The most BEAUTIFUL Masala Recipe to CURRY YOU throughout the week
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LEARN HOW TO MAKE A VEGETARIAN TOFU MASALA RECIPE TODAY!
LAY HO MA (how's it going in Cantonese)! Prepare to cancel all your plans to make this extraordinary salty, spicy, aromatic recipe! Join me in this episode and learn how to make the most amazing tofu masala recipe right in your very own kitchen! Let's begin
Ingredients:
1 red onion
1 long green chili pepper
1-2 pieces garlic
small piece ginger
5 shallots
350g extra firm tofu
2 roma tomatoes
4 cardamom pods
1 tbsp avocado oil
3 tbsp chili oil (
2 tsp cumin seeds
1 tsp coriander seeds
3 dried chili peppers
1 tsp sweet paprika
1 tsp smoked paprika
1/2 tsp cayenne pepper
1/2 turmeric
1/2 tsp salt
2 tsp garam masala
1/4 + 1/3 cup water
1/2 cup tomato purée
1/4 + 2 tbsp coconut cream
cilantro to serve
Directions:
1. Finely chop the red onion and long green chili pepper. Grate the garlic and ginger. Peel the shallots and chop in half
2. Pat dry the extra firm tofu with a paper towel. Then, slice into bite sized chunks. Dice the roma tomatoes. Use the butt of the knife to crack open the cardamom pods and extract the seeds
3. Heat up a sauté pan to medium heat. Add the avocado oil followed by the tofu. Sear for 4-5min to get some nice colour
4. Add the shallots and sauté for another 3-4min. Then, set aside
5. Bring the sauté pan back to medium heat. Add the chili oil followed by the cumin seeds, coriander seeds, dried chili peppers, and the seeds from the cardamom pods. Fry in the oil for a couple of minutes
6. Add the red onions and sauté for 3-4min. Add the garlic, ginger, and green chili pepper. Sauté for another couple of minutes
7. Add the sweet and smoked paprika, cayenne pepper, turmeric, salt, and garam masala. Sauté for a couple of minutes
8. Deglaze with 1/4 cup of water. Give the pan a good stir and cook for a couple of minutes. Add the roma tomatoes and cook for 3-4mins
9. Add the tomato purée and cook for a couple of minutes. Add back in the tofu and shallots. Give the pan a good stir. Add 1/3 cup water and give the pan another good stir. Then, cover and cook just under medium heat for 10min
10. Add the 1/4 cup coconut cream and stir to combine
11. Plate and garnish with some fresh cilantro and a drizzle more of coconut cream
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Hong Kong born Canadian, Wil Yeung is an international photographer, filmmaker, entrepreneur, violinist, and YouTube chef. He immigrated to Canada when he was a young boy carrying with him his ability to speak Cantonese and some broken English. Much of his culinary aspirations stem from his background in the visual and musical art spaces. Whether you're plant based or plant based curious, Wil believes that learning how to make food can really change your life and of those around you.
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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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How to Make Vegetarian Japanese Curry (Recipe) ベジタリアンカレーの作り方(レシピ)
{Vegan Adaptable} This vegetarian Japanese curry is loaded with thick, meaty slices of king oyster mushrooms and colorful chunky vegetables such as kabocha, eggplant, and asparagus. With homemade Japanese curry roux, this dish is no doubt our family's favorite for a bright and flavorful dinner!
