Basic vegetable curry?!
Just about every Indian takeaway in the UK does a basic vegetable curry!. We've all eaten it, in fact some of us eat it every weekend! I have never been able to replicate it at home!. Can anyone suggest a recipe!? My main problem is that I can't get it to thicken enough without using flour and flour is clearly not what I should be using!. Do restaurants add dhal to their curries to thicken them!? Please help!. My curry habit is costing me a fortune!. Www@FoodAQ@Com
Answers:
Let me help you on my own recipe!.!.!. that serves 4-6 persons
This is a basic vegetable curry!. You can cook beans, pumpkin, okra, green peppers, potatoes, zucchini, asparagus or other vegetables of your choice!.
3 cups Thin coconut milk
1 Medium onion, finely sliced
2 Fresh green chilies seeded and split
1/2 teaspoon Ground turmeric
2 cloves Garlic, finely sliced
1/2 teaspoon Finely grated fresh ginger
5 cm Cinnamon stick
4 pieces Dried daun pandan or rampe leaf
1 stalk Lemon grass or 2 strips lemon rind, optional
8 Curry leaves
750 g Vegetables, sliced
1 cup Thick coconut milk
Salt to taste
Method :
Put in ingredients, except sliced vegetables, salt and think coconut milk, in a large saucepan and simmer gently, uncovered for approximately 10 minutes!.
Add sliced vegetables and salt and cook gently until vegetables are just tender!.
Add thick coconut milk and simmer about 5 minutes longer!.
Serve with boiled rice, other curries and accompaniments!.
Www@FoodAQ@Com
This is a basic vegetable curry!. You can cook beans, pumpkin, okra, green peppers, potatoes, zucchini, asparagus or other vegetables of your choice!.
3 cups Thin coconut milk
1 Medium onion, finely sliced
2 Fresh green chilies seeded and split
1/2 teaspoon Ground turmeric
2 cloves Garlic, finely sliced
1/2 teaspoon Finely grated fresh ginger
5 cm Cinnamon stick
4 pieces Dried daun pandan or rampe leaf
1 stalk Lemon grass or 2 strips lemon rind, optional
8 Curry leaves
750 g Vegetables, sliced
1 cup Thick coconut milk
Salt to taste
Method :
Put in ingredients, except sliced vegetables, salt and think coconut milk, in a large saucepan and simmer gently, uncovered for approximately 10 minutes!.
Add sliced vegetables and salt and cook gently until vegetables are just tender!.
Add thick coconut milk and simmer about 5 minutes longer!.
Serve with boiled rice, other curries and accompaniments!.
Www@FoodAQ@Com
1!. Most of the vegetable curries have potatoes!. When the curry is almost finished, take out a few pieces of potatoes!. Mash them with a fork and return to the curry!. Continue cooking for a few minutes!. This will thicken the curry!.
2!. Use ground onions in making curry!. Ground onions give body to otherwise watery curry!.
3!. Make sure you are using enough ground coriander!. Ground Coriander acts like an emulsifier!.
Most of the damp/dry curries are over-cooked to get body!. Leafy Vegetables Curries (saag) are made by grinding the cooked leaves and adding corn flour!. Some curries use coconut, hung yogurt, heavy cream for thickeners!. I wish you had given the basic vegetables you are using to make curry, then I could have given you a more intelligent answer!.Www@FoodAQ@Com
2!. Use ground onions in making curry!. Ground onions give body to otherwise watery curry!.
3!. Make sure you are using enough ground coriander!. Ground Coriander acts like an emulsifier!.
Most of the damp/dry curries are over-cooked to get body!. Leafy Vegetables Curries (saag) are made by grinding the cooked leaves and adding corn flour!. Some curries use coconut, hung yogurt, heavy cream for thickeners!. I wish you had given the basic vegetables you are using to make curry, then I could have given you a more intelligent answer!.Www@FoodAQ@Com
Fry an onion, add some frozen sliced peppers, add 1tbsp curry paste, a can of chopped tomatoes, add a handful of peas, and a few pieces of frozen spinach, then cook, add a can of chickpeas too to make chana dahl!. Aubergine can be added!.
Cook it longer to thicken, add more spinach to thicken also, dont add too much flour!.Www@FoodAQ@Com
Cook it longer to thicken, add more spinach to thicken also, dont add too much flour!.Www@FoodAQ@Com
Try the below recipes or anything you can find on how to make Kurma!.
The thickness comes from the coconut paste!.
The vegetable you normally add are carrot, potato and green peas!. You can also add french beans!. The aubergine spoils it for me!. You can also add a pinch clove, cinnamon and cardomom for aroma!.
http://www!.pachakam!.com/recipe!.asp!?id=14!.!.!.
http://recipes!.recipeland!.com/recipes/re!.!.!.
Hope this helps!.!.Www@FoodAQ@Com
The thickness comes from the coconut paste!.
The vegetable you normally add are carrot, potato and green peas!. You can also add french beans!. The aubergine spoils it for me!. You can also add a pinch clove, cinnamon and cardomom for aroma!.
http://www!.pachakam!.com/recipe!.asp!?id=14!.!.!.
http://recipes!.recipeland!.com/recipes/re!.!.!.
Hope this helps!.!.Www@FoodAQ@Com
Do not go by what the restaurant is doing !.In a blender put onions,garlic,ginger,and a few tomatoes!.Blend this ,heat wok add this without oil once the water dries up then add oil fry till golden brown now add what u have to and cook on slow fire till done For chicken, mutton curries u need to fry the onions garlic and ginger first then add the non veg , after its browned then spices and tomatoes etc!. ONions are the basic ingredient which will thicken the curry,along garlic,and gingerWww@FoodAQ@Com
i think u should include some milk together with the flour to thick it upWww@FoodAQ@Com