Delicious Green Coconut Curry ???? Easy, Homemade, Plant-based Curry Recipe for Vegans
Coconut is an incredibly versatile ingredient and can be found in curries from India, Thailand, the Philippines, and many other places.
➡️ Here's a simple green coconut curry to make right at home!
This is a nutrient-dense and a totally vegan recipe!
Garlic, onion, jalapeno, ginger, and lime, all of which have intense flavors in their own right, combine with several spices to give the curry the classical spiciness it’s known for.
➡️ The curry will go through a few transformations as it goes from raw ingredients to being reduced to a paste, to its revival in a liquid form due to adding coconut milk, to the final addition of all of the vegetables.
The curry is made hearty with the addition of several filling veggies like zucchini, broccoli, mushrooms, bell peppers, and even some tofu!
???? What is your favorite curry and what country is it most popular in? Let me know in the comments below!
▶️ RECIPE INGREDIENTS:
CURRY PASTE:
1/2 cup / 40g - Cilantro (coriander) stem & roots (THOROUGHLY WASHED to get rid of any dirt)
1 Tablespoon / 4 to 5 Garlic approx.
1/2 Tablespoon / 1/2 Inch ginger approx.
1 Jalapeno / 20g
Zest of 1 lime / 1/2 Tablespoon
1/2 cup / 70g Onion
1 Teaspoon Turmeric powder
1 Teaspoon Ground Cumin
1 Teaspoon Ground Coriander
1/4 Teaspoon Cayenne Pepper or to taste (Optional)
1/2 Teaspoon salt
2 to 3 tablespoon cooking oil (I have used light olive oil)
OTHER INGREDIENTS:
3 cups / 700ml Coconut milk
1 cup / 250ml Water
Salt to taste ( I have added 1+1/4 teaspoon pink Himalayan salt)
1 cup / 100g Red Bell Pepper - chopped
1 cup / 100g Green Bell Pepper - chopped
1 cup / 100g Zucchini - chopped
1+1/2 cup / 100g Mushrooms - chopped (I have used Cremini mushroom)
1 cup / 150g Firm Tofu - cut into cubes (I have used organic non-gmo tofu)
1 cup / 100g Broccoli (65g) - chopped
1 to 1/2 cup / 50 to 100g Snap Peas - remove the strings from the sides and chop in half or leave it whole
Lime Juice to taste (I have added 1 tablespoon I like it a bit sour)
▶️ METHOD: (3 to 4 servings)
Start by adding cilantro stems/roots, garlic, ginger, jalapeno, onion, lime zest to a blender and make a puree. (Please note: Add only 1/2 tablespoon of ginger, if you add too much the dish will turn bitter. Also, thoroughly wash the cilantro roots and stem to get rid of any dirt.)
Transfer the puree to a deep pot. Add the spices, cooking oil and cook over medium heat until it forms a thick paste and the oil starts to separate - which means it's nicely roasted. Then add the coconut milk, water, salt and bring it to a boil. Once it starts to boil, reduce the heat to medium-low and cover and cook for about 20 minutes - for the flavours to develop.
Uncover and add the vegetables and tofu. Turn the heat to medium or medium high (depending on the heat of your stove) and cook for another 5 to 6 minutes uncovered, until the zucchini is just slightly soft but still has a bite to it. Cook the gravy to the desired consistency. Add the broccoli, snap peas and cook for a few seconds and turn off the heat. Please note we don't want to over cook the broccoli/ snap peas, it will continue to cook in the hot gravy even after turning off the heat.
Enjoy it with freshly steamed rice or as a soup. This recipe is perfect for meal prep and stores well in the fridge for 3 to 4 days.
▶️ IMPORTANT TIPS:
- Thoroughly wash the cilantro roots and stems to get rid of any dirt
- Add only 1/2 tablespoon of ginger, if you add too much the dish will turn bitter
- Make sure to cook the curry paste until the oil starts to separate, this will add a lot of flavour
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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 inspiration from classic, traditional recipes, and modern dishes around the world 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.
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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. ❤️
Vegetable Stew | വെജിറ്റബിൾ സ്റ്റൂ
Vegetable Stew | വെജിറ്റബിൾ സ്റ്റൂ
Vegetables are simmered in coconut milk and whole spices.This is a traditional Syrian christian recipe of central Kerala . Best served with Appam or Bread
Happy cooking!!
Enjoy!!
(Serves 4)
Ingredients:
Coconut oil 1-2 tbsp
Cardamom 4
Clove 4
Cinnamon 1
Peppercorns 1 tsp
Onion 1
Ginger 1/2'' piece
Garlic 10
Green chili 3
Salt
Potato 2
Carrot 1
Beans 6
Cauliflower 1/2 c
Coconut 1 1/2 c(for 1st and 2nd extraction)
Coconut 1 tbsp
Cashew nuts 1 tbsp
Curry leaves few
Products used:
Set-Wooden spoon :
Mixer:
Oil dispenser –
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Quick and Easy Coconut Vegetable Curry Soup
Curry vegetable soup is simple and delicious. Made with a few simple ingredients such as mixed vegetables, curry, cauliflower, coconut milk, and chicken stock, it can be cooked up in just a few minutes. It's also meatless. I love this served up for lunch on a cool, rainy day. Watch the video and give it a try. Get the full recipe at:
All photographs and video properties are original productions of, created by, and exclusive property of Cook n' Share. Cook n' Share is owned and operated by David Hood. I am submitting the on behalf of myself.
