In a large saucepan over medium-high, heat oil and saute onion, and garlic until golden. Stir in curry powder and tomato paste, cook 2 to 3 minutes.
Stir in tomatoes, vegetable bouillon cube, mixed vegetables, water, salt and pepper to taste. Cook approximately 30 minutes until vegetables are well done (not crunchy). Sprinkle with fresh cilantro prior to serving.
n the banana, honey, turmeric, curry powder and ketchup.
Add
Saute onions in butter.
Add curry paste, potatoes, carrots, cauliflower, lentils, tomato puree and water.
Simmer 40 minutes stirring frequently.
Add zucchini and peas.
Continue to simmer for 15 minutes.
Stir in sour cream and serve.
tir in the tomatoes, chickpeas, curry paste and chutney; season with
minutes). Stir in the curry powder and flour, and cook
To make the curry paste, place the lemongrass, garlic,
Heat the oil in a skillet over medium heat. Stir in the onion and garlic, and cook until tender.
Mix in the chicken, and cook 10 minutes, or until juices run clear.
Mix the cauliflower, potatoes, peas, curry powder and garlic salt into the skillet. Pour in the coconut milk and chicken stock. Season with salt and pepper.
Reduce heat to low. Continue cooking, stirring occasionally, 30 minutes.
nd mix well.
Cook curry, covered, stirring occasionally, about 50
Saute onions until tender. Add curry powder, toss to coat, and
nd turmeric. Stir in the curry paste and cook for 6
In a large skillet over medium high heat, heat the olive oil. Saute the onion, red pepper, carrots and jalapeno until beginning to soften. Add the garlic and ginger and cook for a minute or so until fragrant. Add the flour and spices and cook for a minute more. Then add the vegetable broth, coconut milk, potatoes and cauliflower and bring to a boil. Simmer for about 20 minutes until the potatoes are tender then add the green peas. Serve over rice and garnish with chopped cilantro and nuts.
hili, lemon juice, sugar, paprika, curry powder, salt and garlic into
In a large saucepan saute oil, celery, carrot, potato and onion over medium heat until almost tender. Add shrimp, celery soup, mushroom soup, milk, curry powder, and coconut milk. Reduce heat to low and let simmer for 20 minutes. Salt to taste.
ntil browned. Mix in the curry leaves, then season with the
Heat the oil in a large saucepan. Add the onion and curry paste and cook for 3 minutes. Add the beef and cook until browned.
Add the soup and water. Bring to the boil, reduce heat and simmer uncovered, stirring occasionally, for 40 minutes or until beef is tender.
Stir in tomatoes cook for 2 minutes until heated through.
Stir in mint & serve with yoghurt and steamed rice.
In a wok or dutch oven, heat oil over medium heat, cook onion and garlic for 5 minutes or until soft.
Add curry powder, salt and pepper and stir for 1 minute.
Add coconut milk, tomatoes, stock and allspice, bring to boil.
Reduce heat and simmer for 20 minutes.
Add fish, cover and cook for 10 minutes or until fish flakes easily with fork.
Discard the allspice, stir in lime juice and serve sprinkled with the spring onions.
mins, until tender. Add curry paste and cook, stirring, for
until starting to soften. Add curry paste, cumin and herbs. Cook
Heat oil in a wok or large pot over medium-low heat. Add curry paste; cook and stir until fragrant, about 5 minutes. Pour in coconut milk; bring to a boil. Add chicken; cook until almost cooked through, about 5 minutes. Stir in palm sugar, fish sauce, and lime leaves. Simmer until sauce flavors combine, about 5 minutes.
Ladle chicken and sauce into a large bowl. Garnish with red chile peppers and basil.
Heat the oil, add mustard seeds, when they begin to sputter add the curry leaves and garlic and stir for about 15 seconds.
Add the tomatoes, turmeric, garam masala to the seasoning and cook for about 3-4 minutes on medium heat.
Add chick peas, water and salt and cook for 10-15 minutes on low heat.