Curry is the most versatile cooking method, suitable for both meat and vegetables, and works in both Eastern and Western cuisines.
1. Vegetarian Potato Curry
Ingredients: Carrot, potato, shiitake mushrooms, green peas, vegetarian meat or vegetarian lamb chunks.
(A) Quick version: Purchase pure vegetarian curry cubes.
(B) Seasoning version: Curry powder, salt, shiitake mushroom essence (no MSG).
Method:
1. Cut the carrot and potato into chunks, sauté shiitake mushrooms until fragrant and set aside.
2. Quick version: Heat oil in a pot, stir-fry the carrot, potato, shiitake mushrooms, and other ingredients, add a pot of water, and once it boils, add about four curry cubes. Reduce to low heat and wait for the curry cubes to dissolve, then add the vegetarian meat chunks and green peas (you can also add chopped bok choy), then increase to high heat to boil. Stir occasionally to prevent the curry cubes from sticking to the pot.
3. Seasoning version: Heat oil in a pot, stir-fry the carrot, potato, shiitake mushrooms, and other ingredients, then reduce to medium heat and directly add curry powder to stir-fry until fragrant. Add water to boil, then add other ingredients and season with salt and shiitake mushroom essence. Before serving, add cornstarch slurry to thicken. This method may not be suitable for those who don’t cook often, as it’s easy to make the curry bitter if the amount of curry powder is not controlled well.
2. Pumpkin Curry Rice
Ingredients (serves 4): 1 small pumpkin, 1/2 carrot, 30g mushrooms, 150g edamame, 6 vegetarian curry cubes, 500ml vegetarian broth, 1 tablespoon oil.
Method:
1. Clean the pumpkin, remove seeds and skin, and cut into chunks. Clean the carrot, peel it, and cut into chunks. Slice the mushrooms.
2. In a pot, add oil and stir-fry the carrot and mushrooms.
3. Add pumpkin chunks, edamame, and vegetarian broth to the pot, cover and simmer until the pumpkin is soft, then add curry cubes, mix well until dissolved.
4. Once cooked, pour the sauce over white rice and serve.
3. Vegetarian Curry Potatoes
Ingredients: 300g potatoes, 200g carrots, 50g green peppers (optional), 200g curry cubes (salt to taste), 30g cooking oil (not recommended for canola oil).
Method:
1. Heat oil in a pot, add potato and carrot chunks, and stir-fry briefly.
2. Add 600ml water and cook for 10 minutes.
3. Add curry cubes and simmer on low heat until the potatoes are slightly soft.
4. Mushroom Curry
Ingredients: 10 large fresh mushrooms, 100g fresh shiitake mushrooms, 1 potato, 1 apple, 1 teaspoon ginger puree, 3 tablespoons grape seed oil, 3 tablespoons curry powder, 1 tablespoon vegetarian cheese powder, 1 cup vegetarian broth, and a pinch each of black pepper, salt, and soy sauce.
Method:
1. Slice the mushrooms, peel and cut the potato into small cubes.
2. Cut the apple in half, remove the seeds, dice one half and puree the other half.
3. First, boil the potato until cooked, then heat oil in a pan, add all ingredients and stir-fry for about 2 minutes. Add ginger puree, curry powder, black pepper, salt, and soy sauce, and stir-fry again. If too dry, add some vegetarian broth until thickened, then serve in a container and sprinkle with vegetarian cheese powder.
5. Curry Stew Rice
Ingredients: Carrot, potato, green peas, curry powder, vegetarian meat chunks, flour, salt, pepper, water.
Method:
1. Cut carrot and potato into chunks, blanch the carrot, and soak the green peas and vegetarian meat chunks in water.
2. Stir-fry curry powder and flour over low heat until fragrant, then set aside.
3. In a pot, heat oil and add the seasoning and the stir-fried curry and flour, then cook on low for 15 minutes before adding carrot, potato, green peas, and vegetarian meat chunks. Cook for a few more minutes until done.
6. Vegetarian Curry Sauce
Ingredients: Apple, celery, potato, carrot, curry powder, banana, olive oil, water.
Method:
1. Heat a small amount of oil over low heat to sauté the curry powder until fragrant, then add celery, carrot, and apple.
