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redbutterfly · Joined: 27 Oct 2008 Posts: 1098 Location: London

I love curries and want to start cooking some, rather than cheating and buying them, has anyone any good tips for vegetarian curries or a recipe that has worked well for them?
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smallholder · Joined: 08 Nov 2008 Posts: 7356

I tend to sling all sorts in. I particularly like cauliflower and chick peas. I like to add coconut milk which makes it lovely and creamy.

squiggle7 · Posted: Tue Sep 01, 2009 8:28 pm Post subject:

I throw in kidney beans, tomatoes, courgettes, peppers and sweetcorn. Very yummy.
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JD1970 · Joined: 01 Nov 2008 Posts: 1670

Dis you see Rick Stein's recent series? It was done in Vietnam, Cambodia, Thailand, India, Bangladesh and all around that area. There's a book (of course) to accompany the series - haven't bought it yet, but it'll probably be worth a look. Not all veggie, but some lovely flavour/spice combinations and you could adapt...

madax1 · Joined: 26 Oct 2008 Posts: 1327

There was a lovely recipe in Slimming World a few years ago. I think it was basically potatoes, sweet potatoes, onion, garlic, any other veg you fancy, a tin of tomatoes, coriander, turmeric and a bay leaf. Basically you shove the veg in the pan with the spices. heat them up so they get a bit of a coating then put in the tomatoes and let it cook off. It always turned out lovely, as far as I recall - haven't made it for ages!
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smallholder · Joined: 08 Nov 2008 Posts: 7356

I also find making a curry in my slow cooker really gives the flavours time to develop.

tui · Joined: 16 Nov 2008 Posts: 3317 Location: New Zealand

Roasted vegetable curry.

roasting intensifies the flavours and it is an easy way to cook them but it is not necessary. Just steam them if you are in a hurry or use leftover veges.
1 large sweet potato
1 onion
1/2 cauliflower
salt

Cut veges into small chunks. spread in single layer on baking tray and spray lightly with oil. Roast about 20 mins depending on size, stir once.

in bowl whisk together
2 tsp grated peeled ginger root
2 tbsp curry powder
1/2 tsp salt
1 cup coconut milk
1 c diced tomatoes

pour over veges after about 20 mins and stir to coat. Return to oven and cook about 5 mins more or until veges are cooked.

Serve with green peas.

rubbadubbas · Posted: Wed Sep 02, 2009 1:44 pm Post subject:

tui · Joined: 16 Nov 2008 Posts: 3317 Location: New Zealand

i hope you enjoy it. The variable part of a curry is of course the curry powder. I buy mine from a small indian grocer. I like my curry 'quite' hot'. My son declares that means no heat at all! He loves it ridiculously hot!

rubbadubbas · Posted: Wed Sep 02, 2009 8:47 pm Post subject:

I like mine hot too so will probably also add in a chilli.

redbutterfly · Joined: 27 Oct 2008 Posts: 1098 Location: London

Thank you so much for all these answers, will try some new things out tomorrow! x
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