FoodReference.com (Since 1999)

 

RECIPE SECTION - Over 10,000 Recipes

Home   |   Articles   |   Food_Trivia   |   Today_in_Food_History   |   Food_Timeline   |   RECIPES   |   Cooking_Tips   |   Videos   |   Food_Quotes   |   Who’s_Who   |   Culinary_Schools_&_Tours   |   Food_Trivia_Quizzes   |   Food_Poems   |   Free Magazines   |   Food_Festivals_&_Shows

You are here > Home > Recipes

 

FREE Magazines
and other Publications

An extensive selection of free food, beverage & agricultural magazines, e-books, etc.

 

FOOD VIDEO SECTION
Recipe Videos, BBQ & Grilling, Food Safety, Food Science, Food Festivals, Beverages, Vintage Commercials, etc.

MADRAS CURRY

 

30-Minute Vegan's Taste of the East
by Mark Reinfeld & Jennifer Murray

Madras curry is meant to be a powerful combination of hot, red, toasty, sweet, and sour. Using coconut oil adds a smoothness and flavor that is nice, but sesame or any vegetable oil will also do the trick. You can also use any kind of chile powder in place of the cayenne as long as it is a pure chile powder rather than the Spanish-style blends. Other chiles will be less spicy and still impart the classic madras red color (substituting some paprika will also help add redness if the cayenne is too hot for your liking).
Serves 6


INGREDIENTS

• 1 tablespoon coriander seeds
• 2 teaspoons cumin seeds
• 1 tablespoon brown mustard seeds
• 2 tablespoons coconut oil (or sesame or other oil)
• 1/4 teaspoon turmeric powder
• 2 teaspoons ground cayenne, or to taste
• 1/4 teaspoon ground allspice or ground anise
• 1 teaspoon garam masala
• 1/4 teaspoon ground black pepper
• 2 tablespoons peeled and minced fresh ginger
• 2 cloves garlic, pressed or minced
• 1 teaspoon sea salt
• 2 medium yellow onions, sliced into quarter moons
• 1 (14-ounce) can coconut milk
• 2 tablespoons freshly squeezed lime juice or rice vinegar
• 4 to 6 cups assorted chopped vegetables (carrots, bell peppers, eggplant, zucchini, etc.)


DIRECTIONS

1. Toast the coriander, cumin, and brown mustard seeds in a large saute pan or pot over medium heat for 2 minutes or until the mustard seeds are popping. Add the coconut oil, turmeric, cayenne, allspice, garam masala, black pepper, ginger, garlic, and salt and saute for 1 minute.

2. Add the onion and saute for 4 to 5 minutes or until the onions turn translucent, then add the coconut milk and lime juice and stir well.

3. Add the remaining vegetables and cook, stirring frequently, until all of the vegetables are soft and you are ready to serve.
 

RELATED RECIPES

  Meatless, Vegetarian Recipes pg 1   |   VEGETARIAN BEAN RECIPES >>>>>   |   Aromatic Green Casserole   |   Artichoke Heart Casserole   |   Artichokes Stuffed, Pine Nuts & Currants   |   Vegetables In Cashew Gravy   |   Avocado Tacos   |   Barley Mushroom Bake   |   Barley Pine Nut Casserole   |   Bitter Mellon, Stuffed   |   Bitter Melon & Potatoes   |   Bubble and Squeak   |   Bubble & Squeak Cakes, Beet Relish   |   Bulgur, Asparagus & Feta   |   Lemon Bulgur & Chickpea Pilaf   |   Bulgur Pilaf w/Dried Fruit   |   Stuffed Cabbage   |   Cabbage, Tomatoes & Beans   |   Cabbage, Grape & Napa Stir Fry   |   Carrot Lentil Casserole, Slow Cooker   |   Carrot Casserole (Amish)   |   Corn Tortillas Casserole   |   Curried Celery w/Pears   |   Dolmades (Greek)   |   EGGPLANT RECIPES >>>>>   |   Family Vegetable Casserole   |   Fig Kebabs   |   French Rarebit (1906)   |   Frittata   |   Frittata Primavera   |   Hazelnut Vegetable Pie   |   Green Curry with Eggplant   |   Greens with Dumplings   |   Greens Gumbo   |   Gumbo, Red Peppers 'N' Beans   |   Gumbo, Vegetarian   |   Immunity Meatloaf   |   Indian Potato Spring Rolls   |   Korean Hot Pot   |   LENTIL RECIPES >>>>>   |   Madras Curry   |   Malaysian Vegetables (Vegan)   |   Golden Millet   |   Mixed Vegetable Curry   |   Multi Grain Pilaf   |   Smoky Mushroom Chili   |   Sauteed Portobello Caps   |   Portobello Veggi Burgers   |   Mushroom Primavera w/ Spaghetti Squash   |   Wild Mushroom & Nut Pie   |   Mustard Greens, Curried & Sweet Potatoes   |   Oregon Hazelnut Barley Casserole  
  Home   |   About Us & Contact   |   Recipe Index   |   Kitchen Tips   |   Cooking Contests   |   Other Links  

Please feel free to link to any pages of FoodReference.com from your website.  For permission to use any of this content please E-mail: james@foodreference.com
All contents are copyright © 1990 - 2024  James T. Ehler and www.FoodReference.com unless otherwise noted.
All rights reserved.  You may copy and use portions of this website for non-commercial, personal use only.  Any other use of these materials without prior written authorization is not very nice and violates the copyright.
Please take the time to request permission.
 

FoodReference.com Logo

 

Popular Pages