Rick stein vegetable curry recipe - Main course

Author: Muriel Alvarez  

Thoran is a dry vegetable curry from Kerala made from whatever fresh vegetables are around – snake beans, unripe jack fruit, sag (leafy vegetables), even green tomatoes. Using the best of the UK's late summer produce, Rick Stein's Cornish twist on a briam, a Greek dish of roasted vegetables, is given extra oomph with the addition of chilli and feta.

Dry curry of cabbage, carrot and coconut (Thoran)

Dry curry of cabbage, carrot and coconut (Thoran)
Thoran is a dry vegetable curry from Kerala made from whatever fresh vegetables are around – snake beans, unripe jack fruit, sag (leafy vegetables), even green tomatoes. This meal, if served as six portions, provides 156kcal, 3g protein, 4g carbohydrate (of which 3.5g sugars), 13g fat (of which 10g saturates), 5g fibre and 0.9 salt.
Provided by: Rick Stein
Total time: 40 minutes
Cook time: 10 minutes
Prep time: 30 minutes
Yields: 6 servings
Cuisine: Indian
Number of ingredients: 15
Ingredients:
  • 3 tbsp coconut oil or vegetable oil
  • 2 tsp black mustard seeds
  • 2 tbsp chopped fresh curry leaves
  • 1 tsp cumin seeds
  • 2 dried Kashmiri chillies, each broken into 3 or 4 pieces
  • 30g/1oz (or 6cm/2½in) fresh root ginger, finely grated into a paste
  • ½ tsp ground turmeric
  • 1 tsp salt
  • ½ tsp coarsely ground black pepper
  • 250g/9oz hispi or pointed spring cabbage (or spring greens), shredded into 5mm pieces
  • 2 carrots, diced
  • 2 fresh green chillies, sliced into thin rounds, with seeds
  • 100g/3½oz fresh or frozen coconut flesh, blended in a food processor or grated
  • boiled basmati rice
  • poppadoms
Nutrition:
  • Calories: 156kcal
  • Carbohydrate: 4g
  • Fat: 13g
  • Fiber: 5g
  • Protein: 3g
  • Saturated Fat: 10g
  • Sugar: 3.5g
How to cook:
  1. Heat the oil in a heavy-based saucepan or karahi set over a medium heat, and, when hot, add the mustard seeds followed by the curry leaves, cumin seeds and dried chillies. Stir for about 30 seconds, then add the ginger paste, turmeric, salt and black pepper and fry for 30 seconds.
  2. Stir in the cabbage and carrots and cook, covered, over a medium heat for 5-7 minutes, or until the vegetables are tender, adding a splash of water if they start to stick to the pan.
  3. Stir in the green chillies and coconut, heat through for a minute and serve. Serve with rice and poppadoms.
Notes: Seasonal vegetable curry (Kair sangri) recipe, Save this Seasonal vegetable curry (Kair sangri) recipe and more from Rick Stein's India: In Search of the Perfect Curry: Recipes from My Indian Odyssey to

