Vegan Potato Coconut Curry

A low-fat and low-calorie vegetable curry made with chickpeas, potatoes and peas , cooked with aromatic spices in a coconut milk base.You can adjust the level of spiciness to taste.

Vegan Potato Coconut Curry

Preparation Time:- 10 Minutes
Cooking Time:- 30 Minutes
Recipe Source:- Marianhd

Ingredients:-

Potatoes, peeled and cubed:- 4
Olive oil:- 2 Tbsp
Onion, diced:- 1
Garlic cloves, minced:- 3
Ground cumin:- 2 Tsp
Cayenne pepper :- 1/8-1/4 Tsp
Curry powder:- 4 Tsp
Garam masala:- 4 Tsp
Fresh ginger root, peeled and minced :- 1 inch piece
Salt
Diced tomatoes (14.5 oz):- 1 can
Garbanzo beans, rinsed and drained (15 oz):- 1 can
Frozen peas:- 1 1/4 Cup
Coconut milk (14 oz):- 1 can
Dried currants or raisins:- 1/2 Cup
Chopped cashews, optional:- 1/2 Cup

Procedure:-

1) Put the potatoes in a pot of salted water and bring to a boil.

2) Reduce heat to keep at a simmer and cook until just tender–about 15 minutes. Drain them and let them steam dry for a bit.

3) While the potatoes are cooking, heat the oil in a large skillet over medium heat.

4) Add the onion and garlic and cook for about 5 minutes, or until translucent.

5) Add the cumin, cayenne pepper, curry powder, garam masala, ginger, and salt. Cook for 2 minutes more.

6) Add the tomatoes, garbanzo beans, peas, and potatoes.

7) Add the coconut milk, dried fruit, and cashews (if using) and bring to a simmer for 5-10 minutes.

Serve hot with some naan ...Enjoy:) Read More......

Basic Indian Style Tomato Gravy #VEGAN ( How To Make In Bulk And Freeze ) Step By Step Pictures

This traditional Indian Style Tomato Gravy can be used as a base for all sorts of vegetables or tofu . This is often referred to as a "curry". It is usually eaten with plain white rice or with Indian Bread Roti/Naan/Paratha.

How To Make Basic Indian Style Tomato Gravy In Bulk & Freeze For Quick Meals

Preparation Time:- 15 Minutes
Cooking Time:- 30-40 Minutes
Makes:- Gravy for 3-4 Curries approx
Recipe Source:- Preety's Kitchen

Ingredients:-

Oil:- 1/4 Cup
Cumin seeds:- 1 Tbsp
Bay Leaves:- 2
Garlic:- 1/8 Cup, chopped
Ginger:- 1/8 Cup,chopped
Onion:- 5-6 medium/small size, chopped
Tomato Puree:- 4 Cups ( Grind the fresh tomatoes until smooth to make tomato puree)
Salt
Turmeric Powder:- 1 Tbsp
Red Chilli Powder:- 1 Tbsp
Garam Masala Powder:- 1 Tbsp
Coriander Powder:- 1/2 Tbsp
Dried Mango Powder/ Aamchoor Powder:- 1/2 Tbsp
Cardamom Powder:- 1 Tsp
Nutmeg:- A Pinch
Cinnamon:- 1/2 Tsp
Brown Sugar:- 1 Tbsp

Procedure:-

1) Grind the onion ,ginger and garlic together in a food processor till you get a smooth paste.

2) Heat the oil in a medium-sized, heavy-bottomed pan on a medium flame. When hot add cumin seeds & bay leaf.

4)Add the onion , ginger & garlic paste you prepared. Fry until light brown in color and all the moisture from onion paste is gone.

4)Add the tomato puree, sugar and all the spices. Cook for 15-20 minutes stirring in between until the raw smell of tomatoes are gone and gravy is well cooked. Do the taste test and make any adjustments if needed.

5)Switch of the gas, let the gravy cool down .

How To Store / Freeze The Basic Indian Style Tomato Gravy

1) Label the bags and fill the gravy ( as much you need for one recipe individually) in the freezer safe zip lock bags or airtight containers.

2) Put all the bags in one big gallon size freezer safe bag to avoid any leakage and pop them into the freezer.

How To Use The Gravy From Freezer

When ready to use just take out one ziplock and put the frozen gravy directly in a pan and heat it on medium-low heat. As soon as it melted you can add anything of your choice like mix of precut frozen veggeis, or cut tofu or potatoes ,chickpeas and peas, etc.Let it come to a boil and do the taste test , adjust the seasonings if you want ( you can add any other seasonings if to like depending on what recipe you are making) and then switch off the gas. Sprinkle some cilantro leaves over the top and serve hot.

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Spinach & Broccoli Vegan Indian Style Curry

Broccoli and spinach are both nutritional powerhouses, rich in fiber, vitamins and minerals and low in calories.This is super healthy curry made with the combination of spinach and broccoli along with indian spices. It can be served in lunch or dinner. This curry can be prepared ahead of time and stored in the refrigerator for 2-3 days.

