CURRIED PASTA WITH CHICKEN AND FRUIT - MY3 FOODS - EASY TO LEARN
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Delicious Green Coconut Curry ???? Easy, Homemade, Plant-based Curry Recipe for Vegans
Coconut is an incredibly versatile ingredient and can be found in curries from India, Thailand, the Philippines, and many other places.
➡️ Here's a simple green coconut curry to make right at home!
This is a nutrient-dense and a totally vegan recipe!
Garlic, onion, jalapeno, ginger, and lime, all of which have intense flavors in their own right, combine with several spices to give the curry the classical spiciness it’s known for.
➡️ The curry will go through a few transformations as it goes from raw ingredients to being reduced to a paste, to its revival in a liquid form due to adding coconut milk, to the final addition of all of the vegetables.
The curry is made hearty with the addition of several filling veggies like zucchini, broccoli, mushrooms, bell peppers, and even some tofu!
???? What is your favorite curry and what country is it most popular in? Let me know in the comments below!
▶️ RECIPE INGREDIENTS:
CURRY PASTE:
1/2 cup / 40g - Cilantro (coriander) stem & roots (THOROUGHLY WASHED to get rid of any dirt)
1 Tablespoon / 4 to 5 Garlic approx.
1/2 Tablespoon / 1/2 Inch ginger approx.
1 Jalapeno / 20g
Zest of 1 lime / 1/2 Tablespoon
1/2 cup / 70g Onion
1 Teaspoon Turmeric powder
1 Teaspoon Ground Cumin
1 Teaspoon Ground Coriander
1/4 Teaspoon Cayenne Pepper or to taste (Optional)
1/2 Teaspoon salt
2 to 3 tablespoon cooking oil (I have used light olive oil)
OTHER INGREDIENTS:
3 cups / 700ml Coconut milk
1 cup / 250ml Water
Salt to taste ( I have added 1+1/4 teaspoon pink Himalayan salt)
1 cup / 100g Red Bell Pepper - chopped
1 cup / 100g Green Bell Pepper - chopped
1 cup / 100g Zucchini - chopped
1+1/2 cup / 100g Mushrooms - chopped (I have used Cremini mushroom)
1 cup / 150g Firm Tofu - cut into cubes (I have used organic non-gmo tofu)
1 cup / 100g Broccoli (65g) - chopped
1 to 1/2 cup / 50 to 100g Snap Peas - remove the strings from the sides and chop in half or leave it whole
Lime Juice to taste (I have added 1 tablespoon I like it a bit sour)
▶️ METHOD: (3 to 4 servings)
Start by adding cilantro stems/roots, garlic, ginger, jalapeno, onion, lime zest to a blender and make a puree. (Please note: Add only 1/2 tablespoon of ginger, if you add too much the dish will turn bitter. Also, thoroughly wash the cilantro roots and stem to get rid of any dirt.)
Transfer the puree to a deep pot. Add the spices, cooking oil and cook over medium heat until it forms a thick paste and the oil starts to separate - which means it's nicely roasted. Then add the coconut milk, water, salt and bring it to a boil. Once it starts to boil, reduce the heat to medium-low and cover and cook for about 20 minutes - for the flavours to develop.
Uncover and add the vegetables and tofu. Turn the heat to medium or medium high (depending on the heat of your stove) and cook for another 5 to 6 minutes uncovered, until the zucchini is just slightly soft but still has a bite to it. Cook the gravy to the desired consistency. Add the broccoli, snap peas and cook for a few seconds and turn off the heat. Please note we don't want to over cook the broccoli/ snap peas, it will continue to cook in the hot gravy even after turning off the heat.
Enjoy it with freshly steamed rice or as a soup. This recipe is perfect for meal prep and stores well in the fridge for 3 to 4 days.
