veggie curry

Try an original approach to serving thickly sliced beetroot by combining with Madras spices, mustard seeds and green chilli

Creamy beetroot curry

vegetable oil

onions, very finely chopped

tsp yellow mustard seed

tbsp Madras curry paste

1kg (peeled weight) raw beetroot, peeled,

green chilli, halved lengthways

can chopped tomato

almond

tbsp low-fat natural yogurt,

basmati rice, to serve (optional)

Heat the oil in a large lidded pan, stir in the onions and cook for 8 mins until soft. Tip in the mustard seeds and cook for 1 min until toasted. Stir through the curry paste and sizzle for 3 mins.

Mix the beetroot through the spicy onions, then add the chilli, tomatoes and 2 cans of water. Cover and simmer for 30 mins, stirring occasionally, until the beetroot is tender. Remove the lid, turn up the heat and cook until the sauce is thick.

Take off the heat, then stir through the almonds, yogurt and some seasoning. Top with yogurt and serve with basmati rice, if you like.

Instant Pot Veggie Curry made with coconut milk, chickpeas, delicata squash, kale, red pepper and rich and spicy curry sauce. Naturally vegan and gluten-free.

instant pot veggie curry

avocado oil or coconut oil

onion,

mustard seeds

salt

garlic, chopped

Indian Curry powder

ginger

cayenne pepper

vegetable broth

light coconut milk

squash,

red bell pepper, diced

curly kale (no stems)

chickpeas,

dark pure maple syrup, or brown sugar

chopped fresh cilantro and cashews

Set instant pot to sauté mode. Add oil and allow to heat. Add onion, mustard seeds and salt, and cook stirring often until the onion starts to brown, 4 to 5 minutes. Add garlic, curry powder, ginger and cayenne and cook, stirring often until the mixture is fragrant and the spice is starting to darken slightly, about 90 seconds.

Stir in broth and coconut milk and stir until smooth. Add in squash, bell pepper, kale, chickpeas and maple syrup and stir to combine.

Close lid, and turn pressure valve to sealed. Set to pressure cook high for 3 minutes.

When timer goes off, carefully quick release the steam with a pot holder and tongs. Remove lid and stir. Serve curry in bowls topped with cilantro and cashews.

This curry looks sooo good. So comforting and perfect for cold days. I love all the veggies and flavor combos. I bet this tastes amazing as it looks. Lovely recipe. Saving to try.

Thanks for the ideas. I added  lime juice when serving - brightened up the dish considerably.

Loving all the colours going on here. I really need to get myself an instant pot.

I do not have an instant pot but this post is making me want to run out and grab one. This dish looks great!

Thanks Tayler! I hope you'll come back and let me know how it goes!

Great recipe Katie and you have the honour of being the provider of my very first Instant Pot recipe - just finished it and easy peasy but so very nice, the wife has just had a massive bowl so I earned some points there

Thanks, from the UK

I added a chopped up mango to this recipe.  Added to an already wonderful flavor.

Enjoyed by the whole family. Will make again.

This was easy and delicious. I used butternut squash. 

Absolutely delicious!! Easy to follow recipe. I tweaked it a bit but not too much. Came out fabulous. Can't wait to try another recipe.

If I dont have any stalk, would the liquid from the can of of chickpeas be too overbearing?

Wow I just made this it’s so delicious. I didn’t have chickpeas or cayenne pepper so used lentils and chilli flakes instead. The broth is really good. I expected it taste quite bland only using curry power but obviously the chilli and mustard seeds balance out so nicely with the maple. So quick easy and tasty  

Serve your vegetable curry Caribbean style, flavoured with thyme, jerk seasoning and red peppers – great with rice and peas

Jerk sweet potato & black bean curry

onions, 1 diced, 1 roughly chopped

sunflower oil

ginger, roughly chopped

coriander, leaves

tbsp jerk seasoning

thyme

tbsp red wine vinegar

tbsp demerara sugar

vegetable stock cubes,

1kg sweet potato,

jar roasted red pepper,

Gently soften the diced onion in the sunflower oil in a big pan or casserole.

Meanwhile, whizz together the roughly chopped onion, ginger, coriander stalks and jerk seasoning with a hand-held blender. Add to the softened onion and fry until fragrant. Stir in the thyme, chopped tomatoes, vinegar, sugar and stock cubes with 600ml water and bring to a simmer. Simmer for 10 mins, then drop in the sweet potatoes and simmer for 10 mins more. Stir in the beans, peppers and some seasoning, and simmer for another 5 mins until the potatoes are almost tender. Cool and chill for up to 2 days.

To serve, gently heat through on the hob. Roughly chop most of the coriander leaves and stir in, then serve scattered with the remaining leaves.

Use the slow cooker to make our easy veggie curry with coconut sauce and freeze the leftovers for another day. One serving provides four of your five-a-day

Slow cooker vegetable curry

tbsp mild curry paste

vegetable bouillon powder

red chilli, deseeded and sliced

tbsp finely chopped ginger

garlic cloves, sliced

butternut squash (peeled weight), cut into chunks

red pepper, deseeded and sliced

aubergine (about 250 grams),

coriander, chopped

frozen peas, defrosted

lime, juiced,

Put the coconut milk, curry paste, bouillon powder, chilli, ginger, garlic, butternut squash, pepper and aubergine into the slow cooker pot and stir well. Cover with the lid and chill overnight.

