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Peel and finely chop the onion and garlic.
Finely chop the ginger and peel.
Wash, clean the hunted skin (I left the skin because it was organic).
Cut it into cubes.
Heat the oil in a saucepan, return the onion, garlic and ginger with the leaves and curry powder.
Add the eggplant and return.
Add a little oil if needed.
Add the tomato sauce, diced tomatoes and 15 cl of water.
Cook over medium heat for 15 minutes, stirring occasionally.
Put the paprika, crushed cardamom seeds and cook for another 4-5 minutes.
Add salt, pepper and garnish with chopped parsley / coriander.
You can add pieces of dried fish or dried meat.
Wonderful simple or with rice, grilled meat, fish ....!
The chicken is washed, dried by dabbing and cut into pieces the size of a sip. Peel the red onions and cut them into juliennes. Wash the beans, pat dry, clean and cut in half. The hot peppers are washed, dried by dabbing, cut lengthwise and the seeds are removed. Wash the lime, pat dry, then grate the peel and squeeze the juice.
Heat the oil in a large pan and harden the curry paste in it a little. Quench with half the coconut milk. Add the chicken and fry for approx. 3 minutes. Add the peel and lime juice.
Red onions, beans, chili peppers, fish sauce and palm sugar are added to the curry. Cover with the rest of the coconut milk and simmer for about 8 minutes. Meanwhile, wash and pat dry the Thai basil and break off the leaves. The curry is placed on a plate and garnished with basil leaves.
Eggplant Curry - Recipes
First a clarification: I will not refer, in the following, to the mixture of spices with the same name (I have already done it), but to the many dishes that take shelter under this onomastic umbrella. We find them all over the world (but especially, of course, in Asia) and they are usually a kind of stewed or even boiled stews in a sauce that contains spices and greens in abundance. There is no "original" curry, but only specific combinations of flavors and textures, the base being meat (beef, pork, chicken, etc.), fish, vegetables, or even some fruits.
Attempt to classify by regions
India. In principle, it is considered that this is the cradle of these dishes. They are made with a mixture of fried and ground spices (generically called masala) which varies depending on the region, family and even age segment. "Trying to give a definition to curry is like trying to make a pile of liquid mercury. ", he says Raghavan Iyer, the author of the book 660 Curries, dedicated to Indian specialties. However, certain spices traditionally intervene in the narrative, namely cumin, garlic, ginger, coriander, cardamom and fennel. But, of course, everything varies depending on the region.
Thailand. Here the dishes we are referring to are "longer", more towards the soup, compared to the lower versions in India. But a perhaps more important difference is that here they are made based on a paste of hot peppers, to which are added the flavors (especially galangal, lemon grass, lime leaves and garlic) Only then pour the liquid, which can be it coconut milk or water, in the first variant resulting in a less spicy food, the walnut juice in question having the quality of making everything softer. Usually, Thai curries are described by color: the yellow ones are full of turmeric and cumin, while the red or green variants get their shades from the colorful peppers. Here, too, the differences are noticeable from one region to another, with sauces covering various combinations of meats and vegetables.
UK. The colonial tradition also left its mark on gastronomy, and the Pearl of the British Crown (ie India, for those who missed the history lessons) naturally cut its share of the lion. As a result, these dishes are more like Indian ones, only the consumer society has left deep traces, so we can find curry in fast food kiosks, in frozen versions for microwaves and even as a topping for pizza (if we can so called). Probably the most popular version in the UK is chicken Tikka Masala, some even consider it the national food of the British (if you don't believe me, check here).
China. Yes, the Chinese also make curry (but not as much as others), with soy sauce, coconut milk and many spices (but they prefer it moderately hot). The base is meat, vegetables, boiled rice or noodles.
Japan. In this case we are talking about a staple food. Most of the time the recipe includes onions, carrots, potatoes, sometimes celery and usually pork, all prepared in large pots.
2 tablespoons curry powder
a teaspoon of garam masala (an aromatic mixture of Indian spices: cloves, bay leaves, pepper, cumin, cinnamon, nutmeg, anise, coriander seeds, etc.)
a teaspoon of mustard seeds
a tablespoon of olive oil
a large, sliced onion
2 cloves garlic, crushed
a teaspoon of freshly grated ginger
three-quarters of a teaspoon of salt
a large eggplant or 2 smaller ones, cut into cubes
3 cups pieces of cauliflower
a cup of diced tomatoes
the chickpea cane
half a cup of water
half a cup of plain, skim yogurt
1. Heat a deep pot. Add the curry powder, garam masala and mustard seeds and brown them, stirring until they start to turn black, about 1 minute. Put them in a small bowl.
2. Add the oil, onion, garlic, ginger and salt to the pot and cook, stirring, until the ingredients are soft - about 3-4 minutes. Add eggplant, cauliflower, tomatoes, chickpeas, water and other spices. Boil. Cover, reduce heat and cook, stirring occasionally, for 15-20 minutes. Serve with a teaspoon of yogurt, if desired.
Try this delicious recipe for eggplant dish which you can confidently add to your list of amazing culinary delights, collected from around the world.
