How To make Curried Stew
Stephen Ceideburg 2 tb Peanut or other vegetable
-oil 1 1/3 lb Bottom round steak, cut into
-1/2-inch cubes 1/2 lg Onion, finely chopped
2 lg Tomatoes, cored, chopped
1/2 ts Salt
1 ts Strong sweet curry powder,
-or to taste Red pepper flakes Heat the oil in a skillet; add meat cubes and sear, turning to brown on all sides . Add onion and tomatoes. Cook over high heat until tomatoes release their juices. Add salt and curry powder and simmer until meat is tender. Add water if stew gets so dry it might burn. Place pepper flakes in a small bowl and pass at the table. Serves 4. PER SERVING: 200 calories, 18 g protein, 7 g carbohydrate, 12 g fat (3 g saturated), 45 mg cholesterol 320 mg sodium, 2 g fiber. From an article by Karola Saekel in the San Francisco Chronicle, 8/18/93.
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How To Make Vegetable Stew Kerala Style | Healthy Curry Recipe | Masala Trails With Smita Deo
Learn how to make authentic Kerala Style Vegetable Stew at home from our Chef Smita only on Rajshri Food.
Kerala Style Vegetable Stew is easy to make, light on stomach, simple yet delicious on taste and absolutely healthy. Ideally it goes well with appams, but if you can't have it with appams, you can have it with steamed rice and it tastes yum! Try this simple and delicious curry at home and post your comments below.
INGREDIENTS
1 carrot cubed
1 cup green peas
2 medium potatoes peeled and cubed
1 cup of cauliflower florets
1 cup of French beans cut into 1”
2 medium onions sliced
5 green chillies finely chopped
1 tbsp ginger and garlic paste each
10 peppercorns
1” cinnamon
4 green cardamoms
2 ½ cups of coconut milk
¼ cup soaked cashewnuts ground to a paste
Few curry leaves
Salt to taste
2 tbsp coconut oil
METHOD:
- Heat oil and add the splutter the spices. Add the onions, chillies and ginger garlic paste and sauté till the onions turn pink. Add the vegetables and little water, salt and cook till the vegetables are done
- Then add the thick coconut milk, cashewnut paste and boil the curry
- Garnish with the curry leaves and serve with appams or steamed rice.
Host : Smita Deo
Copyrights: Rajshri Entertainment Private Limited
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Easy Chickpea Stew in 30 minutes
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⭐️ This chickpea stew is an easy one-pot recipe with delicious warming flavors and is ready in about 30 minutes.
It's excellent as a tasty and easy everyday dinner or a make-ahead meal, as the chickpeas become even more flavourful the day after.
⭐️ Ingredients
2 tablespoons extra virgin olive oil
1 large yellow onion
1 large carrot
1 stalk celery
2 cloves garlic
1 inch ginger
1 teaspoon cumin
1 teaspoon turmeric
¼ teaspoon red pepper flakes or more to taste
2 cans (15-ounce each) diced tomatoes
1 cup water
2 cans (15-ounce each) chickpeas
10 ounces sweet potato about 1 medium
1 teaspoon salt or more to taste
⅛ teaspoon black pepper
Ingredients (Metric):
30 grams extra virgin olive oil
1 large yellow onion
1 large carrot
1 stalk celery
2 cloves garlic
1 inch ginger
1 teaspoon cumin
1 teaspoon turmeric
¼ teaspoon red pepper flakes or more to taste
800 grams diced tomatoes
250 grams water
450 grams chickpeas
300 grams sweet potato about 1 medium
1 teaspoon salt or more to taste
⅛ teaspoon black pepper
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. ❤️
Curried Saltfish Stew
You can go check out Amaru's channel - Amaru Cooks
Chicken Stew Recipe | How To Make Chicken Stew | Curries And Stories With Neelam
Learn this Chicken Stew Recipe by Chef Neelam Bajwa on Curries and Stories only on Get Curried.
Chicken stew is a rich and hearty meal that has a broth base and is filled with pieces of chicken and assorted vegetables. Stew is considered a one-pot meal as only one pot is used to cook it from start to finish. It can be cooked for several hours on the stove or in a slow cooker.
Ingredients:-
½ kg chicken
1½ tbsp coconut oil
4 tsp vinegar
Water to cover
2 carrots 2 potatoes
Handful of green beans
2 bay leaves
1 piece of cinnamon
2 star anise
4-5 cloves
3-4 green cardamom
1 large onion
Handful of curry leaves
1 piece of ginger
2 green chillies (optional)
2 tsp black pepper
200 mls coconut milk
Pinch of garam masala (optional)
Parsley to garnish
Method:-
Take a pressure cooker and add water, chicken thighs, white vinegar and salt to it. Close the lid and cook till one whistle is blowed.
Take a sauce pan and heat oil in it. Then add bay leaves, cinammon, star anise, cloves, green cardamom and sliced onion and cook till the onion is soft. Once the onion is soft add curry leaves, ginger, green chillies, salt and black pepper to it. Now add potatoes, carrots and beans to the saucepan. Then add the pressure cooked chicken pieces to it. Drain the water the chicken was cooked in and add pour half of it in the saucepan. Add the coconut milk and stir the mixture. Put the lid on and cook for approximately 10 minutes. Take the lid off after 10 minutes and top it all off with Garam Masala and parsley.
Give it a stir and chicken stew is ready to be served!
Make this easy and healthy recipe at your home and share your experiences with us in the comments section below. HAPPY COOKING!
Host : Neelam Bajwa
Copyrights: REPL
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This Japanese Style Curry Stew Is My New Weeknight Favorite!
This Curry recipe changes the game. Thank you Surfshark for sponsoring this video! Go to and enter promo code ANDONG for 83% off and 3 months free.
???? Simplified Japanese Curry Recipe
400g minced beef
1 large onion, sliced
2 Tbsp all purpose flour
750g mild dashi stock
1/4 cup mirin (or apple juice)
1/4 cup light soy sauce
2 Tbsp Curry powder (or to taste)
2 Tbsp dark soy sauce (optional)
500g small potatoes, halved
3-4 carrots, in chunks
about 200g (2 handfuls) frozen green peas
2-3 green onions, sliced
Video by Andong
Channel Producer Grace Phan-Nguyen
Spanish subtitles by Daniel González
Curried Goat Stew
Curried Goat Stew -- An amazing recipe for goat stew that is intriguing and spicy without being overly hot. A stew widely consumed in the Caribbean and Africa.
⬇️ ⬇️ ⬇️ MORE INFO BELOW ⬇️ ⬇️ ⬇️
???? PRINT RECIPE HERE ????
INGREDIENTS:
2 ½-3 pounds goat meat cut in small pieces
1/2 cup cooking oil
1 medium onion sliced
1 teaspoon minced ginger
1 teaspoon minced garlic
4 Roma tomatoes diced
3– 4 teaspoons curry powder
1- teaspoon white pepper
1 teaspoon smoked paprika
1 teaspoon chopped fresh thyme
2- tablespoon parsley
2 green onions sliced
1 scotch bonnet pepper adjust to suit taste buds or replace with any hot pepper
1 tablespoon Bouillon Maggie optional
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