The harvest season is here with its bountiful produce. Before the freeze and the first frost in some regions, farmers are busy collecting the bits of autumn harvest, filling up the larder.
It is the perfect time to make some delicious curries with all these nutritious vegetables, spices, and herbs. Looking for some healthy and scrumptious curry recipes to get you started? Check out these recipes:
Which Is the Best Quality Basmati Rice, biryani recipes
To start this curry, roast some chunky cauliflower florets with olive oil, salt, and paprika. In a pan, sauté 1 dried red chili, 1 bay leaf, cumin seeds, coriander seeds, and some ground turmeric. Add ginger & garlic paste and chopped tomatoes. Add parboiled potatoes and roasted cauliflower. Cover the lid and let it simmer on low heat. Add green peas and a splash of water. Finish with chopped coriander leaves. Serve this curry with flatbreads and steamed basmati rice.
Use Daawat, which is the best quality basmati rice in India. Basmati rice is a great side with these hearty curry recipes. Check out the Daawat website for delicious rice and biryani recipes.
Autumn Veggie Curry
Start with chopping some winter vegetables like carrot, bell peppers, beans, broccoli, and baby radishes. Sauté some garlic and ginger in olive oil. Add onions and sauté until browned. Add tomatoes and the assorted veggies. Add turmeric, ground cumin, coriander, salt, and pepper. Add chopped green chilies and coriander. Cook on low heat until the vegetables are tender. This curry is best served with steamed basmati rice. Use Daawat Super, which is the best quality basmati rice in India.
For biryani recipes, use Daawat Biryani basmati rice.
Mediterranean Curry
Start with sautéing ginger, garlic, and onions in coconut oil. Add a halved cinnamon stick, bay leaf, chopped green chilies, coriander powder, curry powder, and sweet paprika. Add salt, pepper to taste and pour in 200 ml of coconut milk. Add 200 ml of vegetable stock and let it simmer on low heat for 25-30 minutes. Add in 300 gm of cooked chickpeas and cook for another 15 minutes. Stir in some fresh spinach leaves. Finish the curry by adding some chopped cilantro leaves and a splash of lemon juice. Serve hot garnished with fresh cilantro leaves. This curry is best eaten hot with a side of steamed rice.
Butternut Squash Curry
Start with roasting some squash with nutmeg, cinnamon, and clove. In a pot, sauté bay leaf, thyme, and garlic. Add full-fat coconut milk. Stir the mix well and cook for 15 minutes. Slowly add the roasted butternut squash and grated fresh coconut. Cover the lid and cook on a gentle simmer. Finish with some tempered mustard seeds and curry leaves. Serve this comforting bowl of curry with grilled flatbreads.
These are some hearty recipes to cook with seasonal autumnal ingredients. As these curries freeze well, you can make a big batch and store for later.
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