Creamy Coconut Vegetable Korma
#vegetablekorma #creamyvegetablekorma #vegetariankormarecipe
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Servings - 2 - 3
INGREDIENTS
Water - 1 litre
Potatoes - 200 grams
Cauliflower - 150 grams
Carrots - 135 grams
Green beans - 100 grams
Bell pepper - 375 grams
Sweet corn - 135 grams
Green peas - 120 grams
Dry red chili - 5
Coriander seeds - 15 grams
Cinnamon stick - 2 inch
Cardamom - 6 pods
Cloves - 1 tablespoon
Black peppercorns - 1 teaspoon
Turmeric - 1 teaspoon
Cumin - 1 tablespoon
Fennel seeds - 1 tablespoon
Oil - 2 tablespoons
Onions - 100 grams
Ginger - 1 teaspoon
Garlic - 1 teaspoon
Tomato puree - 100 milliliters
Coconut milk - 400 milliliters
Cashews paste - 120 grams
Lemon juice - 1 tablespoon
Water - 100 milliliters
Prepared curry powder - 1 tablespoon
Garam masala - 1 tablespoon
Cumin powder - 1 teaspoon
Coriander powder - 1 teaspoon
Turmeric - 1 teaspoon
Cardamom powder - 1/2 teaspoon
Pounded cloves - 1/2 teaspoon
Fennel powder - 1/2 teaspoon
Yogurt - 100 grams
Brown sugar - 1 tablespoon
Salt - 1 teaspoon
Coriander - for garnishing
PREPARATION
1. Heat 1 litre water in a heavy skillet, add 200 grams potatoes, 150 grams cauliflower, 135 grams carrots, 100 grams green beans, 375 grams bell pepper, 135 grams sweet corn, 120 grams green peas and mix it well.
2. Bring it to a boil.
3. Boil for 7 - 10 minutes.
4. Remove it from heat and keep aside.
5. Take a pan, add 5 dry red chili, 15 grams coriander seeds, 2 inch cinnamon stick, 6 pods cardamom, 1 tablespoon cloves, 1 teaspoon black peppercorns, 1 teaspoon turmeric, 1 tablespoon cumin, 1 tablespoon fennel seeds and dry roast for 5 - 7 minutes on medium heat or until it turns golden brown in color.
6. Transfer this into a blender and blend it into a fine powder. Keep aside.
7. Heat 2 tablespoons oil in a heavy skillet, add 100 grams onions and fry till translucent.
8. Add 100 milliliters tomato puree and mix it well.
9. Then, add 400 milliliters coconut milk and mix it well.
10. Bring it to a boil.
11. Add 120 grams cashews paste, 1 tablespoon lemon juice and mix it well.
12. Add 100 milliliters water and mix it again.
13. Bring it to a boil.
14. Now, add 1 tablespoon prepared curry powder, 1 tablespoon garam masala, 1 teaspoon cumin powder, 1 teaspoon coriander powder, 1 teaspoon turmeric, 1/2 teaspoon cardamom powder, 1/2 teaspoon pounded cloves, 1/2 teaspoon fennel powder and mix it well.
15. Cook for 3 - 5 minutes on medium heat.
16. Then, add 100 grams yogurt and mix it well.
17. Add 1 tablespoon brown sugar, 1 teaspoon salt and mix it again.
18. Now, add the boiled veggies in it and mix it well.
19. Cook for 5 - 7 minutes on medium heat.
20. Garnish with coriander.
21. Serve hot with rice or naan.
Coconut Chickpea Curry with Spinach | Vegan - Vegetarian Recipe that will Blow your MIND!!!
INGREDIENTS LIST:
6-8 TBSP OIL
1 CUP DICED ONION
1.5 TSP SALT
1 TBSP GINGER GARLIC PASTE
SPICE MIX:
1/2 TSP TURMERIC POWDER + 2 TSP CORIANDER POWDER + 2 TSP CURRY POWDER + 2 TSP CHILLI POWDER + 1.5 TSP KASHMIRI CHILLI POWDER + 1 TBSP DRY KASOORI METHI
1 CUP FRESH TOMATO PUREE
1 CAN CHICKPEA
1 BAG BABY SPINACH
1 CAN COCONUT MILK
1 HANDFUL FRESH CORIANDER
4-6 SLICED GREEN CHILLI
ENJOY!
