How To make Vegetable & Coconut Curry
15 g Butter
1/2 l Onion
1 Green chillis
1 Garlic cloves
1 ts Grated ginger
1/2 ts Turmeric
1/2 ts Ground cardamom
1/2 ts Ground cinnamon
1 c Coconut milk
1 Strips of lemon rind
62 1/2 g Green beans
1/2 Green pepper
1/2 Red pepper
1/4 Cauliflower
1 1/2 Zucchini (courgettes)
62 1/2 g Yellow squash
2 l Potatoes
1/4 c Coconut cream
1/4 c Coriander leaves
Preparation: Finely chop the green chillis : Crush the garlic clove : Trim the green beans : Cut the peppers into strips : Cut the cauliflower into florets : Cut the zucchini into rounds : Cut the yellow squash into halves : Dice the potatoes : Chop the coriander leaves 1 In a large heavy based pan melt the butter over a low heat.
Add the onion, chilli, garlic and ginger Cook for 3-4 minutes until the onions are soft Add the cardomom, turmeric and cinnamon and cook , stirring, for 2-3 minutes.
2 Add the coconut milk and lemon rind.
Simmer gently , uncovered, for 10 minutes. Add the vegetables and cook, uncovered, until the vegetables are just tender 3 Add the coconut cream and simmer for a further 5 minutes.
Serve on a large platter, garnished with fresh coriander leaves. Any combination of vegetables may be used for this korma-like curry.
How To make Vegetable & Coconut Curry's Videos
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 -
I could eat my body weight worth of this…????
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. ❤️
Inspired by a Sri Lankan eggplant curry ????
Veg Coconut Stew | How To Make Coconut Curry | Basic Coconut Curry | Vegetable Stew Recipe | Ruchi
Coconut Stew Recipe | Vegetable Stew Recipe | Coconut Curry Recipe | How To Make Coconut Stew Curry | Coconut Recipe | Quick & Easy Stew | Veg Stew Recipe | Rajshri Food | Ruchi Bharani
Learn how to make Basic Coconut Stew Curry at home with our chef Ruchi Bharani
Ingredients:
- 1 1/2 tbsp Coconut Oil
- 1 tsp Mustard Seeds
- 10-12 Curry Leaves
- 1 Onion (sliced)
- 1 Potato (diced)
- 1 Carrot (cut lengthwise)
- 1/4 cup Green Peas
- 2 tbsp Water
For Preparing Coriander & Mint Paste:
- 2 tbsp Coriander Leaves
- 2 tbsp Mint Leaves
- 1 Inch Ginger
- 2 Green Chilli
- 1 Garlic Clove
- 1 tsp Sugar
- 1/2 tsp Cumin Seeds Powder
- 1 tsp Lemon Juice
- 1/8 tsp Salt
- 200 ml Coconut Milk
- Salt (as per taste)
#CoconutStewCurry #VegetableStew #RajshriFood
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vegan curry ???? *easy dinner idea* #youtubepartner
one of those things that tastes even better the next day
#vegan #curry #shorts