How To make Six Vegetable Curry
1 lg All Purpose Potato; Peeled
-And Cut Into 3/4-Inch Cubes 1 lg Sweet Potato; Peeled And Cut
-Into 3/4-Inch Cubes 2 md Turnips; Peeled And Cut Into
-3/4-Inch Cubes 2 lg Zucchini; Sliced Crosswise
-Into 1-Inch Thick Slices 1/2 lg Eggplant; Cut Into 3/4-Inch
-Cubes, About 12 Ounces 12 ea Stringbeans; Cut Into 2-Inch
-Lengths 3 tb Safflower Or Canola Oil
2 lg Onions; Finely Chopped
1 ts Cumin Seeds
1/2 c Chickpea Flour; (Besan)
1 ts Fenugreek; Ground
6 Fresh Green Chiles; Such As
-New Mexico, Finely Chopped -(Seeded And De-ribbed If -You LIke It Less Hot) 2 tb Fresh Ginger; Minced
1 tb Coriander; Ground
1 ts Tumeric; Ground
1 ts Dark Brown Sugar
1 ts Salt
4 md Tomatoes; Peeled And
-Coarsely Chopped 4 Bay Leaves
1 tb Tamarind Concentrate;
-Dissolved In 3 Tb Hot Water -OR 1 tb Molasses; Dissolved In 3 Tb
-Lemon Juice 1/4 c Fresh Coriander; Chopped,
-(Cilantro) Place the potato, sweet potato, turnips, zucchini, eggplant and string beans in a large bowl of ice water. Heat the oil in a large enameled cast-iron casserole. Add the onions and cumin seeds and cook over moderately low heat, stirring until the onions soften, 7 to 8 minutes. Stir in the chickpea flour and fenugreek and cook, stirring until the chickpea flour becomes a paste and browns slightly, 2 to 3 minutes more. Pour in 2 cups of warm water and bring to a boil, over moderately high heat. Cook, stirring, until the gravy begins to thicken, about 1 minute. Add 2 more cups of water and bring to a boil. Reduce the heat to low and cook until the gravy reduces and thickens slightly, about 10 minutes. Stir in the chiles, ginger, ground coriander, tumeric, brown sugar, and salt and cook for 5 minutes longer, stirring gently. Drain the vegetables and add them to the gravy. Stir in the tomatoes and bay leaves, cover and cook until the vegetables are tender but not mushy, about 20 to 30 minutes. (If making this dish ahead, under cook the vegetables slightly. Refrigerated the dish for up to 2 days. When re-heating the mixture, add 1/2 cup of water and bring to a simmer over moderate heat before proceeding.) Stir in the tamarind mixture and the fresh coriander and cook, uncovered for 5 minutes. Discard the bay leaves and serve. NOTE: Serve with cooling fresh Pineapple for those that do not like the heat. Posted by: Rich Harper From: Food And Wine April 1994
How To make Six Vegetable Curry's Videos
Most Delicious Mix vegetable curry by Food with Chetna!
This is my best ever 'Mix Vegetable Curry' which I am sure you guys will love. It is not only easy to make but is a crowd pleaser and you can use any veg of your choice.
You can also try this sauce with some chicken or fish and it goes really well with some naan or rice. Here is my naan recipe -
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6 Veg Recipes | Quick & Easy Sabzi Recipes | 6 Best Vegetarian Recipes| 10 Minute Vegetarian Recipes
6 Veg Recipes | Quick & Easy Sabzi Recipes | 6 Best Vegetarian Recipes | 10 Minute Vegetarian Indian Recipes
Recipe : 1 Phalguni Dal
Ingredients
1/4 cup Masoor Dal
1 Tomato
1 Onion
2 Garlic Pods, chopped
1/2 inch Ginger, grated
1-1/2 cup Water
2 teaspoon Oil
1 teaspoon Mustard Seeds
1/4 teaspoon Fenugreek Seeds
1/2 teaspoon Fennel Seeds
1/2 teaspoon Cumin Seeds
1/4 teaspoon Kalonji Seeds (Black Cumin)
2 Green Chillies
1 pinch Asafoetida
1/2 teaspoon Turmeric Powder
1/4 cup Green Peas
1 teaspoon Garam Masala
Salt, to taste
Coriander Leaves
Recipe : 2 Ridge Gourd Sabzi
Ingredients
1 tablespoon Oil
2 medium size Onion, finely chopped
Salt, to taste
2 large Tomato, puree
1-1/2 teaspoon Chilli Powder
1/4 teaspoon Turmeric Powder
1 teaspoon Kasuri Methi
2 large Ridge Gourd, finely chopped
3/4 teaspoon Garam Masala
1/2 cup Water
Coriander Leaves
Recipe : 3 Vegetable Jalfrezi
Ingredients
1 tablespoon Ghee
1 teaspoon Cumin Seeds
1 inch Ginger (Julienned)
3 Red Chillies
3 medium Onion, sliced
Salt, to taste
3 Green Chillies, slit
1 tablespoon Garlic, chopped
1 tablespoon Chilli Powder
1/4 teaspoon Turmeric Powder
1 tablespoon Coriander Powder
