Curried Vegetables With Coconut Food

COCONUT VEGETABLE CURRY

Steps:

• Heat the vegetable oil in a large Dutch oven over medium-high heat. Add the cardamom pods, cinnamon stick and clove and cook, stirring, until the whole spices are toasted, about 20 seconds.
• Add the onions, season with 1/2 teaspoon salt and cook, stirring occasionally, until soft and browned, 8 to 10 minutes. Add the ginger and garlic and cook, stirring, until golden, about 2 minutes. Add the coriander, cumin, chili powder and turmeric; cook, stirring and scraping the pan, until the ground spices are toasted, about 30 seconds.
• Add the tomatoes and cook, stirring, until they break down, 4 to 5 minutes. Stir in 1 1/4 cups water and the coconut milk. Add the potatoes, eggplant, cauliflower and serrano; season with 1/2 teaspoon salt. Bring to a boil, then reduce the heat to medium low; cover and simmer until the vegetables are tender, about 20 minutes.
• Add the green beans and simmer, uncovered, until tender, 5 minutes. Thin the curry with water, if necessary. Discard the serrano and season with salt. Serve with rice and top with cilantro.

COCONUT VEGETABLE CURRY

Steps:

• Put the tomatoes, garlic, ginger, cayenne, cumin, paprika, turmeric, garam masala, curry powder and a large pinch of salt in a medium Dutch oven. Stir to combine and set over medium-high heat. Bring to a strong simmer, lower the heat to medium, partially cover the pot with a lid (this will prevent splattering) and simmer 10 minutes, stirring occasionally.
• Turn off the heat and stir in the coconut milk. Blend until smooth with an immersion blender or in a regular blender (if using a regular blender, remove the small cap in the lid and cover the top with a kitchen towel to release steam as you blend, then return the sauce to the pot). Add the red bell pepper, zucchini, eggplant, onion and a large pinch of salt to the pot. Stir to combine and set over medium-high heat. Bring to a strong simmer, then lower the heat to medium, partially cover with a lid (this will prevent from splattering) and continue to simmer until the vegetables are tender but not mushy, about 25 minutes, stirring occasionally. Stir in the coconut oil until melted, about 30 seconds. Season to taste with additional salt if needed.
• Meanwhile, combine the jasmine rice and 1 1/3 cups water in a medium saucepan. Bring to a boil over high heat, then immediately reduce the heat to low. Cover with a tight-fitting lid and cook until the rice is tender and all the water has been absorbed, 10 to 12 minutes. Turn off the heat and fluff with a fork. Cover and allow to sit for 5 minutes.
• Divide the rice and curry between 4 bowls, sprinkle with the scallions and serve.

COCONUT CURRY VEGETABLES

Steps:

• Heat the oil over medium heat, add the onions and cook until softened but not coloured; about 10 minutes.
• Add the ginger, garlic and chilie and cook a further couple of minutes.
• Add the curry paste, stir and cook a couple of minutes before adding the carrot, sweet potato and pumpkin.
• Add the can of coconut milk and a can of water and allow to cook uncovered until the sauce has reduced and thickened a bit and veg almost cooked. This takes me about 40 minutes.
• Add the can of chickpeas and the softer veggies-broccoli, capsicum and zucchini and cook a further 10 minutes (or to your liking) with a lid on.
• Just before serving, stir through the spinach leaves, lime juice and fresh coriander leaves. Keep stirring gently until the leaves are wilted.
• Serve as part of a curry meal.

CURRIED COCONUT VEGETABLE NOODLE SOUP

Steps:

• For the soup base: Place the coconut meat, scallion, jalapeno pepper, dates, garlic, ginger, curry powder, shiitake powder, curry paste, salt, 1 tablespoon lime juice, tamarind paste, in a high speed blender adding just enough coconut water to cover the ingredients. Blend until smooth and creamy, adding the remaining coconut water in a thin and steady stream through the top of the blender while the blender is running. Serve at room temperature or heat, if desired. Set aside.
• For the kelp noodles: Rinse the kelp noodles in water. Drain well and cut to desired length. Place the noodles in a bowl and toss with the lime zest, lime juice, grated fresh ginger, chile flakes, and toasted sesame oil, to taste. Set aside, approximately 15 minutes to soften.
• For the vegetable mixture for the soup: Choose your favorite seasonal Asian vegetables. Slice thin or shredded for an array of color and texture in your dish.
• Place approximately a 1/2 cup noodles in a deep bowl, top with vegetables of your choice, adding the soup base, as desired. Garnish with fresh cilantro leaves and serve with lime wedges.

VEGETABLE IN COCONUT CURRY SAUCE

Steps:

• Steam vegetables separately until al dente. Set aside.
• Meanwhile heat in a medium pot oil and mustard seeds. When seeds start to pop add onion, garlic and crushed red pepper. Saute till translucent 5 to 10 minutes. Reduce heat to low add coriander, turmeric, curry powder, salt, cumin, cardamom, cinnamon, cloves and cook on low for 3 minutes.
• Add coconut milk and simmer (do not boil) for 2 minutes.
• Fold in steamed vegetables and honey if using. Heat through about 3 to 5 minutes. (do not boil).
• Serve over Rice.

