How To Make Vegetable Curry | Veggie Curry | Coconut Milk Masala | Vegan
A wonderful mixed vegetable curry with coconut milk.
2 CUPS CAULIFLOWER
2 CUPS POTATO
2 CUPS GREEN BEANS
1 CUP EGGPLANT
2 CUPS BELL PEPPERS
2 CUPS ONION
1 PINT COCONUT MILK
2TSBP GARLIC GINGER PASTE
3TSP CUMIN SEEDS
4 DRIED RED CHILLI
1TSP CUMIN
1TSP CHILLI
1TSP CORIANDER
1TSP TURMERIC
1/2 TSP GARAM MASALA POWDER
1/2 CUP CILANTRO/CORIANDER
OIL TO START
SALT TO TASTE
How To Make Vegetable Curry | Veggie Curry | Coconut Milk Masala | Vegan
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Spiced Beans and Vegetable Rice Stew | Cozy Winter Recipe | Get Curried | Varun Inamdar
Embrace the warmth of a cozy winter Rice Stew with hearty Spiced Beans and vegetables. Blending the robust flavors guarantees comfort in every bite.
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Ingredients:
3 cups water
1 Cube Veg. Stock Seasoning
1 tbsp Garam Masala Powder
3/4 Rice
1 tsp oil
1 Onion (Diced)
1/4 cup Green Garlic (Chopped)
1 Carrot (Diced)
1.1/2 Cup Assorted Bell Peppers(Diced)
1/4 Corn Kernels
1/4 cup Fresh Green Peas
2 tsp Red Chili Powder
Salt (As Per Taste)
4-5 tbsp Baked Beans
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Vegetable Curry (healthy & easy dinner idea)
Get the Recipe:
⭐️ Vegetable curry is a cozy, easy, and delicious Indian-inspired recipe packed with vegetables, flavorful spices, creamy coconut milk, and a few other simple ingredients.
⭐️ Ingredients
2 tablespoons olive oil
1 medium onion chopped
3 cloves garlic grated
1 teaspoon ginger grated
2 teaspoon curry powder
1 teaspoon turmeric powder
1 teaspoon ground cumin
½ teaspoon ground coriander
½ teaspoon black pepper
¼ teaspoon red pepper flakes
1 teaspoon salt or more to taste
1 cup (250 grams) vegetable broth
1 can (14-oz) (1 can (400 grams)) coconut milk
1 can (15-oz) (1 can (400 grams)) crushed tomatoes
2 cups (260 grams) sweet potatoes diced
2 cups (160 grams) broccoli florets
1 cup (140 grams) green peas
1 cup (140 grams) bell pepper chopped
4 cups (120 grams) spinach
1 teaspoon garam masala
SERVE WITH
lemon wedges squeezed
fresh cilantro chopped
basmati rice boiled
yogurt or non-dairy yogurt
naan bread
❤️ Nico & Louise
Theplantbasedschool.com
❤️ Cooking should be done with caution. Pay attention while using knives and cooking tools. Nico is a trained chef, and it is solely for entertainment purposes that he sometimes looks into the camera while he cooks. ❤️
Curried Vegetables
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Fragrant Veggie Curry | Jamie Oliver
If you ever find yourself coming to the end of your weekly shop with only a few odds and ends left in the fridge, Jamie's got the perfect hearty curry recipe for you! We're using courgettes, carrots, parsnips and butternut squash, but you can pretty much use anything that roasts well – root vegetables are especially good! And to top it off we've got the easiest toastiest naan breads... let's get cooking!
This segment originally aired on Jamie: Keep Cooking and Carry On (2020)
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Veg Green Thai Curry | Home-made Thai Curry Paste | वेज ग्रीन थाई करी | Chef Sanjyot Keer
Full written recipe for Green Thai Curry
Prep time: 15-20 mins
Cooking time: 25-30 mins
Serves: 4-5 people
Green thai curry paste
Ingredients:
• Sukha dhaniya (coriander seeds) - 1 tsp
• Jeera (cumin seeds) - 1 tsp
• Safed mirch (white peppercorns) - 1 tsp
• Galangal - 2 inches chopped
• Fresh turmeric - ½ inch chopped
• Lemon grass - 2 stalks chopped
• Lehsun (garlic) - 8-10 cloves
• Madras pyaaz (shallots) - 3-4 nos.
• Hari mirchi (green chillies) - 8-10 nos.
• Kafir lime skin of 1 lemon
• Fresh coriander roots & stems - 3-4 stalks (chopped)
• Salt to taste
Method:
• Set a pan on medium heat, let the pan heat and low down the flame, add coriander seeds & cumin seeds, dry roast them low flame until they are aromatic, transfer them in a mortar pestle and also add white peppercorns, pound them well to make powder.
• Further in the mortar pestle add, the remaining ingredients of the paste, pound well to make fine paste, you can also do this step by using a mixer grinder to avoid putting in excess efforts.
• Once pounded well, you can store the paste in the fridge it stays good for couple of days and stays good in freezer for 2-3 months. Keep the paste aside to be used in making the curry. I’ll be using half of the quantity made, rest can be stored in the fridge and can be used when you quickly want to make the thai curry.
To make curry
Ingredients:
• Prepared thai curry paste (½ quantity made)
• Coconut milk 1 litre
• Veggies:
1. Baby corn - 1/2 cup
2. Mushroom - 1/2 cup
3. Broccoli - 1/2 cup
4. Gajar (carrots) - 1/2 cup
5. Shimla mirch (capsicum) - 1/3rd cup
6. Lal shimla mirch (red bell pepper) - 1/3rd cup
• Brown sugar/regular sugar - 1.5 - 2 tbsp
• Salt to taste
• Kafir lime leaves 2-3 nos
• Thai basil a small handful
• Red chili peppers - 1-2 (sliced)
Method:
• Set a pan on medium heat, add 200 ml of coconut milk, bring to a boil & cook for 2-3 minutes on high flame and until the milk starts to thicken.
• Further add the prepared green thai curry paste, stir & cook on medium flame until the colour of the green curry paste changes & the coconut milk releases its own fat. This process will take around 4-5 minutes, after cooking the mixture will come together and thicken and the colour of the paste will also darken.
• Further add the remaining coconut milk to the pan, stir well along with the paste and bring the milk to a boil, stir well so the paste flavour combines well with the rest of the milk.
• Once the milk starts to boil, add the baby corn, stir & cook on medium heat for 2-3 minutes or until the baby corn is almost cooked.
• Further add the remaining veggies, brown sugar and salt, stir & cook for few minutes on medium high flame, if you feel the consistency of the curry is too thick you can choose to add veg stock as per your preference.
• Further add kafir lime leaves, thai basil leaves and fresh red chilli peppers, stir & cook for 2-3, your green thai curry paste is ready.
• Serve hot with hot steaming rice.
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