Cook on low for 6 hrs until the vegetables are really tender, then stir in the coriander and defrosted peas. The heat of the curry should be enough to warm them through. Taste and add a good squeeze of lime juice, if you fancy extra zing. Serve with a wholemeal flatbread.

Here's what you need: chicken, medium white onion, fresh scallion, garlic, fresh cilantro, curry powder, fresh thyme, fresh parsley, salt, pepper, oil, medium white onion, garlic, curry powder, fresh scallion, coconut milk, pepper, chicken broth, fresh cilantro

Coconut Chicken Curry Recipe by Tasty

chicken,

¼ medium white onion, diced

scallion,

garlic,

fresh cilantro, chopped

curry powder

fresh parsley, chopped

pepper

½ medium white onion, diced

13.5 oz coconut milk, 1 can

pepper,

chicken broth

cilantro,

The official home of all things Tasty, the world’s largest food network. Search, watch, and cook every single Tasty recipe and video ever - all in one place!

Tasty

In a large mixing bowl, combine the chicken with the onion, scallions, garlic, cilantro, curry powder, thyme, parsley, salt, and pepper.  Mix and let marinate for at least 1 hour in the refrigerator.

Heat the oil in a medium skillet over medium heat until shimmering, and add the onion and garlic. Cook for 1-2 minutes, until fragrant.

Add the curry powder and stir well, cooking for 3-4 minutes more.

Add the scallions and coconut milk, increase the heat to medium-high, and cook for 8-10 minutes, until the coconut milk is boiling and begins to thicken.

Add the marinated chicken and stir well. Cook the chicken for 5 minutes, or until starting to brown. Season with pepper.

Add the chicken broth to the pot and stir.

Bring to a rolling boil and cover the pot. Simmer for 30 minutes, until the sauce thickens into a gravy.

https://vid.tasty.co/output/81799/landscape_480/1519864109

Make a quick and summery veggie curry with tofu and spinach for an easy midweek meal. Serve with lime wedges and wholemeal chapatis.

Tofu curry

1tbsp rapeseed oil

tofu, cut into 2cm cubes

red onions, thinly sliced

1½ ginger and garlic paste

turmeric

limes, 1 juiced, 1

baby spinach

wholemeal chapatis, to serve

Heat 1/2 tbsp of the oil in a large, wide, non-stick frying pan over a medium-high heat. Fry the tofu with a pinch of salt for 5 mins, turning every couple of minutes until golden brown. Remove to a plate using a slotted spoon.

Add the remaining oil to the pan, then fry half the onions for 5 mins, stirring often until golden brown. Add the ginger and garlic paste, stir-frying for a minute, then add the turmeric and cook for another 30 seconds to release the flavour.

Stir in the coconut milk, then return the tofu to the pan along with the lime juice and 100ml water, and simmer for 5 mins. Stir in the spinach and the coriander, and cook for 1 min until wilted, then season.

Serve the curry in bowls topped with the coriander leaves and the remaining onion, the lime wedges for squeezing over, and the chapatis on the side.

Serve these garlicky mushrooms in a rich tomato masala spiced with ground ginger, fennel seeds and cumin for an autumnal supper. Enjoy with rice or naan

Simple mushroom curry

unsalted butter

chestnut mushrooms, quartered

cumin seeds

fennel seeds

garlic cloves, finely chopped

¼ tsp ground turmeric

½ tsp Kashmiri chilli powder

½ tsp garam masala

can chopped tomatoes

tsp caster sugar

tbsp thick, full-fat Greek yogurt

tbsp chopped coriander

rice

Melt the butter in a large wok, karahi or non-stick frying pan over a medium-high heat and cook the mushrooms for 10 mins, or until any moisture has evaporated and they’re starting to brown. Transfer to a bowl and set aside.

Heat the oil in the same pan over a medium-high heat and fry the cumin and fennel seeds, stirring continuously for about 30 seconds until they release a nutty aroma. Stir in the onion and cook for 12-15 mins until golden. Reduce the heat to medium, then add the garlic and continue frying for 1 min. Add the ginger, turmeric, chilli powder and garam masala, followed by the tomatoes and sugar. Cook, uncovered, for 5-7 mins, or until the masala thickens and a layer of oil forms around the edge of the pan.

Spoon the yogurt into a small bowl, add a small ladleful of the hot masala and mix well before stirring the yogurt into the pan of masala. Pour in 100ml hot water and simmer for 3-4 mins until the curry has the consistency of double cream. Season to taste, then return the mushrooms to the pan and stir to warm through. Scatter with the chopped coriander and serve with boiled rice or naan, if you like.