CURRIED COCONUT BEEF WITH WINTER VEGETABLES

Steps:

• Heat oven to 350°F Heat oil in 4-quart ovenproof dutchoven over medium-high heat. Cook beef in oil, stirring occasionaly until brown.
• Stir in onion, and garlic. Cook 2-3 minutes, stirring occasionally, until onion is crisp-tender. Stir in curry powder, coconut milk, brown sugar and lemon juice. Cover and place in oven; bake about 1 hour or until beef is tender.
• Stir in remaining ingredients except cilantro. Cover and bake about 30 minutes or until vegetables are tender. Garnish with cilantro.

PF CHANG'S COCONUT CURRY VEGETABLES

Steps:

• Drain the tofu, cube and fry in 1 tbsp canola oil until brown. Set aside. (See this thread: http://www.recipezaar.com/bb/viewtopic.zsp?t=170177) I recommend freezing the tofu first to firm up the texture.
• Separately blanch or steam the broccoli, carrots and sugar snap peas until tender-crisp in plain boiling water.
• Heat a wok or wide skillet over high heat until hot. Add 1 tbsp canola oil, swirl to glaze the pan, then add the onions and bell pepper. Stir-fry until tender-crisp, 3-4 minutes. Add the mushrooms and stir until hot, a few minutes more. Add the blanched vegetables and and tofu. Toss to mix.
• Combine the coconut-curry sauce ingredients. Taste and adjust the sugar to your liking.
• Add the sauce to the pan with the veggies. Bring to a simmer, tossing to combine.
• Dissolve the cornstarch in 1 1/2 tbsp of water and add to pan. Stir until the sauce turns glossy, about 10 seconds (a bit longer if you're doubling the sauce).
• Add the peanuts.
• Serve with rice, noodles, or a warm loaf of bread.
• Use a milder or hotter curry powder to vary the spice.
• For a really saucy dish to serve over rice or noodles, double the sauce ingredients and the cornstarch mixture.

VEGETABLE CURRY WITH COCONUT MILK

Steps:

• Heat ghee in a large saucepan over low heat. Add onion, garlic, and curry powder. Cook and stir until onion is soft and curry powder is fragrant, 7 to 10 minutes. Add coconut milk and carrots. Bring to a boil, stirring often.
• Reduce heat, cover, and simmer for 10 minutes. Add potato and parsnip and continue to simmer, covered, until just tender, 7 to 10 minutes.
• Add broccoli, cauliflower, mushrooms, and water; simmer, covered, until all vegetables are tender, about 5 minutes.

COCONUT CURRIED VEGETABLES

Steps:

• In large saucepan heat oil over medium heat for one minute and add curry leaves and mustard seeds.
• Wait until they start to sizzle and them sizzle for approximately 30 seconds or until a few start to pop.
• The curry leaves will cook and become shriveled.
• Immediately add garlic and onions.
• Sauté until onions are golden brown.
• Add the tomatoes and the powdered spices.
• Continue to saute until the oil separates from the tomato "masala".
• Add the coconut milk.
• Bring to a light boil, add eggplant, cover and simmer for 5 minutes.
• Add the remaining vegetables, cover the pan and cook to taste, approximately 15 minutes.
• Turn heat off, stir in cilantro.

COCONUT CURRIED VEGETABLES - ADAPTED FROM VIJ'S

Steps:

• In large saucepan heat oil over medium heat for one minute and add curry leaves and mustard seeds.
• Wait until they start to sizzle and them sizzle for approximately 30 seconds or until a few start to pop.
• The curry leaves will cook and become shriveled.
• Immediately add garlic and onions.
• Sauté until onions are golden brown.
• Add the tomatoes and the powdered spices.
• Continue to sauté until the oil separates from the tomato "masala".
• Add the coconut milk.
• Bring to a light boil, add eggplant, cover and simmer for 5 minutes.
• Add the remaining vegetables, cover the pan and cook to taste, approximately 15 minutes.

CURRIED VEGETABLES WITH COCONUT

Steps:

• Heat the oil in a large, heavy bottomed pot, or a wok, and saute the garlic, ginger, and onions until the onions begin to show color.
• Add the mustard seeds, coriander, turmeric, and cayenne, and stir over medium heat for about 2 minutes.
• Add the carrots, green beans, green onions, bell peppers, and hot chiles and stir fry the spices for a few minutes, then add the coconut, water, salt, and sugar.
• Stir well, cover and simmer for about 20 minutes.
• Remove the lid and continue simmering, stirring often, until the liquid is reduced by over half.
• Stir in the pimento strips and yogurt, cook a few minutes more over high heat and taste.
• Correct the seasonings, if necessary, and serve.