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1/2 cup / 40g – Cilantro (coriander) stem & roots
1 Tablespoon / 4 to 5 Garlic approx.
1/2 Tablespoon / 1/2 Inch ginger approx.
1 Jalapeno / 20g
Zest of 1 lime / 1/2 Tablespoon
1/2 cup / 70g Onion
1 Teaspoon Turmeric powder
1 Teaspoon Ground Cumin
1 Teaspoon Ground Coriander
1/4 Teaspoon Cayenne Pepper (Optional)
1/2 Teaspoon salt
2 to 3 tablespoon cooking oil (I have used light olive oil)
3 cups / 700g Coconut milk – (2 Cans approx.)
1 cup / 250ml Water
Salt to taste ( I have added 1+1/4 teaspoon pink Himalayan salt)
1 cup / 100g Red Bell Pepper
1 cup / 100g Green Bell Pepper
1 cup / 100g Zucchini
1+1/2 cup / 100g Mushrooms
1 cup / 150g Tofu
1 cup / 100g Broccoli (65g)
1 to 1/2 cup / 50 to 100g Snap Peas
Lemon Juice to taste (I have added 1 tablespoon I like it a bit sour)
Start by adding cilantro stems/roots, garlic, ginger, jalapeno, onion, lime zest to a blender and make a puree. (Please note: Add only 1/2 tablespoon of ginger, if you add to much the dish will turn bitter. Also, thoroughly wash the cilantro roots and stem to get rid of any dirt.)
Transfer the puree to a deep pot. Add the spices, cooking oil and cook over medium heat until it forms a thick paste and the oil starts to separate – which means it’s nicely roasted. Then add the coconut milk, water, salt and bring it to a boil. Once it starts to boil, reduce the heat to medium-low and cover and cook for about 20 minutes – for the flavours to develop.
Uncover and add the vegetables and tofu. Turn the heat to medium or medium high (depending on the heat of your stove) and cook for another 5 to 6 minutes uncovered, until the zucchini is just slightly soft but still has a bite to it. Cook the gravy to the desired consistency. Add the broccoli, snap peas and cook for a few seconds and turn off the heat. Please note we don’t want to over cook the broccoli/ snap peas, it will continue to cook in the hot gravy even after turning off the heat.
Enjoy it with freshly steamed rice or as a soup. This recipe is perfect for meal prep and stores well in the fridge for 3 to 4 days.
– Thoroughly wash the cilantro roots and stems to get rid of any dirt
– Add only 1/2 tablespoon of ginger, if you add to much the dish will turn bitter
– Make sure to cook the curry paste until the oil starts to separate, this will add a lot of flavour
– If the curry gets too thick, you can add some boiling water to thin it out – DO NOT add cold water
– This recipe is perfect for meal prep and stores well in the fridge for 3 to 4 days
#vegan #recipe #food
Thanks for watching the video How to Make Green Coconut Curry (Plant-Based) | Easy Vegan Curry Recipe!