2. Stir well, then add potato and banana, and add enough water to cover all ingredients. Simmer on low for about 20 minutes until the vegetables are soft.
3. Once cooled, blend all ingredients in batches until smooth.
7. Curry Mixed Pot
Ingredients: 150g cauliflower, 150g potatoes, 150g sweet potatoes, 100g okra, 200g eggplant, 100g minced ginger, 3 tablespoons curry powder, 400ml vegetarian broth, 50ml coconut milk, 1/2 teaspoon salt.
Method:
1. Peel and cut potatoes and sweet potatoes into small pieces, cut eggplant into small sections, and cut cauliflower into small florets.
2. Heat oil in a pan, add minced ginger and curry powder to sauté over low heat until fragrant.
3. Add all vegetables to the pot, pour in vegetarian broth, and bring to a boil.
4. After about 5 minutes, add coconut milk and salt, then simmer on low for about 5 minutes until the vegetables are soft and ready to eat.
8. Fried Curry Eggplant
Ingredients: 4 tablespoons flour, 2 tablespoons curry powder, 1 teaspoon each of salt, pepper, and monosodium glutamate.
Method:
1. Clean the eggplant, cut into 7cm long sections, then slice into 1cm thick pieces, sprinkle with salt, pepper, and monosodium glutamate.
2. Mix flour and curry powder, then coat both sides of the eggplant, shaking off excess flour.
3. In a frying pan, heat salad oil, and once hot, add the eggplant and fry until golden brown, then flip to cook the other side until done.
9. Yellow Curry Family Feast
Ingredients: 10g black fungus, 30g king oyster mushrooms, 20g bamboo shoots, 10g celery, 15g cucumber, 10g carrot, 150g broccoli, 1 tablespoon yellow curry powder, 1/2 teaspoon salt, 1 teaspoon sugar, 200ml water.
Method:
1. Cut broccoli into small pieces, blanch in water, and arrange around the plate.
2. Cut black fungus, king oyster mushrooms, and celery into diamond-shaped pieces, blanch in water and set aside.
3. In a pot, add all seasoning ingredients and stir-fry, then add the ingredients from step 2, and stir-fry until the sauce slightly thickens, then serve on the plate from step 1.
10. Indian Vegetarian Curry
Ingredients (serves 4): 1 box of mushrooms/king oyster mushrooms, appropriate amount of colorful bell peppers, 2 carrots, 4-5 potatoes, 150g canned peeled tomatoes, 1 small piece of ginger, a little okra/eggplant/asparagus, 2 tablespoons Indian curry powder, 1 teaspoon turmeric powder (optional), a little coconut milk, a little sea salt, and enough water or vegetable broth.
Method:
1. Quickly wash the mushrooms with water, avoiding soaking them to prevent them from absorbing water, then cut in half and set aside.
2. Cut potatoes and colorful bell peppers (half the amount) and 1 carrot into chunks.
3. Dice half the amount of colorful bell peppers, cut one carrot into fine cubes, and mince the ginger.
4. Prepare a pot, add a little vegetable oil and slowly sauté the mushrooms until fragrant, then remove the caramelized mushrooms.
5. Add carrot cubes and diced colorful bell peppers, and sauté on low heat until fragrant.
6. Add the peeled tomatoes, cooking until the moisture evaporates, then add the ginger puree and cook until dry.
7. Add Indian spice powder and sauté until fragrant.
8. Add vegetable broth or water, potato and carrot chunks, ensuring the water covers the ingredients, and add a little sea salt. Bring to a boil, then simmer on low until the vegetables are soft.
9. In a separate frying pan, briefly sauté eggplant, asparagus, and king oyster mushrooms, then add to the curry sauce pot, bring to a boil, and add the diced okra and sea salt before serving, drizzling with a little coconut milk.
11. Green Curry Stir-Fried Tofu
Ingredients: 2 pieces of tofu, 15g red bell pepper, 15g yellow bell pepper, 1 tablespoon vegetarian green curry sauce, 1 teaspoon sugar, 50ml water.
Method:
1. Cut tofu into cubes and set aside.
2. Cut red and yellow bell peppers into diamond-shaped pieces and set aside.
3. In a pan, add all seasoning ingredients and stir well, then add the ingredients from steps 1 and 2, and stir-fry evenly.
