*Yay! My first Youtube video!*
This is my version of a mild Asian Curry.
Ingredients:
3 tbsp vegetable oil
1 medium size yellow or red onion (chopped)
2 garlic cloves
thumb-size fresh ginger (grated)
1 cup diced tomatoes
4 dried or fresh lime leaves
3 pieces dried lemongrass or 1 sprig fresh lemongrass (knotted)
about a cup diced carrot
1 green (or any color) bell pepper
1 medium size sweet potato
420g canned Chickpeas (drained and rinsed) or 2 cups cooked Chickpeas
400ml or 2 cups coconut milk
1/2 cup water
1 vegan bouillon cube
1/2 tsp paprika powder
1 tbsp red curry paste
1/2 tsp salt
1/2 tsp black pepper powder
1 medium-hot chili pepper (chopped) or what I used here, Sriracha sauce
Chopped spring onion or cilantro leaves for garnishing (optional)
Procedure:
1. Sauté onion in 3 tbsp vegetable oil until it becomes translucent. Add in the garlic and ginger and stir until fragrant. Add the tomatoes, paprika powder, red curry paste, crushed bouillon cube and re-hydrated lime leaves and lemongrass.
2. Add the coconut milk. Rise the can with 1/4 water and add the water. Add the Chickpeas and the Potatoes. Stir and cook for 5 minutes or until the potatoes are cooked.
3. Add another 1/4 cup water. Add the carrots and cook for another 3-4 minutes.
4. Add 1/2 tsp salt, bell pepper, Sriracha sauce (if you’re using fresh chilies, add it with the aromatics) and black pepper. Turn off the heat and let it set for about 5-10 minutes before serving.
Garnish with fresh Cilantro leaves or chopped Spring Onions.
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