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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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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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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 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.
➡️ You'll hear every grain of seasoning fall, the crunch of every leaf of fresh veggies, and see every chop, stir, simmering pot, and more in HD and 4k quality.
My hope is that in addition to the health benefits our recipes will have on your body, you will also experience the therapeutic and almost meditational quality of preparing delicious vegan meals for all.
So, subscribe to my channel to stay up to date on the latest vegan recipes!????
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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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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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