Why This Recipe for Vegetable Curry Works

Ingredients for Mixed Vegetable Curry with Coconut Milk

Step-by-Step Guide to Preparing This Vegetable Curry Recipe

Here’s a detailed overview of how to create this Easy Vegetable Curry:

1. Wash, peel (as needed), and chop ingredients.
   Wash vegetables and pat dry with paper towel. Peel and chop onion, ginger, garlic, sweet potato, and carrot. Core, seed and chop the pepper. Vegetables should be around the same size, 1/2 to 3/4 inch cubes. Cut cauliflower into small florets around the same size as the other vegetables. Cut zucchini lengthwise into quarters (or eighths if thick), then slice crosswise into pieces around the size of the other vegetables – it’s okay if their slightly larger. Chop cilantro, if using.
2. Sauté onion, ginger, and garlic.
   In a 3- to 4-quart Dutch oven, heat the oil over medium-low heat. Add the onion, ginger and garlic; cook, stirring occasionally, for 8 minutes or until onion is soft and beginning to caramelize (will be a light golden brown color).
3. Add spices, then broth and coconut milk.
   Stir in the curry powder, cumin powder, turmeric, and cayenne; continue cooking, stirring, for 1 to 2 minutes. Stir in the vegetable broth and coconut milk. Bring to a boil, reduce heat, and simmer for 10 minutes.
4. Add potato, cauliflower, pepper, carrot, and zucchini.
   Stir in the sweet potato, cauliflower, bell pepper, carrot and zucchini. Bring to a boil, reduce heat and simmer, covered, 20 minutes or until the vegetables are tender.
5. Add chickpeas, spinach, cilantro and lemon.
   Stir in the chickpeas, spinach, cilantro and lemon juice; cover and continue cooking until the spinach has wilted and the chickpeas are heated through.
6. Adjust seasonings.
   Season to taste with salt. Add additional curry powder and/or cayenne pepper if needed. If too spicy, add more lemon juice – the acid will mellow out the spiciness.

Serving Suggestions and Accompaniments

Substitutions and Variations for Mixed Vegetable Curry

Storage and Reheating

When making ahead or if you have leftovers, place in an airtight container and refrigerate. They will last for 3 to 4 days.

Other Vegetarian Main Dishes To Try

• Quick Pappardelle with Mushrooms and Eggplant
• Vegetable Pot Pie with Puff Pastry
• Quinoa Stuffed Bell Peppers
• Garden Vegetable Quiche
• Vegetarian Pot Pie
• Butternut Squash Gratin
• Broccoli, Mushroom, Spinach and Cheese Pasta
• Convent Pie (Cheese Soufflé with Pasta)

Mixed Vegetable Curry with Fresh Vegetables

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Fresh, seasonal vegetables like cauliflower, carrots, zucchini, spinach, and sweet potato star in this dish, bathed in a flavorful Madras curry sauce infused with warm cumin, earthy turmeric, and a touch of cayenne pepper. Creamy coconut milk adds a touch of richness and balance, making this curry a delightful and comforting meal. Though crafting the perfect curry might seem daunting, fear not! My step-by-step instructions (with photos) and handy cooking tips will guide you through the process with ease.

• Prep Time: 45 minutes (including chopping)
• Cook Time: 45 minutes
• Total Time: 1 hour 30 minutes
• Yield: 4 to 5 servings
• Diet: Vegetarian

Ingredients

• 1 1/2 teaspoons olive oil
• 1/2 large yellow onion, chopped
• 1 tablespoons chopped fresh ginger
• 1/2 teaspoon chopped garlic
• 3/4 cup vegetable broth
• 1/2 cup coconut milk (light or regular)
• 1 1/2 teaspoons curry powder
• 3/4 teaspoon ground cumin
• 3/8 teaspoon ground turmeric
• 1/8 teaspoon cayenne pepper (optional)
• 1 cup chopped sweet potato or butternut squash
• 1 cup chopped cauliflower (into small florets)
• 1/2 cup chopped red bell pepper
• 1/2 cup chopped carrot
• 1/2 medium zucchini, chopped
• 1/2 (15-ounce) can chickpeas (garbanzo beans), drained and rinsed
• 2 to 2 1/2 cups (about 6 to 7 ounces) fresh baby spinach
• 2 tablespoons chopped fresh cilantro, plus more for garnish
• 1 tablespoon lemon juice
• Salt, to taste
• Freshly ground black pepper, to taste
• For serving: 1 1/2 cups cooked brown rice or brown rice-quinoa mixture

