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
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Let’s Cook with Me || Curry Goat | Vegetable Rice | Boiled Plantains
Fragrant Veggie Curry | Jamie Oliver
If you ever find yourself coming to the end of your weekly shop with only a few odds and ends left in the fridge, Jamie's got the perfect hearty curry recipe for you! We're using courgettes, carrots, parsnips and butternut squash, but you can pretty much use anything that roasts well – root vegetables are especially good! And to top it off we've got the easiest toastiest naan breads... let's get cooking!
This segment originally aired on Jamie: Keep Cooking and Carry On (2020)
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Veg Green Thai Curry | Home-made Thai Curry Paste | वेज ग्रीन थाई करी | Chef Sanjyot Keer
Full written recipe for Green Thai Curry
Prep time: 15-20 mins
Cooking time: 25-30 mins
Serves: 4-5 people
Green thai curry paste
Ingredients:
• Sukha dhaniya (coriander seeds) - 1 tsp
• Jeera (cumin seeds) - 1 tsp
• Safed mirch (white peppercorns) - 1 tsp
• Galangal - 2 inches chopped
• Fresh turmeric - ½ inch chopped
• Lemon grass - 2 stalks chopped
• Lehsun (garlic) - 8-10 cloves
• Madras pyaaz (shallots) - 3-4 nos.
• Hari mirchi (green chillies) - 8-10 nos.
• Kafir lime skin of 1 lemon
• Fresh coriander roots & stems - 3-4 stalks (chopped)
• Salt to taste
Method:
• Set a pan on medium heat, let the pan heat and low down the flame, add coriander seeds & cumin seeds, dry roast them low flame until they are aromatic, transfer them in a mortar pestle and also add white peppercorns, pound them well to make powder.
• Further in the mortar pestle add, the remaining ingredients of the paste, pound well to make fine paste, you can also do this step by using a mixer grinder to avoid putting in excess efforts.
• Once pounded well, you can store the paste in the fridge it stays good for couple of days and stays good in freezer for 2-3 months. Keep the paste aside to be used in making the curry. I’ll be using half of the quantity made, rest can be stored in the fridge and can be used when you quickly want to make the thai curry.
To make curry
Ingredients:
• Prepared thai curry paste (½ quantity made)
• Coconut milk 1 litre
• Veggies:
1. Baby corn - 1/2 cup
2. Mushroom - 1/2 cup
3. Broccoli - 1/2 cup
4. Gajar (carrots) - 1/2 cup
5. Shimla mirch (capsicum) - 1/3rd cup
6. Lal shimla mirch (red bell pepper) - 1/3rd cup
• Brown sugar/regular sugar - 1.5 - 2 tbsp
• Salt to taste
• Kafir lime leaves 2-3 nos
• Thai basil a small handful
• Red chili peppers - 1-2 (sliced)
Method:
• Set a pan on medium heat, add 200 ml of coconut milk, bring to a boil & cook for 2-3 minutes on high flame and until the milk starts to thicken.
• Further add the prepared green thai curry paste, stir & cook on medium flame until the colour of the green curry paste changes & the coconut milk releases its own fat. This process will take around 4-5 minutes, after cooking the mixture will come together and thicken and the colour of the paste will also darken.
• Further add the remaining coconut milk to the pan, stir well along with the paste and bring the milk to a boil, stir well so the paste flavour combines well with the rest of the milk.
• Once the milk starts to boil, add the baby corn, stir & cook on medium heat for 2-3 minutes or until the baby corn is almost cooked.
• Further add the remaining veggies, brown sugar and salt, stir & cook for few minutes on medium high flame, if you feel the consistency of the curry is too thick you can choose to add veg stock as per your preference.
• Further add kafir lime leaves, thai basil leaves and fresh red chilli peppers, stir & cook for 2-3, your green thai curry paste is ready.
• Serve hot with hot steaming rice.
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Spiced Beans and Vegetable Rice Stew | Cozy Winter Recipe | Get Curried | Varun Inamdar
Embrace the warmth of a cozy winter Rice Stew with hearty Spiced Beans and vegetables. Blending the robust flavors guarantees comfort in every bite.
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Ingredients:
3 cups water
1 Cube Veg. Stock Seasoning
1 tbsp Garam Masala Powder
3/4 Rice
1 tsp oil
1 Onion (Diced)
1/4 cup Green Garlic (Chopped)
1 Carrot (Diced)
1.1/2 Cup Assorted Bell Peppers(Diced)
1/4 Corn Kernels
1/4 cup Fresh Green Peas
2 tsp Red Chili Powder
Salt (As Per Taste)
4-5 tbsp Baked Beans
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YUMMY CREAMY CHICKPEA CURRY (VEGAN) | CHICKPEA RECIPE INDIAN STYLE
How To Make A Creamy Chickpea Curry Indian Style - Vegan Chickpea Recipe - Chana Masala - Easy Chickpea Curry
Chana masala can be made in many ways. This chickpea curry is extremely delicious and that creamy gravy makes it extra special. If you make this chickpea curry just the way I showed you then it will soon be your favorite.
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Ingredients for making chickpea curry -
For boiling chickpeas -
* 1 standard cup/ 230 gm dried chickpeas. After cooking the boiled chickpeas weighed 496 gm. Soak the chickpeas in 1.5 liters of water along with a tablespoon of salt. You can even use canned chickpeas.
* 2 cups hot water needed to pressure cook the chickpeas
* 1/2 teaspoon turmeric powder
* 1/2 teaspoon salt
* 1 large/228 gm onion
* 18 gm/1 & 1/2 teaspoon finely grated ginger
* 3 large cloves/10 gm/1 teaspoon finely grated garlic
* 1 large/ 2 medium/200gm ripe red tomato
* 1/2 of a 403ml can of coconut milk or 1 cup of coconut milk
* 3 green chilies (optional)
* 1/2 a cup of chickpea liquid
* 1 teaspoon nigella seeds(kalonji/kalojeere). You can replace it with regular cumin seeds
* 1/2 teaspoon garam masala powder. If you want to make a simple garam masala powder at home then click the link for the recipe -
* coriander leaves (cilantro)
* 3 to 4 tablespoons oil or adjust according to your preference
For the spice paste -
* 1 tablespoon curry powder. If you want to make your own curry powder, click the link below -
* 1 teaspoon ground coriander
* 1 teaspoon red chilli powder or paprika. Please adjust the proportion according to your tolerance of heat level.
Serve this with rice, naan, roti or paratha.
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DISCLAIMER- The information provided on this channel is for general purposes only and should not be considered as professional experience. All opinions/views/suggestions expressed here are based on my personal experience of cooking which I gained for years at my own home kitchen. While making videos, I have taken into consideration all possible and required safety precautions, but still any action you take based upon the information on this channel is strictly at your own discretion and risk, and we are not liable for any harm or damage in connection after watching or trying out the content presented in our videos.
Have a happy and safe cooking experience.