EASY Vegetarian Japanese Style Curry Recipe from Scratch!
LEARN HOW TO MAKE AN EASY JAPANESE CURRY UDON RECIPE FROM SCRATCH!
LAY HO MA!! There's nothing more delightful that having a warm bowl of noodles coated in delicious curry. I'll show you how to make a Japanese curry powder from scratch, and once you have that on hand, whipping up this amazing curry udon is a breeze! Join me in this episode and learn how to make a Japanese curry udon recipe from scratch. Let's begin
JAPANESE CURRY POWDER RECIPE
Ingredients:
4 tbsp cumin
1 tbsp turmeric
2 tbsp coriander
1 tsp fenugreek
1 tsp nutmeg
2 tsp cinnamon
1 tsp chili powder (cayenne)
1 tsp all spice
1 tsp cloves
Directions:
1. Combine all of the spices in a jar, close the lid, and give it a good shake!
VEGAN JAPANESE CURRY UDON NOODLES RECIPE
Ingredients:
4-5 Japanese baby sweet potatoes
1 white onion
1 carrot
drizzle of olive oil
1 tbsp Japanese curry powder
1 tbsp cane sugar
2 1/2 cups vegetable stock
1 1/2 tbsp soy sauce
250g frozen udon
few sprigs cilantro
Directions:
1. Roughly chop the potatoes. Peel and slice the onions. Roughly chop the carrot
2. Heat up a sauté pan to medium heat. Add a drizzle of olive oil
3. Sauté the onions and carrots for about 5min
4. Add in the potatoes and sauté for another 3-5min
5. Add in 1 tbsp Japanese curry powder and the cane sugar
6. Add in the vegetable stock and soy sauce
7. Turn the heat up to bring to a boil, then simmer on medium for 10-13min
8. Bring another pot of water to boil for the noodles
9. Cook the noodles to package instructions. Remember to stir occasionally to keep them from sticking
10. When the potatoes are fork tender, turn the heat off. Transfer the curry to a blender using a sieve to catch the solid ingredients
11. Add about 1/2 cup worth of potatoes into the blender (you can always add more if not thick enough)
12. Blend on high until smooth. Then, pour the curry back into the sauté pan along with the veggies
13. Stir around for a couple of minutes on medium and you're done
14. Strain out the water from the noodles
15. Plate the noodles and curry. Garnish with some freshly chopped cilantro
HOW TO MAKE JAPANESE KOROKKE RECIPE
WHAT TO DO + EXPLORE IN MISHIMA, JAPAN
ORDER YOUR SIGNED VEGAN RAMEN COOKBOOK + GET YOUR FREE E-BOOK + TAKE YOUR VEGAN SUSHI MASTERCLASS HERE:
If you enjoyed this episode and would love to see more, remember to like, comment, and subscribe so that you won't miss a single episode!
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.
STAY IN THE LOOP ON SOCIAL MEDIA!
Wil's Recipes on Instagram: @mr_wilyeung
Wil's Recipes on Facebook: fb.me/mrwilyeung
Wil's Photography + Video on Instagram: @wyphotography.com
Wil's Photography + Video on Facebook: wyphotography
You are watching:
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
????Please click on the link below and subscribe to Curries With Bumbi so that I can bring more new recipes for you--
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
KEEP IN TOUCH FOOD LOVERS -
My email - bumbicurry@gmail.com. Share the photos of your culinary success by emailing me.
Facebook -
???? Related videos -
???? Vegetarian & Vegan Recipes -
???? Dal (Lentil) recipes -
????Background Music - (From YouTube Audio Library)-
* One Step Closer By Aakash Gandhi
* Ocean View By Patrick Patrikios
#dalrecipes #lentilrecipe #currieswithbumbi
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.
Japanese Curry HACK
Check out recipes on the blog:
#japanesecurry #japanesefood #cookinghacks #japanesecuisine #japanesecurryrice #curry #asianfood #vermontcurry #goldencurry #easyrecipes #cookingtips #quickmeals #foodandtravel #shorts
☼ My cooking and camera gear:
(Some of these are affiliate links, and they support this channel at no additional cost to you!)
