Vegetable Coconut Curry, Easy, Homemade, Plant based Curry Recipe for Vegans, Food Impromptu
Vegetable Coconut Curry, Easy, Homemade, Plantbased 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 nongmo firm tofu) 400ml, 1+3, 4 cup Full Fat Coconut Milk 125ml, 1, 2 Cup water
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