Showing posts with label Curry. Show all posts
Showing posts with label Curry. Show all posts

COCONUT VEGGIE CURRY RECIPE

January 30, 2020
Coconut Veggie Curry (vegan, gluten-free): a really simple recipe for this veggie curry, made in 20 minutes and with only 8 ingredients. Vegan, Gluten-Free, Oil-Free.

I’m the sort of one that , once they find one ingredient that they like, use it everywhere. Are you wish me? for instance , i might use oats in every single sweet recipe if I could, a bit like i might use coconut milk and curry in every single savory dish.

COCONUT VEGGIE CURRY RECIPE

The ingredients I utilized in this veggie curry are very simple and straightforward to seek out , yet all of them play a crucial role and make an exquisite match in my opinion.

This dish is full of healthy carbs, protein and fats because of the rice noodles, the chickpeas and therefore the coconut milk, and can provide you with essential vitamins and minerals because of the vegetables.

COCONUT VEGGIE CURRY RECIPE

INGREDIENTS :
Curry:
  • 1/2 broccoli
  • 1/2 green bell-pepper
  • 2 carrots
  • 1 large zucchini
  • 1 can full-fat coconut (170 g)
  • 1 handful raisins
  • 1 tbsp curry powder
Other ingredients:
  • milk (400 ml)
  • 1 cup cooked chickpeas 200 g rice noodles
  • salt & pepper to taste
INSTRUCTIONS :
  1. Chop the veggies and place them in a saucepan with a splash of water. Cook for 5 minutes.
  2. Add in the chickpeas, coconut milk, raisins and curry powder and stir well. Cook for 10 minutes or until the veggies are fork-tender.
  3. Halfway through the cooking process, cook the rice noodles as per the instructions on the package.
  4. Add the rice noodles to the veggies and give everything a good stir. Add salt and pepper to taste and serve immediately. Enjoy!




COCONUT CURRY VEGETABLE SOUP

January 08, 2020
Hearty petite marmite with aromatic curry coconut milk broth. This easy vegan and paleo-friendly soup recipe comes together in only over half-hour .

Speaking of food , we’ve had some pretty epic bowls in the week . And we’ve been keeping it clean. 

COCONUT CURRY VEGETABLE SOUP

This soup recipe was inspired by a recent visit to the entire Foods soup bar. As soon as I attempted their coconut petite marmite , I knew I needed to re-create it reception . I changed it up a hair, but I used to be pretty satisfied with the result. If you’re one among those that loves curry such a lot you'll just drink it, this soup is for you!

In keeping with the straightforward and healthy theme we’ve got happening , this soup requires only one pot and a touch over half-hour of your time from start to end . Because we’re keeping things ultra simple, I used yellow flavorer within the soup, but if you favor using your own blend of spices instead of store-bought flavorer , please do be happy to travel that route!

COCONUT CURRY VEGETABLE SOUP

INGREDIENTS :

  • 2 tablespoons coconut oil or olive oil
  • ½ medium yellow onion finely chopped
  • 6 sweet baby peppers cored and chopped
  • 2 large carrots peeled and chopped
  • 1 teaspoon sea salt to taste
  • ½ teaspoon red pepper flakes optional
  • 1 14-ounce can full-fat coconut milk
  • 3 cups vegetable broth see note
  • 2 tablespoons lime juice
  • 3 cloves garlic minced
  • 1 tablespoon fresh ginger peeled and grated
  • ½ medium head cauliflower chopped into florets
  • 2 tablespoons yellow curry powder
  • 2 teaspoons pure maple syrup see note
  • 1 bunch green onion chopped (for serving)

INSTRUCTIONS :

  1. Heat the coconut oil in a large stock pot over medium-high heat. Add the yellow onion and saute, stirring occasionally, until translucent, about 8 minutes.
  2. Add the peppers and carrots, cover, and continue cooking, stirring occasionally, until vegetables have softened but are still slightly al dente, about 5 to 8 minutes.
  3. Add the garlic, ginger, cauliflower, curry powder, sea salt, and red pepper flakes. Cover, and cook, stirring occasionally for 5 minutes.
  4. Add the coconut milk, vegetable broth, lime juice, and pure maple syrup. Cover and heat to a gentle boil, then immediately reduce the heat to a simmer. Continue cooking, covered, until vegetables have reached desired done-ness, about 5 to 10 minutes.
  5. Taste the soup for flavor. Add more sea salt, lime juice, and/or red pepper flakes to taste. Serve with fresh green onion.

THAI COCONUT CURRY SHRIMP NOODLE SOUP

January 01, 2020
Everything goes into one pot. Not even a “cook this then remove to a bowl” thing. Only one big soup pot. Weeknight savior right? ? Not only is it easy to form and pack up , it’s a bit like that delicious bowl at your favorite Thai food restaurant.

