Warm Curried Vegetables Recipe
π Total Time: 27 minutes
π₯ Yield: 4 servings
Description:
Love curry? Dive into the aromatic blend of spices with this warm curried vegetables recipe! It’s a delightful twist on traditional vegetable sides, or you can elevate it into a hearty curried casserole by adding chicken. As a vegetarian option, it’s not only satisfying and filling but also customizable in terms of spice level to suit your preference.
Ingredients:
- 2 tbsp canola oil
- 1 onion, chopped
- 2 garlic cloves, minced
- 1/2 tsp salt
- 1 tbsp curry powder
- 1/2 tsp ground black pepper
- 1/4 tsp ground ginger
- 1/4 tsp cumin
- 1/8 tsp cayenne pepper
- 2 bay leaves
- 2 carrots, sliced
- 2 cups fresh green beans, trimmed
- 1 green pepper, chopped
- 1/2 head cauliflower, cut into florets
- 1/2 head broccoli, cut into florets
- 1/2 – 1 cup water
Instructions:
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Heat Oil: In a large covered Dutch oven on the stovetop, heat canola oil over medium heat.
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Saute Aromatics: Add chopped onion and minced garlic to the heated oil. Saute for about 2 minutes until they start to soften and become fragrant.
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Add Spices: Stir in the curry powder, ground ginger, cumin, and cayenne pepper. Fry the spices for another 2 minutes to release their flavors and aromas.
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Add Vegetables and Water: Add in the sliced carrots, trimmed green beans, chopped green pepper, cauliflower florets, and broccoli florets. Pour in the water. (Tip: If using a pressure cooker, add only 1/2 cup of water. For stovetop cooking in a heavy saucepan, use 1 cup of water.)
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Pressure Cook or Stovetop Simmer:
- Pressure Cooker: Seal the pressure cooker and cook for 15 to 17 minutes.
- Stovetop: If using a heavy saucepan, cover it and simmer, stirring occasionally, until the vegetables are tender but not overly soft.
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Season and Toss: Once the vegetables are cooked to your desired tenderness, season the dish with bay leaves, salt, and pepper. Give everything a good toss to ensure the spices are evenly distributed.
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Final Touches: Cover the pot, reduce the heat, and let the flavors meld together for another 15-17 minutes, allowing the vegetables to absorb the delicious curry flavors.
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Serve: Transfer the warm curried vegetables to a serving dish and enjoy as a flavorful side or a satisfying main course!
Nutritional Information (per serving):
- Calories: 225.8
- Fat: 8g
- Saturated Fat: 0.7g
- Cholesterol: 0mg
- Sodium: 651.8mg
- Carbohydrates: 38g
- Fiber: 9.9g
- Sugar: 11.9g
- Protein: 6.7g
Keywords:
Asian, Indian, Low Protein, Low Cholesterol, Pressure Cooker, < 30 Mins, Oven, Stove Top
This warm curried vegetables recipe is a delightful way to add a burst of flavor and warmth to your mealtime, whether you’re looking for a comforting side dish or a hearty vegetarian main course. Adjust the spice levels to your liking and savor the rich blend of curry-infused goodness with every bite!
