Pear Gourd Tomato Masala Curry (indian style) (YUMMY flavor)
Dear Friends,
In this video our chef Janaki came up with best recipe of making YUMMY YUMMY Pear gourd tomato masala curry. this recipe is very tasty and kids love this flavor. this goes very well with Chapathi / roti / rice.
please learn about making Tasty pear gourd Tomato masala curry in easy steps.
thank you for watching this video, please visit thanQchef.com you tube channel for more tasty & healthy curry recipes.
make your family happy and healthy.
team
thanQchef.com
Thai Red Curry - The Happy Pear - Vegetarian Curry
Dave likes making curries! This is his take on a Thai red curry. He always adds a bit of beetroot to give it a red/pink colour and a little sweetness.
300g mushrooms
4 tablespoons Tamari, Bragg Liquid Aminos or soy sauce
juice of 3 limes
3 shallots or 1 medium onion
3 cloves of garlic
1 thumb-size piece of fresh ginger
3 fresh red chillies
1 red pepper
150g uncooked beetroot
1 courgette
1 head of broccoli
1 large sweet potato
6 scallions or 4 spring onions
2 tablespoons oil
2 teaspoons salt
2 x 400ml tins of coconut milk
2 teaspoons ground cumin
2 teaspoons ground coriander
4 kaffir lime leaves (or the zest of a lime)
1⁄2 teaspoon freshly ground black pepper
1 tablespoon agave syrup or honey
15g fresh basil, leaves picked (optional)
Cut the mushrooms into small cubes (the smaller you dice it the more surface area there is to marinate and enhance the flavour). Put it into a bowl and add the tamari and lime juice. Mix thoroughly so that each piece gets an even coating and leave to marinate.
Peel and finely chop the shallots, garlic and ginger. Deseed the chillies and red pepper, then finely chop the chillies and cut the pepper into bite-size pieces. Scrub the beetroot and grate it into a bowl. Cut the courgette into bite-size pieces and the broccoli into small florets. Cut the sweet potato into bite-size pieces. Finely slice the scallions or spring onions.
Put the oil into a large family-size pan over a high heat. Let it heat up for 2 minutes, then reduce to a low to medium heat and add the shallots, garlic, ginger, lemongrass and chillies. Cook for 7 minutes, stirring regularly.
add the beetroot and salt. Continue cooking for 5 minutes, stirring regularly. Add the coconut milk, cumin, coriander, kaffir lime leaves, black pepper and agave syrup and stir well, then cook for 3 minutes. Add the courgette, sweet potato, red pepper and the mushrooms together with its marinade. Cook for 15–20 minutes.
Add the broccoli and scallions or spring onions 5 minutes before the end. Remove the basil leaves from the stalks, if using, and add as a garnish just before serving.
Serve with brown basmati rice or Thai rice noodles.
All the best,
Dave & Steve.
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Chickpea Aubergine Curry | The Happy Pear Collab
So I teamed up with two of my great friends The Happy Pear to cook a recipe from their brand new book, Recipes for Happiness, it's a super tasty Chickpea and aubergine curry. it's super easy to make and it's so delicious. Once you're finished watching the video head over to their YouTube channel to see the other collaboration we did!
Our collab on the Happy Pear Channel:
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Happy Baking !
Curried Pear Soup Recipe
How to make Curried Pear Soup. Curried Pear Soup garnished with a sweet yogurt dollop is a wonderful combination of flavors perfect for a cold afternoon's lunch or as an appetizer before an elegant dinner. The tangy curry and spice pairs so perfectly with this silky smooth, fresh, fruit.
Instructions
1/3 cup of unsalted butter
6 cups of pears, diced and peeled
2 cups of onions, chopped
2 cups of leeks, sliced (white and light green parts only)
1 tsp of garlic, minced
3 tbsp of unbleached all purpose flour
2 tbsp of curry powder
6 cups of chicken stock
1/2 cup of dry white wine
1/4 tsp of salt
1 tbsp of unsalted butter
1/4 cup of scallions, sliced
1 tbsp of liquid honey
1 tbsp of toasted sesame oil
1/3 cup of plain yogurt
salt and pepper, to taste
Instructions
1. In a large saucepan, melt butter and add pears, onions, leeks and garlic and saute for 2 minutes.
2. Add flour and curry powder and saute until the pears become soft, about 5 minutes.
3. Next stir in chicken stock and dry white wine.
4. Reduce the heat and simmer until the soup is slightly thickened, about 15 minutes.
5. Use an immersion blender to puree the soup, it will take about 2-3 minutes. You can use a blender by adding small batches at a time or a food processor.
For the yogurt topping:
6. Melt butter in a skillet over medium heat, add scallions and saute until tender, about 2 minutes.
7. Add honey and sesame oil and cook for about 1 minute.
8. Remove from the heat and stir in the yogurt.
9. Taste and adjust seasoning as desired with salt and pepper.
10. Ladle the soup into bowls and top with the garnish.
EASY VEGAN SWEET POTATO AND COCONUT CURRY RECIPE
We have served vegan sweet potato and coconut curry at The Happy Pear and customers always let us know they enjoyed it. So we thought it's time to take this classic recipe to YouTube. We think the best base for any vegan curry is always coconut milk. It's a satiating fat and really lends itself to adding lots of flavour. Sweet potato is a wonderful starch that adds depth and fullness. Combining both of these incredible ingredients can only bring success in the kitchen!
All the best,
Dave & Steve.
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CURRIED PEAR accompaniment