The butter beans in this veggie curry create a satisfying texture. We’ve paired them with dark-skinned aubergine, which is packed with antioxidants

Butter bean curry

tbsp rapeseed oil

onions (320 grams), finely chopped

tbsp ginger

garlic cloves

red chilli

butter beans

bouillon powder

tbsp medium curry powder

aubergine (320 grams),

coriander

pouch cooked wholegrain rice

bananas

lime

¼ cucumber

red onion (60 grams), finely chopped

Heat the oil in a non-stick pan over a medium heat and fry the onions for 8 mins until softened. Add the ginger, garlic and chilli, and cook for a few minutes more. Measure 300ml of the liquid from the cans of butter beans into a jug, and mix in the bouillon powder to make a stock (don’t worry if it’s thick or lumpy as it will dissolve in the pan as it cooks).

Stir the cumin seeds and curry powder into the onions, followed by the tomatoes, beans and aubergine. Add the stock. Bring to the boil. Reduce the heat to medium-low, cover and simmer for 30 mins until the veg is tender. Stir in half the coriander. Remove from the heat.

For the raita, toss the bananas in the lime juice. Add the cucumber, onion, chilli and remaining coriander. Warm the rice following pack instructions and serve with half the curry and raita. Cool and chill the rest of the curry and raita to make our butter bean curry wraps. The curry will keep chilled for up to three days. The raita keeps chilled for a day.

Get ready to transport your taste buds to the Caribbean with this mouthwatering Trinidadian Roti recipe! This flaky, tender flatbread pairs perfectly with your favorite curry dishes for a meal that's bursting with flavor.

Trinidadian Roti Recipe by Tasty

flour

baking soda

water

butter

oil,

In a large bowl, combine the flour, baking soda, and salt, and mix until fully incorporated.

Slowly add the water until the mixture forms a dough.

Divide the dough into roughly 12 loyas (balls), cover with a dish towel, and let rest for about 30 minutes.

Sprinkle each ball with flour and flatten or roll out into a circle roughly 5 inches (12-cm) in diameter.

Spread ghee on each round and make a cut from the center out to the edge, then roll to make a cone.

Press the peak and flatten the center of the cone. Let rest for another 30 minutes.

On a floured surface, roll each ball into a circle roughly 8 inches (20-cm) in diameter.

Heat a tawah or flat frying pan over medium-high heat. Coat with oil and place a round of dough on the pan.

Cook the dough until light brown, watching carefully, about 5 minutes. Then flip and cook on the other side, about 3-4 minutes more. Repeat with the remaining dough rounds.

Break up the cooked roti with your hands or serve whole.

Vegetable curry recipe with coconut milk, pineapple, and chickpeas (or beans)! This healthy comfort meal is vegan, gluten-free, oil-free, easy to make and can be also prepared in a slow cooker.

Vegetable Curry

onion

eggplant

carrot

½ medium zucchini (diced)

½ bell pepper (diced)

garlic (minced)

chickpeas (or beans

pineapple (small chunks)

coconut milk ((regular

curry powder ((use less

onion powder

tsp cumin

¼ tsp smoked paprika

¼ tsp turmeric ((optional))

cayenne pepper ((optional))

cornstarch (or potato starch (to thicken))

Salt and pepper (to taste)

rice of choice ((I prefer Basmati or Jasmine rice))

You can watch the video in the post for visual instructions.First, dice all the vegetables (onion, eggplant, carrot, zucchini, and bell pepper), including the pineapple. Also, peel and mince the garlic.

Next, heat a little oil (or a splash of water/ veggie broth) in a large pan over medium heat. Once hot, add all the prepared vegetables. Sauté for 8-9 minutes, stirring often. Stir in the garlic and sauté for a further minute.

Then, drain and rinse the chickpeas and add them to the pan along with the pineapple chunks.

Also, add the coconut milk and all the spices and stir well to combine. Allow it to simmer for about 10 minutes (or longer for a thicker curry).If it&#39;s not thick enough, add 1-2 tsp of cornstarch mixed into a slurry (with coconut milk). Increase the heat and stir until thickened.

Taste and adjust any of the seasonings to taste, then serve the veggie curry, optionally garnished with cilantro (coriander).

We loved this recipe.  So flavorful.  We will definitely be making this again.  The curry and pineapple were a great combination.

Top 12 veggie curry recipes from across the web

The most viewed veggie curry recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

Top Tags

Creamy beetroot curry

instant pot veggie curry

Jerk sweet potato & black bean curr...

Slow cooker vegetable curry

Coconut Chicken Curry Recipe by Tas...

Tofu curry

Simple mushroom curry

Butter bean curry

Trinidadian Roti Recipe by Tasty

Vegetable Curry

Sweet & hot vegetable curry

Malay eggplant curry recipe

Top 12 veggie curry recipes from across the web

The most viewed veggie curry recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Creamy beetroot curry

instant pot veggie curry

Jerk sweet potato & black bean curr...

Slow cooker vegetable curry

Coconut Chicken Curry Recipe by Tas...

Tofu curry

Simple mushroom curry

Butter bean curry

Trinidadian Roti Recipe by Tasty

Vegetable Curry

Sweet & hot vegetable curry

Malay eggplant curry recipe

The most viewed veggie curry recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine