Best 6 Madras Curry With Roasted Veggies Recipes

MADRAS VEGETABLE CURRY (VEGETARIAN)

Steps:

• In a lrg frying pan, heat oil till hot over med-high heat. Stir in onion, cloves, cinnamon, cardamom + bay leaves & cook till onion begins to brown (See NOTE below).
• Stir in garlic, gingerroot + curry powder & cook till flavors are released (I assume aroma is the test of this point).
• Add tomatoes & cook for 3 minutes. Reduce heat to low, stir in potatoes & cont cooking till potatoes are partially cooked.
• Stir in carrot, cauliflower, eggplant + coconut milk & simmer till vegetables are tender, stirring occ.
• Remove whole spices & bay leaves. Stir in peas, season to taste w/salt, stir in the cilantro & serve immediately as suggested.
• NOTE: Altho not mentioned in the recipe, stirring in the whole spices + bay leaves & then removing them as above seems like a lrg challenge unless they are introduced to the dish in 1 of those porous spice cooking bags. :-).

MADRAS CURRY WITH ROASTED VEGGIES

Steps:

• Preheat oven to 450 Peel the potatoes and cut them into larger than bite-sized chunks. Break the cauliflower into bite sized pieces Slice the carrots on a diagonal and relatively thick Put the potatoes, cauliflower and carrots into a 9 x 12 casserole dish and toss with 1 tbsp olive oil, salt, pepper, 1/2 cup of vegetable stock and 1 tsp madras curry powder Put the casserole dish into the preheated oven for 30 minutes. Stir once after 15 minutes to brown the bottom. While your veggies are roasting, chop the onion with a medium dice Put the chopped onion in about 2 tbsp of olive oil and 3 tbsp of coconut oil in a preheated 4 to 5 litre (4 to 5 quart) soup pot on low/medium heat (this might seem like a lot of oil, but the coconut oil is what adds the silky flavour) Add 1 tsp of garlic paste to the heated oil & onions and stir Sprinkle in the remaining curry powder, the turmeric and cinnamon powder and stir to cover the onions. Add salt and pepper to taste (approx 2 tsp of sea salt) Let the onion and spice mix simmer on medium/low for about 15 minutes (or until the roasting is done) to really infuse the onions with the spice mixture Once the potato mixture is finished roasting, add it all to the pot and stir well to cover the veggies with the onion and oil mixture Cook for another 15 minutes at a medium/low heat - stirring occasionally, but taking care not to break up the roasted veggies too much I probably used more salt than I've mentioned in the recipe, but it will depend on your salt preferences.

MADRAS CRAB CURRY

Steps:

• Heat oil in a large pot over medium heat. Add cinnamon stick, cloves, star anise, and peppercorns; cook and stir until spices start to pop. Add dried chile peppers, urad dal, and fennel seeds; cook until dal starts turning golden, 1 to 2 minutes.
• Stir onions, garlic, and ginger into the pot. Cook and stir until garlic just starts to turn golden, 1 to 2 minutes. Add garam masala, chile powder, turmeric, and salt; cook 1 minute more.
• Stir 1 cup of water, tomato puree, and tomato paste into the pot. Cook until tomato puree thickens, about 5 minutes. Stir in remaining 1 cup water, coconut, and coconut milk. Bring to a simmer over medium heat. Reduce heat to low; stir in tamarind juice.
• Bring curry back to a boil. Reduce heat to low; add crabs to the pot. Cook over medium-low heat until crabmeat is opaque, 20 to 25 minutes. Remove from heat and let stand until crabs absorb curry flavors, about 2 hours.

MADRAS CURRY (VEGAN OR CHICKEN)

Steps:

• Heat a heavy stock pot, add Oil.
• Add Turnips, carrots, Onions, and Chicken (if used).
• Saute 'til slightly carmelized.
• Add Curry Powder, continue to saute (stir fry)'til the curry coats all of the vegetables and chicken.
• Add water to barely cover ingredients, simmer very slowly for 2 hours.
• Add water to keep the mixture covered.
• Add Stock, Potato, and Chilies.
• Cook and reduce for another hour or so 'til the potatoes break apart and thicken the dish.
• Serve over Basmati Rice cooked with a few Green Cardamom Pods or a Cinnamon stick or a few strands of Safron.
• A nice Sangria goes very, very well with this dish.
• ***NOTE*** Always cook currys slowly for a long time to allow the full flavor to develop.
• Curry powder from different parts of the world vary tremendously so experiment with all of them, you won't regret it.
• Omit the Chicken and Chicken Broth for Vegetarian.

MARRAKESH VEGETABLE CURRY

Steps:

• In a large Dutch oven place sweet potato, eggplant, peppers, carrots, onion, and three tablespoons oil. Saute over medium heat for 5 minutes.
• In a medium saucepan place 3 tablespoons olive oil, garlic, turmeric, curry powder, cinnamon, salt and pepper and saute over medium heat for 3 minutes.
• Pour garlic and spice mixture into the Dutch oven with vegetables in it. Add the garbanzo beans, almonds, zucchini, raisins, and orange juice. Simmer 20 minutes, covered.
• Add spinach to pot and cook for 5 more minutes. Serve!

VEGETABLE MADRAS

Steps:

• Put shallow casserole or deep frying pan on heat with splash of oil. When pan has heated, add onions to pan and let cook slowly for about 20 minutes until they first soften, then start to slightly caramelise and catch on the base. Keep an eye on them and stir occasionally. The idea is to bring out the sweetness in the onions to add flavour. While the onions are cooking put the sweet potato's on to steam for about 10 minutes or until they just start to soften. In a seperate pan fry the red pepper, initially with the lid on to soften them. When you think the onions are ready, add the garlic and ginger and cook the rawness out but don't let it burn.
• Add the Madras curry paste to the pan with the onion/garlic/ginger and let it cook out a bit on a low heat. Then add the courgette and mix around so it gets coated in the paste. Then add the red pepper. Then the sweet potato.
• Swirl around the hot water in the pan that the red pepper cooked in and add the stock cube to dissolve. Add to main pan. Add the chopped tomotoes. Top up with hot water if it looks too dry.
• After about 10 minutes add the spinach in gradual handfuls. Let it bubble away on a low heat for about another 10 minutes or until it starts to thicken. Some of the smaller pieces of sweet potato should break down a bit and help to thicken the sauce.
• When the sauce gets to a medium consistency, taste it and adjust the flavouring to your liking by adding garam masala, ceyenne, chutney, coriander etc. Serve with rice or nan bread.