Vegetable Coconut Curry | Easy, Homemade, Plant-based Curry Recipe For Vegans | Food Impromptu
Vegetable Coconut Curry | Easy, Homemade, Plant-based Curry Recipe for Vegans | Food Impromptu
▶️ RECIPE INGREDIENTS:
🍚 For the Puree:
300g Tomatoes / 2 Cups / 2 medium tomatoes – chopped
200g Red Bell Pepper / 1+1/2 cup / 1 medium Red bell pepper (Capsicum) – chopped
1/2 inch Ginger / 1/2 Tablespoon finely chopped
4 to 5 Garlic Cloves / 2 Tablespoons finely chopped
▶️ Other Ingredients:
3 tablespoon Cooking oil (I have used light olive oil)
200g / 1+1/2 Cup Onion – Finely chopped
1 Teaspoon Ground Cumin
1 Teaspoon Ground Coriander
1/2 Teaspoon Turmeric
1/4 Teaspoon Cayenne Pepper or to taste (You can use Indian chilli powder)
200g / 2 heaping Cups Eggplant (I have used the long chinese eggplant) – chopped into 1.5 inch pieces
200g / 2 Cups Green Beans – chopped into 1.5 inch pieces
300g / 2 Cups Firm Tofu (I have used organic non-gmo firm tofu)
400ml / 1+3/4 cup Full Fat Coconut Milk
125ml / 1/2 Cup water
Salt to taste ( I have added total 1+1/2 teaspoon pink Himalayan salt)
Add the chopped tomatoes, red bell pepper, ginger, garlic to a blender and blend it to a smooth puree. Set it aside.
To a heated pot add the cooking oil, onion, 1/4 teaspoon of salt and fry on medium to medium high heat until the onion is soft and caramelized. Adding salt to onion/peppers will release it’s moisture and help it cook faster, so don’t skip it.
Now reduce the heat to low and then add the ground cumin, coriander, turmeric, cayenned and mix it. Right away the puree (we had made earlier) and give everything a good mix. Increase the heat to medium-low and bring it to a simmer. Once the puree starts to simmer, cover the lid and cook for about 12 minutes. You will notice specks of oil on top that means the puree is cooked perfectly.
Uncover and then add the chopped eggplant, green beans, firm tofu, coconut milk, water, salt and give it a good mix. Bring it to a boil. Once it starts to boil and cook for about another 10 minutes on medium heat or until the eggplant is cooked to your liking.
Uncover and give it a good mix. Now turn the heat to medium high to cook for another 1 to 2 minutes or to your desired consistency. Turn off the heat and give it one last mix. Serve hot with Rice, Naan or Roti.
▶️ IMPORTANT TIPS:
👉 Adding salt to onion will release it’s moisture and will help it cook/caramelize faster, so please don’t skip this step
👉 Fry the onion until it’s nicely caramelized, this will add a lot of flavour to the dish
👉 Reduce the heat before adding the spices, it will prevent from burning
👉 Every stove is different, so adjust the cooking time and the heat of your stove accordingly
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▶️ Other Videos You Might Be Interested In Watching:
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👉 Delicious White Bean Cauliflower Curry: https://www.youtube.com/watch?v=_5xu9uATBTg
👉 Creamy Spinach Avocado Hummus: https://www.youtube.com/watch?v=BdKkN_S9EVA
▶️ About Food Impromptu:
Welcome to the Official YouTube Channel of Food Impromptu! Food Enthusiast, Plant-Based and Vegan Recipes Creator 🌱
Here you will find easy and nourishing vegan recipes for your everyday cooking. My goal is to make the transition to a Plant Based diet achievable and effortless using everyday ingredients. I draw my inspiration from classic, traditional, and modern cuisines from around the world. I take pride in creating recipes and videos for your best viewing experience.
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