1/2 cup Cauliflower, boiled
1/2 cup Green Peas
1/2 cup Baby Corn
1/2 cup Carrot
1/2 cup French Beans
1/2 cup Mixed Bell Pepper
1 cup Tomato, puree
1 tablespoon White Vinegar
1 tablespoon Tomato Ketchup
1 teaspoon Garam Masala
1 teaspoon Kasuri Methi
Coriander Leaves
Recipe : 4 Bhindi Curry
Ingredients
3 tablespoon Oil
250 grams Bhindi
1/2 teaspoon Cumin Seeds
3 medium Onion
Salt, to taste
1 tablespoon Ginger Garlic Paste
1/4 teaspoon Turmeric Powder
3/4 teaspoon Coriander Powder
2 teaspoon Chilli Powder
1/2 teaspoon Cumin Powder
2 medium Tomato
200 ml Water
1/2 teaspoon Garam Masala
Coriander Leaves
Recipe : 5 Baingan Bharta
Ingredients
2 Baingan (Eggplant)
Oil
Garlic Pods
1 teaspoon Cumin Seeds
1/4 teaspoon Asafoetida
1/4 teaspoon Turmeric Powder
2 Green Chillies
1 teaspoon Ginger, grated
1 cup Tomato, puree
1 teaspoon Chilli Powder
1/2 teaspoon Coriander Powder
Salt, to taste
1 teaspoon Garam Masala
Coriander Leaves
Recipe : 6 Vegetable Lasagna Without Oven
Red Sauce Preparation
Ingredients
Water
2 Tomatoes
3 tablespoon Butter
3 tablespoon Maida
1 cup Milk
2-1/4 teaspoon Oregano
Salt, to taste
Oil
2 tablespoon Garlic, finely chopped
1 medium Onion
1 teaspoon Red Chilli Powder
1-1/2 teaspoon Chilli Flakes
1/2 teaspoon Sugar
2 tablespoon Garlic
3/4 cup Sweet Corn, boiled
1/2 cup Capsicum
1 cup Button Mushroom
1 small Tomato
4 slices Bread
Cheddar Cheese
Mozzarella Cheese
1/2 cup Cooking Salt
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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. ❤️
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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HOW TO MAKE A VEGETARIAN VEGAN CURRY WITH POTATO & PEAS | SIMPLE AND HEALTHY RECIPE
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INGREDIENTS:
3-4 TBS VEGETABLE OIL
1 TSP CUMIN SEED
0.5 TSP NIGELLA SEED
3 BAY LEAF (TEX PATA)
2 MED - LARGE MARIS PIPER POTATO
2 MEDIUM - LARGE ONION
3 HEAPED TSP CHOPPED GARLIC
1 TSP CHOPPED GINGER
4 MEDIUM CHOPPED VINE TOMATO
1 CUP PEAS
5-6 GREEN CHILLI
6 CUPS BOILING WATER
CORIANDER TO GARNISH
1 & 1/2 TSP SALT
1 TSP TERMERIC POWDER
1 TSP CHILLI POWDER
1 TSP CORIANDER POWDER
1 TSP CURRY POWDER
1 TSP PAPRIKA POWDER
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6 lunch time curry recipes - kulambu recipes | Kuzhambu recipes | Curry recipe | Curry for rice
6 kulambu / curry recipes for lunch
➡️6 CURRY RECIPES FOR RICE AND ROTI
How to make | Spicy garlic curry | Bottle gourd dal curry | Ladies finger tamarind curry | Spinach dal curry | Drumstick curry | Green gram curry | Poondu kulambu recipe | Suraikai kulambu recipe | Murungaikai kulambu | Keera kulambu | Vendaikai puli kulambu | Pacha payir kulambu | Curry recipes | Kuzhambu recipes | Variety Curry recipes in tamil
Collection of SOUTH INDIAN CURRY RECIPES for rice. Generally people of Tamil nadu love to make different varieties of CURRY recipes for their lunch. We eat different kulambu | curry for rice everyday. Usually i don't like to repeat the same kulambu / curry in a week. Most of these gravies are simple and easy to make for beginners and bachelors too. I have also added some Andhra , Kerala and Karnataka Kuzhambu | curry varieties for rice. Hope you like this recipe, please give your feedback here. ❤????
6 CURRY VARIETIES FOR RICE OR ROTI
1. Spicy garlic curry 0:17
2. Bottle gourd dal curry 3:16
3. Ladies finger tamarind curry 6:23
4. Spinach dal curry 10:18
5. Drumstick curry 14:13
6. Green gram curry 16:33
Recipe type: Vegetarian | Curry | lunch
Vegan
Cuisine : South Indian
Difficulty : Easy
Servings : 4 persons
Among these gravies in my playlist you can find varieties of lunch recipes like Sambar, Vathal kuzhambu, Poondu kuzhambu, Puli kuzhambu, Manathakkali vatha kuzhambu, ennai kathrikai curry, brinjal masala curry without tamarind, tomatocurry , kara kuzhambu recipes along with an Iyengar style milagu kuzhambu | pepper curry recipe, paruppu urundai kuzhambu, mor kuzhambu, Vazaika kulambu, Yam gravy and ridge gourd curry too.
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