Spinach & Broccoli Vegan Indian Style Curry

Preparation Time:- 20 minutes
Cooking Time:- 30 minutes
Serves:- 2-4

Ingredients:-

Broccoli :- 1
Spinach:- 2 bunches
Oil:- 2-3 tbsp
Asafoetida/Hing:- A pinch
Cumin seeds:- 1/2 tsp
Ginger(chopped):- 1tbsp
Garlic(chopped):- 1 tbsp
Onion(chopped):- 1 medium
Tomato(chopped):-1 medium or 1 1/2 small
Cornflour:-2-3 tbsp
Salt as per taste
Turmeric powder:- 1tsp
Red chilli Powder:-1tsp
Garam Masla Powder:-1tsp

Procedure:-

1) Steam the Spinach in the pan with 1/2 tbsp of garlic & little water for about 4-5 minutes,then puree it in the blender

2) Steam the broccoli in the pressure cooker till soft & set it aside

3) Heat oil in a pan on medium heat, add cumin seeds, let it splutter.

4) Add remaining garlic & ginger, saute for a minute.

5) Add onion and fry till it is light brown in color.

6) Add tomato & all the spices, mix well, cook till the tomatoes are tender.

7) Mash the broccoli with the back of the spoon and add it to the tomato mixture along with the spinach pure & cornflour.(add little bit of water if needed).

8) Mix everything well & cook for about 30 minutes ..(stir it in between so that it will not stick to the bottom)

Serve hot with Indian bread/roti..

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Paneer In Red Bell Pepper Gravy

Red bell pepper not only gives beautiful color to the gravy but it also gives a little sweet taste, that's why my 5 year old daughter loves it. You can replace milk with water if you don't want rich gravy.

For Variation, you can add mixed vegetable or boiled eggs or tofu instead of paneer. For more delicious paneer recipes please click here



Ingredients:-

Paneer/Indian Cottage Cheese:- 300 gm
Oil:- 2 tbsp
Unsalted Butter:- 1 1/2 tbsp
Garlic:- 1 tbsp (chopped)
Ginger:- 1 Tbsp (chopped)
Onion:- 1 (chopped)
Red Bell Pepper:- 1 medium size(chopped)
Chopped tomatoes :- 2 small
Tomato ketch:- 2 tbsp
1 cup of Milk (approx)
Methi powder:- 1/2 tsp
Salt as per taste


Spices( Plz adjust as per your taste)


Red chilli powder:- 1/2 tsp
Ginger powder:- A pinch
Coriander powder:- 1/2 tsp
Garam Masala Powder:- 1/2 tsp
Turmeric:- 1 tsp
Cumin Powder:- 1/2 tsp
Sugar:- 1/2 tsp


Procedure:-

1) Heat a frying pan with oil & butter, add garlic, fry for a minute and then add ginger.

2) Add onions and red bell pepper, cover & cook the onions until they are transparent.

3) Add tomatoes to the above onion mixture, cook until they are tender.

3) Now remove from the heat and puree all the mixture fine paste

4) Return it to the pan and continue to gently fry until golden.

5) Meanwhile mix all the spices thoroughly in 1/4 cup of milk.

6) Add the spice mixture into the puree & cook for 2-3 minutes

7) Now add the remaining milk(add more or less milk to adjust the thickness of the gravy) ,salt & mix well

8) Stop stirring, allow the sauce to thicken for 3-4 minute on low heat, then stir & simmer for 10-15 minutes.

9) Add paneer, Methi powder & tomato ketchup..let it simmer for 2 minutes



Serve hot with rotis or rice...Enjoy:)

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Methi Ki Kadhi( Fenugreek Leaves in Yogurt Based Gravy)

Kadhi is the easiest curry to make & is a great comfort food. Traditionally we make it as plain yougurt based gravy with pakoras but as i have fresh methi available in my garden i decided to make this variation. Methi/Fenugreek leaves not only make the kadhi more healthy but also gives it a unique flavor.

Ingredients:-

Curd/Yogurt/Dahi:- 1 Cup
Besan/Gram Flour:- 1/8 Cup
Ginger Powder:- 1 Tsp
Turmeric Powder:- 1 Tsp
Salt
Water:-4 Cup (approx)
Ghee/Clarified Butter:- 2 Tbsp
Cumin seeds:- 1 Tsp
Methi seeds:- 1/2 Tsp
Coriander seeds:- 1/2 Tsp
Onion:- 1/2 (chopped)
Ginger:- 1 Tsp (chopped)
Tomato:- 1 (chopped)
Methi Leaves:- 1/2 or 1 Cup (chopped)
Kasoori methi powder:- 1 Tsp


Procedure:-

1)In a mixer blend together curd,besan,ginger powder,turmeric powder salt & water .

2)Put the above mixture in the pan and start cooking it on medium heat.( Prepare the tadka in another pan and in the meantime let this curd mixture cook on medium heat )

3)For the tadka, Heat the ghee in another pan., when hot add cumin seeds, methi seeds & coriander seeds.

4) When seeds start spluttering add ginger & onion and fry till light brown.

5) Add tomato & methi leaves cook until tomatoes are tender.

6)Add this tadka to curd mixture , add kasoori methi powder and mix everything well, don't worry if the gravy is not thick at this point..it will thicken as it cooks

9) Let it cook at medium heat for 10-15 minutes until it becomes thick.

Serve hot with rice...Enjoy:)

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