Best 7 Fruit And Vegetable Curry Recipes

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If you're looking for a delicious and healthy meal, fruit and vegetable curry is a great choice. This dish is packed with flavor and nutrients, and it's also easy to make. Whether you're a beginner in the kitchen or a seasoned pro, you'll be able to find a recipe that's perfect for you. Fruit and vegetable curry is a great way to get your daily dose of fruits and vegetables, and it's also a good source of protein, fiber, and vitamins. So if you're looking for a meal that's both tasty and good for you, fruit and vegetable curry is a great option.

Let's cook with our recipes!

QUICK AND EASY VEGETABLE CURRY



Quick and Easy Vegetable Curry image

A very quick and easy curry to serve up with rice and a salad.

Provided by Mai Forrester

Categories     Main Dish Recipes     Curries     Vegetarian

Yield 5

Number Of Ingredients 11

1 tablespoon olive oil
1 onion, chopped
2 cloves crushed garlic
2 ½ tablespoons curry powder
2 tablespoons tomato paste
1 (14.5 ounce) can diced tomatoes
1 cube vegetable bouillon
1 (10 ounce) package frozen mixed vegetables
1 ½ cups water
salt and pepper to taste
2 tablespoons chopped fresh cilantro

Steps:

  • 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.

Nutrition Facts : Calories 102.5 calories, Carbohydrate 15.7 g, Fat 3.5 g, Fiber 4.6 g, Protein 3.5 g, SaturatedFat 0.5 g, Sodium 266.6 mg, Sugar 3.9 g

FRUIT AND VEGETABLE CURRY



Fruit and Vegetable Curry image

The influences of colonial powers and immigrants from Malaysia and the Indies can be tasted in this curry from Southern Africa. This is a Moosewood recipe.

Provided by MsBindy

Categories     Curries

Time 1h20m

Yield 6 serving(s)

Number Of Ingredients 25

4 cups coarsely chopped onions
2 tablespoons peanut oil or 2 tablespoons vegetable oil
2 garlic cloves, minced
1 teaspoon grated peeled fresh gingerroot
1 1/2 tablespoons ground cumin
1 1/2 tablespoons ground coriander
1 1/2 teaspoons cinnamon
1 teaspoon turmeric
1/2 teaspoon cayenne
1/2 teaspoon ground fennel
1/4 teaspoon ground cardamom
1/4 teaspoon ground cloves
2 medium zucchini, quartered lengthwise and sliced
1 1/2 cups water
1 cup cut green beans
2 firm tart green pears or 2 apples, cored and cubed
1/2 red bell pepper, coarsely chopped
1 cup chopped dried apricot
1/2 cup currants or 1/2 cup raisins
1/2 cup apricot preserves
fresh lemon juice (optional)
garam masala (optional)
6 cups cooked brown rice
1 cup raw peanuts or 1 cup roasted peanuts
2 bananas

Steps:

  • Saute the onions in the peanut oil for 10 minutes.
  • Stir in the garlic, ginger root, and spices and continue to saute, stirring constantly for about 3 minutes.
  • Add the zucchini and water and stire well so that the spices won't stick to the bottom of the pan.
  • Cover the pan and simmer for 10 minutes.
  • Mix in the green beans, pears, red bell peppers, and dried apricots.
  • Simmer gently, covered, for about 30 minutes.
  • Stir occasionally and add a little more water if needed to prevent sticking.
  • When the fruit and vegetables are quite tender, stir in the currants and the apricot preserves.
  • Taste the curry and adjust the flavor to your liking. Add cayenne or Garam Masala if it's not spicy enough, lemon juice if you'd like more tartness, or more apicot preserves to intensify the sweetness.
  • Keep the curry warm on a heat diffuser, to prevent scorching, until ready to serve.
  • Serve on a bed of rice, topped with peanuts and sliced bananas.

Nutrition Facts : Calories 692.1, Fat 19.5, SaturatedFat 2.9, Sodium 95.1, Carbohydrate 124.3, Fiber 14.9, Sugar 47.1, Protein 15.6

VEGETABLE CURRY



Vegetable Curry image

This recipe calls for ingredients found in any grocery store, or that are already in your own kitchen. Delicious and easy to prepare. Make as spicy or mild as you want.

