Vegetable Kurma Recipe | Vegetable Coconut Curry Recipe | How To Make Veg Kurma | Foodworks
Foodworks,
Vegetable Kurma, Mixed Vegetable Kurma Recipe for vegetarian or vegan to enjoy the korma recipe. This Indian Vegetable Korma is loaded with potatoes, tomatoes, carrots, peas, and green beans and optionally cauliflower. In other word, you can call them Vegetable stew with coconut curry, and also its shares the similarities with navratan korma recipe.
The creamy vegetable kurma curry is made of simple ingredients: onions, green chilli, ginger, garlic, cashews and water. That’s actually five ingredients in total which form the simple base for this kurma curry.
Whatever you choose to have this vegetable korma curry with, a side of naan or on a bed of steaming rice, do it in large doses, because the crunchy vegetables bring in all the magic into every bite. This vegetable kurma recipe is best suited side dish for chapati. It's one of the best vagan curry recipe, try this mix veg sabji (sabzi) at home,
Ingredients:
Beans (Chopped) 1/4 Cup
Potato (Chopped) 1/4 Cup
Carrot (Chopped) 1/4 Cup
Green peas (Fresh) 1/4 Cup
Water 1 Cup
Salt
Oil 2 Tbsp
Bay leaves 1
Cinnamon stick 1
Cloves 2
Cardamom 2
Star anise (Small piece)
Onion(Chopped) 1
Green chilli 2
Ginger & garlic paste 1 Tbsp
Tomato(Chopped) 1
Chilli powder 1/2 Tsp
Coriander powder 1 1/2 Tsp
Garam masala 1/2 Tsp
Coriander leaves (Chopped)
To grind:
Coconut 1/2 Cup
Cashews 5
Poppy seeds 1 Tsp (Optional)
Fennel seeds 1 Tsp
Water
Vegetable Kurma | Mixed Vegetable Kurma Recipe | Veg Kurma | Vegan Korma Recipe | Foodworks recipe video for method, and don't forget to Subscribe and Share!.
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Click the Link below for the tasty Matar Paneer Recipe - Restaurant Style | Green Peas Paneer Masala | Paneer Mutter Recipe
vegan curry ???? *easy dinner idea* #youtubepartner
one of those things that tastes even better the next day
#vegan #curry #shorts
Basic Coconut Curry | Kerala Moilee Recipe | Kunal Kapur South Indian Curry Recipes | Fish Sauce
This basic coconut curry recipe is a quick recipe for many dishes such as fish curry, prawns curry, vegetable curry.
Ingredients
Coconut oil – 3 tbsp
Dry red chilli – 1 no
Mustard seeds – 2 tsp
Fenugreek seeds – 1 tsp
Green chilli – 1 no
Curry leaves 1 sprig
Ginger chopped – 1 tbsp
Garlic chopped – 1 tbsp
Onion sliced – ½ cup
Turmeric – ¾ tsp
Chilli powder – 1 tsp
Coriander powder – 1 tbsp
Salt – to taste
Tomatoes chopped – ½ cup
Pepper powder – ½ tsp
Water – 1 cup
Coconut ilk (thin) – ¼ cup
Coconut milk (thick) – ¾ cup
Tamarind water (thick) – 2 tbsp
For written recipe -
#CoconutCurry #moilee #fishcurry #KKitchen #KunalKapurRecipes
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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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Mixed Vegetables in Coconut Gravy by Tarla Dalal
Mixed Vegetables in Coconut Gravy,great combination of dry spices and coconut milk with mixed vegetables!
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Mixed Vegetables in Coconut Gravy
This mixed vegetables in coconut gravy is a great combination of dry spices and coconut milk with mixed vegetables. Worth a try !
Preparation Time: 15 minutes
Cooking Time: 17 minutes
Makes 4 servings
Ingredients
2 cups chopped and boiled mixed vegetables
3/4 cup readymade coconut milk
2 tbsp oil
1/2 cup finely chopped onions
4 curry leaves (kadi patta) , roughly chopped
3/4 cup finely chopped tomatoes
salt to taste
For The Paste
6 whole dry kashmiri red chillies , broken into pieces
1 tbsp raw peanuts
2 tsp coriander (dhania) seeds
1 tsp cumin seeds (jeera)
2 tbsp freshly grated coconut
1 tbsp roasted chana dal (daria)
2 cloves (laung / lavang)
2 sticks cinnamon (dalchini)
2 tsp ginger-garlic (adrak-lehsun) paste
For Serving
rice
papad
sliced onion
Method
For the paste
1. Combine all the ingredients and blend in a mixer to a smooth paste using little water. Keep aside.
How to proceed
1. Heat the oil in a kadhai, add the onions and sauté on a medium flame for 1 to 2 minutes.
2. Add the prepared paste and cook on a medium flame for 2 minutes, while stirring continuously.
3. Add the curry leaves, 2 tbsp of water, mix well and cook on a medium flame for 1 to 2 minutes, while stirring continuously.
4. Add the tomatoes and 2 tbsp of water, mix well and cook no a medium flame for 2 to 3 minutes, while stirring continuously.
5. Add the mixed vegetables, salt, coconut milk, ¼ cup of water and cook on a medium flame for 5 to 7 minutes, while stirring occasionally.
6. Serve hot with rice, papad and onions.
Yummy Vegan Thai Coconut Vegetable Curry
Vegan Thai Coconut Vegetable Curry
Servings - 2 -4
INGREDIENTS
Coconut oil -2 tablespoons
Green onions - 60 grams
Carrot - 80 grams
Curry powder - 2 tablespoons
Cauliflower - 100 grams
Mushrooms - 90 grams
Coconut milk - 380 milliliters
Tomato - 150 grams
Chickpeas - 100 grams
Salt - 1/2 teaspoon
Green peas - 100 grams
Kale - 35 grams
PREPARATION
1. Heat 2 tablespoons coconut oil in a heavy skillet, add 60 grams green onions and stir for 2 - 3 minutes.
2. Add 80 grams carrot, 2 tablespoons curry powder and stir again.
3. Add 100 grams cauliflower, 90 grams mushrooms and stir until toasted and fragrant.
4. Add 380 milliliters coconut milk, 150 grams tomato, 100 grams chickpeas, 1/2 teaspoon salt and mix well to combine. Reduce heat to low and simmer for 15 minutes.
5. Add 100 grams green peas, 35 grams kale and mix well. Cook for about 2 - 3 minutes.
6. Serve.