vegetable stew recipe | veg stew recipe | kerala style vegetable stew
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idiyappam recipe:
appam recipe:
malabar parotta:
vegetable stew recipe | veg stew | how to make kerala style vegetable stew with detailed photo and video recipe. popular vegetables based curry from kerala which is also known as ishtu. basically, a combination of vegetable creamy curry prepared with thick and thin coconut milk and dry spices. it is generally served with flaky malabar parotta or appam, but also popularly served with idiyappam and ghee rice.
vegetable stew recipe | veg stew | how to make kerala style vegetable stew with step by step photo and video recipe. kerala cuisine is famous for it coastal and seafood recipes which are predominately prepared with coconut flavour. the recipes are generally prepared with freshly grated coconut masala or with coconut milk. one such popular creamy kerala style curry is a vegetable stew with choice veggies.
HOW TO MAKE BASIC GOAN COCONUT CURRY[VEGAN]/GOAN SIGNATURE RECIPE SORAK|
How to make basic goan coconut curry is a base of every goan curry recipe,its traditional name is sorak curry,its very healthy and tasty in moonsoon seasone,
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Delicious Vegetable Coconut Curry ???? Easy Plant-Based Curry Recipe for Vegans (This is so good!)
Let me show you an easy, savory, and definitely healthy vegan / plant-based recipe you can easily make at home!
➡️ In this recipe we will add a smoothly blended red bell pepper and tomato puree with fresh eggplants, green beans, firm tofu, and coconut milk.
We then mix this with a concoction of spices including cumin, coriander, and cayenne to give it the smell and color that we expect from a curry.
Adding veggie puree to your diet in addition to the amazing benefits of coconut milk is a surefire way of getting the most out of the nutritional goodness in vegetables.
➡️ With the caramelized onions adding flavor to this dish, this will surely be one of the easiest, healthiest and certainly tastiest plant-based / vegan dishes you can serve.
Both your vegan and non-vegan friends will surely love this.
???? There are many varieties of curry to choose from, which one is your favorite?
▶️ RECIPE INGREDIENTS:
???? For the Puree:
300g Tomatoes / 2 Cups / 2 medium tomatoes - chopped
200g Red Bell Pepper / 1+1/2 cup / 1 medium Red bell pepper (Capsicum) - chopped
1/2 inch Ginger / 1/2 Tablespoon finely chopped
4 to 5 Garlic Cloves / 2 Tablespoons finely chopped
▶️ Other Ingredients:
3 tablespoon Cooking oil (I have used light olive oil)
200g / 1+1/2 Cup Onion - Finely chopped
1 Teaspoon Ground Cumin
1 Teaspoon Ground Coriander
1/2 Teaspoon Turmeric
1/4 Teaspoon Cayenne Pepper or to taste (You can use Indian chilli powder)
200g / 2 heaping Cups Eggplant (I have used the long chinese eggplant) - chopped into 1.5 inch pieces
200g / 2 Cups Green Beans - edges trimmed and chopped into 1.5 inch pieces
300g / 2 Cups Firm Tofu (I have used organic non-gmo firm tofu)
400ml / 1+3/4 cup Full Fat UNSWEETENED Coconut Milk
125ml / 1/2 Cup water
Salt to taste ( I have added total 1+3/4 teaspoon pink Himalayan salt)
▶️ METHOD:
Add the chopped tomatoes, red bell pepper, ginger, garlic to a blender and blend it to a smooth puree. Set it aside.
(PLEASE NOTE: Add only 1/2 tablespoon of ginger, if you add too much the dish will turn bitter)
To a heated pot add the cooking oil, onion, 1/4 teaspoon of salt, and fry on medium to medium-high heat until the onion is soft and caramelized. Adding salt to onion/peppers will release its moisture and help it cook faster, so don’t skip it.
Now reduce the heat to low and then add the ground cumin, coriander, turmeric, and cayenne and mix it. Right away the puree (we had made earlier) and give everything a good mix. Increase the heat to medium-low and bring it to a simmer. Once the puree starts to simmer, cover the lid and cook for about 12 minutes. You will notice specks of oil on top which means the puree is cooked perfectly.
Uncover and then add the chopped eggplant, green beans, firm tofu, coconut milk, water, and salt and give it a good mix. Bring it to a boil. Once it starts to boil and cook for about another 10 minutes on medium heat or until the eggplant is cooked to your liking.
Uncover and give it a good mix. Now turn the heat to medium-high to cook for another 1 to 2 minutes or to your desired consistency. Turn off the heat and give it one last mix. Serve hot with Rice, Naan or Roti.
▶️ IMPORTANT TIPS:
???? Add only 1/2 tablespoon of ginger, if you add too much the dish will turn bitter
???? Adding salt to onion will release it's moisture and will help it cook/caramelize faster, so please don’t skip this step
???? Fry the onion until it’s nicely caramelized, this will add a lot of flavour to the dish
???? Reduce the heat before adding the spices, it will prevent from burning
Enjoy!
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Here you will find easy and nourishing plant-based / vegan recipes for your everyday cooking. I draw my inspiration from both centuries-old classics, traditional recipes, and modern dishes from every continent 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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Veggie Coconut Curry Soup - With Sweet Potatoes
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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:
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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!
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1. Yondu Umami seasoning -
Creamy Coconut Vegetable Korma
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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.