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Instructions

1. In a 3- to 4-quart Dutch oven, heat the oil over medium-low heat. Add the onion, ginger and garlic; cook, stirring occasionally, for 8 minutes or until onion is soft and beginning to caramelize (will be a light brown color).
2. Stir in the curry powder, cumin, turmeric, and cayenne; continue cooking, stirring, for 1 to 2 minutes. Stir in the vegetable broth and coconut milk. Bring to a boil, reduce heat, and simmer for 10 minutes.
3. Stir in the sweet potato (or butternut squash), cauliflower, bell pepper, carrot and zucchini. Bring to a boil, reduce heat and simmer, covered, 20 minutes or until all the vegetables are tender.
4. Stir in the chickpeas, spinach, cilantro and lemon juice; cover and continue cooking until the spinach has wilted and the chickpeas are heated through.
5. Season to taste with salt (may need a fair amount depending on how salty your vegetable broth is). Add additional curry powder and/or cayenne pepper if needed. If too spicy, add more lemon juice – the acid will mellow out the spiciness.

Notes

Chop the vegetables evenly: Vegetables should be around the same size, around 1/2 to 3/4 inches.

Make ahead: Curry can be prepared up to 24 hours in advance, placed in an airtight container, and refrigerated. Reheat, covered, over medium heat.

• Author: From “Fresh Tastes” by Lee Clayton Roper
• Category: Main dish
• Method: Cooktop
• Cuisine: Indian

Nutrition

• Serving Size: 1/4 of recipe
• Calories: 263
• Sugar: 4.9 g
• Sodium: 461 mg
• Fat: 9.9 g
• Saturated Fat: 5.9 g
• Carbohydrates: 39 g
• Fiber: 7.4 g
• Protein: 7.2 g
• Cholesterol: 0 mg

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The Best Recipe for Spinach Salad

Benefits of Spinach in Your Diet

Curry Dressing: The Perfect Flavor Boost

The zesty Curry Dressing is the star of this Spinach Salad Recipe. It takes the flavors to a whole new level, adding a burst of bold, aromatic, and earthy taste that perfectly complements the spinach and other ingredients.

Making the Zesty Curry Dressing

Spinach Salad Ingredients

Step-by-Step Guide for How to Make a Spinach Salad

1. First, make the Curry Dressing.
2. Remove any tough stems from the spinach (with baby spinach you shouldn’t have any) and place in a large salad bowl.
3. Add peanuts, raisins, and green onion. 
4. Shortly before serving, add desired amount of dressing, tossing to coat (you may have some dressing left over). Season to taste with salt and pepper.

How to Store Fresh Spinach Salad

Variations and Additions to the Spinach Salad Recipe

More Salad Recipes (Side) to Try

• Spinach Salad with Lemon Dijon Dressing
• Easy Spinach Salad with Pine Nut Dressing
• Roasted Butternut Squash and Spinach Salad
• Arugula and Tomato Salad
• Mixed Green Salad with Apples and Truffle Vinaigrette
• Avocado Grapefruit Salad 

Baby Spinach Salad Recipe With Curry Dressing

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Are you on the lookout for a simple yet sensational salad recipe? Look no further, because we have the perfect dish for you! This quick and easy spinach salad recipe features a zesty curry dressing that will elevate your salad game to new heights.

