoon of oil to the same pan, then fry the onion, garlic and ginger until the onion has softened. Add the curry paste and cook for a few more minutes. Add the chopped tomatoes, chickpeas and spinach, then cook over a low-medium heat for 10 minutes with the lid on, stirring occasionally, until the spinach has thawed and the curry is warmed through.

Turn the heat down, then stir in the paneer, lemon juice and a generous pinch of salt and pepper. Serve with steamed basmati rice and a dollop of yogurt on top.

The beans add a lovely depth to this creamy paneer curry. Chetna says: &#8220;You could use dried red kidney beans, soaking them overnight, then boiling them before making the curry, but tinned beans and tomatoes make everything much quicker. This dish is great served with rotis, naan, rice or pilau rice.&#8221;

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