The dinner «box» pictured featured raw parsnip rice, creamy
coconut vegetable curry, marinated broccoli and apple salad, a red cabbage salad with sultanas and raw cashews.
Not exact matches
2 tablespoons
vegetable or olive oil 2 large onions, chopped 6 cloves garlic, chopped 2 tablespoons bafat (Hurry
Curry, see recipe here) 4 large tomatoes, chopped 2 cups
coconut milk, recipe here 16 large shrimp, shelled and deveined 1 cup fresh or canned crab meat 1/2 teaspoon turmeric powder 1 teaspoon rice vinegar 1/4 cup bay or
curry leaves Salt to taste
It's one of my favourite
vegetables as there are so many amazing things you can do with it — grate it down and stir through spices and
coconut milk to serve with a spicy
curry, roast it in olive oil and cumin for a beautiful side or even cut it into cauliflower steaks and bake it in the oven for a really delicious main dish.
6 cloves garlic, minced 1/2 teaspoon turmeric powder 1 teaspoon salt 2 1/2 cups
coconut milk, recipe here 1 3 - pound chicken, cut up into 3 / 4 - inch cubes 5 small dried red chiles, such as piquins, stems and seeds removed (optional) 4 shallots, peeled and chopped 1 small piece galangal, peeled and chopped (or substitute ginger) 1 whole clove 6 cashew nuts 6 almonds 6 candlenuts (or substitute macadamia nuts or cashews) 1/2 teaspoon cumin powder 1/2 teaspoon coriander powder 1
curry leaf (optional) 3 tablespoons ghee (recipe here) or
vegetable oil 3 bay leaves 2 stalks lemongrass, bulbs included, left whole 1 - inch cinnamon stick
10 dried small hot red chiles, such as piquins, stems removed 5 candlenuts (or substitute macadamia nuts or cashews) 2 stalks lemongrass, bulbs included 1/2 teaspoon turmeric powder 1 large piece galangal, peeled and chopped (or substitute ginger) 1 small onion, chopped 1 teaspoon prawn or shrimp paste 1 tablespoon ghee (recipe here) or
vegetable oil 4
curry leaves (optional) 1 1/2 pounds prawns or large shrimp, peeled, heads and tails removed (optional), deveined if desired 1 1/2 cups thick
coconut milk, recipe here
This rich, fragrant and delightfully thick
curry sauce is handmade using a medley of fresh Roma tomatoes, mixed
vegetables, ginger,
coconut cream and blended with warming aromatic spices.
In a nutshell the base ingredients to create a thoran are finely chopped or grated
vegetables tempered with mustard seeds and cooked with
curry leaves, shallots or onions, freshly grated
coconut and spices.
I've never tried cooking rice in
coconut milk before, though I've used
coconut milk in
vegetable curries.
Slight substitutions were the following: chicken stock instead of
vegetable stock Orzo instead of quinoa EVOO instead of
coconut oil I added Green
curry paste to kick it up
Prepare the sauce: In a large bowl, add the
coconut milk,
vegetable broth,
curry powder or paste, chili paste, lime juice, and fish sauce.
This is a versatile
coconut curry sauce, it can be used for meat,
vegetable or both.
I've made this
curry with just
coconut milk, broth,
curry, and
vegetables before.