???? FOLLOW FOR MORE FOOD VIDEOS ????
Instagram:
TikTok:
Delicious Vegetarian Thai Red Curry Recipe // Never Order Out Again!
Delicious Vegetarian Thai Red Curry Recipe // Never Order Out Again!
Hey guys! Welcome back to another video! We’ve really been enjoying sharing recipes with you guys that you can cozy up with this fall. Today, we will be sharing a vegetarian Thai red curry recipe. This is a delicious dish that is easy to make at home, and you will never have to order out again when you’re craving this dish. It’s spicy, and creamy, and just perfect for this chilly weather. If you want to add protein, we recommend chicken or tofu with this dish. We hope you enjoy this video, and we’ll see you guys next time!
If you like our content and want to see more, please support our channel by liking, commenting, hitting the notification bell, and clicking the link to subscribe!
Check out our other playlists!
Korean Food Recipes:
Youn's Stay Recipes:
Vegetarian Food Recipes:
Mediterranian Food Recipes:
Pesto Recipe Series:
Watermelon Series:
Interior Design and Home Decor:
Christmas/Winter Holiday:
Fall/Thanksgiving:
Product Reviews:
Also check Angie's Table on our social media platforms!
Youtube:
Instagram:
TikTok:
Facebook:
Twitter:
Email: angiestableco@gmail.com
Thai Curry
½ tsp Salt
½ tsp ground black pepper
2 tsp sugar
2 Tbsp oil
1 red bell pepper, sliced
2 Cups broccoli
1 onion, sliced
2 cloves garlic, minced
½ tsp ginger
2 Tbsp red curry paste
½ Cup water
2 tsp lime juice
1 Tbsp soy sauce
¼ Cup Thai basil, chopped
1 can full-fat coconut milk (14oz.)
Fresh cilantro, chopped for garnish
3 bowls, cooked jasmine rice
Directions:
1. Mince garlic. Chop onion and red bell pepper into thin slices. Set aside.
2. Separate Thai basil leaves from the stems. Then, give it a rough chop, and set it aside.
3. In a pan on medium high heat, add olive oil. When the oil is hot enough, add red bell pepper, onion, and broccoli. Stir and cook.
4. Add garlic and ginger to the pan and continue to cook.
5. Add soy sauce, red curry paste, and coconut milk into the pan. Stir well between each addition.
6. Add water, lime juice, basil to the pan and continue to stir and cook.
7. Add sugar, salt, and pepper to taste to the pan. Cook until the curry thickens up a bit.
8. Pour over rice, and enjoy!
mix veg recipe | mix vegetable recipe | मिक्स वेज सब्जी | mixed vegetable curry | mix veg curry
full recipe:
download android app:
download iOS app:
Website –
Facebook –
Twitter –
Pinterest –
Google plus one –
Linkedin -
Instagram -
Tumblr -
Twitter -
Music: hooksounds.com
mix veg recipe | mix vegetable recipe | mixed vegetable curry | mix veg curry restaurant style with detailed photo and video recipe. a simple and healthy curry or sabzi recipe prepared mainly with choice of vegetables. it can be ideal north indian cuisine curry recipe for roti or chapati with flavors from all the veggies. the recipe can be prepared with either gravy base or as a dry curry.
mix veg recipe | mix vegetable recipe | mixed vegetable curry | mix veg curry restaurant style with step by step photo and video recipe. indian curries can be prepared with almost any vegetables or grains as its main ingredients. but there are very few curry recipes with combination of vegetables with all the flavors inclusive. mix veg curry is one such recipe prepared with combination of vegetables and paneer in a single curry.
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.
#YFL #SanjyotKeer #GreenThaiCurry
The Music I use in All my videos -
(Best for independent creators)
Follow us on all platforms:
Facebook -
Instagram -
Follow my personal handles here: (Chef Sanjyot Keer)
Facebook -
Instagram -
Twitter -