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
✅ FULL RECIPE:
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Sayur Lemak Lodeh for Lontong | Easy Malay-Indonesian mixed vegetables coconut curry stew
OPEN for ingredients! Today we're making Sayur Lodeh, mixed vegetables stewed in a coconut curry soup that is full of flavour and umami. You can find this dish in Singapore, Malaysia and Indonesia, and is gorgeous with some lontong, or compressed rice cakes, or with plain rice.
Adjust coconut milk to water ratio to your soup thickness preference. I added 800ml of water to my 250ml of coconut milk because I prefer a soupy consistency. For a thicker gravy, I suggest a 1:2 ratio.
While carrots, long beans, cabbages, tofu and tempe are traditionally used, there's no rules to the vegetables and proteins you can actually add. I always freestyle my vegetables depending on what I need to get rid of in the fridge).
I used tofu puffs, though traditionally fried firm tofu and tempe are used. If using the tofu and tempe, make sure you pan fry it first before adding it into the dish.
More info here:
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Ingredients:
- 1/4 head Cabbage
- 1 Carrot
- 2-3 Long Beans
- 1 Small Jicama or Sengkuang (I used Sweet Turnip)
- 3-4 Tofu Puffs
- or Firm Tofu and Tempe
- 250ml Coconut Milk
- 800ml Water
- 2 Red Chillies, deseeded for garnishing
- Base Paste, Blended:
- 4-5 Shallots or 1 medium-sized Onion
- 2-3 Garlic Cloves
- 2 Lemongrass Stalks, inner core, sliced
- 1 tbsp Belachan or Dried Shrimp Paste
- 1 tbsp Dried Shrimps, soaked in warm water
- 2-3 Fresh Red Chillies (omit for non spicy version)
- 1 tbsp Turmeric Powder
Vegetables curry 咖喱菜
The more broth u used, the more flavourful this dish will be.
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 -
How to Make Instant Vegetable Curry from Scratch! 咖喱菜 Singapore Chinese Curry Recipe - Cabbage Okra
Our Prime Minister Lee Hsien Loong once said, Singapore is not a melting pot, but a society where each race is encouraged to preserve its unique culture and traditions, and appreciate and respect those of others. I think he has nicely summed up the essence of Singapore. What PM Lee said is clearly demonstrated in Singaporean foods and dishes. It's not uncommon to see Chinese in Singapore incorporating the art of Indian curry in their dishes. In fact, most Singaporean Chinese love curries. Other than curry vegetables, chicken curry and fish head curry are very popular amongst Chinese. Normally, curry is made from pounding or blending various spices like galangal, red chilli, shallots etc to form a rempah paste, which is then cooked over medium low heat until it becomes dark red in colour. Then liquids such as water and coconut milk are added to the paste to form what we call curry. This is the traditional way of making curry. In this video, Roland will show you how to skip the rempah paste making process, and cook curry vegetables with only dry powdered spices. As vegetables cook very fast, you can easily prepare this dish even if you're working from home.
See the ingredient list below for your easy reference.
Hope you can recreate this yummy dish in the comfort of your home. Happy cooking!
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Instant Vegetable Curry from Scratch! 咖喱菜
Ingredients:
Serves 3 - 4 pax
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800ml water
1 heaped tablespoon curry powder
1 heaped tablespoon garam masala
1 heaped tablespoon chilli powder
0.5 teaspoon cumin powder
150g red onion (chopped)
20g dried shrimp (soaked for 20 mins & chopped. Add soaking water to the dish)
3 cloves garlic (chopped)
220g round cabbage
80g long beans
100g carrots
5 tofu puffs (taupok)
2.5 teaspoons salt (Roland added 1.5 tsp first then added 1 more tsp later)
60g okra (lady finger)
120g brinjal (eggplant)
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Don't know where to get the ingredients or don't know how they look like? See the links below.
Curry powder
Garam masala
Chilli powder
Cumin powder
Dried shrimp
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Looking for similar cooking equipment like the one we used in the video? These might interest you:
Granite pan
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Filming equipment: iPhone 11 Pro Max (Get from Amazon
Microphone: Sennheiser AVX digital wireless microphone system
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If you like this recipe, you might like these too:
Super Easy Curry Vegetables Recipe 咖喱菜 Curry Chap Chye Recipe (Chap Cai) Chinese Vegetables
Super Easy Chinese Mixed Vegetables - Chap Chye Recipe 海南什菜 Part 2 of Hainanese Curry Rice Series
Two Easy Way to Stir Fry Vegetables in Chinese Style 炒芥兰 Chinese Broccoli / Kai Lan
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Restaurant Style Tofu Curry Recipe | How To Cook Indian Style Tofu Curry | Side Dish Recipes | Varun
Spicy Tofu Curry | Tofu Gravy Recipes | Tomato-Based Tofu Curry | High Protein Recipes | Tofu Butter Masala | Tofu Tikka Masala | Plant-Based Tofu Recipes | Quick Tofu Rice Bowl | Meal Prep Ideas | Indian Tofu Recipes | Side Dish For Jeera Rice | Side Dish For Chapati | Side Dish For Roti | Dinner Ideas | Dinner Recipes For Party | Big Lunch Ideas | Make-Ahead Curry Paste | Meals for Large Family Gatherings | Veg Curry Recipes | Japanese Tofu Recipes | Rajshri Food
Learn how to make Tofu Curry at home with our Chef Varun Inamdar
Tofu Curry Ingredients:
About Tofu Curry
Types Of Tofu
How To Make Curry Paste
4 tbsp Oil
1.5 cup Onion (sliced)
1.5 tsp Salt
1 cup Tomatoes (chopped)
3 Dry Red Chillies
10-12 Garlic Cloves
2-3 Green Chillies
1 tsp Gram Flour
1 tbsp Coriander Seeds
1/4 tsp Turmeric Powder
1 tbsp Coriander Leaves
1 tsp Garam Masala
1/2 tsp Sugar
How To Make Tofu Curry
2 tbsp Ghee
1 tsp Cumin Seeds
Capsicum, Onion & Tomatoes (Petals)
1 cup Water
How To Cut Tofu Cubes
Tofu Curry
1 cup Tofu
#TofuCurry #TofuRecipe #CurryRecipe #AnybodyCanCookWithRajshriFood
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About Tofu
Tofu (Chinese: 豆腐; pinyin: dòufu), also known as bean curd in English, is a food prepared by coagulating soy milk and then pressing the resulting curds into solid white blocks of varying softness; it can be silken, soft, firm, extra firm or super firm. Beyond these broad textural categories, there are many varieties of tofu. It has a subtle flavor, so it can be used in savory and sweet dishes. It is often seasoned or marinated to suit the dish and its flavors, and due to its spongy texture, it absorbs flavors well. It is also used by many vegans and vegetarians as a source of protein.
About Curry
Curry is a dish with a sauce seasoned with spices, mainly associated with South Asian cuisine. In southern India, leaves from the curry tree may be included. India is the home of curry, and many Indian dishes are curry-based, prepared by adding different types of vegetables, lentils, or meats. The content of the curry and style of preparation vary by region. Most curries are water-based, with occasional use of dairy and coconut milk. Curry dishes are usually thick and spicy and are eaten along with steamed rice and a variety of Indian bread.