Provided by MRICHAR4

Categories     World Cuisine Recipes     Asian

Time 35m

Yield 4

Number Of Ingredients 10

¼ cup butter
2 tablespoons olive oil
½ large onion, finely chopped
2 large carrots, sliced
2 tablespoons curry powder
½ teaspoon ground turmeric
salt and ground black pepper to taste
1 pinch red pepper flakes
1 head cauliflower, broken into small florets
2 large potatoes, peeled and cubed

Steps:

  • Heat the butter and olive oil in a large skillet over medium heat. Add the onion and carrots; cook and stir until tender. Season with curry powder, turmeric, salt, pepper, and red pepper flakes.
  • Add the cauliflower and potatoes to the pan, and stir to coat with spices. Reduce heat to medium-low, cover, and simmer for 20 minutes, or until the potatoes are tender. Stir occasionally.

Nutrition Facts : Calories 371.1 calories, Carbohydrate 46.6 g, Cholesterol 30.5 mg, Fat 19.2 g, Fiber 10.2 g, Protein 7.6 g, SaturatedFat 8.4 g, Sodium 159.3 mg, Sugar 7.4 g

VEGETABLE CURRY



Vegetable Curry image

Provided by Food Network Kitchen

Categories     side-dish

Time 55m

Yield about 4 to 6 main course servings

Number Of Ingredients 22

5 cloves garlic
One 3-inch chunk peeled, fresh ginger
2 tablespoons vegetable oil
1/2 teaspoon whole cumin seeds
1/4 heaping teaspoon whole cloves
10 cardamom pods
8 whole allspice
One 3 inch long cinnamon stick, broken in half
1 bay leaf
1 medium yellow onion, diced
2 teaspoons curry powder
1/2 jalapeno, or more to taste, in one piece
1/2 cup whole, peeled tomatoes (with puree) roughly chopped
1/2 cup whole milk yogurt
2 1/2 cups water
2 teaspoons kosher salt
6 small red new potatoes (about 10 ounces), quartered
1 1/2 heaping cups small cauliflower florets
4 ounces fresh green beans, cut into 1-inch pieces
1 cup canned chickpeas, rinsed and drained
Serving suggestion: Basmati rice and chutney
Serving suggestion: Basmati rice and chutney

Steps:

  • In a small food processor (mini-chopper), combine the garlic and ginger and puree into a paste. Set aside.
  • Heat the oil in a large pot over medium-high heat. Add the cumin seeds, cloves, cardamom, allspice, cinnamon stick, and bay leaf and cook, stirring constantly, until toasted and fragrant and the cinnamon stick unfurls, about 30 seconds. Add the onion and cook, stirring, until lightly browned, about 3 minutes. Add the garlic-ginger paste, curry powder, and jalapeno and cook, stirring, until lightly browned and fragrant, about 1 minute. Add the tomato and yogurt and cook, stirring, until they separate from the oil and there is a distinctive sizzling sound, as the sauce "fries" in the oil, about 7 minutes. Continue to cook, stirring, for about 1 minute more.
  • Add the water, salt, and potatoes and bring to a boil. Lower the heat and simmer, covered, stirring occasionally, until tender, about 10 minutes. Add the cauliflower, green beans, and chickpeas, bring to a boil, and cook, uncovered, until the vegetables are tender and the liquid has thickened, about 5 minutes more. Transfer to a serving bowl and serve with rice and chutney.

EASY CHICKEN CURRY WITH VEGETABLES



Easy Chicken Curry with Vegetables image

Provided by Melissa d'Arabian : Food Network

Categories     main-dish

Time 45m

Yield 4 servings

Number Of Ingredients 14

2 tablespoons vegetable oil
3 tablespoons red Thai curry paste
1 yellow onion, sliced with the grain
2 chicken breasts, cut into cubes
Salt and freshly ground black pepper
1 1/2 cups broccoli florets
1 1/2 cups chopped carrots
1 teaspoon dried basil
3 cloves garlic, minced
Zest of 1/2 lime
1 1/4 cups coconut milk
1/4 cup chicken stock
One 14-ounce can diced tomatoes
Lime wedges, for squeezing

Steps:

  • Cook 1 tablespoon of the oil, the curry paste and onions in a large saute pan over medium heat, stirring often and letting sizzle, 5 to 6 minutes. Pat the chicken dry, sprinkle with salt and pepper and add the remaining oil to the pan. Cook the chicken in the onion-curry mixture until golden on all sides. Add the broccoli, carrots, basil, garlic and lime zest and cook, stirring, until the vegetables are coated, about 2 minutes. Add the coconut milk, chicken stock and tomatoes and bring to a simmer. Let the chicken simmer until cooked through and the sauce begins to thicken, about 20 minutes. Squeeze with lime juice before serving.

