Showing posts with label Curry. Show all posts
Showing posts with label Curry. Show all posts

Cauliflower Cashew Mango Curry

January 03, 2020
Use the fresh sweet mangoes in season to form this Cauliflower Cashew Mango Curry!

It’s has the sweetness of mangoes, the creaminess of coconut milk and therefore the crunch from cashews. This might rather be your new favorite curry.

Cauliflower Cashew Mango Curry
Cauliflower Cashew Mango Curry

It’s also vegan and gluten-free and may be made in your Instant Pot or stove-top.

If you're keen on all the moment Pot vegetarian/vegan recipes that I share on the blog, please join me on this Facebook Group – Instant Pot Vegetarian Recipes. The group would feature vegetarian instant pot recipes from all round the web!

Cauliflower Cashew Mango Curry

INGREDIENTS:

  • 2 cups (heaping) cauliflower florets , 1-inch each, from around 1/2 head of a medium size cauliflower
  • 1/4 teaspoon smoked paprika
  • 1/4 + 1/8 teaspoon garam masala, divided
  • 1 tablespoon + 2 teaspoons oil, divided, I used avocado oil
  • 2 tablespoons whole raw cashews
  • 1/2 teaspoon black mustard seeds
  • 1/4 teaspoon cumin seeds
  • 1 inch ginger, finely chopped
  • 1 whole dried red chili, broken
  • 1 green chili, sliced, or add more to taste
  • 8-10 curry leaves
  • 1 cup mango puree, use fresh, from 2 large sweet mangoes
  • 1/2 cup water
  • 1/4 teaspoon red chili powder, or to taste
  • 1/4 teaspoon turmeric powder
  • 1/2-3/4 teaspoon salt, adjust to taste
  • 1 teaspoon sugar, optional, use only if mangoes aren't very sweet
  • pinch cinnamon powder
  • 1 cup coconut milk, I used full fat from can
  • 1 tablespoon chopped cilantro
  • 3-4 teaspoons lemon juice

INSTRUCTIONS:

  1. Toss the cauliflower florets in 1/4 teaspoon smoked paprika and 1/8 teaspoon garam masala. Set aside.
  2. Press the saute button on IP. Once it displays hot, add 1 tablespoon oil and then add the cashews. Roast the cashews for 1-2 minutes until golden brown from both sides. Remove on a plate.
  3. To the same pot now add the cauliflower. Cook for 4 to 5 minutes, stirring often until brown from both sides. Remove on a plate.
  4. To the same pot now add the remaining 2 teaspoons of oil. Add mustard seeds and cumin seeds and let the mustard seeds pop and cumin seeds sizzle.
  5. Make sure there's nothing stuck at the bottom of the pot after sauteing the cauliflower. If there is, first add 1-2 teaspoon water and deglaze the pot. Wipe clean and then add the oil.
  6. Then add the chopped ginger, dried red chili and sliced green chili. Saute for a minute until ginger starts changing color.
  7. Then add the curry leaves and stir. Remember it will splutter a lot when you add the curry leaves so move aside after adding them.
  8. Then add the mango puree. Also add 1/2 cup water along with the mango puree.
  9. Add the garam masala, red chili powder, turmeric, salt, sugar (if using) and cinnamon powder. Stir.
  10. Stir in the coconut milk and mix. Add sauteed cauliflower on top. Don't stir and close the pot with its lid.
  11. Press the manual or pressure cook button. Use the adjust or pressure level button to set pressure to "low". Cook on low pressure for 3 minutes, with the pressure valve in the sealing position. Let the pressure release naturally for 5 minutes and then do a quick release.
  12. Open the pot and add the cilantro and the lemon juice and mix.
  13. Transfer cauliflower mango curry into serving bowl, garnish with the roasted cashews and more cilantro. Serve warm with rice, quinoa, couscous. 

Stove-top Instructions:

  1. Heat oil in a pot or pan and roast the cashews first, then remove on a plate. Then saute the cauliflower (which has been tossed with paprika and garam masala) and remove on a plate. Follow rest of the recipe as it is until adding the cauliflower back into the pot. Then lower the heat, cover the pot/pan and let it simmer on low-medium heat for 15 to 20 minutes or until the cauliflower is cooked through. You may need to add little extra water here as the liquid evaporates on stove-top. So adjust to desired consistency.

Homemade Beef Massaman Curry

December 18, 2019
Slow sauteed Beef Massaman Curry – made, fall-apart slow sauteed beef curry in a very spicy home-cured sauce with new potatoes. good comfort food! create further and freeze some for a busy nighttime.

If you were stranded on a desert island and you had just one form of food to eat for the remainder of your life, what would you choose?

Homemade Beef Massaman Curry
Homemade Beef Massaman Curry

For me, i believe it's to be Thai food. Chocolate is maybe a significant contestant however that solely satisfies my appetite. Thai on the opposite hand? Hmmmm the sweet/spicy/zesty/creamy combos area unit endless. i like a fast inexperienced thai chicken curry for a midweekly meal, however a slow sauteed curry with pretty juicy chunks of meat that disintegrate and also the tastiest saucy potatoes? currently that’s one thing else entirely!!

What is Massaman Curry?
Massaman curry may be a Thai curry that’s made however comparatively gentle heat-wise. It contains millions of spices -which will vary from curry to curry, plus meat, potatoes and milk or milk. I fully love Massaman – each the meat version, and that i conjointly create one with a full chicken. I’ll have to be compelled to share it on here after I get the prospect to photograph it.

