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.
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Chicken Walnuts ( Stir Fry )
Here is another popular tasty stir fry cooking. East meet west. Using crunchy walnuts with chinese ( cantonese ) cooking. With 3 kind of colorful bell peppers. Enjoy. Below are the list of Ingredients. Again , thru the courtesy of my long time dedicated viewers, Mr. Michael Taylor. Please , thank him for helping us. So you can copy-paste-print the list.
List of Ingredients: **created by HAPPY WOK **
1.5 pounds chicken quarter (debone & diced)
*marinade: 1 tsp each, rice wine & sesame oil
1 Tbsp each, light soy sauce & corn starch
cooking oil, as needed
1½ cup walnuts
1 Tbsp each, ginger & garlic (minced)
1/2 cup each, bell peppers green, yellow & red
*premix sauce *
1 Tbsp oyster sauce
1/4 cup chicken broth
1/2 tsp white sugar
1 Tbsp light soy sauce
1 tsp sesame oil
1/8 tsp white pepper
* slurry* 1/2 tsp corn starch + 1/8 cup water
Irani style Chicken Korma | चिकन कोरमा बनाने की विधि | spicy Chicken Walnut Korma | Chef RanveerBrar
CHICKEN KORMA - Cooking is a mood thing! Jaisa mood, vaisa dish :) Like this exquisite Chicken Korma :)
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IRANI CHICKEN KORMA
Preparation time 10-15 minutes
Cooking time 25-30 minutes
Serve 2-4
Ingredients
For Ginger Garlic Paste
2-3 Green chillies, broken into half, हरी मिर्च
1 inch Ginger, peeled, roughly chopped, अदरक
5-6 Garlic cloves, लहसुन
1 tsp Oil, तेल
Salt to taste, नमक स्वादअनुसार
few Tender Coriander stem, धनिया के डंठल
For Marination
550 gms Chicken (drumstick) चिकन टंगड़ी
Salt to taste, नमक स्वादअनुसार
Prepared Ginger Garlic Paste, अदरक लहसुन का पेस्ट
For Walnut Paste
½ cup Walnut, अखरोट
Salt to taste, नमक स्वादअनुसार
⅓ cup Curd, beaten, दही
For Cooking Chicken
2-4 tbsp Oil, तेल
Marinated Chicken, मैरिनेटेड चिकन
For Tempering
2 tbsp Oil, तेल
1 inch Cinnamon stick, दालचीनी
2 Bay leaf, तेज पत्ता
2 medium size Onions, chopped, प्याज
1/3 cup, curd, दही
Prepared Walnut Paste, तयार किया हुआ अखरोट का पेस्ट
1 tsp Coriander powder, धनिया पाउडर
½ tsp Turmeric powder, हल्दी पाउडर
1 ½ tsp Degi red chili powder, देगी लाल मिर्च पाउडर
½ cup Water, पानी
1 tbsp Tamarind pulp, इमली का गूदा
Salt to taste, नमक स्वादअनुसार
Roasted Chicken, भुना हुआ चिकन
For Roasted Walnut
½ tbsp Ghee, घी
2 tbsp Walnut, roughly chopped, अखरोट
Salt to taste, नमक स्वादअनुसार
For Garnish
Chili oil, मिर्च का तेल
roasted Walnut, अखरोट
2 tbsp fresh Pomegranate pearls, अनार के दाने
Coriander sprig, धनिया पत्ता
Process
For Ginger Garlic Paste
In a bowl, add Green chillies, ginger, garlic cloves, oil, salt to taste, tender coriander stem.
Transfer it into a grinder jar and grind into a smooth paste.
Keep aside for further use.
For Marination
In a large bowl, add chicken drumstick, salt to taste, prepared ginger garlic paste and marinate well.
keep it aside for further use.
For Walnut Paste
In a shallow pan, add walnut, salt to taste and dry roast for 7-8 minutes on moderate heat.
Once the walnuts are roasted, transfer it into a bowl and add curd.
Transfer the mixture into a grinder jar and grind into a smooth paste. Keep aside for further use.
For Cooking Chicken
In a shallow pan, add oil, once it’s hot, add marinated chicken and cook on medium flame for 10-15 minutes.
For Tempering
In a handi, add oil once it’s hot, add cinnamon stick, bay leaf, onions and saute them for a while.
Once the onions turn golden brown in color, add curd and cook for a while.
Now, add prepared walnut paste and saute on moderate heat.
Add coriander powder, turmeric powder, degi red chili powder and saute it.
Now, add water and get it to a quick boil then add tamarind pulp, salt to taste and let it cook.
Add roasted chicken into it and let it cook for 10-12 minutes on moderate heat.
Once the chicken is cooked well, transfer it into a serving dish.
Garnish with chili oil, roasted walnuts, pomegranate pearls and coriander sprig.
Serve hot with roti.
For Roasting Walnut
In a small shallow pan, add ghee once the ghee is hot, add walnuts and roast them for 1-2 minutes on low flame.
Keep it aside for further use.
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