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Coconut Curry | Brisk Kitchen Recipes
For more recipes visit: briskkitchen.in Coconut Curry
Follow @thebriskkitchen
Ingredients
Coconut oil - 1 tablespoon
Red chillies - 2
Mustard seeds - 1/2 teaspoon
Fenugreek/Methi seeds - 1/2 teaspoon
Chopped green chillies - 2
Curry leaves - 15
Chopped garlic - 10 cloves
Chopped ginger - 1 tablespoon
Chopped onion - 1 large
Turmeric powder - 1/2 teaspoon
Salt - 1 teaspoon
Coriander powder - 1/2 teaspoon
Chilli powder - 1/2 teaspoon
Black pepper - 1/4 teaspoon
Chopped tomato - 1 large
Coconut milk - 200 ml
Tamarind water - 100 ml
Water - 50 ml
Preparation
In a kadhai add coconut oil, dried red chillies, mustard seeds, methi/fenugreek seeds and chopped green chillies. Sauté .
Add curry leaves, chopped garlic, chopped ginger and chopped onion. Sauté till the onions become translucent and brownish.
Add turmeric powder, salt, coriander powder, chilli powder and black pepper. Mix well.
Add a chopped tomato. Mix well.
Add coconut milk, tamarind water and normal water. Cook while mixing.
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Mixed Vegetables in Coconut Gravy by Tarla Dalal
Mixed Vegetables in Coconut Gravy,great combination of dry spices and coconut milk with mixed vegetables!
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Mixed Vegetables in Coconut Gravy
This mixed vegetables in coconut gravy is a great combination of dry spices and coconut milk with mixed vegetables. Worth a try !
Preparation Time: 15 minutes
Cooking Time: 17 minutes
Makes 4 servings
Ingredients
2 cups chopped and boiled mixed vegetables
3/4 cup readymade coconut milk
2 tbsp oil
1/2 cup finely chopped onions
4 curry leaves (kadi patta) , roughly chopped
3/4 cup finely chopped tomatoes
salt to taste
For The Paste
6 whole dry kashmiri red chillies , broken into pieces
1 tbsp raw peanuts
2 tsp coriander (dhania) seeds
1 tsp cumin seeds (jeera)
2 tbsp freshly grated coconut
1 tbsp roasted chana dal (daria)
2 cloves (laung / lavang)
2 sticks cinnamon (dalchini)
2 tsp ginger-garlic (adrak-lehsun) paste
For Serving
rice
papad
sliced onion
Method
For the paste
1. Combine all the ingredients and blend in a mixer to a smooth paste using little water. Keep aside.
How to proceed
1. Heat the oil in a kadhai, add the onions and sauté on a medium flame for 1 to 2 minutes.
2. Add the prepared paste and cook on a medium flame for 2 minutes, while stirring continuously.
3. Add the curry leaves, 2 tbsp of water, mix well and cook on a medium flame for 1 to 2 minutes, while stirring continuously.
4. Add the tomatoes and 2 tbsp of water, mix well and cook no a medium flame for 2 to 3 minutes, while stirring continuously.
5. Add the mixed vegetables, salt, coconut milk, ¼ cup of water and cook on a medium flame for 5 to 7 minutes, while stirring occasionally.
6. Serve hot with rice, papad and onions.
Veg Coconut Stew | How To Make Coconut Curry | Basic Coconut Curry | Vegetable Stew Recipe | Ruchi
Coconut Stew Recipe | Vegetable Stew Recipe | Coconut Curry Recipe | How To Make Coconut Stew Curry | Coconut Recipe | Quick & Easy Stew | Veg Stew Recipe | Rajshri Food | Ruchi Bharani
Learn how to make Basic Coconut Stew Curry at home with our chef Ruchi Bharani
Ingredients:
- 1 1/2 tbsp Coconut Oil
- 1 tsp Mustard Seeds
- 10-12 Curry Leaves
- 1 Onion (sliced)
- 1 Potato (diced)
- 1 Carrot (cut lengthwise)
- 1/4 cup Green Peas
- 2 tbsp Water
For Preparing Coriander & Mint Paste:
- 2 tbsp Coriander Leaves
- 2 tbsp Mint Leaves
- 1 Inch Ginger
- 2 Green Chilli
- 1 Garlic Clove
- 1 tsp Sugar
- 1/2 tsp Cumin Seeds Powder
- 1 tsp Lemon Juice
- 1/8 tsp Salt
- 200 ml Coconut Milk
- Salt (as per taste)
#CoconutStewCurry #VegetableStew #RajshriFood
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