VEGAN THAI CURRY RECIPE | BBC GOOD FOOD
An easy vegan version of a Thai noodle curry, packed with vegetables, coconut milk, chilli and spices to make a flavoursome, warming family meal
Provided by Maria Rudden
Total Time 50 minutes
Prep Time 10 minutes
Cook Time 40 minutes
Yield 3
Number Of Ingredients 18
Steps:
- Heat oven to 200C/180C fan/ gas 6. To make the curry, toss the aubergines and red pepper in a roasting tin with 1 tbsp coconut oil, and roast for 20-25 mins until they are softened.
- Meanwhile, make the paste. Put all the ingredients in a food processor and blend until smooth.
- Heat the sesame oil and remaining coconut oil in a frying pan or wok. Add the paste and fry for 1-2 mins, then stir in the green beans and fry for another 1-2 mins.
- Add the vegetable stock, mixing well, followed by the roasted vegetables and the solid coconut cream from the top of the can of coconut milk. Give it all a good stir, bring to the boil, then allow it to simmer for 4-5 mins.
- Meanwhile, cook the buckwheat noodles following pack instructions.
- Add the cashews and desiccated coconut to the curry. Divide the drained noodles between three bowls, top with the curry, squeeze over some lime juice and garnish with red chilli.
Nutrition Facts : Calories 951 calories, FatContent 49 grams fat, SaturatedFatContent 35 grams saturated fat, CarbohydrateContent 91 grams carbohydrates, SugarContent 21 grams sugar, FiberContent 21 grams fiber, ProteinContent 25 grams protein, SodiumContent 3 milligram of sodium
IRRESISTIBLE CHICKEN CURRY - EASY RECIPES FOR HOME COOKS
This Indian-inspired chicken curry is rich, creamy and saucy. Serve it with rice or naan bread so that you have something to pick up all of the creamy sauce. We do not recommend substituting the yogurt or cream in this recipe since they add richness and flavor to the sauce.
Provided by Adam and Joanne Gallagher
Total Time 1 hours 5 minutes
Prep Time 35 minutes
Cook Time 30 minutes
Yield Makes 4 servings
Number Of Ingredients 17
Steps:
- Cut the chicken into 1-inch pieces, and then add to a bowl. If you’d like to leave the chicken uncut or if you are using bone-in chicken pieces, the chicken can be left whole.
- Scatter 1/2 teaspoon of the salt, 1/2 teaspoon ground cumin, 1/4 teaspoon ground coriander, 1/4 teaspoon ground turmeric, 1/4 teaspoon black pepper and 1/4 teaspoon cayenne pepper over the chicken. Toss well and set aside to marinate for at least 20 minutes.
- Make ahead: The chicken can be left to marinate up to 24 hours, keep it covered and stored in the refrigerator.
- Add garlic, ginger, onion and 1/2 cup of water to a blender or food processor. Blend until mostly smooth. An immersion blender with cup attachment can also be used.
- Heat the oil or ghee in a wide skillet (with lid) over medium-high heat. Arrange the marinated chicken into the pan so that it is in one layer and brown on both sides. Remove the chicken from the pan and place the skillet back onto the heat.
- Add the onion-ginger mixture and cook, stirring often, until all of the water has evaporated, about 5 minutes.
- Stir in the remaining 1/2 teaspoon ground cumin, 1/2 teaspoon coriander and 1/4 teaspoon turmeric over the onion-ginger mixture, and cook for about 20 seconds. Stir in the tomato paste, turn the heat down to medium-low and then cook another minute.
- Add the yogurt, a tablespoon at a time, stirring it into the sauce before adding anymore.
- Return the chicken pieces and any accumulated juices to the pan along with the remaining cup of water and 3/4 teaspoon of salt. Bring to a boil, turn the heat down to a simmer, and then cover with a lid. Simmer, covered, for 20 minutes.
- Remove the lid and stir in the Garam Masala and cream. Taste the sauce and add the final 1/4 teaspoon of salt if you feel that it is needed (we almost always add it).
- Turn the heat back up to medium-high and cook, stirring gently every now and them, until the sauce has reduced a bit and thickened, 3 to 5 minutes. Serve with fresh cilantro scattered on top.
Nutrition Facts : ServingSize 1/4 of the recipe, Calories 330, FatContent 19.2g, SaturatedFatContent 11.6g, CholesterolContent 141.8mg, SodiumContent 1022.8mg, CarbohydrateContent 7.8g, FiberContent 1.2g, SugarContent 3.2g, ProteinContent 30.8g
CURRY NOODLE SALAD RECIPE - RECIPESALLDAY - EASY AND DELICIOUS
From recipesallday.com
15 RICE NOODLE RECIPES FOR QUICK, HEALTHY WEEKNIGHT ...
From allrecipes.com
10 BEST RAMEN NOODLE BOWL RECIPES | YUMMLY
From yummly.com
CURRY POWDER RECIPE | MINIMALIST BAKER RECIPES
From minimalistbaker.com
THAI CURRY MAIN DISH RECIPES | ALLRECIPES
From allrecipes.com
14 RICE NOODLE RECIPES YOU'LL WANT TO SLURP UP TONIGHT
From tasteofhome.com
CURRY RECIPES - CURRIES | RECIPETIN EATS
From recipetineats.com
10 BEST JAPANESE NOODLE UDON NOODLE RECIPES | YUMMLY
From yummly.com
CURRY LAKSA NOODLE SOUP RECIPE - THE SPRUCE EATS
From thespruceeats.com
10 BEST JAPANESE NOODLE UDON NOODLE RECIPES | YUMMLY
From yummly.com
THE WORLD'S LARGEST COLLECTION OF VEGETARIAN RECIPES
From vegweb.com
HOW TO USE CURRY POWDER (45 RECIPES WITH CURRY POWDER) I ...
From tasteofhome.com
50 RAMEN NOODLE RECIPES THAT WILL CHANGE YOUR PERSPECTIVE ...
From rasmussen.edu
VEGAN CURRY RECIPES | BBC GOOD FOOD
From bbcgoodfood.com
15 RICE NOODLE RECIPES FOR QUICK, HEALTHY WEEKNIGHT ...
From allrecipes.com
10 BEST RAMEN NOODLE BOWL RECIPES | YUMMLY
From yummly.com
VEGETARIAN CURRY RECIPES | BBC GOOD FOOD
From bbcgoodfood.com
THAI RED CURRY RECIPES | ALLRECIPES
From allrecipes.com
EASY KHAO SOI RECIPE (THAI COCONUT CURRY NOODLE SOUP ...
From feastingathome.com
CURRY POWDER RECIPE | MINIMALIST BAKER RECIPES
From minimalistbaker.com
14 RICE NOODLE RECIPES YOU'LL WANT TO SLURP UP TONIGHT
From tasteofhome.com
13 BEST RICE NOODLE RECIPES | RECIPES, DINNERS AND EASY ...
From foodnetwork.com
CURRY LAKSA NOODLE SOUP RECIPE - THE SPRUCE EATS
From thespruceeats.com
10 BEST JAPANESE NOODLE UDON NOODLE RECIPES | YUMMLY
From yummly.com
THE WORLD'S LARGEST COLLECTION OF VEGETARIAN RECIPES
From vegweb.com
HOW TO USE CURRY POWDER (45 RECIPES WITH CURRY POWDER) I ...
From tasteofhome.com
50 RAMEN NOODLE RECIPES THAT WILL CHANGE YOUR PERSPECTIVE ...
From rasmussen.edu