A creamy coconut base with plenty of infused curry and fresh produce flavors, plump jumbo shrimp, hard rice noodles and even a touch of spice will have you ever skipping the remove and whipping this up yourself!

THAI COCONUT CURRY SHRIMP NOODLE SOUP

Thought so ? I’ve been dying for a steaming bowl of coconut curry soup but within the interest of curtailing on eating out (funny right? You’d think as a chef and a food blogger I’d be better at cooking dinner at home!) I made a decision to form my very own . 

However, most weeknights? I’m tuckered out. After cooking all day sometimes I just can’t make it back to the kitchen. Which is why I’m happy to share that this Thai Coconut Curry Shrimp Noodle Soup is super easy to form and super easy to wash up.

THAI COCONUT CURRY SHRIMP NOODLE SOUP

INGREDIENTS :

  • 2 teaspoons fish sauce
  • 1 teaspoon soy sauce
  • 1/2 large yellow onion, diced
  • 2 garlic cloves, minced
  • 1 inch ginger, minced
  • 1 red bell pepper, diced2 tablespoons unsalted butter
  • 1 lb jumbo shrimp, peeled and deveined
  • 1 tablespoon fresh lime juice
  • 1 tablespoon red curry paste
  • 1 teaspoon chili garlic paste
  • 1 (13 ounce) can full fat, unsweetened coconut milk
  • 1 (13 ounce) can low fat, unsweetened coconut milk
  • 4 cups chicken stock
  • 2 lemongrass sticks
  • 4 stems cilantro
  • 2 mint sprigs
  • 4 Japanese dried chili pods
  • 4–6 ounces rice noodles
  • Salt, to taste

INSTRUCTIONS :

  1. In a large soup pot or dutch oven, melt butter over medium heat. Add onion and bell pepper, cook for 5-7 minutes, until softened and onion becomes translucent.
  2. Turn heat to medium high. Add garlic and ginger, cook for 1 minute until fragrant.
  3. Add 1 teaspoon of the lime juice, scraping up any browned bits on the bottom of the pan. Add red curry paste and chili paste, cook for 2 minutes, stirring frequently.
  4. Stir in the rest of the lime juice, fish sauce, soy sauce, and chicken stock. Cook 1 minute, stirring frequently.
  5. Whisk in coconut milk until completely combined.
  6. Bring to a boil. Reduce to a simmer. Add cilantro stems, mint sprigs, and chili pods. Cook for 8-10 minutes, stirring occasionally, until soup is somewhat thickened.
  7. Remove lemon grass, cilantro, mint and chili pods and discard. Add rice noodles and shrimp. Cook for 5-6 minutes, stirring frequently, until noodles are tender and shrimp is cooked through. Add salt to taste.
  8. Garnish with fresh cilantro, mint, sliced jalapeño and green onion.

THAI GREEN CURRY WITH VEGETABLES

December 26, 2019
Traditional take-out Thai Green Curry with Vegetables gets a homemade makeover!  With fresh vegetables and flavorful sauce, this healthier version of a decadent restaurant meal is ideal for enjoying reception any night of the week!

Something about the flavors of creamy green curry are with great care satisfying on behalf of me.  Brian and that i don’t get takeout often, but once we do it’s usually some kind of Asian and recently it’s been green curry! i really like all the vegetables and therefore the delicious flavor of the sauce.

THAI GREEN CURRY WITH VEGETABLES
THAI GREEN CURRY WITH VEGETABLES

While it’s ok on behalf of me to enjoy that sort of dish every once during a while, I wanted to make a lower FODMAP version that I could enjoy more frequently.

I chose to use zucchini, carrots, green beans, and baby spinach for my low FODMAP mix – but you'll honestly use 3-4 cups of whatever vegetables you think that will taste delicious!

THAI GREEN CURRY WITH VEGETABLES

INGREDIENTS :

  • 2 tsp extra virgin olive oil
  • 1 Tbsp ginger, minced or grated
  • pinch of sea salt
  • 3 carrots, chopped (about 1 cup)
  • 2 cups cooked rice (I love brown jasmine rice)
  • 1/4 cup chives
  • 1 cup zucchini, chopped
  • 1 cup green beans, cleaned
  • 3 Tbsp homemade Thai Green Curry Paste (your favorite kind will work here!)
  • 14 oz can lite coconut milk (I like the kind with only coconut milk and water on the ingredient list)
  • 1/2 cup vegetable broth (homemade or low sodium)
  • 2 cups baby spinach
  • Juice of 1 lime
  • 1 1/2 tsp tamari