Eggplant Curry - Recipes
WATCH THE VIDEO RECIPE
- A tablespoon of Floriol oil
- a large, chopped red onion
- 2 cups large chopped pumpkin
- 2-3 tablespoons of red curry paste
- half a tablespoon of yellow curry
- a box of coconut milk
- three quarters of a cup of vegetable or chicken soup
- 2 tablespoons fish sauce
- fresh coriander and lime for plating
1. Heat the oil in a deep frying pan.
2. Chop and sauté the onion for 5-6 minutes.
3. Add the pumpkin and ginger.
5. Add the red curry paste, the yellow curry and mix until the pumpkin is evenly covered.
7. Continue to cook for 2-3 minutes
8. Add the soup, coconut milk, fish sauce and sugar.
9. Lower the flame and cook covered for 12-18 minutes.
10. Add the baby spinach and stir.
11. Serve with basmati rice and crushed hazelnuts, fresh coriander and lime.
What do you need
- 1 1/2 teaspoon, plus 1 tbsp
- olive oil
- 1 Japanese eggplant, cut and cut into 1/4 inch thick rows
- 2 yellow peppers, yellow, cut and cut into pieces
- salt and pepper in season
- 1 puppy
- garlic, chopped
- 1 small onion, thin slices
- 1 medium carrot, cleaned and cut into bite-sized pieces
- 4 cups of water
- 1 small package (125g) Japanese roux curry (* adjust the thickness of curry to your preference by changing the amount of curry roux and water)
#VeganMonday: Eggplant Curry & # 038 Sweet Potatoes
I call it curry because I used a teaspoon of curry powder, but as I said at one point on Facebook, any curry is actually a stew (and I added there that we go well eaten with bread). This curry / stew came out to lick your fingers and lick your plate. Creamy, fragrant, with a formidable texture. No cans were injured during the process, only local ingredients were used, fresh & # 8211 sweet potatoes, eggplant slices (Chinese eggplant), tomatoes, coconut milk. In terms of spices, we sacrificed salt, cumin, curry, turmeric and a lot of fresh coriander.
A simple and quick recipe, worthy of being put in the Vegan Monday category & # 8211 10 ingredients in total and 30 minutes to be ready. My recommendation, if you want to try the recipe, is to make a small amount because it lasts very well in the fridge for a few days and can be an excellent solution for dinner in the evening when you come late and tired from the office and you don't even feel like form at Trenta Pizza (or which is still in vogue now). You can bring variations accompanying it in an evening of brown rice and another of couscous. Or sprinkling parsley or coriander on top. So you don't get too bored.
I know it may seem hard to believe that this curry will be ready in 30 minutes, but believe me it is achievable if you organize yourself well (I explain all the steps below in detail).
Rice with eggplant and peppers
I was upset with my husband, so I cooked without meat and even with rice, I know he doesn't like it :). The food is made so fast that you have to dirty about 3 pans. Good taste of eggplant and if I put curry I think it was even better.
- 1 cup rice
- 1 medium eggplant
- 1 red pepper
- 2-3 sprigs of green onions
- 1 carrot
- 1 tablespoon fresh parsley leaves, finely chopped
- oil, salt
- 2 cubes of vegetable concentrate
- 1/2 tablespoon curry (I did not put that I did not have but you put)
We put 3 cups of water to boil and when the water boils we add the rice and the vegetable cubes. Let the rice boil halfway and then turn off the heat. Use a larger pot because this will be the final product.
We peel the eggplant and cut it into slightly larger cubes. Fry them on low heat in 6-7 tablespoons of oil for 2 minutes, then season with salt, cover with a lid and leave a little until they become glassy then take the lid and let it fry until golden. When I took the lid, add the finely chopped onion.
Wash and peel the carrot and cut it into small cubes. We cut the pepper into cubes, but bigger. Heat a little oil in a saucepan, add the carrot and pepper. Season with salt and let it fry under the lid until the carrot is soft.
Add all the vegetables to the rice, add the parsley and add the curry. Let it simmer for 7 minutes, the texture should be creamy.
The recipe is from a Russian site with small modifications.
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3. Eggplant pasta salad
The baked eggplant recipe is our favorite, but this eggplant pasta salad is no exception. Kids love pasta, so it's a good opportunity to try a new delicious pasta recipe, the one with eggplant.
- 3 teaspoons olive oil
- 2 stalks of celery small pieces
- 1 v & acircnătă slice
- 2 chopped tomatoes & icircn pieces
- 1/4 cup tomato paste
- Salt and pepper to taste
- 1 tablespoon sugar
- 2 tablespoons capers
- 1/4 cup fried pine nuts
- 1 cup chopped parsley
- 1 pack of pens
- The water
Method of preparation:
- Heat the oil in a pan and fry the celery a little, then add the tomatoes and eggplant.
- Mix the tomato paste, water, salt, pepper and sugar in a bowl, then add them to the pan.
- Cover the pan and cook until the eggplants are tender. Remove the pan from the heat and add the capers, parsley and pine nuts.
- Boil the penne according to the instructions on the package. When they are ready, mix them with the eggplant mixture and serve them while they are still hot.
Ingredients: 3 medium bananas 200g sugar. 200g water flour a little oil for frying Preparation: 1. Peel the bananas and cut them each into five pieces 2. Heat the oil in a pan about 1 cm deep 3. Make a thin dough from water and flour 4. Give bananas through the dough then fry them on all sides. You can remove them on & # 8230 Read & rarr
Ingredients: 1 kg Potatoes 200 g Carrots 300 g Cauliflower 1 cup Lentils 1 cup tomato juice 1 1/2 teaspoon Salt 1/2 teaspoon pepper 1 teaspoon curry powder 50 g butter 1 tablespoon parsley 1 tablespoon flour water Preparation 1. Peel and cut the potatoes lengthwise into pieces about 2 cm wide. Clean & # 8230 Read & rarr
What ingredients are needed for the pumpkin curry recipe?
Obviously you need pumpkin - 500, 600 g peeled and sliced pumpkin, onion, garlic, ginger, curry powder, turmeric (turmeric) powder or fresh, pepper, hot pepper, potatoes, olive oil, mango chuttney or a little sugar, coconut milk. To these are added salt, pepper, parsley or even a fresh basil leaf. You also need a blender if you want the texture to be creamy. Do not add spices in hot oil but in water!