• Prep Time: 10 minutes
• Total Time: 10 minutes
• Yield: 8 servings
• Diet: Vegetarian

Ingredients

Curry Dressing

• 2 tablespoons white wine vinegar
• 1 tablespoon dry vermouth
• 2 teaspoons Dijon mustard
• 1 teaspoon soy sauce (I prefer low sodium)
• 1/2 teaspoon curry powder
• 1/2 teaspoon granulated sugar
• 1/2 teaspoon kosher salt
• 1/4 teaspoon freshly ground pepper
• 1/3 cup extra virgin olive oil

Spinach Salad

• 6 to 8 cups baby spinach
• 1/2 cup peanuts (dry roasted)
• 1/2 cup raisins
• 1/2 cup chopped green onions (white, light green and some dark green part)

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Instructions

Curry Dressing

1. In a medium glass jar with a fitted lid, whisk together the vinegar, vermouth, mustard, soy sauce, curry powder, sugar, salt and pepper. Slowly whisk in olive oil until well blended. Set aside.

Fresh Spinach Salad

1. Remove any tough stems from the spinach (you shouldn’t have any with baby spinach).
2. In a large salad bowl, combine spinach, peanuts, raisins, and green onion.
3. Shortly before serving, add the desired amount of dressing, tossing to coat (you may have some dressing left over). Season taste with salt and pepper. Can also serve dressing on the side.

Notes

Make ahead: The dressing can be made up to 4 days ahead, covered and refrigerated. Bring to room temperature before using. Spinach can be prepped earlier in the day, placed in the salad bowl, covered and refrigerated. Bring to room temperature before serving.

• Author: Lee Clayton Roper
• Category: side dishes, quick and easy
• Method: no bake
• Cuisine: American

Nutrition

• Serving Size:
• Calories: 176
• Sugar: 7.2 g
• Sodium: 149.1 mg
• Fat: 14 g
• Saturated Fat: 1.9 g
• Carbohydrates: 11.5 g
• Fiber: 1.8 g
• Protein: 3.4 g
• Cholesterol: 0 mg

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Steamed Broccoli Made Easy

Broccoli was one of my mom’s favorite vegetables. Why? Well, it’s readily available at the grocery store, quick and easy to prepare, good for you and full of both fresh flavor and vibrant color. She often would just steam or roast it, but occasionally she wanted to jazz it up a bit – so she created this 3 ingredient sauce of mayonnaise, sour cream and curry powder. I’ve modified it a bit, switching out the sour cream for nonfat Greek yogurt. This Indian-inspired sauce adds a bit of tang and earthy spice to the sweet, flavorful steamed broccoli – a perfect pairing!

What You’ll Need

Here’s all you’ll need to make this quick and easy broccoli recipe:

• Fresh broccoli
• Mayonnaise
• Greek yogurt or sour cream
• Curry powder
• Lemon
• Kosher salt
• Ground black pepper
• Red pepper flakes (optional)

In terms of equipment, you’ll need a steamer basket that fits inside a large saucepan or Instant Pot cooker.

Equipment

Steamer Basket (for pan/pot)

Sauce Pan (4 quart)

Instant Pot Steamer Basket

Instant Pot

Swaps and Substitutions

• If you can’t find good quality fresh broccoli, substitute frozen.
• In place of water, steam the broccoli with chicken or vegetable broth for added flavor.
• To make this recipe your own, add toasted sesame seeds, chopped walnuts or pecans just before serving.
• A sprinkle of chopped cooked bacon would be delicious.
• Lastly, you could omit the curry sauce and add some grated Parmesan cheese instead!

Tips on How to Steam Broccoli Perfectly Every Time

Broccoli is a nutritious vegetable that contains lots of vitamins and minerals. And, when steamed properly, it becomes tender and delicious. Here are some tips for cooking broccoli perfectly every time, either in a steamer basket or in an Instant Pot (see detailed instructions by cooking method in the recipe card below).

1. Buy Fresh Broccoli

Fresh broccoli is best, but frozen broccoli also works well. To ensure freshness, stalks should be firm and straight, with no sign of wilting or yellowing. Stalks and leaves should be bright green in color, florets tight and dark green.

2. Cut into Broccoli Florets

Starting with a fresh head of broccoli, cut the broccoli florets off from the stalk, leaving some of the stem. Then slice the larger florets in half or quarters. Cutting the broccoli into  pieces helps it cook faster and more evenly. You can peel and slice the stalks into 1/2-inch pieces and steam them, too – or save them for another use (like Healthy Broccoli Soup).

