#Vegetarian Curry Recipe

[recipemake]

Matar Paneer Recipe – Creamy and Flavorful

Matar paneer is a classic North Indian dish made with soft paneer cubes and green peas cooked in a rich, spiced tomato gravy. This recipeMade is perfect for lunch or dinner and pairs beautifully with roti, naan, or rice. The creamy texture and aromatic spices make this matar paneer recipeMade a favorite among vegetarians. Easy to prepare and full of wholesome flavors, this recipeMade is ideal for both everyday meals and special occasions. Enjoy a delicious and comforting homemade matar paneer recipeMade with your loved ones!

Watch view \/ https://youtu.be/hsDBJ-XKs0o

[tinykitchenvegan]

Easy Vegan Vietnamese Curry

[daily-deliciousness]

Thai pumpkin soup

[vegan-nom-noms]

Vegan Falafel Curry With Naan Bread

[tastesoftamriel]

Hackle-lo and Scuttle Curry

One of the Telvanni Peninsula's most famous dishes, this simple, mild curry of hackle-lo and firm scuttle is delightfully rich and flavourful, yet simultaneously mild and balanced. Serve with wickwheat flatbread or steamed saltrice. Suitable for vegetarians! For a vegan version, replace paneer with tofu, and butter with coconut oil.

You will need:

225g paneer, cut into generous cubes (Indian cottage cheese CANNOT be substituted with regular cottage cheese! If you can't find paneer, use tofu or fresh mozzarella)

125g baby spinach

2 onions, finely diced

2 tbsp concentrated tomato purée

3 tbsp unsalted, unroasted cashews

1 tsp ginger paste

5 cloves garlic, minced

2-3 green chilis, sliced (like finger chilis or even fresh jalapeños), optional if you prefer it mild

1/2 tsp garam masala

2 cloves

2 cardamom pods, crushed lightly

1 tsp cumin

1 tbsp cinnamon

2 tbsp sugar

175ml water

2 tbsp butter

Coconut oil or vegetable oil

Salt and pepper, to taste

Cream, to serve (optional)

Method:

Combine the cloves, cardamom, cumin, and cinnamon in a pot, and gently cook on low heat with the butter and 1 tbsp coconut oil to release the aroma.

Toss in half the onions and fry until golden brown. Add the ginger paste and minced garlic, and continue to fry until they release their aroma. Add the tomato purée, salt and pepper, sugar, and garam masala. Continue stirring until well combined, then remove from heat, add the water, and purée until smooth with a blender or immersion blender. Set aside.

In a wok or large pot, fry the rest of the onions and chilis until glossy and aromatic. Add the spinach, and gently stir fry until the spinach has wilted and released most of its water. The spinach should still be green and not overcooked.

Transfer to a blender or use an immersion blender once again. Add the cashews. Purée until smooth and transfer to a bowl.

Put the tomato purée mix back on the heat and bring to a gentle bubble, then immediately remove from the heat and add the spinach purée. Stir until totally incorporated. Throw in your paneer and gently stir until well coated in curry.

Serve hot immediately, with either basmati rice or naan/roti on the side. Drizzle with cream to serve, if desired.

[tilbageidanmark]

[selfcarecookingadventures]

Last week I found a delicious new soup recipe that I'll be making again. This is an easy vegan recipe with so much flavor packed in. Get your veggies and spices ready for this one.

https://www.loveandlemons.com/curry-lentil-soup/#wprm-recipe-container-75207

Love and Lemons is one of my favorite sites for new recipes and I was excited to find a new soup last weekend.

This recipe is also nice because it doesn't call for broth, so I got to make it truly vegan. I usually have to use chicken broth in recipes due to a mushroom allergy so I love finding recipes like this.

Maybe next time I'll use my immersion blender and make it a blended soup. That could be fun. I love blended soups.

Now to find stuff to make this weekend or take a break. The self care cooking adventures continue.

[nsdkrecipes]

Traditional Indian Feast 🇮🇳

An authentic spread of flavorful Indian dishes, including freshly baked naan, savory curries, and crispy pakoras. A celebration of spices and rich textures, perfect for any special occasion.

[veganfocus]

Butternut Squash Lentil Curry

Just imagine spooning a generous serving of this curry over a fluffy bed of rice or tearing off a warm, pillow-y piece of naan to scoop up those delicious mouthfuls. This recipe is so simple! You don’t have to be a kitchen whiz to whip up this masterpiece. It’s the kind of meal that’ll have you saying, “Who needs takeout when I can make something this fantastic at home?” This Butternut Squash Lentil Curry is a must-try. It’s got that perfect balance of flavors and comfort.

[tinykitchenvegan]

Cauliflower and Mushroom Curry

[fattributes]

Apricot Curry Baked Brie

[nourishcolourbites]

[vegan-nom-noms]

Pumpkin Lentil Curry

[rats-are-cute-recipes]

Paneer and Vegetable Korma

Usually korma is made with chicken, but I wanted to try something vegetarian. I'm getting a little sick of chicken! My brother absolutely refuses to eat anything without meat in it, but he liked this just fine. Finally a reprieve from chicken!

Ingredients

♡ 1/4 cup olive or coconut oil

♡ 1 large onion, diced

♡ 4 cloves garlic, minced

♡ 1 tsp ginger paste

♡ 1 small tomato, diced (optional)

♡ 3/4 cup greek yogurt

♡ Bay leaf

♡ 1 tsp ground cumin

♡ 1/4 tsp ground coriander

♡ 1/4 tsp ground cardamon

♡ 1/8 tsp black pepper

♡ 1/8 tsp ground cloves

♡ 1/8 tsp ground cinnamon

♡ 1/2 tsp chili powder

♡ 1/2 tsp turmeric

♡ 1/2 tsp paprika

♡ 1 tsp garam masala

♡ salt, to taste

♡ 1/2 cup carrots, diced

♡ 1 cup potatoes, diced

♡ 1 large zucchini, sliced

♡ Paneer or tofu

♡ 1/2 cup to 3/4 cup water

♡ Cilantro to top

Inatructions

☆ Heat oil in large pan at medium heat. Add onions and stir

☆ Heat onions until almost translucent, then add garlic and ginger paste

☆ Once all items from pan are cooked, transfer them to a food processor or blender

☆ Add tomato and yogurt to the food processor and blend until smooth

☆ Add the blended mixture back into the pan an stir in spices. Saute until mixture reaches a simmer

☆ Add in vegetables and paneer/tofu. Let simmer for 10-12 minutes

☆ Add 1/2 to 3/4 cup water, depending on your desired consistency. Stir and let simmer for 2 to 3 minutes.

☆ Serve topped with cilantro

[saltandlavenderblog]

Easy Thai coconut curry recipe

[sidewalkchemistry]

@/tania.balasch on Instagram: Veggie Curry Pockets

(recipe under the cut)