nd soft.
Add the mixed vegetables, curry leaves, salt and water
ow spicy you want the curry). Heat over high heat until
minutes). Stir in the curry powder and flour, and cook
br>If you have a curry that is too runny, you
Once the water comes to boil,add vegetables, salt, chilli powder, coriander powder and curry leaves.
After 10 minutes add coconut milk and reduce the heat.
Cook till you achieve desired consistency.
Best with steamed rice or Indian rotis.
0 minutes, stirring occasionally. Add vegetable curry and cook for another 5
n the banana, honey, turmeric, curry powder and ketchup.
Add
tir in the tomatoes, chickpeas, curry paste and chutney; season with
Cook mixed vegetables according to package directions. Drain. Combine cooked vegetables, cheese, water chestnuts, onions and mayonnaise, stirring gently. Spoon mixture into a 1 1/2 quart casserole dish coated with cooking spray. Bake at 350 degrees for 20 minutes.
Grease cookie sheet.
To soften vegetable flakes, in small bowl, combine 1/2 cup boiling water and dried mixed vegetable flakes; mix well.
Let stand 3 minutes; drain well.
until starting to soften. Add curry paste, cumin and herbs. Cook
mins, until golden. Add curry paste and continue to cook
Add mustard seeds, cumin seeds, curry leaves, turmeric, ground coriander, cumin
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.
s nice.
Heat the vegetable or coconut oil in a
o 4 minutes.
Add curry powder and stir well. Add
econds.
5. Add curry powder and stir another 10
dd chilli, turmeric, ground coriander, curry powder and leaves.
Saute
In a covered soup pot, saute the onions in the oil for about 5 minutes.
Stir in the eggplant, sweet potatoes, and curry paste.
Add the pineapple juice, water, and salt.
Bring to a boil, and then reduce the heat and simmer for 5 minutes.
Add the cauliflower and green beans and cook for another 5 minutes.
Stir in the peppers, tomatoes, lime or lemon juice, and cilantro or basil.
Simmer until the vegetables are tender, about 10 minutes.
Serve on rice with a few fresh herb sprigs and, of desired, some chopped peanuts.
Stir in garlic, gingerroot + curry powder & cook till flavors are