How To make Vegetable Curry 2

Malaysian-styled Vegetable Curry with homemade sambal - 超级下饭蔬菜咖喱

This Malaysian-styled Vegetable curry is the BEST way to enjoy a variety of spring and summer vegetables in one bowl. Just look at how amazing the color is. Each bite is packed with spicy heat with delicious vegetables.

Full recipe instructions:
Sambal video:

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Ingredients
1 ¼ cups neutral oil divided
2 small eggplants cut into 2-inch long matchsticks
4 ounces okra tips removed and sliced
8 ounces red jalapeños roughly chopped (about 2 cups)
1 shallot roughly chopped
4 garlic cloves
2 stalks lemongrass white parts roughly chopped (green parts discarded)
5 slices galangal
2 teaspoons ground cumin
2 teaspoons ground coriander
1 teaspoon ground turmeric
6-7 cups vegetable stock*
10 pieces of fried tofu puffs, rinsed in hot water and halved
3 pandan leaves, tied into a knot
3 cups cabbage, roughly chopped
2 tomatoes, cut into wedges
5 lime leaves, stem removed and thinly sliced
5 curry leaves, plus more as desired
1 ½ palm sugar rounds, about 22 grams, roughly chopped
2 teaspoons kosher salt plus more to taste
¼ teaspoon vegetable bouillon or mushrooms seasoning plus more to taste
1 cup coconut milk
1 tablespoon freshly squeezed lime juice or tamarind juice plus more to taste

*You can also use water and mix with an umami seasoning such Yondu or mushrooms powder

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WoonHeng is now part of the Amazon Affiliate program. This means if you decide to purchase through my links below, I will receive a small commission, at no cost to you. Since not all of the products I used are available on Amazon, I'm sharing similar ones as my recommendation that I've tried before. I hope the list is helpful and thank YOU for your support!

Products I used:
1. Yondu Umami seasoning -

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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Vegetable Curry, Indian Gourmet Recipe by Manjula

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Learn how to cook Vegetable Curry, Indian Gourmet Recipe by Manjula

Ingredients
6 tomatoes medium size
1/2 inch ginger
1 green chili
2 tablespoons oil
1/2 teaspoon cumin seeds (jeera)
1/8 teaspoon asafetida (hing)
1/4 teaspoon turmeric (haldi)
1/4 teaspoon red pepper optional
1 tablespoon coriander powder (dhania)
1 teaspoon salt adjust to taste
1 teaspoon sugar adjust to taste
1 tablespoon corn starch
1/2 teaspoon garam masala, spice mix available in Indian grocery store
Approx. 4 cups of mix vegetables-- about 2 cups cauliflower cut into florets, 1 cup green peas, 1carrot diced in about 1/2 inch pieces (gajar), ½ cup sliced mushrooms, 1 zucchini small cut into bite size pieces with skin
Approx. 2 tablespoons chopped cilantro (hara dhania)

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.
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Curd Masala Curry | Dahi Curry | How To Make Curd Curry | Perugu Masala Curry | Dahi Masala

How to make Curd Masala Curry Recipe:

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Simple Veggie Curry

Here is what you'll need!

Simple Veggie Curry
Serves: 4

INGREDIENTS
2 tablespoons salt, for water
2 pounds potatoes, cut to 1-inch cubes
1 tablespoon vegetable oil
1 medium onion, diced
4 cloves garlic, minced
2 teaspoons cumin
1 teaspoon cayenne
4 teaspoons curry powder
1 teaspoon salt
1 teaspoon black pepper
1-inch piece of ginger, minced
1 14-ounce can diced tomatoes
1 15-ounce can chickpeas, drained
1 15-ounce can peas, drained
1 14-ounce can coconut milk

PREPARATION
Place potatoes into a large pot or dutch oven and cover with well-salted water. Bring to a boil, then reduce heat to a simmer, cover and let the potatoes cook until fork tender–about 12 minutes. Once cooked, drain the potatoes and set them aside.
Return the pot to the stove and add 1 tablespoon of oil. Add onion and garlic and sauté over medium heat until onion is tender and starts to turn translucent, about 3-5 minutes.
Add cumin, cayenne, curry powder, salt, pepper and ginger. Stir to combine before adding tomatoes, chickpeas, and peas.
Increase heat to medium-high and stir in the coconut milk. Bring to a simmer before adding the potatoes back to the pot. Reduce heat to low and cook everything together for 3-5 minutes before serving.
Enjoy!


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