3. Steam Broccoli Properly – Don’t Overcook

Place in steamer basket (over boiling water in a covered saucepan or in an Instant Pot) and steam broccoli until it turns bright green and just starts to soften. Don’t overcook it; broccoli should be crisp tender (I provide recommended times in the recipe card).

4. Season With Lemon Juice

Lemon juice gives broccoli a bright citrusy flavor. Sprinkle a squeeze of lemon juice over cooked broccoli right after removing it from the heat.

How to make Curry Mayo at Home

Curry Mayo is a popular condiment used in Indian cuisine. It is made by combining yogurt with a variey of spices. My mom came up with her own easier version of this savory sauce that you can easily make at home. And, it only has 3 ingredients! Simply stir together Greek yogurt (or sour cream, that’s what mom used), mayonnaise and curry powder. How easy is that? (Specifics provided in the recipe card below).

Steamed Broccoli with Lemon & Curry Mayo Serving Suggestions

This versatile side dish goes with almost any grilled, roasted or sautéed main dish. Here are a few recommendations to try:

• Roasted Salmon Steaks
• Grilled Tuna Steak
• Grilled Chicken with Rosemary Dijon Marinade
• Grilled Chicken with Caramelized Red Onions
• Grilled Ribeye Steak
• Spicy Short Ribs
• Oven Roast Beef Tenderloin
• Dry Rubbed Spiced Pork Tenderloin

Steamed Broccoli with Lemon & Curry Mayo

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Steamed Broccoli with Lemon and Curry Mayo is a great recipe for busy cooks who want a delicious side dish in just minutes. In fact, it’s so easy to make that I often turned to it while camping in our Airstream. Make sure to try this recipe out soon; it’s going to quickly become a favorite among your friends and family.

• Prep Time: 10 mins
• Cook Time: 10 minutes
• Total Time: 20 minutes
• Yield: 4 servings
• Diet: Vegetarian

Ingredients

• 1/2 cup mayonnaise
• 1/3 cup nonfat Greek yogurt (or sour cream)
•  teaspoon curry powder, or more to taste
• 1 pound fresh broccoli
• 1/2 lemon
• Kosher salt, to taste
• Fresh ground pepper, to taste
• Red pepper flakes, optional

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Instructions

1. In a small mixing bowl, stir together mayonnaise, yogurt (or sour cream) and curry powder. Cover and refrigerate to allow the flavors to blend.
2. Cut broccoli into florets; save stems for another use.

A. Steamer Basket in Saucepan Method

1. Place florets in a steaming rack over boiling water; cover and steam for 7 to 10 minutes or until crisp-tender (time needed depends on size of florets and altitude where you live).

B. Instant Pot Method

1.  Pour 1 1/2 to 2 cups water into inner pot of cooker. Insert steamer basket (water should be below the basket). Place florets in basket; seal. Set on Pressure Cook for 0 minutes. As soon as the timer beeps, quick release the steam.

Serving

1. Place broccoli on a serving platter or individual dinner plates.
2. Squeeze fresh lemon over the top.
3. Season to taste with salt and fresh ground pepper. Spoon some sauce over the top, passing remaining sauce on the side.
    

Notes

Make ahead: Sauce can be made up to 2 days in advance, covered and refrigerated.

Roasted broccoli variation: Place broccoli florets in a bowl and drizzle with a tablespoon or two of olive oil. Season with kosher salt and fresh ground pepper. Place on a large rimmed baking sheet and roast in a 400 degree oven for 5 to 6 minutes. Stir broccoli; continue cooking for an additional 7 to 10 minutes, or until crisp-tender.

