This dish is prepared from stewed vegetables (in any composition) with the addition of a special seasoning, curry. Curry is a spicy mixture originally from India. From there the curry spread all over Asia, then it was first brought to America, and then to Australia and Europe. Nowadays curry is recognized as the most popular spicy mixture in the world.
There are several cooking recipes, depending on the region of use, for example, Western European, Eastern European and so on.
The full composition of this spicy mixture includes: coriander, turmeric, cayenne pepper, cloves, garlic, azhgon, fenugreek, cardamom, fennel, ginger, white and black ground pepper, pepper Jamaican asafoetida, muscat color, cinnamon, basil, mint, galangte and Garcinia.
As we see the mixture is very complex, some ingredients are completely unfamiliar to ordinary inhabitants. But nevertheless dishes with addition of curry acquire the unforgettable, with what incomparable taste. A special warming effect is the use of curry in the cold autumn and winter seasons.
Let's try to cook with this wonderful mixture of spices a few vegetable dishes.
Vegetable curry with mushrooms
Ingredients:
- potatoes - 5-6 pieces;
- carrots - 3 pieces;
- onion - 2 pieces;
- boiled string beans - half a glass;
- boiled champignons - 5-6 pieces;
- brussels sprouts - 10 kittens;
- parsley root - 1 piece;
- tomatoes - 2 pcs .;
- sweet pepper - 1 piece;
- vegetable and butter - one tablespoon;
- flour - 1 tablespoon;
- curry powder - 1 tablespoon;
- salt to taste.
Preparation
All vegetables are carefully cleaned and thoroughly washed. Potatoes, carrots and peppers cut into cubes. The root of parsley is chopped together with onions. Tomatoes we cut slices. Coaches of Brussels sprouts and mushrooms are cut into four parts.
Carrots and Bulgarian peppers are boiled separately in slightly salted water. Onions roasted in vegetable oil until transparent, add the potatoes and fry for 7-8 minutes.
For the sauce, fry the flour in butter until golden-colored, divorce half a glass of bean broth. We add tomatoes and mushrooms, salt, pour a tablespoon of curry. Let's boil and cook for 10 minutes.
In the cooked pan, place all the ingredients, pour sauce and simmer until all the vegetables are ready. If necessary, we also add salt.
Vegetable curry
Ingredients:
- potatoes - half a kilogram;
- courgette zucchini - 2 pcs. medium size;
- asparagus beans - 300 g;
- carrots - 2 pieces;
- seeds of cumin - 4 teaspoons;
- curry - 4 teaspoons;
- vegetable oil;
- salt.
Preparation
Peel potatoes, wash and cut into cubes. Marrows also cut into cubes. Asparagus beans are divided into pieces about 2-3 cm large rubbed carrots.
Fry carrots in oil, after 5 minutes add potatoes and zucchini. Fry for about 10 minutes. Then put the asparagus beans, cumin, curry and salt. We continue to fry on low heat until the fullness of the vegetable dish.
Vegetable curry with sour cream
Ingredients:
- cauliflower - 150 g;
- broccoli - 100 g;
- onion - 3 pieces;
- carrots - 1 piece;
- sweet pepper - 2 pcs .;
- garlic - 3 teeth;
- sour cream - half a glass;
- curry - 3 teaspoons;
- pasta from tomatoes - 2 teaspoons;
- vegetable oil;
- salt.
Preparation
We clear the bulbs. We grind one, and cut two by semirings. Pepper is released from seeds and cut into strips. Carrot
Broccoli and cauliflower are boiled until half-prepared in salted water. On vegetable oil fry the onions with semicircles and Bulgarian pepper.
Separately, prepare the sauce. For this, fry in vegetable oil, chopped onion and garlic. Fry until golden brown. Add tomato paste, sour cream and curry, add salt, after a while we put all the vegetables in sauce and cook until ready.
To the table, vegetable curry is served with rice.