Paneer jalfrezi

Paneer jalfrezi
According to a poll featured in the British Curry Club’s in-house magazine, the jalfrezi is now the most popular choice in Britain’s Indian restaurants. In many Indian restaurants, however, they list ‘jalfrezi’, ‘rogan josh’, ‘dopiaza’, and then simply change the main ingredient from mutton to chicken to vegetable, so you get the impression it’s always the same sauce. This paneer curry recipe is perfect for its main ingredient. This meal, if served as four portions, provides 258kcal, 16g protein, 13g carbohydrate (of which 11.5g sugars), 15g fat (of which 5g saturates), 4g fibre and 1.3g salt per portion.
Provided by: Rick Stein
Total time: 60 minutes
Cook time: 30 minutes
Prep time: 30 minutes
Yields: 4 servings
Cuisine: Indian
Number of ingredients: 16
Ingredients:
  • 3 tbsp vegetable oil
  • 1½ tsp cumin seeds
  • 1 dried Kashmiri chilli, whole with seeds
  • 5cm/2in piece fresh root ginger, finely shredded
  • 3 small onions, thinly sliced
  • 1 fresh green chilli, chopped, with or without seeds
  • 1 red or yellow pepper, seeds removed, cut lengthways into 5mm/¼in-thick strips
  • 1 green pepper, seeds removed, cut lengthways into 5mm/¼in-thick strips
  • 1 tsp salt
  • ½ tsp ground turmeric
  • 1½ tsp Kashmiri chilli powder
  • 250g/9oz paneer, cut into 3cm/1¼in x 1.5cm/¾in pieces
  • 3 tomatoes, cut into strips
  • 1 tsp wine vinegar
  • ½ tsp toasted ground cumin seeds
  • ¾ tsp garam masala
Nutrition:
  • Calories: 258kcal
  • Carbohydrate: 13g
  • Fat: 15g
  • Fiber: 4g
  • Protein: 16g
  • Saturated Fat: 5g
  • Sugar: 11.5g
How to cook:
  1. Heat the oil in a heavy-based saucepan or karahi over a medium heat and add the cumin seeds, whole dried chilli and about two-thirds of the shredded ginger, and fry for 30 seconds until aromatic.
  2. Add the onions and green chilli and fry for 5–6 minutes, or until the onions are just softening but not browned and still have a little crunch. Add the peppers, salt, turmeric and chilli powder, and fry for a further 3–4 minutes.
  3. Lower the heat, add the paneer to the pan and gently stir everything together for about five minutes, then add the tomato and heat through. Stir in the vinegar, ground cumin and garam masala, scatter with the remaining shredded ginger, and serve.
Notes: Recipe: Aloo Gobi (Rick Stein's India), This foodie loves her curries and this is another dish from Rick Stein's 'India' which is simple to make. Aloo Gobi is a quick and easy vegetable side-dish,

Rick Stein’s Cornish Briam

Rick Stein’s Cornish Briam
Using the best of the UK's late summer produce, Rick Stein's Cornish twist on a briam, a Greek dish of roasted vegetables, is given extra oomph with the addition of chilli and feta.
Provided by: Rick Stein
Yields: 6 servings
Cuisine: British, Greek
Number of ingredients: 14
Ingredients:
  • 150ml olive oil, plus extra for greasing
  • 500g waxy new potatoes, peeled and cut lengthways into 5mm slices
  • 400g carrots, peeled or scrubbed and sliced lengthways
  • 2 large courgettes (about 400g) sliced lengthways
  • 1 large onion, peeled and sliced
  • 5 - 6 garlic cloves, peeled and sliced
  • 300g tenderstem broccoli
  • 4 large tomatoes (or 6 medium), thickly sliced
  • 1 red or green finger chilli, sliced
  • A handful of flat leaf parsley, chopped
  • A few thyme sprigs, leaves stripped from the woody stalks
  • 200ml passata
  • 100g feta cheese, crumbled
  • salt and black pepper
How to cook:
  1. Preheat the oven to 190°C/Fan 170°C. Grease a roasting tin or a shallow, lidded casserole dish with oil. Spread the potato slices in a single layer and season well with salt and pepper. Layer the carrots on top, then the courgettes, then the onion and garlic, seasoning each layer with plenty of salt and pepper.
  2. Scatter over the broccoli and cover it with tomato slices. Add the chilli, herbs and a final sprinkling of salt and pepper. Pour over the passata and the olive oil.
  3. Cover the roasting tin tightly with foil or put a tight-fitting lid on the dish and place in the oven for about 1¼ hours. Sprinkle over the crumbled feta and return the tin to the oven, uncovered, for a further 15–20 minutes.
  4. Allow it to cool slightly before serving as a side dish or as a main with crusty bread or rice.
Notes: Potato and pea curry recipe, This potato and pea curry is possibly the most common vegetable curry in India. Rick Stein shows you how something so simple can be amazing.
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