1 green (or semi-ripe) plantain 1 cup dried aduki beans, soaked overnight and left to sprout * 1/2 cup red lentils, rinsed 150 g snake beans, cut into 5 - cm [2 - inch] pieces 1 tablespoon
curry powder 1/4 teaspoon asafoetida (hing), optional 1 tablespoon minced ginger (make your own) 1 small / medium onion, sliced or diced (optional) 2 cloves garlic, finely chopped or minced (optional) 10 — 12 fenugreek seeds 6 — 7
curry leaves (fresh or dried or substitute with 1 bay leaf) 2 — 3 Roma tomatoes, diced (fresh or canned is also good) 6 — 7 sprigs fresh thyme (or use 1 teaspoon of dried thyme) Salt to taste 2 — 3 tablespoons
coconut (or
vegetable) oil 4 — 5 bunches of fresh coriander (cilantro) for garnish
1 cup green lentils, soaked overnight, drained and rinsed 1 bunch asparagus, sliced into bite - sized pieces 1 can
coconut milk 1 cup
vegetable stock 1 small yellow onion, thinly sliced 2 tbsp fresh ginger, minced 2 tbsp green
curry powder salt and pepper, to taste 1 cup basmati rice
1 Tbsp avocado oil 1 large carrot, finely chopped 1 medium onion, finely chopped 1 tsp grated fresh ginger 3 cloves garlic, minced 1 1/2 to 2 tsp red
curry paste 1 (14.5 oz) can unsweetened
coconut milk 4 1/2 cups
vegetable broth 3 - 4 lb butternut squash (about 1 large or 2 medium) 1 Tbsp lime juice 1/2 tsp salt 1/2 tsp white pepper
Filed Under: Meatless,
Vegetables Tagged With: bamboo shoots, basil, brown sugar,
coconut milk, fish sauce, green
curry paste, Japanese eggplant, lemongrass, lime, red bell pepper,
vegetable oil
Herbs, fruits and
vegetables, fish, eels, frogs,
curries, fresh
coconut, durian, candlenuts, palm sugar, I could go on and on.
Filed Under: Blog, Dinner, Food & Drink, Soup, Vegan, Vegan Tagged With: Celery,
Coconut Milk, Coriander, Corn Flour,
curry, garlic, Ginger, Guram Masala, mushrooms, Olive Oil, onions, soup,
Vegetable Stock
What's in it: 2 tablespoons
coconut oil 1 onion (yellow or vidalia), chopped 1 - 2 teaspoons (depending on preference) grated fresh ginger 4 garlic cloves, minced 3 cups low sodium
vegetable broth 1 butternut squash, peeled and cubed (about 5 cups) 1 14 - oz can light
coconut milk 1/4 cup red
curry paste 1/4 tsp.
A hearty
coconut curry ramen noodle soup with crispy seared tofu, medley of
vegetables, enochi mushrooms and chayote / daikon radish dumplings.
INGREDIENTS Sea salt and rashly ground black pepper 1 cup basmati or wild rice 3/4 pound salmon fillet, skin off and bones removed A handful of raw shelled peanuts 1 clove of garlic A thumb - sized piece of fresh root ginger 1 fresh red chile A small bunch of fresh cilantro Peanut or
vegetable oil 1 heaped tablespoon tandoori or mild
curry paste A handful of snow peas 1/2 can of
coconut milk A handful of bean sprouts 1 lime
This recipe of «Gobbi Kootu «is almost similar to Kadamba Sambhar or Arachivita kootu in which a freshly ground spice paste with
coconut is added to mixed
vegetables and boiled to make
curry.
1 + 1/4 cup red lentils, preferably soaked for 30 mins or overnight 2 tablespoons
coconut oil 1 + 1/2 tablespoons freshly grated ginger 3 cloves garlic, grated 1 large red onion, diced 3 medium sweet potatoes, about 5 cups peeled and chopped 1 + 1/2 teaspoons
curry powder 1 teaspoon ground cumin 1/2 teaspoon ground turmeric 1/2 teaspoon sea salt 1 400 ml can
coconut milk (1 + 1/2 cups) 3 — 5 cups water (or
vegetable stock) 1/3 cup shredded unsweetened
coconut 1/4 sesame seeds Fresh cilantro + lime for serving
Vegetable oil 2 to 2-1/2 lbs chicken breast, quartered 3 to 4 medium shallots, minced 1 habanero chile pepper, minced (without the seeds)-- you can substitute a jalapeño for a less spicy version 2 tablespoons flour 1 15 - ounce can
coconut milk 8 ounces chicken stock Juice of one lime 3 to 4 tablespoons
curry powder 1 to 2 tablespoons Garam Masala Salt, to taste Pepper, to taste
Additionally, here is a general list of basic condiments often served with
curries worldwide: fried eggplant, tamarind jam, candied
coconut, candied ginger, pickled
vegetables (such as onions), mango chutney, grated fresh
coconut, grated roasted
coconut, chopped peanuts or almonds, grated or slice hard - boiled eggs, chopped crisp bacon, chopped tomatoes, and salted fish.