INSTRUCTIONS :

  1. Warm a large skillet over medium heat.
  2. Add 2 tsp olive oil and sauce ginger and chives for about 3 minutes or until fragrant.
  3. Add the carrots, zucchini, and green beans with a pinch of sea salt and cook for about 3 more minutes.
  4. Next, add the curry paste and cook, stirring frequently for about 3 minutes.
  5. Add the coconut milk with the vegetable broth and allow the mixture to bubble. Cover and reduce heat to low for about 10 minutes, or until the carrots are crisp-tender.
  6. Add the spinach to the curry and vegetable mixture. Once wilted, add the lime juice and tamari. You can add more to taste.
  7. Serve over a bed of your favorite rice and top with red pepper flakes.

CAULIFLOWER CASHEW MANGO CURRY

December 23, 2019
Use the fresh sweet mangoes in season to form this Cauliflower Cashew Mango Curry! It’s also vegan and gluten-free and may be made in your Instant Pot or stove-top.

For this mango curry recipe, I tossed the cauliflower with smoked paprika and tiny bit garam masala, sautéed a touch then pressure cooked.

CAULIFLOWER CASHEW MANGO CURRY
CAULIFLOWER CASHEW MANGO CURRY

That’s why I'm sharing this recipe now because mangoes are in season and you don’t need to resort to the canned version.

I made this Cauliflower Cashew Mango Curry in my Instant Pot. I really like using my IP wherever possible and this curry was no exception.

If you've tried this Instant Pot Cauliflower Cashew Mango Curry Recipe then don’t forget to rate the recipe!

CAULIFLOWER CASHEW MANGO CURRY

INGREDIENTS :

  • 2 tablespoons whole raw cashews
  • 1/2 teaspoon black mustard seeds
  • 1/4 teaspoon cumin seeds
  • 1 inch ginger, finely chopped
  • 2 cups (heaping) cauliflower florets , 1-inch each, from around 1/2 head of a medium size cauliflower
  • 1/4 teaspoon smoked paprika
  • 1/4 + 1/8 teaspoon garam masala, divided
  • 1 cup mango puree, use fresh, from 2 large sweet mangoes
  • 1 tablespoon + 2 teaspoons oil, divided, I used avocado oil
  • 1 whole dried red chili, broken
  • 1 green chili, sliced, or add more to taste
  • 8-10 curry leaves
  • 1/2 cup water
  • 1/4 teaspoon red chili powder, or to taste
  • 1/4 teaspoon turmeric powder
  • 1/2-3/4 teaspoon salt, adjust to taste
  • 1 teaspoon sugar, optional, use only if mangoes aren't very sweet
  • pinch cinnamon powder
  • 1 cup coconut milk, I used full fat from can
  • 1 tablespoon chopped cilantro
  • 3-4 teaspoons lemon juice

INSTRUCTIONS :

  1. Toss the cauliflower florets in 1/4 teaspoon smoked paprika and 1/8 teaspoon garam masala. Set aside.
  2. Press the saute button on IP. Once it displays hot, add 1 tablespoon oil and then add the cashews. Roast the cashews for 1-2 minutes until golden brown from both sides. Remove on a plate.
  3. To the same pot now add the cauliflower. Cook for 4 to 5 minutes, stirring often until brown from both sides. Remove on a plate.
  4. To the same pot now add the remaining 2 teaspoons of oil. Add mustard seeds and cumin seeds and let the mustard seeds pop and cumin seeds sizzle.
  5. Make sure there's nothing stuck at the bottom of the pot after sauteing the cauliflower. If there is, first add 1-2 teaspoon water and deglaze the pot. Wipe clean and then add the oil.
  6. Then add the chopped ginger, dried red chili and sliced green chili. Saute for a minute until ginger starts changing color.
  7. Then add the curry leaves and stir. Remember it will splutter a lot when you add the curry leaves so move aside after adding them.
  8. Then add the mango puree. Also add 1/2 cup water along with the mango puree.
  9. Add the garam masala, red chili powder, turmeric, salt, sugar (if using) and cinnamon powder. Stir.
  10. Stir in the coconut milk and mix. Add sauteed cauliflower on top. Don't stir and close the pot with its lid.
  11. Press the manual or pressure cook button. Use the adjust or pressure level button to set pressure to "low". Cook on low pressure for 3 minutes, with the pressure valve in the sealing position. Let the pressure release naturally for 5 minutes and then do a quick release.
  12. Open the pot and add the cilantro and the lemon juice and mix.
  13. Transfer cauliflower mango curry into serving bowl, garnish with the roasted cashews and more cilantro. Serve warm with rice, quinoa, couscous. 

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