RECIPE starts ▶ 00:54
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INGREDIENTS (Please check the website for detailed info)
*Curry Ingredients
1 onion (280 g, 10 oz)
1 carrot (85 g, 3 oz)
2 yukon gold potatoes (260 g, 9 oz)
⅛ kabocha (without seeds; 140 g, 5 oz)
1 knob ginger (Only need 1 tsp)
1 bell pepper (half yellow and half red; 220 g, 8 oz)
8 asparagus (140 g, 5 oz)
1 Japanese eggplant (115 g, 4 oz)
4 king oyster mushrooms (140 g, 5 oz)
½ shimeji mushrooms (100 g, 3.5 oz)
4 button mushrooms (60 g, 2 oz)
1 tomato (150 g, 5 oz)
*Condiments and Seasonings
3 Tbsp extra virgin olive oil (divided)
3 cups vegetable broth (or water; 720 ml)
Kosher salt
Freshly ground black pepper
1 bay leaf
1 Tbsp unsalted butter (13 g) VEGAN: use vegan butter or oil
Homemade curry roux (recipe below)
1 apple (220 g, 8 oz)
*Homemade curry Roux
3 Tbsp unsalted butter (42 g) VEGAN: use vegan butter or oil
4 Tbsp all-purpose flour (30 g; You can use GF flour as well)
1 Tbsp curry powder (6 g)
1 Tbsp garam masala (6 g)
¼ tsp cayenne pepper (1-2 g; omit for mild spicy level)
INSTRUCTIONS with step-by-step pics ▶
#vegetarian #japanesecurry #カレー #justonecookbook
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How to Make Vegetarian Japanese Curry (Recipe) ベジタリアンカレーの作り方(レシピ)
1 Masala 10 Plus Veg Sabji Curry | South Indian Mix Vegetable Curry with Special Coconut Masala
full recipe:
@hebbarskitchenhindi @hebbarskitchenoriginals
south indian curry recipe | mix vegetable curry | mix veg curry with detailed photo and video recipe. an extremely simple south indian mix veg kurma or curry recipe made with a combination of veggies. it is a simple multipurpose curry recipe that can be easily served on a range of indian bread, but also the choice of rice and pulao recipe. the recipe is prepared using the shan mix curry masala mixed directly to the coconut grate, but can also be prepared with any brand of masala.
south indian curry recipe | mix vegetable curry | mix veg curry with step by step photo and video recipe. curry or sabji recipes are such versatile and flexible recipe, that offers so many variations across the globe. within india, there is 2 main subdivisions and one being north indian curry and the other being south indian coconut-based curry. this recipe post talks about the simple south indian mix veg curry or kurma curry made by combining sets of vegetables.
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How to Make Easy Chinese Chicken Curry
Delicious Chinese Chicken Curry with tender chicken slices and fresh vegetables cooked in homemade curry sauce. Simple, quick, easy, and packed with full of flavour!
In this video, you’ll learn how to make Chinese chicken curry from scratch with simple everyday ingredients. Simple but the taste is not bland! I can guarantee that it's better than takeout recipe.
Get Written Recipe : ▶
Ingredients
12 oz Chicken breast Or chicken thigh ( about 350 g )
½ Sweet onion sliced
1 Bell pepper sliced
½ cup Green peas
Spring onions chopped ( for garnish )
2 tbsp Vegetable oil
Chicken Seasonings
1 tbsp Soy sauce
¼ tsp White pepper
Curry sauce ingredients
1½ cup Chicken stock ( low sodium ) see details in note
1 tbsp Curry powder ( use any curry powder mild/hot ) see detials in note
1 tsp Chinese five spices powder see details in note
½ tsp Turmeric powder
½ tsp Chilli powder Or paprika powder
½ tsp Salt ( adjust salt according to taste )
1 tsp Sugar
1 tsp Corn Starch
1 tbsp Plain Flour
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HEALTHY DELICIOUS VEGETABLE LENTIL CURRY (NO ONION GARLIC) | VEGETABLE MOONG DAL RECIPE
How To Make A Delicious Vegetable Lentil Curry - Veg Moong Dal - Mixed Vegetable Dal
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Ingredients Required For Making Veg Lentil Curry - serves 6 to 8
For cooking dal -
* half a cup of moong dal (split small yellow lentils)
* 2 cups of water for cooking dal ( will need more if not using a pressure cooker)
* 1/2 teaspoon turmeric powder
For cooking the curry -
* 1 dried Indian bay leaf
* 1 dry red chilli
* 1 teaspoon cumin seeds + 1 teaspoon for dry roasting and grinding to a fine powder
* 1 sweet potato
* 10 baby potatoes or one large potato chopped
* 1 carrot
* 6 to 7 green beans
* 1/3 rd cup frozen green peas.
* handful of spinach leaves
* 2 medium tomatoes
* 1 teaspoon finely grated ginger
* 1/2 teaspoon turmeric powder
* 2 jalapeño or green chillies (optional)
* 2 teaspoons salt or as per taste
* 1 tablespoon oil
* 1 teaspoon ghee or use a little more oil
* 1 cup hot water. Adjust proportion according to the consistency that you prefer.
Serve this dal with rice/roti/toast
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DISCLAIMER- The information provided on this channel is for general purposes only and should not be considered as professional experience. All opinions/views/suggestions expressed here are based on my personal experience of cooking which I gained for years at my own home kitchen. While making videos, I have taken into consideration all possible and required safety precautions, but still any action you take based upon the information on this channel is strictly at your own discretion and risk, and we are not liable for any harm or damage in connection after watching or trying out the content presented in our videos.
Have a happy and safe cooking experience.