This chicken and
vegetable coconut curry is perfect for the times when I need something on the table fast that also tastes great.
1/2 cup water 1 small ball tamarind pulp (or 1 teaspoon lime juice) 1/2 cup warm water 1 cup shredded
coconut 1 1 - inch piece ginger, grated 2 green chiles, such as serranos, stems removed and halved 2 cloves garlic 1/4 cup minced cilantro 3 large green mangoes 1/2 teaspoon cumin seeds 1/2 teaspoon fenugreek seeds 2 tablespoons olive or
vegetable oil 1/4 teaspoon mustard seeds 1/2 teaspoon asafoetida 1/2 teaspoon greengram dal 1/2 teaspoon red chile powder 1/2 teaspoon turmeric powder 1/4 cup
curry leaves (optional) 1/4 cup cilantro leaves Salt to taste
My love of food stems from family, so obviously you'll find a few family favorites, like my grandmother's insanely delicious Brinjal
curry (V+GF), mom's comforting
Coconut Congee (V+GF) that we eat ONLY on Good Friday, or the
Vegetable Stir - fry that my sweet dad made for my vegetarian mom to thank her for cooking meat for us.
A week ago I had
curry soup (red
curry paste,
coconut milk, veggie broth, fried tofu and every
vegetable I could find) every single night.
Creamy
coconut milk makes a delectable base for this delicately
curried vegetable melange.
OK, here are some favorites we've been cooking up at my place: -
vegetable curry (grind my own whole spices, use whatever veggies we get in our weekly CSA share; radishes / beets, eggplant, squash, greens, etc)- quick kale (sauteed with
coconut oil, chili flakes, garlic, [lemon grass], soy sauce, lemon juice)- pac choi w / sauteed mushrooms «chinese» style (with fish sauce, rice wine vinegar, jalepeno / chili, soy sauce, etc)- roasted radishes w / poached eggs - «teamwork pasta» — this is your recipe for pepper and cheese pasta, but it helps having two sets of hands to make it in our house... we put an egg on this too of course - tuna pasta (chopped onion, garlic, lemon zest, chili flakes, tuna, olives — easily adaptable to what you already have in the house and like)- roast chicken on friday - roasted sweet potatoes - omlets - challa french toast
This Thai Buddha bowl is quick and easy to put together with heaps of fresh
vegetables and crispy fried tofu served over
coconut rice and topped off with a simple Thai peanut sauce with spicy red
curry.
I went with the Energy Bowl, which was clearly made for me: marinated tofu cubes, rich
coconut curry sauce, and chickpea -
vegetable stew, plus cucumber, tomato, red onion, and sunflower sprouts, all served over brown rice.
* 2 Tablespoons
vegetable oil * 3/8 cup (6 Tablespoons) finely chopped shallots * 1 Serrano pepper, cut into very thin rounds * 1 pound carrots, peeled and cut on the diagonal into 1 / 4 - inch rounds * 1 teaspoon ground cumin * 1 teaspoon ground coriander * 1/2 teaspoon ground fennel (I ground whole fennel seeds in my coffee / spice grinder) * 1/4 teaspoon cayenne pepper * 1/4 teaspoon turmeric * 1 spring fresh
curry leaves, approximately 12 - 15 leaves * 1/2 teaspoon salt * 1 cup
coconut milk * pepper to taste
Korma is a South Asian
curry made with
vegetables or meat, simmered in a creamy sauce made of yogurt, cream, cashew nut / almond paste or
coconut milk.
