Category: Veggie Curries

Curry Okra

Ingredients:

  • 2 lbs. okra
  • 2 medium tomatoes
  • 2 tablespoon curry powder
  • 1/2 tablespoon ground cumin
  • 1/2 tablespoon ground coriander
  • 1/2 tablespoon salt
  • 2 chicken bouillon(optional)
  • 1/2 teaspoon ground black pepper
  • 4 cloves garlic (chopped)
  • 1 medium onion(chopped)
  • 1 medium hot pepper

Preparation:

  • Wash okra, dry, cut tip, if tip does not cut easily, the okra is dry and will not cook discard that okra,
  • cut stem off good okra, not too deep, inside side okra must not be seen set aside
  • cut tomatoes into small pieces
  • add all other ingredients (except oil and tomatoes) into a bowl
  • mix well add 1 cup water mix
  • heat oil in a pan add mixture stir let mixture fry for 3 minutes stirring
  • add 1 cup water allow to boil, stir, when water evaporate add okra
  • stir until okra is coated with curry
  • add 1 cup water lower heat to medium stir, cover for 3 minutes
  • remove cover add 1/2 cup water allow to boil for 2 minutes
  • add all tomatoes, stir, cover, remove from fire and set aside for 5 minutes

WONDERFUL OVER RICE OR CAN BE EATEN ALONE

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Curry Potatoes

Curry potatoes, a tasty and inexpensive meal with rice or roti. As a child I have had this with roti many times for breakfast .

Ingredients:

  • 6 medium potatoes (peeled ,chopped into 4 pieces each
  • 1 1/2 tablespoon curry powder
  • 1/2  tablespoon ground cumin
  • 1/2 tablespoon ground coriander
  • 1/2 hot pepper(chopped)(optional)
  • salt to taste
  • 1 potspoon oil

Preparation:

  • Heat oil in a pan/pot
  • add all ingredients and 1 cup water into the pan
  • stir , until water evaporates
  • add 1 cup water allow to boil until potatoes are tender
  • add water if necessary
  • remove from fire when potatoes are tender and some sauce remains

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Curry Cabbage

Cabbage is a versatile vegetable it can be mix into many curry and stews as well as a vegetable in Chinese dishes.Curry cabbage will be just one of many cabbage dishes we we be making. The taste vary but , are all very good.

Ingredients:

  • 1 1/2 lbs cabbage
  • 1 tin coconut milk
  • 2 tablespoon curry powder
  • 1 table spoon ground cumin
  • 1 tablespoon ground coriander
  • 1/2 head garlic(chopped)
  • 1 medium onion(chopped)
  • salt to taste
  • 1 potspoon oil

Preparation:

  • Chopped cabbage into medium pieces ,wash,drain and set aside
  • mix all ingredients except oil and coconut milk
  • add 1 cup water to mixture
  • heat oil in a pan/pot
  • add mixture to pan and stir
  • stir until water evaporate
  • add coconut milk
  • stir , reduce heat to medium
  • stir until sauce becomes very thick
  • add cabbage stir rapidly  for 5 minutes
  • remove from heat and SERVE

DO NOT LET THIS MEAL SIT –  THE CABBAGE WILL LOSE ITS TEXTURE AND BECOME SOGGY

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Curry Vegetables

This preparation is like no other, its a combination of vegetables, stir fried in a curry sauce, wonderful alone or with rice

Ingredients:

  • 1/2 bunch broccoli (cut into florets)
  • 1/2 red pepper (cut into inch strips)
  • 10 medium mushrooms (wash and cut into halves)
  • 1 pack snow peas
  • 1 large onion (peel and slice)
  • 1 pot spoon oil
  • CURRY MIXTURE
  • 1 tablespoon curry powder
  • 1 tablespoon ground cumin
  • 1/2 tablespoon ground coriander
  • 4 clove garlic(slice)
  • 1/2 teaspoon ground black pepper
  • salt to taste

