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Any good curry recipes?

looking for some new recipes with curry!

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Asked by whitefamily at 11:59 PM on Jan. 28, 2011 in Food & Drink

Level 14 (1,547 Credits)
Answers (3)
  • lol when i make curry i just throw whatever in the pot. usually the favorite combos are chicken, onion, potato, peppers, and my hubby told me how to make one with beef, onion, coconut milk and rice. i'm not big on curry, but he is guyanese and loves it lol. i make mild curry though lol so at least i can eat it too (well he likes mild better anyhow)

    Answer by princessbeth79 at 12:02 AM on Jan. 29, 2011

  • No Hurry Vegetable Curry
    Serve over hot cooled basmati rice with chutney on the side. This can easily be made on the stove top; stir and add liquid as needed.
    1 tablespoon peanut oil
    1 to 2 large carrots, sliced on a diagonal
    1 medium-size yellow onion, chopped
    3 garlic cloves, minced
    2 tablespoons curry powder
    1 teaspoon ground coriander
    1/4 teaspoon cayenne pepper
    2 large Yukon Gold potatoes, peeled and diced
    8 ounces green beans, ends trimmed and cut into 1-inch pieces
    1-1/2 cups slow-cooked or one 15.5-ounce can chickpeas, drained and rinsed
    One 14.5-ounce can diced tomatoes, drained
    2 cups vegetable stock
    1/2 cup frozen green peas, thawed
    1/2 cup canned unsweetened coconut milk


    Answer by rkoloms at 4:31 PM on Jan. 29, 2011

  • Heat the oil in a large skillet over medium heat (i do this in the slowcooker). Add the carrots and onion, cover, and cook until softened, about 5 minutes. Add the garlic, curry powder, coriander, and cayenne, stirring to coat. Transfer the vegetable mixture to a 3 1/2- to 4-quart slow cooker. Add the potatoes, green beans, chickpeas, tomatoes, and stock; cover, and
    cook on Low for 6 to 8 hours. Just before serving, stir in the peas and coconut milk and season with sea salt. Taste to adjust the seasonings

    If you don't have a slow cooker, this can certainly simmer on the stove; add liquid as needed.

    Answer by rkoloms at 4:32 PM on Jan. 29, 2011

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