Curried Peanut Cauliflower Rice
How do you make cauliflower delicious? With a few spins in the food processor and warm spices like ginger, turmeric, curry and cloves. Toss in fresh apples and peanuts for extra protein and flavor and you've got a power-packed side for any meal.
Visit nationalpeanutboard.org for the full recipe.
Gordon Ramsay Shows How To Make An Easy Curry At Home | Ramsay in 10
Gordon was back at it this weekend attempting to make another dish in 10 minutes...well almost 10 minutes. This time it was a delicious Butternut Squash Curry! Did he make in 10 minutes? Not quite, but he had reasons including a bonus Roti bread that you can make in under 2 minutes flat. Be sure to share your dish on the Community tab as well as Instagram, Facebook and Twitter by tagging Gordon!
Full Recipe here:
INGREDIENTS:
2 Chicken Breasts Diced
Butternut Squash
Red Onion
Ginger
Spinach
Peas
Canned Tomatoes
Coconut Milk
Curry Powder
Chicken or Vegetable Stock
Red Chili (optional)
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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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How I make spiced peanuts (30 seconds = done)- Steven Heap
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Peanut Rice | Peanut Rice Recipe | Vegetarian Recipe
Here is the link to Amazon HomeCooking Store where I have curated products that I use and are similar to what I use for your reference and purchase
Ingredients
For Peanut powder
Peanuts - 1/2 cup
Urad dal - 2 tsp (Buy:
White Sesame seeds - 2 tsp (BUY:
Red chilli - 6 (Buy:
Dry grated Coconut - 2 tbsp (Buy:
For Tempering
Gingelly oil - 2 tsp (Buy:
Mustard seeds - 1 tsp (Buy:
Peanuts - 1 tbsp
A few Curry leaves
Rice (Buy:
Salt to taste (Buy:
Ghee - 2 tsp (Buy:
Method:
1. First step is to make an Peanut powder, heat Gingelly oil, add Peanuts, Urad dal, Sesame seeds, Red chilli & dry roast it till it turns golden brown colour. Finally add the dry grated coconut & sauté it for a few minutes.
2. Cool the mixture & grind in to a coarse powder.
3. Next step is to temper the ingredients, heat Gingelly oil, add Mustard seeds, once the mustard seeds starts splattering add Peanuts, Curry leaves & sauté it for a few minutes.
4. Then add cooked/left over Rice, Salt & mix it well with temper ingredients.
5. Now, add the Peanut powder & mix it well. Finally add the Ghee to the rice & mix it well.
6. Serve hot with chips/papad.
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