How To make Vegetable and 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 and Coconut Curry's Videos
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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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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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.
Easy Vegan Tofu Vegetable Coconut Curry Recipe | SO DELICIOUS!
This tofu and veggie curry is so nutritious and tasty! Packed full of veggies and protein, this is amazing for feeding the whole family or meal prepping.
Let me know what you thought in the comments down below!
Do you have any recipe video requests? Other videos you want to see? I love your suggestions and feedback.
Tofu & Veggie Coconut Curry
Ingredients:
1/2 onion
1 bell pepper
2 cups of potato
2 cup of carrots
2 cups of cauliflower
1 cup split green peas
1.5 blocks of chunked tofu
1 cup of frozen peas
1 handful of chopped kale
Fresh cilantro
Spices/Seasoning
4 tbsp butter chicken seasoning
1 tbsp maple syrup
You also need
1 Can of light coconut milk
1 Can crushed tomatoes
2/3 Cup of water
Method:
Chop all the veggies.
Start by sautéing the onion, bell pepper, curry seasoning and a couple tablespoons of the crushed tomatoes for 5-7 minutes in the instant pot or saucepan. Add a splash of water if needed to help sauté.
Then add the chopped potato, carrots, cauliflower, split peas, tofu, curry seasoning, coconut milk, crushed tomatoes and water to the instant pot or pot.
For the Instant Pot hit the ‘Bean/Chilli’ button and set for 14 minutes or so.
On the stove top you will want to just simmer on medium low until everything is soft cooked. Probably 40 minutes or so. Stir often.
Once it is all done cooking stir in the frozen green peas and kale.
Serve with rice or your favourite grain.
Top with fresh cilantro if you’re into it!
Enjoy!
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The 15 Minute Dinner Series - Veggie Coconut Curry
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Veggie Coconut Curry
short-grain white rice, washed
(2:1 ratio of water to rice)
1 bunch broccolini, cut into bite-sized pieces
coconut oil 1 tbs
stir-gently, then transfer to a separate bowl
Add another 1 tbs coconut oil into pan, then add around 2-3 tbs curry spice blend on low heat and stir until fragrant
Increase heat to high, add
garlic, 1 clove sliced
ginger 2 tbs cut into matchsticks
2 shallots thinly sliced
1/2 to a full can of coconut milk (add water to thin if necessary)
salt
pepper
fresh spice blend to taste
turn down to medium
1/2 cup or one whole red pepper, thinly sliced
sliced fresh shiitake mushrooms 4-5
juice of 1/2 lemon
return broccolini to pan
2 or so green onions
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