▶️ IMPORTANT TIPS:
- Thoroughly wash the cilantro roots and stems to get rid of any dirt
- Add only 1/2 tablespoon of ginger, if you add too much the dish will turn bitter
- Make sure to cook the curry paste until the oil starts to separate, this will add a lot of flavour
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Welcome to the Official YouTube Channel of Food Impromptu! Food Artist, Plant-Based and Vegan Recipes Creator ????
Here you will find easy and nourishing plant-based / vegan recipes for your everyday cooking. I draw inspiration from classic, traditional recipes, and modern dishes around the world and have spared no expense when it comes to having the best equipment to create a sensory experience that is as near to being in my own kitchen as possible.
➡️ You'll hear every grain of seasoning fall, the crunch of every leaf of fresh veggies, and see every chop, stir, simmering pot, and more in HD and 4k quality.
My hope is that in addition to the health benefits my recipes will have on your body, you will also experience the therapeutic and almost meditational quality of preparing delicious vegan meals for yourself or for friends and family.
So, subscribe to my channel to stay up to date on the latest vegan recipes! Hit the bell to never miss a video!????
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✅ Follow Food Impromptu on social media:
Instagram ▶️
Pinterest ▶️
Subscribe to Food Impromptu here ⤵️
*************
#GreenCoconutCurry #VeganCurry #FoodImpromptu #VeganMeals #VeganRecipes #VeganFood #EasyVeganRecipe #Vegan #PlantBased #PlantBasedCooking
Sanji Curry from One Piece in Real Life!
#anime #onepiece #cooking #recipe
One Piece Navy Curry ???? (with apples ????!) ⚠️RECIPE BELOW
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Nadine Estero
⊹ Author “The Anime Chef Cookbook” Buy Here:
⊹ Business inq only: nadine@onefluent.com
⊹ Shop my Equipment/ Camera Tools:
⊹ Instagram:
⊹ TikTok:
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P.s. if you decide to make this please give yourself the whole day or hire a crew ????☠️????
#onepiece #onepiecefan #onepieceanime #onepiecemanga #sanji #anime #animefood
Preparations---
Beef:
19oz (537g) beef chuck roast, cubed
salt
pepper
2 teaspoon garlic
1/4 teaspoon ginger
1/4 teaspoon turmeric
1/4 cup (44g) Greek yogurt
Marinate the beef first and continue to marinate until it is time to cook
Caramelized Onion:
1 small onion, small diced
1 tablespoon oil
Caramelize the onion by cooking on a medium heat with oil until softened, turn heat to medium-low and cook until browned, around 15 minutes
Tomato:
Slice an X at the bottom of the two tomatoes and boil for 30 seconds, or until the skin peels away. Rinse in cold water before removing the skin to prevent burning yourself. Slice and remove seeds and liquid
Dark Roux:
1 tablespoon (10g) pork lard, or bacon fat
1/4 cup (55g) butter
1/2 cup (60g) all purpose flour
3 tablespoon curry powder
1 tablespoon garam masala
Set pan on medium heat and add pork lard and butter. Cook until most of the pork lard has melted, remove any solid bits that cannot be melted. Add in flour and combine with a whisk until lumpy. Cook the roux until the color has turned into a dark brown, stirring frequently, around 20 minutes. Once dark brown, add curry powder and garam masala and cook for 1 minute. Remove from heat immediately.
1 Russet Potato and 1 Carrot:
Peel skin and cut into large chunks
Chicken Stock:
Boil 2 cups of chicken stock, or use bouillon with water
Grated Apple:
Peel then grate 1 Fuji apple, it is ok if it turns brown it will add to color the curry
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Curry:
Potato
Carrot
Water
Dark Roux
Chicken Stock
Tomatoes
Caramelized Onions
Marinated Meat
Grated Apple
1 1/2 tablespoon Honey
Salt and Pepper to season
1. Add potato and carrots in a pot, and add enough water to cover them. Set heat to medium-high.
2. Once simmering add all of the other ingredients. Once boiling, lower the heat to medium-low and cook until beef is tender, around 1 hour with the lid on, STIRRING EVERY MINUTE and skimming scum and fat from the surface!