How To make Oriental Curry Veggies

Simple Veggie Curry

Here is what you'll need!

Simple Veggie Curry
Serves: 4

INGREDIENTS
2 tablespoons salt, for water
2 pounds potatoes, cut to 1-inch cubes
1 tablespoon vegetable oil
1 medium onion, diced
4 cloves garlic, minced
2 teaspoons cumin
1 teaspoon cayenne
4 teaspoons curry powder
1 teaspoon salt
1 teaspoon black pepper
1-inch piece of ginger, minced
1 14-ounce can diced tomatoes
1 15-ounce can chickpeas, drained
1 15-ounce can peas, drained
1 14-ounce can coconut milk

PREPARATION
Place potatoes into a large pot or dutch oven and cover with well-salted water. Bring to a boil, then reduce heat to a simmer, cover and let the potatoes cook until fork tender–about 12 minutes. Once cooked, drain the potatoes and set them aside.
Return the pot to the stove and add 1 tablespoon of oil. Add onion and garlic and sauté over medium heat until onion is tender and starts to turn translucent, about 3-5 minutes.
Add cumin, cayenne, curry powder, salt, pepper and ginger. Stir to combine before adding tomatoes, chickpeas, and peas.
Increase heat to medium-high and stir in the coconut milk. Bring to a simmer before adding the potatoes back to the pot. Reduce heat to low and cook everything together for 3-5 minutes before serving.
Enjoy!


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vegetable jalfrezi recipe - restaurant style | semi- dry veg jalfrezi curry | mix veg stir fry curry

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veg jalfrezi recipe | vegetable jalfrezi | how to make mix veg jalfrezi with detailed photo and video recipe. a tasty and flavoured dry curry recipe made with a combination of vegetables in a unique street style tomato sauce. it is basically an indo chinese street cuisine curry recipe that has a strong influence of indo chinese sauce with a hint of indian style. it is generally served as a side to the choice of roti or naan bread recipe but can also be served with dal rice combo meal.
veg jalfrezi recipe | vegetable jalfrezi | how to make mix veg jalfrezi with step by step photo and video recipe. curry or sabji recipes are generally made in an onion and tomato-based base with the addition of purpose-based spices. this the general pattern followed across india but can also made in different way with inherited spices and sauces from other neighbouring cuisines. one such unique tomato sauce-based curry is the veg jalfrezi recipe known for its adaption from the indo chinese cuisine.

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mix veg recipe | mix vegetable recipe | मिक्स वेज सब्जी | mixed vegetable curry | mix veg curry

full recipe:

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mix veg recipe | mix vegetable recipe | mixed vegetable curry | mix veg curry restaurant style with detailed photo and video recipe. a simple and healthy curry or sabzi recipe prepared mainly with choice of vegetables. it can be ideal north indian cuisine curry recipe for roti or chapati with flavors from all the veggies. the recipe can be prepared with either gravy base or as a dry curry.

mix veg recipe | mix vegetable recipe | mixed vegetable curry | mix veg curry restaurant style with step by step photo and video recipe. indian curries can be prepared with almost any vegetables or grains as its main ingredients. but there are very few curry recipes with combination of vegetables with all the flavors inclusive. mix veg curry is one such recipe prepared with combination of vegetables and paneer in a single curry.

Chinese Vegetable Curry | চাইনিজ সবজি | Chinese Recipe [With English Subtitles]

Vegetable Curry - How to cook in 3 easy steps

Vegetable dishes are usually described as tasteless for those who like to eat meat, but I am convinced that they will submit to the incredible flavor of this vegetable curry prepared with a myriad of herbs and spices.

This Malaysian Chinese vegetable curry recipe is loved by all communities in Malaysia. There are other variations, but this Chinese version includes more turmeric powder and less spicy. It’s intricate flavor rivals any curries prepared with meat, and I am confident that this curry will appeal not only to vegetarians but equally enjoy by the carnivores.

Once you have got all the ingredients, the vegetable curry is easy to prepare. Let’s go through the details one by one.

The recipe and cook's note are at:


RECIPE
Ingredients:

To blend (A):
10g ginger
Four candlenuts
120g onion/shallots
10g garlic
40g lemongrass (edible part)
70g red chili
60g galangal
Two dry chili
4 tbsp cooking oil

To season and simmer (B):
1 tbsp (6g) turmeric powder
4 tbsp (28g) Malaysian curry powder
One stalk curry leaves
Three kaffir lime leaves
12g salt
15g sugar
200ml coconut milk
100ml vegetable stock (or water with 1 tsp vegetable seasoning powder)

The vegetables (C):
100g tofu puffs
150g long bean
100g cabbage
150g carrot
200g eggplant

Instructions:
- Cut all the ingredients in (A) into small pieces. For the lemongrass, use only the white section. For the chili, remove the seeds and the piths. For the galangal, make sure to remove the skin altogether.
- Blend until it becomes a smooth paste.
- Saute the curry paste over low heat until it turns aromatic.
- Add the remaining seasoning in (B).
- Add the coconut milk and vegetable stock to form a gravy.
- Add the carrot, cabbage, eggplant, and long bean follow this sequence. Add more stock if necessary along the way.
- It takes five to ten minutes until all the vegetables become soft.
- Once the vegetables are soft, add the tofu puffs.
- Remove from heat once the curry returns to a boil. Serve with plain rice.

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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