12. Red Curry Stuffed Tofu
Ingredients: 6 pieces of square fried tofu, 10g vegetarian ham, 10g bamboo shoots, 1 shiitake mushroom, 6 green peas, 5g carrot, 1 tablespoon vegetarian red curry sauce, 1 teaspoon sugar, 300ml water, a pinch of pepper, and 1 tablespoon sesame oil.
Method:
1. Mince vegetarian ham, shiitake mushroom, bamboo shoots, and carrot, and mix well.
2. Hollow out the fried tofu and fill it with the mixture from step 1 and green peas.
3. In a pot, add the stuffed tofu and all seasoning ingredients, and simmer on low until the sauce is slightly reduced and flavored.
13. Curry Udon Noodles
Ingredients: 1 serving of udon noodles, a few shiitake mushrooms, half a carrot, a piece of firm tofu, 1 tomato, 2 bok choy, 2 teaspoons curry powder, 1/2 teaspoon salt, and 1/2 teaspoon sugar.
Method:
1. Clean all vegetables, remove the stems from shiitake mushrooms and slice, slice the carrot, slice the tofu, and cut the tomato into chunks.
2. Heat a pan with a little oil, add curry powder and sauté on low heat until fragrant (overcooking will make it bitter), then add the tomato and cook until melted.
3. Add two bowls of water to the pan and bring to a boil, then add carrot, shiitake mushrooms, tofu, and udon noodles and cook for about five minutes.
4. Add the bok choy and season with salt and sugar, cooking for a moment before serving.
5. For those not strictly vegetarian, you can skip the curry powder at the beginning and add a few curry cubes before serving for better control (recipe source / Little White Vegetarian Record).
14. Sweet Potato and Yuba Curry
Ingredients: 1 1/2 strips of yuba, 1 carrot, 1 red sweet potato, 1 yellow sweet potato, curry sauce to taste, 2 cups water.
Method:
1. Cut red and yellow sweet potatoes into small pieces and steam until cooked; cut yuba into small cubes; cut carrot into slightly smaller pieces.
2. Stir-fry the carrot in oil until cooked (stir-frying sweetens the carrot), then add sweet potatoes and yuba and stir-fry.
3. Add two cups of water and tomato-flavored curry sauce, and slightly reduce the juice.
4. Mix well and serve; if you want to make it a curry sauce for rice, you can add more water and sauce, and not reduce it too much.
15. Green Curry Tofu Sausage
Ingredients: 2 store-bought tofu sausages, 10g carrot, 10g ginger, 1 tablespoon vegetarian green curry sauce, 1 teaspoon sugar, 100ml water.
Method:
1. Cut the tofu sausage into segments and set aside.
2. Cut carrot and ginger into diamond-shaped pieces and set aside.
3. In a pot, add all seasoning ingredients and stir well, then add the ingredients from steps 1 and 2 and stir-fry evenly.
16. Curry Vegetable Pizza
Ingredients: 150g high-gluten flour, 90g water, 3g yeast, 1 tablespoon olive oil, 1 curry soup cube (about 20g), 1/2 onion, 1 carrot, 1/2 green pepper, some green peas, some cashew sauce, and some vegetarian cheese, 5g sugar.
Method:
1. Sift the high-gluten flour, add water, sugar, and yeast, and knead together. You can add a bit of sugar and dissolve the yeast in about 35-degree warm water, resting for about 10 minutes.
2. No need to develop gluten; after forming a dough, continue to add olive oil and knead until smooth. This step can be done with a bread machine.
3. Let the kneaded dough ferment at warm room temperature. You can also use the fermentation function of the oven.
4. Tip: Cover the surface with oiled plastic wrap to prevent drying and sticking. Ferment until it doubles in size.
5. While waiting for the dough to ferment, prepare the curry sauce: Heat oil to sauté minced onion, diced carrot, and green peas, add a small bowl of water, then add the curry cube. Wait for the curry cube to dissolve in the sauce, then slowly stir until reduced.
6. Press the fermented dough into your desired size for the pizza base. You can make several small ones and freeze them for later use.
7. Poke holes in the dough with a fork, lightly brush with olive oil, spread the curry sauce, top with onion rings and green pepper rings, and finally sprinkle with vegetarian cheese.
8. Preheat the oven to 185 degrees and bake for about 25 minutes.
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