Homemade Beef Massaman Curry

INGREDIENTS:
Massaman Paste - makes about 6 tbsp:

  • 1 chopped red onion
  • 3 mild red chillies roughly chopped (or use fewer chillies, depending on how hot you like it) - I use Fresno chillies
  • 2 tsp ground coriander
  • 2 tsp cumin
  • 1/2 tsp ground cinnamon
  • 1/2 tsp white pepper
  • 3 cloves garlic peeled
  • 2 sticks of lemongrass outer leaves removed, softer inside chopped finely (or replace with 2 tsp lemongrass paste)
  • 1 tsp minced ginger
  • 1 tsp shrimp paste optional, also it's generally gluten free, but best to check
  • 3 tsp fish sauce ,make sure it's a gluten free brand if needed
  • 1 tsp brown sugar
  • small bunch fresh coriander/cilantro stalks you'll be using the leaves later to serve, so just wrap them in a bit of damp tissue to keep them fresh
  • 1/2 tsp salt

Other curry ingredients:

  • 2 tbsp vegetable oil
  • 1.5 tbsp cornflour (cornstarch)
  • 2 1/4 lb (1kg) braising beef (beef chuck) chopped into chunks
  • 1/4 tsp salt
  • 1/4 tsp freshly ground black pepper
  • 1 2/3 cup (400ml) beef stock - 2 stock cubes with water is fine use kallo beef bouillon cubes for gluten free
  • 14 oz (400g) can coconut milk it's usually gluten free, but double check
  • 1 lb (500g) baby new potatoes (slice any bigger ones in half)
  • Juice of 1 lime

To Serve:

  • Boiled rice
  • Chopped fresh coriander/cilantro
  • Chopped red chillies
  • Lime wedges

INSTRUCTIONS:

  1. Place all the paste ingredients in a food processor or mini chopper and blend until it forms a paste. Set aside.
  2. Heat the oil in a large pan. Toss the chopped beef in the cornflour, salt and pepper. Fry the meat in the oil for about 5 mins on medium to high heat. You can do this in batches, but I find that if you put the meat in, and leave it alone for a few minutes before you stir it, you'll get a nice dark colour on the beef. The beef will probably stick a bit to the pan, so you might need to give it a little scrape with a spatula.
  3. Once the beef has cooked for 5 mins, turn down the heat a little and add in the spice paste you made earlier. Give it a stir to coat the beef and let it cook for a couple of minutes.
  4. Add in the beef stock and coconut milk. Give everything a stir (make sure you give any bits stuck at the bottom of the pan a scrape), place the lid on and gently simmer on a low heat for 1 hour 45 mins (alternatively you can place in the oven at about 160C/320F). Give it a stir every so often. If it's starting to look dry you can add in some more beef stock or water.
  5. After the 1 hour 45 mins, add in the potatoes, give it a stir and cook for a further 25 - 30 mins until the potatoes are tender (this is a good time to start cooking your rice too).
  6. Take out of the oven and mix in the lime juice. Serve the curry on a bed of rice with a sprinkling of coriander/cilantro, fresh chillies and a wedge of lime.

Instant Pot Butter Chicken And Potato Curry

December 12, 2019
This tasty and straightforward Instant Pot Indian butter chicken and potato curry instruction is amazing! All the flavors of a delicious and hearty Indian curry created start-to-finish within the Instant Pot!

This Indian Butter chicken instruction I’ve had on my web site for a jiffy may be a huuuuge family favorite (and one amongst my personal favorites of all time).

Instant Pot Butter Chicken And Potato Curry
Instant Pot Butter Chicken And Potato Curry

Instead chicken is burned associate exceedingly|in a very} flavorsome tomato-based sauce with an aromatic choice of Indian spices, and often, cream and some tablespoons of butter square measure other for an expensive depth of flavor, thence the first name.

I hope you like this Instant Pot Indian butter chicken and potato curry. It’s the definition of nutrient in my book (especially if you serve it with home-cured or storebought breadstuff – yum!).

Instant Pot Butter Chicken And Potato Curry

INGREDIENTS:

  •  1 tablespoon olive oil or ghee
  •  1/2 cup diced white, red or yellow onions
  •  3-4 medium cloves garlic, finely minced or pressed through a garlic press (for about 2 teaspoons)
  •  1/2 tablespoon grated fresh ginger or ginger paste (see note)
  •  2 pounds boneless, skinless chicken breasts (see note if using chicken thighs), cut into about 1-inch pieces
  •  2 cups peeled, chopped russet, yellow or red potatoes (about 10 ounces)
  •  2 teaspoons ground coriander
  •  2 teaspoons garam masala
  •  2 teaspoons turmeric
  •  1 teaspoon salt (I use coarse, kosher salt)
  •  1/2 teaspoon paprika
  •  2 cans (15-ounces each) canned tomato sauce
  •  1 can (15-ounces) reduced fat coconut milk
  •  1 to 2 tablespoons butter, optional (but delicious)
  •  Hot, cooked rice for serving
  •  Fresh, chopped cilantro, for garnish

INSTRUCTIONS:

  1. Add the oil to the insert of the Instant Pot and select the Saute function (making sure the temperature is adjusted, using the + or - button, to normal). Add the onions, and cook, stirring often, until they start to soften and turn translucent, 2-3 minutes. Add the garlic and ginger and cook for 10-20 seconds.
  2. Add the chicken and cook, stirring often, 1-2 minutes.
  3. Add the potatoes, spices (coriander, garam masala, turmeric, salt and paprika), tomato sauce, and coconut milk. Stir well.
  4. Secure the lid and make sure the valve is closed. Select the Manual or Pressure Cook button and dial up or down to 6 minutes. The Instant Pot will start on it's own.
  5. After the cooking time is finished, quick release the pressure (if it bubbles and spurts through the valve, close the valve, let it sit for 10 minutes and try again), and remove the lid.
  6. Add the butter and give the curry a good stir to melt the butter completely (see note if you want to thicken it up a bit more). Serve over rice garnished with fresh cilantro, if desired.

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