Preparation:

  • add curry mixture into a bowl +1 cup water
  • heat oil in a pan (a wok is great)
  • add mixture stir for 3 minutes
  • add vegetables
  • stir rapidly for 5 minutes
  • remove from fire

serve hot

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Curry Chickpea

Ingredients:

  • 2 -16 oz. tin chickpea
  • 1 tablespoon curry powder
  • 1 tablespoon ground cumin
  • 1 medium onion(chopped)
  • 2 cloves garlic(chopped)
  • 1 medium hot pepper(chopped)
  • 1 pot spoon oil
  • salt to taste

Preparation:

Drain water from chickpeas

add all mixture except oil in a bowl mix

heat oil in a pan /pot

add mixture stir foe 5 minutes

add chickpea stir for 2-3 minutes

remove from fire

serve hot, 2/3 servings Wonderful any time of the day

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Curry Zucchini

Ingredients:

  • 4 medium zucchinis
  • 1 tablespoon curry powder
  • 1/2 tablespoon ground cumin
  • 1/2 tablespoon ground coriander
  • 1 medium onion(slice)
  • 4 clove garlic (thinly slice)
  • salt to taste
  • 1/4 tablespoon ground black pepper
  • 2 tablespoon oil

Preparation:

  • peel zucchini, cut into 2-inch strips
  • heat oil in a pan (a wok is great)
  • add all ingredients into pan (not the zucchini)
  • stir for 5 minutes
  • add zucchini, stir rapidly for 2-3 minutes
  • do not cover
  • remove from heat
  • shake

Serve hot, great as a side dish

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Curry Long beans (Bora)

Ingredients:

  • 1 lb. long beans
  • 1 tablespoon curry powder
  • 1/2 tablespoon ground cumin
  • 1/2 tablespoon ground coriander
  • 1 large onion(slice)
  • 4 cloves garlic (thinly slice)
  • salt to taste
  • 2 tablespoon oil

Preparation:

  • Wash and cut long beans into 1/2-inch pieces (long beans must be firm, discard the soft ones
  • add all other ingredients into a bowl with 1 cup water except oil
  • heat oil in a pan(a wok is the best)
  • add ingredients stir for 5 minutes
  • add long beans
  • stir rapidly for 2 minutes add 1 tablespoon water stir
  • remove from fire
  • serve hot

Serve alone or with rice this is really great as a side dish

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Curry Eggplant

Ingredients:

  • 2 large eggplants
  • 2 tablespoon curry powder
  • 1 tablespoon ground cumin(level)
  • 1 tablespoon ground coriander(level)
  • 1 small onion(chopped)
  • 4 clove garlic(chopped)
  • 1 tablespoon salt(level) or salt to taste
  • 1 pot spoon oil
  • 1 large or 2 medium chopped)

Preparation:

  • Wash eggplant, remove stem,
  • cut each plant into half (not length wise)
  • cut each half into 3- or 4-pieces length wise
  • mix all ingredients (except oil and tomatoes) into a bowl
  • add 1 cup water mix
  • heat oil in a pan/pot
  • add mixed ingredients into the pan
  •  let fry for 3-4 minutes, stirring add water if needed
  • add tomatoes, continue stirring for 5 minutes adding water if needed to avoid burning
  • add eggplant stir quickly until plant is covered with curry sauce
  • cover, and simmer for 3 minutes
  • remove cover, shake pan gently to allow plant to move freely (DO NOT STIR)
  • Cover, and return to fire for 3-5, remove from fire let stand for 5 minutes
  • serve with rice or roti

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Meat Curries

Veggie Curries

Mix Curries

Bunjal

Soups

Souse

Pre Prep

Burgers

Rice Prep

Dollar Meals

Sweet Foods

Miscellaneous

BBQ & Smoke Foods

Roti

Finger Foods

Chicken & Turkey Breast