Short Intro Clip: Guitar Logo
LICENSE CERTIFICATE : Envato Marketplace Item
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Item ID: 4301501
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Music (Main Body): Hawaii Sunset
LICENSE CERTIFICATE : Envato Marketplace Item
==============================================
This document certifies the purchase of:
ONE REGULAR LICENSE
as defined in the standard terms and conditions on the Envato Marketplaces.
Licensor's Author Username: JHungerX
Licensee: David Hood - Cook n' Share
For the item: Hawaii Sunset
Item ID: 4760288
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Purchase Date: 2013-06-23 11:58:29 UTC
For any queries related to this document or license please contact Envato Support via
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KADAI VEG RECIPE RESTAURANT STYLE | KADAI VEGETABLE | VEG KADAI RECIPE
Kadai Veg Recipe Restaurant Style | Kadai Vegetable | Veg Kadai Recipe | How To Make Kadai Vegetable | Kadai Vegetable Recipe | Veg Kadhai Recipe | Kadhai Veg | Mix Veg Recipe | Spice Eats Recipes
Ingredients for Kadai Vegetable Recipe:
(Tsp-Teaspoon; Tbsp-Tablespoon)
Vegetables:
- Beans, sliced- 1/2 cup (50 gms)
- Carrots, sliced- 2/3 cup (75 gms)
- Potato, sliced - 2/3 cup (1 big potato, 75 gms)
- Cauliflower florets- 1 cup (75 gms)
- Green Peas- 1/2 cup ( 50 gms)
For Sautéing:
- Capsicum (Green Peppers), cubed- 1 big ( 70 gms)
- Onion petals- 1 medium onion
Kadai Masala:
- Coriander Seeds- 2 tsp
- Cumin Seeds- 1 tsp
- Fennel Seeds- 1/2 tsp
- Whole Peppercorns- 1 tsp
- Whole Red Chillies- 3 nos.
Tempering/Baghaar:
- Cumin Seeds- 1 tsp
- Whole Red Chillies- 2
Spice Powders:
- Turmeric Powder- 1/2 tsp + a pinch (or 1/4 tsp)
- Red Chilli Powder- 1 tsp
- Kasuri Methi (Fenugreek leaves, roasted and crushed)- 1 tsp
- Garam Masala Powder- 1/2 tsp
Other Ingredients:
- Onions, fine chopped- 2 medium (150 gms)
- Ginger Garlic paste- 2 tsp
- Fresh tomato paste- 2 medium sized (150 gms)
- Fresh Cream- 2 tbsp
- Oil- 3 tbsp+ 1 tbsp for sautéing vegetables
- Salt- 1 tsp or to taste
- Coriander leaves, chopped- for garnish
Preparation:
- Cut the vegetables, wash and set aside.
- To make the Kadai Masala, take a pan and add all the spices mentioned earlier. Switch on heat on low and keep stirring on low heat for 3 mins till the spices are dry roasted. Keep it on a plate to cool and then grind it into a coarse powder. (shouldn’t be smooth, check video for the texture)
- Chop 2 medium onions and cut 1 medium onion into petals to be used for sautéing.
- Cut 1 big or 2 small capsicum (green pepper) into cubes and set it aside.
- Cut 2 medium tomatoes into cubes and blend into a paste.
- Dry roast the Kasuri Methi and set it aside. Once cooled, crush it with your hand.
Process:
- Heat 1 tbsp oil in a pan and add the sliced beans, carrots and potatoes. Mix and sauté on medium heat for 2 mins.
- Now add the cauliflower florets and green peas. Add 1/2 tsp Turmeric Powder and 1/2 tsp salt. Give a mix and continue to sauté for another 3 mins.
- Remove and set it aside on a plate.
- In the same oil, add the cubed capsicum (green peppers) and the onion petals. Give a mix and sauté on medium heat for 2 mins. Remove these in another plate.
- Now heat oil in a Kadhai/wok and add the cumin seeds and when it splutters, add the whole red chillies. Give a stir and then add the chopped onions.
- Fry on medium heat for 7-8 mins till light brown in colour.
- Now add ginger garlic paste, give a mix and fry on low heat for 2 mins till raw smell is gone.
- Add a pinch of turmeric powder, 1 tsp red chilli powder and 1/2 tsp salt.
- Add 3-4 tbsp water, mix and fry on medium heat for 2-3 mins till it’s cooked and oil separates.
- Now add the fresh tomato paste, give a mix and fry on medium heat for 3-4 mins till it’s cooked and oil separates.
- Next add the fried vegetables, mix and fry on medium heat for 2 mins.
- Now add the Kadai Masala made earlier. Mix it well and fry for 2-3 mins on medium heat.
- Now add around 200 ml water.
- Give a mix and cover & cook on low heat for 8-9 mins.
- Now remove lid and add the sautéed capsicum and onion petals. Mix and fry for another 2-3 mins.
- Now add the fresh cream, garam masala powder and crushed Kasuri Methi.
- Optionally add little water as per required consistency, give a mix and simmer for 2-3 mins on low heat.
- Garnish with chopped coriander leaves, mix and serve.
#kadaivegrecipe #kadaivegetable #vegkadairecipe #vegkadhai #kadaivegrestaurantstyle #vegkadaimasala #mixedvegrecipe #spiceeatsrecipes #spiceswad
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:
Sambal video:
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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!
Products I used:
1. Yondu Umami seasoning -