How To make Curried Vegetables and Beans

White bean curry/ Cannellini bean curry

White bean curry is a delicious creamy Indian curry made by cooking cannellini beans in an Indian-style onion-tomato sauce flavored with Indian spices. This vegan curry gets ready in just 25 minutes.

Full recipe is available at

Ingredients

2 cups boiled/ canned white beans
1 medium-sized red onion finely chopped
2 medium-sized tomatoes finely chopped
2-3 garlic cloves finely chopped
1 green chili finely chopped
¼ cup cilantro roughly chopped
2 tablespoons lemon juice adjust to taste
1 tablespoon tomato paste
½ teaspoon cumin seeds
3-4 black peppercorns
2 black cardamom
1 bay leaf
½ tablespoon coriander powder
¼ teaspoon garam masala
½ teaspoon kasoori methi
½ teaspoon red chili powder adjust to taste
¼ teaspoon turmeric powder
Ground black pepper to taste
Salt to taste
1 tablespoon mustard oil/ any cooking oil
1.5 cups water/ vegetable stock

Green Beans and Potato Curry Recipe • Green Beans Recipe • Aloo Ki Sabzi Recipe • Green Beans Curry

Green beans and potatoes curry is a delicious Indian curry cooked with soft potatoes and crispy green beans. Best served with hot chapattis or for a gluten-free meal pair it with steamed rice.

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Full Recipe Here:

This potatoes and green beans recipe will give you a healthy and hearty curry ready in under an hour. A delicious vegetarian curry recipe made with softened potatoes and crispy green beans slathered in a spicy onion and tomato masala.

A spicy and aromatic vegetable curry recipe packed with an earthy flavour and just the right amount of spice. Serve with a side of homemade chapatti or a side of boiled basmati rice for a delicious dinner or lazy lunch.

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Vegetarian Japanese Curry | Yutaka

There’s more to Japanese Curry than Katsu. Yutaka’s easy-to-use curry sauce block means a vegetable curry can be cooked in the time it takes to boil rice. Our recipe uses carrots, potatoes, onions and green beans, you can include any other veggies you like to create a deliciously quick supper.

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Coconut curry kidney Beans Recipe VEGAN East African Swahili style

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INGREDIENTS:

* 3 cups kidney Beans
* 2 cups coconut milk
* 3 tbsp cold pressed coconut oil
* Salt
* 1/2 tsp Curry
* 1/2 tsp Black Pepper
* 1 cup chopped tomatoes
* 1 cup chopped green bell pepper
* optional pinch pepper flakes
* 1 & half cups chopped Shallot onions
* 1 tbsp minced garlic
* 1 optional whole Thai chili
* 2 whole garlic for cooking beans
* 4 sprigs scallion/spring onions bundled
* 1 tbsp chopped ginger
* water 1 liter for cooking beans, and extra as needed.

Directions
soak the beans for 1 hour
wash the beans add water to cover the beans
add garlic , chopped onions, spring onions and Thai Chilli to the pot and boil the beans for 45 minutes or until Mashable.

How to serve the beans
1. rice and beans dish bowl with eith avocado slices and a chunky tomato, onion, colantro, chili, lime juice salsa and fried onions
2. bean and rice borrito



Useful tools
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Presto 06300 Dehydro Electric Food Dehydrator -
Vitamix 5300 Blender, Professional-Grade, 64 oz -
Shun Classic 8” Chef’s Knife Handcrafted in Japan
Shun Classic Knife Block Set (5-Piece)
Coconut Meat Remover -
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Mixed Vegetable Curry/ Thoran or Mix Vegetable Stir Fry Recipe | Cabbage Beans Carrot Curry

How To Make Beans Thoran Kerala Style | How To Make Cabbage Thoran | Healthy Veg Sabzi | Beans & Carrot Thoran | Coconut Recipes | Vegetable & Coconut Curry | 3 Vegetables Sabzi | Dry Sabzi For Side Dish | Coconut Stir Fry | South Indian Mix Vegetable Stir Fry Recipe | Kerala Curry Recipes | Quick & Easy Sabzi Recipes | Rajshri Food

Learn how to make Mixed Vegetable Thoran at home with our Chef Varun Inamdar

Mixed Vegetable Thoran Ingredients:
½ cup Coconut (grated)
¼ cup Onions (chopped)
1 Dried Red Chilli
1 Green Chilli
½ tsp Peppercorns
½ tsp Cumin Seeds
1 Sprig of Curry Leaves
½ cup Carrots (chopped)
½ cup French Beans (chopped)
½ cup Green Cabbage (chopped)
1 tbsp Oil
½ tsp Black Gram Split
½ tsp Mustard Seeds
¼ cup Onions (chopped)
1 Sprig of Curry Leaves
2 Green Chillies
Salt (as required)
½ tsp Turmeric Powder
Flash of Water

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Mixed Vegetable Thoran
Thoran (Malayalam: തോരൻ, pronounced [t̪oːɾan]; or upperi in Northern Kerala is a class of dry vegetable dishes combined with coconut that originated in the Indian state of Kerala.This common dish is usually eaten with rice and curry and is also part of the traditional Keralite sadhya.

Thoran is a dry dish traditionally made of finely chopped vegetables such as cabbage, yardlong bean and other bean varieties, unripe jackfruit, bittergourd (കയ്പ്പക്ക/പാവയ്‌ക്ക) or elephant foot yam, of leaves such as green or red spinach(Spinach, ചീര), Moringa oleifera or Ipomoea aquatica, as well as of flowers such as Moringa oleifera or Sesbania grandiflora.

The chopped vegetable is mixed together with grated coconut, mustard seeds, curry leaves and turmeric powder and briefly stirred on a pan over a hot fire.

Thoran can be also made with carrots, green beans, cabbage, green tomatoes or spinach, vegetables that were traditionally not available in Kerala. The traditional recipes made in southern Kerala do not use garlic, but in the present day, garlic and onion are also added.

HEALTHY DELICIOUS VEGETABLE LENTIL CURRY (NO ONION GARLIC) | VEGETABLE MOONG DAL RECIPE

How To Make A Delicious Vegetable Lentil Curry - Veg Moong Dal - Mixed Vegetable Dal
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Ingredients Required For Making Veg Lentil Curry - serves 6 to 8
For cooking dal -
* half a cup of moong dal (split small yellow lentils)
* 2 cups of water for cooking dal ( will need more if not using a pressure cooker)
* 1/2 teaspoon turmeric powder
For cooking the curry -
* 1 dried Indian bay leaf
* 1 dry red chilli
* 1 teaspoon cumin seeds + 1 teaspoon for dry roasting and grinding to a fine powder
* 1 sweet potato
* 10 baby potatoes or one large potato chopped
* 1 carrot
* 6 to 7 green beans
* 1/3 rd cup frozen green peas.
* handful of spinach leaves
* 2 medium tomatoes
* 1 teaspoon finely grated ginger
* 1/2 teaspoon turmeric powder
* 2 jalapeño or green chillies (optional)
* 2 teaspoons salt or as per taste
* 1 tablespoon oil
* 1 teaspoon ghee or use a little more oil
* 1 cup hot water. Adjust proportion according to the consistency that you prefer.
Serve this dal with rice/roti/toast
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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.