CHICKPEA AND VEGETABLE CURRY



Chickpea and Vegetable Curry image

Not sure where I got this recipe from; it's been sitting in my computer's hard-drive for several years. Finally got 'round to trying it, with the only change being swapping out regular diced tomatoes for Rotel (tomatoes and chiles), to give it some extra heat. Served over brown rice, DH and I thought it was delicious, satisfying, and healthy to boot!

Provided by lecole54

Categories     Beans

Time 35m

Yield 4-6 serving(s)

Number Of Ingredients 14

2 tablespoons vegetable oil
2 teaspoons garlic, minced
1 large yellow onion, chopped
1 1/2 cups chickpeas (cooked or canned)
3 tablespoons curry powder
1 teaspoon cumin
1/2 teaspoon cinnamon
1/4 teaspoon ground cloves
1 teaspoon salt
1 (15 ounce) can coconut milk
1 (15 ounce) can diced tomatoes
2 large carrots, sliced
4 cups broccoli florets
1 red bell pepper, sliced

Steps:

  • Warm oil in a large pan over medium heat. Saute garlic and onions 5-8 minutes, until translucent and slightly browned.
  • In a small bowl, combine curry powder, cumin, cinnamon, cloves, and salt. Add chickpeas and mix seasoning to pan and stir for 1 minute.
  • Add coconut milk, tomatoes and their liquid, carrots, broccoli, and red bell pepper. Bring to a low simmer and saute for 10 minutes, until vegetables are easily pierced with a fork.
  • Serve over basmati rice.

WINTER VEGETABLE CURRY WITH FRUITY RAITA



Winter vegetable curry with fruity raita image

Use hardy root veg in this Asian-inspired spice pot. We used pumpkin, carrots and parsnips, teamed with tomatoes

Provided by Good Food team

Categories     Dinner

Time 1h20m

Number Of Ingredients 15

2 tbsp vegetable oil
2 onions , thinly sliced
½ pumpkin , winter squash or butternut squash, cut into cubes
4 carrots , cut into batons
2 parsnips , cut into batons
3 tbsp curry paste (or gluten-free alternative)
8 large ripe tomatoes , 2 cut into wedges
6 garlic cloves , peeled
thumb-sized piece ginger , peeled and chopped
small pack coriander , chopped
200g brown basmati rice
6 tbsp low-fat natural yogurt
100g mango , cut into cubes
1 tbsp mango chutney
small pack toasted flaked almond

Steps:

  • Heat the oil in a large lidded pan. Tip in the onions and cook for 10 mins until soft. Stir in the pumpkin, carrots and parsnips, and cook for 5 mins until they begin to soften. Add the curry paste and cook for another 3 mins.
  • In a bowl, whizz together the whole tomatoes, garlic and ginger until smooth, then pour over the vegetables, adding 200ml water. Save a handful of coriander to serve, and stir in the rest. Pop on the lid and simmer for 40 mins or until the vegetables are tender. Uncover, stir through the tomato wedges and reduce to the thicken the sauce.
  • Meanwhile, cook the rice following pack instructions. Mix the yogurt, mango and chutney in a small bowl. Fork the rice into a serving dish and scatter the curry with remaining coriander and the almonds. Season, then serve alongside the rice and fruity yogurt.

Nutrition Facts : Calories 467 calories, Fat 13 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 73 grams carbohydrates, Sugar 31 grams sugar, Fiber 12 grams fiber, Protein 13 grams protein, Sodium 0.8 milligram of sodium

Tips:

  • For a vegan version of this dish, use coconut milk instead of yogurt.
  • If you don't have garam masala on hand, you can make your own by combining ground cumin, coriander, cardamom, cloves, black pepper, and nutmeg.
  • Feel free to add other vegetables to this curry, such as potatoes, carrots, or zucchini.
  • Serve this curry with rice, naan, or another type of flatbread.
  • Store leftovers in an airtight container in the refrigerator for up to 3 days.

Conclusion:

Fruit and vegetable curry is a delicious and healthy dish that can be enjoyed by people of all ages. It is a great way to get your daily dose of fruits and vegetables, and it is also a good source of protein, fiber, and vitamins. This dish is also very versatile, and can be made with a variety of different fruits and vegetables. So next time you're looking for a quick and easy meal, give fruit and vegetable curry a try!

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