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.
One Pot Coconut Chickpea Curry - Chana Masala #chickpeacurry #vegan #veganrecipes
Recipe:
One pot, budget friendly, SO easy to make!
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ingredients
oil 2 tablespoons
ghee 1 teaspoon
mustard seeds
bay leaf 1
cardamom 4
cloves 4
star anise 1
marathi moggu 1
cinnamon 2 inch
fennel seeds 1 teaspoon
green chili 3
curry leaves
onions 2
Ginger garlic paste 1 tablespoon
tomato puree 1 cup
beans 1 cup
carrot 1 cup
potato 1 cup
peas 1/2 cup
salt as per taste
turmeric powder 1/2 teaspoon
red chili powder 1 teaspoon
coriander powder 1 1/2 teaspoon
cumin powder 1/2 teaspoon
water as required
for grinding:
coconut 1/2 cup
cashew nuts 10
poppy seeds 1 teaspoon
fennel seeds 1/2 teaspoon
water as required to make paste
milk 1/2 cup
garam masala 1/2 teaspoon
coriander leaves
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Vegetable Curry (healthy & easy dinner idea)
Get the Recipe:
⭐️ Vegetable curry is a cozy, easy, and delicious Indian-inspired recipe packed with vegetables, flavorful spices, creamy coconut milk, and a few other simple ingredients.
⭐️ Ingredients
2 tablespoons olive oil
1 medium onion chopped
3 cloves garlic grated
1 teaspoon ginger grated
2 teaspoon curry powder
1 teaspoon turmeric powder
1 teaspoon ground cumin
½ teaspoon ground coriander
½ teaspoon black pepper
¼ teaspoon red pepper flakes
1 teaspoon salt or more to taste
1 cup (250 grams) vegetable broth
1 can (14-oz) (1 can (400 grams)) coconut milk
1 can (15-oz) (1 can (400 grams)) crushed tomatoes
2 cups (260 grams) sweet potatoes diced
2 cups (160 grams) broccoli florets
1 cup (140 grams) green peas
1 cup (140 grams) bell pepper chopped
4 cups (120 grams) spinach
1 teaspoon garam masala
SERVE WITH
lemon wedges squeezed
fresh cilantro chopped
basmati rice boiled
yogurt or non-dairy yogurt
naan bread
❤️ Nico & Louise
Theplantbasedschool.com
❤️ Cooking should be done with caution. Pay attention while using knives and cooking tools. Nico is a trained chef, and it is solely for entertainment purposes that he sometimes looks into the camera while he cooks. ❤️
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 Ginger Vegetable Curry - How to Make Vegetable Curry
This coconut ginger vegetable curry is bright, flavorful and easy to make. It’s packed with fresh flavor thanks to garlic, ginger, coconut and lime. Get the full recipe and all of our tips here:
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⬇️⬇️ RECIPE INGREDIENTS ⬇️⬇️
• 1 ½ tablespoons coconut oil or vegetable oil
• 1 large onion, halved and sliced
• Half of a medium cauliflower, cut into florets
• 2 medium carrots, sliced
• 1 large Yukon Gold potato, halved and sliced
• 1 tablespoon minced garlic, 3 to 4 medium cloves
• 1 tablespoon minced fresh ginger, 1-inch piece of ginger
• 1 teaspoon dried turmeric or substitute 1 tablespoon minced fresh turmeric
• 1 ½ tablespoons red curry paste, we use Thai Kitchen
• 1 (15-ounce) can full-fat coconut milk, about 1 ½ cups
• 1 to 1 ½ cups water or use broth
• Handful of green beans or snap peas, trimmed and cut in half
• 1 cup chopped tomatoes, 3 small tomatoes
• 1 tablespoon fish sauce, we use Red Boat
• Handful fresh cilantro leaves with tender stems, chopped
• Juice of 1 lime or more to taste
✅ FULL RECIPE:
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