Jedan skupoceni, nedeljni, svih pilića vredan. 😻
Najpre natopiti šoljicu sirovih indijskih oraha. Nakon sat, dva dobro izblendati (onoliko vode dodati koliko je potrebno da se dobije homogena smesa). Glavicu karfiola i duplo manje brokolija na sitno obrati i propržiti na malo ulja i staviti sa strane.
Dve glavice crnog luka iseckati i prodinstati, pa ubaciti izrendanu šargarepu, kašiku ili dve izrendanog đumbira i usitnjen čen belog luka. Kada je sve staklasto, dodati začine: so, biber, korijander, garam masla, kumin, kurkuma, kari, čili, muskatni oraščić. Ko šta ima, idealno od svega po malo (ili par kašika neke mešavine indijskih začina). Dobro promešati pa dodati prethodno prepečen karfiol (i brokoli), nekoliko paradajza sitno iseckanih i prethodno pripremljenu pastu od indijskog oraha. Par minuta propržiti, pa naliti šolju mleka od kokosa i isto toliko ili malo manje soka od paradajza (zavisi koliko je prethodno ubačeno paradajza). U međuvremenu skuvati basmati ili neki drugi pirinač. Limun i preprečen crni susam odlično idu.
Fall time is finally here 🍂🍁 (yay!) which means it’s time for hearty fall time meals 🥄. This Chickpea, Kale & Potato Curry is one of my favourites tbh 😍. It’s so filling & delicious, plus it’s 100% plant-based.
Do you love curry as much as I do!?😋 I hope you’re enjoying the first weekend of fall friends ☕️. #vegancurry#alltheveggiesplease#justchelseablog
Visited Yellow Chilli last night with a group of friends. I went veggie for a change. The vegetarian platter was huge, and so worth the $15. I also had Palak Malai Kofta -
Fresh homemmade cottage cheese with spinach, deep fried and served with gravy. I think I might have been better sticking with meat, as everyone else loved their dishes, and I was kind of whatever about mine. But, you live and learn, and I was super full for $30, so a good result. Plus, BYO
Curry in a hurry 🔥 from scratch, two pot flavoursome fake-away Saturday night dinner 🍛 veggie & chickpea with black rice served with a decent dollop of natural yoghurt 😊
In one pot: the wholesome curry
- EVOO (heat a little in a pot)
- Spices: curry powder | garam masala | cumin | chilli | turmeric | ground cinnamon (add to pot & stir while spices blend & become aromatic)
- Veggies: garlic | brown onion | capsicum | zucchini | carrot | green peas | cauli ‘rice’ (add to pot & cook, while stirring) for approx 2 mins (add a little broth to stop from sticking)
- Tinned chickpeas, rinsed & drained (add to pot & combine with veggies)
- Coconut cream, small can (add to pot, turn down heat & continue to cook until veggies have softened)
- Homemade chicken bone broth (add as required for your desired consistency)
- Add S&P as desired.
In the other pot: black rice cooked by absorption method
Following FODMAP guidelines it’s hard to avoid some high FODMAP ingredients, especially for something like this veggie curry! But after the elimination stage you learn your own tolerances. I can tolerate a small amount of onion and garlic (must be fresh as dried garlic’s 3 times as high in fructans than fresh) as long as I have been strict in low FODMAP foods during the day. There’s also chickpeas in here, if you buy them tinned the oligosaccharides (the ‘O’ part of FODMAP) have already leached out into the water because FODMAPs are water soluble, so a quarter can is low FODMAP. (Dried chickpeas are High) #fodmapfriendly#ibsawareness#gutfriendly#vegetarian#veggiecurry#homecooking#homemade#curry
Give me all the veggies!! 🙌🏼 Dinner last night was this amazing fat-free veggie curry I whipped up! The veggies include: Japanese sweet potatoes, cauliflower, broccoli, sweet onion, mushrooms, carrots, and fresh minced garlic. The sauce was a mix of veggie broth, @bigtreefarmsbali coco aminos, and @thaikitchen red curry paste. I am obsessed with the flavor of this curry paste! 😍 I didn’t measure anything and it cane out delicious! A little brothy, but that okay because the broth was so good. My husband said he wanted to drink the broth it was so good! 🤣 I also want to point out there were no leftovers! My husband and I destroyed it! 😋
Lots of veggies in the fridge meant cooking up some veggie curry. Super simple one pot meal, just toss the veggies in one at a time (starting with the ones that take longer to cook) and once veggies are all almost cooked through, simmer in curry sauce for 20mins. In the curry: eggplant, zucchini, sweet potato, onion, and chickpeas. Topped my bowl of goodness with cilantro and sriracha of course.