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Showing posts with label Curry. Show all posts
Showing posts with label Curry. Show all posts
Monday, April 12, 2010
Vegetable Korma
8:39 PM | 
Posted by
Beth
Ingredients
1 tablespoon vegetable oil
1 onion, peeled and finely chopped
3 tablespoons Korma curry paste
1 tin chopped tomatoes
2 large handfuls broccoli florets (not too large)
1 large handful frozen long green beans
1 tin chickpeas, drained and rinsed
1 tablespoon tomato puree
½ packet basmati rice
2 – 4 naan bread
1 onion, peeled and finely chopped
3 tablespoons Korma curry paste
1 tin chopped tomatoes
2 large handfuls broccoli florets (not too large)
1 large handful frozen long green beans
1 tin chickpeas, drained and rinsed
1 tablespoon tomato puree
½ packet basmati rice
2 – 4 naan bread
Method
Heat the oil in a large saucepan and fry the onion until soft. Stir in the curry paste and cook for a further 2 minutes.
Stir in the chopped tomatoes and broccoli and bring to the boil. Cover the pan and turn down the heat to simmer for 20 minutes, until the broccoli is cooked but not soft.
Add the green beans, chickpeas and tomato puree, bring back to the boil and simmer for a further 5 minutes. Serve with basmati rice and warm naan bread cooked according to packet instructions.
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Monday, February 22, 2010
Vegetable Curry
VEGETABLE CURRY
Ingredients
4 medium Carrots, bias sliced into inch slices
2 medium Potatoes, cut into 1/2 cubes
15 ounces Can garbanzo beans, drained
8 ounces Green beans, cut into 1 pieces
1 cup Coarsely chopped onion
3 to 4 cloves Garlic, minced
2 tablespoons Quick-cooking tapioca
2 teaspoons Curry powder
1 teaspoon Ground coriander
1/2 teaspoon Crushed red pepper (opt'l)
1/4 teaspoon Salt
1/8 teaspoon Ground cinnamon
14 ounces Can vegetable broth
16 ounces Can tomatoes, cut up
2 cups Hot cooked rice
Method
In a 3 1/2, 4, or 5 quart crockery cooker combine carrots, garbanzo beans, potatoes, green beans, onion, garlic, tapioca, curry powder, coriander, red pepper (if desired), salt, and cinnamon.
In a 3 1/2, 4, or 5 quart crockery cooker combine carrots, garbanzo beans, potatoes, green beans, onion, garlic, tapioca, curry powder, coriander, red pepper (if desired), salt, and cinnamon.
Pour broth over all.
Cover; cook on low-heat setting for 8 to 10 hours or on high-heat setting for 4 to 5 hours.
Stir in Undrained tomatoes.
Cover; let stand 5 minutes.
Serve with cooked rice. Makes 4 servings.
Friday, January 29, 2010
Chicken & Vegetable Curry
Chicken and Vegetable Curry
Ingredients
2 Chicken Breasts (Diced)
1 Celery Stick (Chopped)
1 Carrot (Peeled and Chopped)
1 Parsnip (Peeled and Chopped)
1 Small Onion (Diced)
Garlic Granules
100g Frozen Peas
1 Tablespoon Garam Masala
1 Teaspoon Tumeric
1 Teaspoon Chilli Powder
400ml Coconut Cream
125ml Water
Method
Brown Chicken and Onion in a pan.
Add all the ingredients to the slow cooker.
Cook for 8 hours on low. (4 on high)
Serve with Rice.
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