• Author: From “Fresh Tastes” by Lee Clayton Roper
• Category: Side dishes
• Method: Steaming
• Cuisine: American

Nutrition

• Serving Size:
• Calories: 237
• Sugar: 2.5 g
• Sodium: 371.4 mg
• Fat: 21.2 g
• Saturated Fat: 3.3 g
• Carbohydrates: 9.1 g
• Fiber: 3.5 g
• Protein: 4.7 g
• Cholesterol: 12.1 mg

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Why my Mom Loved This Lamb Curry Recipe

This marvelous Lamb Curry Recipe is another winner direct from my mom’s recipe box. Easy enough for everyday meals, it’s also perfect for entertaining. In fact, it was often on mom’s dinner party menu rotation, and is now on mine, for several reasons:

• Easy to prepare. No special equipment needed to prepare this scrumptious curry, and no fancy techniques required. Just chopping and sautéing – that’s all it takes!
• Calls for only readily available, everyday ingredients. No driving all over town, looking for a special spice you’ll use once. All the ingredients in this easy lamb curry can be found in your pantry or at your local grocery store.
• Crowd pleasing. Curry has wide appeal, with its warm and inviting flavors.
• Make ahead. Like the majority of mom’s – and my – recipes, lamb curry can be prepared ahead. Make it earlier in the day and then reheat just prior to serving, or prepare it up to 2 months ahead and freeze.
• Customizable by guests. Mom always loved to serve this Lamb Curry with lots of condiments – 8 to be exact. Not only do they enhance both the sweet and savory flavors, the condiments allow your guests to get involved in the dish, and customize it to their tastes!

How to Make Lamb Curry

Curry Lamb Substitutions

Don’t like lamb? No problem. This curry is also delicious prepared with beef or even chicken. And whatever protein you choose, it can be made with either fresh or leftovers.

What to serve with Lamb Curry

Indian Lamb Curry Recipe

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Rich in flavor while not heavy, this divine Lamb Curry Recipe has been a family favorite for years. Easy enough for everyday, it’s also perfect for entertaining. Both savory and sweet, curry powder, herbs, beef stock and red wine give the sauce a warm, deep and earthy flavor. Apple, green pepper, onion, coconut and raisins provide contrasting sweetness. And, lemon juice provides brightness.

• Yield: 4 to 6 servings
• Diet: Gluten Free

Ingredients

Lamb Curry:

• 2 tablespoons extra virgin olive oil
• 1 pound boneless leg of lamb, trimmed of fat and cut into (3/4-inch) cubes
• 1 large apple, peeled, cored and chopped
• 1 large green pepper, cored and chopped
• 2 medium yellow onions, chopped
• 1 garlic clove, crushed
• 2 tablespoons all-purpose flour
• 1 tablespoon curry powder
• 1/2 teaspoon salt
• 1/2 teaspoon dried marjoram
• 1/2 teaspoon dried thyme
• 1 1/2 cups beef broth or stock
• 1/2 cup dry red wine
• Juice from 1/2 lemon
• 1/2 cup raisins
• 2 whole cloves
• 1/4 cup shredded sweetened coconut (optional)
• 1 tablespoon sour cream or plain Greek yogurt

Condiments:

• Crumbled bacon
• Chopped hard boiled eggs
• Raisins
• Shredded coconut
• Mango chutney
• Chopped green onions
• Chopped pineapple
• Chopped roasted cashews

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Instructions

1. In a large skillet or sauté pan, heat olive oil over medium-high heat. Add lamb cubes and sear just until browned on all sides. Remove from pan and set aside.
2. In the same pan, stir together apple, green pepper, onion and garlic; cook over medium heat until onions are soft, 7 to 8 minutes.
3. Sprinkle flour, curry powder, salt, marjoram and thyme over mixture in skillet. Mix well and stir constantly over medium heat for 3 minutes.
4. Add beef broth/stock, red wine, lemon juice, raisins, cloves and lamb. Bring to a boil, reduce heat and simmer for 20 minutes, stirring occasionally. Add coconut (if using) and continue cooking at a simmer for an additional 15 minutes.
5. Just before serving, stir in sour cream or yogurt. Serve with cooked Basmati rice and condiments.

Notes

Make ahead: Curry can be made up to 24 hours ahead excluding the addition of the sour cream or yogurt. Store covered and refrigerated. Reheat over medium heat just until warm; stir in sour cream and serve. Can also be prepared (without sour cream), cooled, placed in a zip top baggie and frozen for up to 2 months.