1 pound butternut squash, cut into one - inch cubes 2 cups low sodium
vegetable stock or broth 3 tablespoons
coconut milk (unsweetened) 1 tablespoon almond butter 1 teaspoon kosher salt 1 teaspoon white pepper 3 tablespoons
curry powder 1 tablespoon olive oil
The
coconut milk just absorbs the flavours of all the spices and
vegetables, bringing everything together in a delicious, thick
vegetable curry.
It starts off with a blend of turmeric,
curry powder, cumin and coriander, toasted with the
vegetables until it becomes fragrant, then mixed with thick, creamy
coconut milk.
The goddess salad is my favorite minus feta, their
vegetable coconut quinoa
curry is bomb, and their new acai bowl has got to be the most fully loaded acai bowl on the island!
Vegan Thai
Coconut Vegetable Curry is loaded with everyday vegetables and simmered in a curry and coconut milk
Coconut Vegetable Curry is loaded with everyday
vegetables and simmered in a
curry and
coconut milk
coconut milk sauce.
Add
coconut milk mixture, the other can of
coconut milk,
vegetable broth,
curry paste and lime juice and cook for 20 minutes.
Filed Under: Anjana's Recipes, Chicken,
Curries & Sides, Thai Tagged With: chicken
curry, cilantro,
coconut milk, couscous, couscous pulao, entree, garlic, ginger, green
curry paste, pilaf, pulao, red bell pepper, spicy
vegetable couscous pulao, Thai, thai green chicken
curry
All it takes is lite
coconut milk,
curry paste,
vegetable broth and a little onion.
2 tablespoons oil (butter / ghee /
coconut oil) 1 small / medium onion 1 clove garlic, chopped 3 medium / large golden beets, peeled and diced small (no more than 1/2 inch) 2 medium / large carrots, peeled and sliced 1 teaspoon fresh grated ginger 1 teaspoon
curry powder (more if you like it spicier) 1/4 teaspoon ground cinnamon 1/4 teaspoon ground coriander 1/4 teaspoon ground cumin 3/4 teaspoon sea salt (or to taste) 1/8 teaspoon black pepper 4 cups chicken stock or
vegetable stock 1 cup
coconut milk
Homemade
Vegetable Broth Butternut Squash soup with cauliflower, chicken and kale Curried sweet potato and ginger soup Cauliflower white bean soup Mushroom and rice soup Chicken and vegetable soup Coconut curry chicken soup Detox broc
Vegetable Broth Butternut Squash soup with cauliflower, chicken and kale
Curried sweet potato and ginger soup Cauliflower white bean soup Mushroom and rice soup Chicken and
vegetable soup Coconut curry chicken soup Detox broc
vegetable soup
Coconut curry chicken soup Detox broccoli soup
8 ounces udon or rice noodles 2 tablespoons
vegetable or
coconut oil 6 cloves garlic, minced 1 tablespoon minced ginger 2 tablespoons red
curry paste 1 teaspoon turmeric 1 (1 - pound) package Nasoya extra-firm tofu, drained and cubed 2 teaspoons sea salt 2 (13.5 - ounce) cans
coconut milk 1 tablespoon brown sugar 1 tablespoon lime juice Toppings: Chopped fresh basil or cilantro, toasted cashews, lime wedge
Stir in the
coconut milk,
vegetable broth,
curry leaves and season with sea salt and sugar.
I enjoy this
curry extra rich and creamy, but feel free to substitute 1 cup of
vegetable or chicken broth for the some of the
coconut milk.
2 tablespoons extra virgin olive oil 2 cloves garlic, minced 1 medium onion, diced 1 medium red bell pepper, diced 1 sweet potato, peeled and chopped into bite sized chunks 2 tablespoons red
curry paste 1 (14 ounce) can unsweetened
coconut milk 4 cups
vegetable broth 1 (13 ounce) package Ling Ling Asian Kitchen Potstickers 2 heaping cups fresh spinach Juice from one lime Fresh cilantro, for garnish
Rather than making a
curry, the broth of this soup is a mix of
coconut milk and
vegetable broth to give it a nice thin, yet rich texture.