Quick & Tasty Veg Curry/ Mix Veg Curry/ Mixed Vegetable Gravy
#vegcurry #vegsabji i #vegetablegravy #dindigulfoodcourt
Veg Curry
Ingredients
Oil – 2 tbl spoon
Cumin seeds – ½ teaspoon
Paste of 2 onions (medium size)
Ginger garlic paste – 1 tbl spoon
Paste of 2 tomatoes
Chilli powder – 1 teaspoon
Coriander powder – 1 teaspoon
Garam masala – ½ teaspoon
Turmeric powder
Kashmiri chilli powder – 1 teaspoon (optional)
Kasuri methi – ¼ teaspoon
Beans – 5
Butter beans
Green peas
Potato – 1
Carrot – 1
Mushroom – ½ cup
Salt
Paste of 10 cashews
Coriander leaves
The vegetable curry recipe I'm obsessed with making...
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LEARN HOW TO MAKE AN AMAZINGLY TASTY THAI STYLE PEANUT CURRY RECIPE TODAY!
LAY HO MA (how's it going in Cantonese)! Veggies are definitely not boring when they're colourful, abundant, and wrapped in a deliciously nutty gravy. Join me in this episode and learn how to make an extraordinary Thai style peanut curry recipe right at home! Let's begin
Ingredients:
1 red onion
150g broccoli
1/2 red bell pepper
6 baby corn
120g smoked tofu
drizzle of avocado oil
2 tbsp coconut oil
2 tbsp red curry paste (
1/4 cup water
1 tbsp tamarind paste (
3 tbsp peanut butter
1 1/2 tbsp soy sauce
1/2 tsp dark soy sauce
1 1/2 tbsp maple syrup
400ml canned coconut milk
3 tbsp roasted peanuts
lime wedges to serve
few sprigs cilantro
Directions:
1. Preheat the oven to 375F
2. Chop the red onion in half, then into quarters. Chop the broccoli and red bell pepper into bite sized pieces. Slice in half the baby corn and chop the smoked tofu into bite sized cubes
3. Transfer the veggies into a large mixing bowl and drizzle in some avocado oil. Toss the veggies and line them onto a baking tray lined with parchment paper. Spread out the veggies and bake in the oven for 15min
4. Heat up a sauté pan to medium heat. Add the coconut oil followed by the red curry paste. Fry the curry paste for about 1min
5. Add the water and give the pan a stir. Add the tamarind paste, peanut butter, soy sauce, dark soy sauce, and maple syrup. Give the pan a good stir
6. Add the coconut milk and give the pan a stir. Turn up the heat and bring to a boil. Then, turn the heat to medium low. Stir and simmer gently for about 5min
7. Transfer the veggies into the pan, turn the heat to medium, and give it a good stir. Let the curry simmer for about a minute while you prepare some crushed roasted peanuts
8. Plate the curry and garnish with the crushed peanuts, fresh lime juice, and fresh cilantro. Serve with freshly steamed rice!
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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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Veg Thai Red Curry by Tarla Dalal
Thai Red Curry,A traditional fiery red thai curry simmered with assorted vegetables.
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Thai Red Curry
A traditional fiery red thai curry simmered with assorted vegetables. An excellent complement to steamed rice.
Preparation time: 10 minutes. Cooking time: 10 minutes. Serves 4.
Ingredients
2 cups coconut milk (nariyal ka doodh)
1 tbsp cornflour dissolved in 2 tbsp coconut milk (nariyal ka doodh)
1 tbsp oil
2 tbsp finely chopped basil leaves
Salt to taste
1 cup blanched babycorn, cut diagonally
1 cup blanched broccoli
½ cup paneer (cottage cheese) cubes
Salt to taste
To be blended into a smooth red curry paste (using enough water)
10 whole dry Kashmiri red chilles, soaked in warm water for 15 minutes and drained
¾ cup roughly chopped onions
2 tbsp coriander (dhania) seeds
1 tbsp cumin seeds (jeera) powder
1 tbsp grated ginger (adrak)
1 tbsp finely chopped coriander (dhania)
5 cloves garlic (lehsun)
2 tsp grated lemon rind
¼ cup finely chopped lemongrass (hare chai ki patti)
½ tsp white peppercorn powder
Salt to taste
Method
1. Heat the oil in a broad non-stick pan, add 5 to 6 tbsp of the red curry paste and cook on a medium flame for 1 minute.
2. Add the basil and cook on a medium flame for 1 minute.
3. Add the coconut-milk , cornflour-coconut milk mixture and salt, mix well and cook on a medium flame for another 5 to 6 minutes, while stirring continuously.
4. Add the babycorn, broccoli and paneer, mix well and cook on a medium flame for 2 more minutes.
Serve hot.
Mixed Vegetable Gravy Recipe | Mix Veg Recipe | Mixed Vegetable Curry
Mixed Vegetable Curry a quick one pot dish that can be made quickly, perfect to go as sidedish with rice, roti, pulao or any variety rice.
For more detailed description with step by step pictures check here: :
Ingredients:
2 cups mixed vegetables I used potatoes,carrots,peas,beans
1/2 cup cauliflower
4 nos tomatoes pureed
2 cups water
1/4 cup fresh cream
1 tsp kasoori methi
1 tbsp coriander leaves
salt to taste
Spice powders:
1/4 tsp turmeric powder
1 tsp red chilli powder
1 tsp coriander powder
1/2 tsp garam masala powder
To temper:
2 tbsp oil
1 tsp cumin seeds
1 heaped tsp ginger garlic paste
1 medium sized onion finely chopped
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mix veg recipe | mix vegetable recipe | मिक्स वेज सब्जी | mixed vegetable curry | mix veg curry
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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.
Red THAI Curry | How to make VEG RED THAI CURRY
This Vegan Thai Red Curry tastes better than a restaurant, and is totally customizable depending on what vegetables you have at home. Ready in few minutes.
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