Gluten free: omit the flour.

Variation with cooked lamb: You can make this recipe with leftover cooked lamb. Substitute 12 ounces (2 cups) cubed cooked lamb in place of the 16 ounces raw. Add with the coconut.

• Author: (From “A Well-Seasoned Kitchen®” by Sally Clayton and Lee Clayton Roper)
• Category: Main dish, make ahead
• Method: Sauté
• Cuisine: Asian

The post Lamb Curry and Rice appeared first on A Well Seasoned Kitchen.

You will love this Mulligatawny Recipe

I’m one of those unusual people who likes winter time in Colorado – I like to snuggle up with Robert next to a fire, enjoying a bowl of warm, delicious soup. Indian Mulligatawny Soup is a particular favorite of ours – which is one of the reasons it ended up as the cover photo on A Well-Seasoned Kitchen®, my first cookbook.

Mulligatawny Indian Soup FAQ

Other Chicken Soups You Might Like

• Artichoke and Chicken Chowder
• Chicken Corn Chowder
• Southwestern Chicken Soup with Avocado Cheese Garnish
• Green Chile Chicken Soup
• White Bean and Chicken Chili
• Chicken Noodle Soup

Mulligatawny Soup

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Indian Mulligatawny Soup is a delightful twist on chicken and rice soup, infused with curry, carrots, apples, and thyme. The result? A symphony of textures and tastes that will transport your taste buds to new heights. Don’t be intimidated—this recipe is very easy to prepare! So, embrace your culinary prowess, savor each spoonful, and let your friends and family thank you for giving them this nourishing and tantalizing dish.

• Prep Time: 10 mins
• Cook Time: 70 mins
• Total Time: 1 hour 20 minutes
• Yield: 8 servings
• Diet: Gluten Free

Ingredients

(See dairy-free and gluten-free adaptations in the Notes section at the bottom of the recipe.)

• 8 tablespoons butter
• 1 cup finely chopped yellow onion
• 4 celery ribs, finely chopped
• 2 large carrots, peeled and finely chopped
• 3 tablespoons flour
• 4 teaspoons curry powder
• 8 cups chicken broth
• 3/4 cup white or brown rice
• 1 apple, cored and finely chopped
• 2 skinless, boneless chicken breast halves, cut into 1/4-inch pieces
• 1/4 teaspoon fresh thyme
• 1 cup half and half

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Instructions

1. In a large stock pot, melt the butter. Add the chopped onion, celery and carrots and sauté over medium to medium-high heat until the onions are softened, around 10 minutes. Stir in the flour and curry powder and continue cooking, stirring occasionally, for an additional 5 minutes.
2. Stir in the chicken broth and bring to a boil. Reduce heat and simmer for 30 minutes.
3. Add the rice, apple, chicken, thyme and salt and pepper to taste (you won’t need much salt). Bring to a boil again, reduce heat and simmer for 15 minutes.
4. Stir in the half and half, bring to a boil again, reduce and simmer for another 5 to 10 minutes or until the rice is done.
5. Let cool for a few minutes before serving – it gets very hot!

Notes

Dairy free: Substitute coconut milk for the half and half.

Gluten free: Substitute 1 1/2 tablespoons cornstarch for the flour. Stir cornstarch into 1/4 cup water until smooth before adding to soup. Use gluten-free chicken broth.

Make ahead: Soup can be made up to 24 hours in advance, cooled to room temperature, covered and refrigerated. Reheat over medium heat. If soup has thickened while sitting, thin with additional chicken broth.

• Author: From “A Well-Seasoned Kitchen®” by Sally Clayton and Lee Clayton Roper
• Category: soups, main dishes
• Method: stovetop
• Cuisine: Indian

Nutrition

• Serving Size:
• Calories: 348
• Sugar: 6.1 g
• Sodium: 163.9 mg
• Fat: 15.9 g
• Saturated Fat: 8.4 g
• Carbohydrates: 29.2 g
• Fiber: 2.9 g
• Protein: 23.3 g
• Cholesterol: 81.6 mg

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