Delicious curries » 3 recipes + homemade naan

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I absolutely love curries I feel like they’re so flavorful and nourishing and warm and comforting what is there not to love so today we’re gonna be making three different curry recipes I am making it my mission to get as many curry recipes on the blog as possible so if you have any of your own favorites that you love and enjoy share those in the comments below we’ll look them up and add them to our list but for now we’re gonna get started on making these three deliciously varied curries plus we’re gonna be making some homemade none so let’s dive right in we’re gonna begin by making this intensely flavorful eggplant and lentil apricot curry we’re gonna use two medium-sized eggplants so for this we’re gonna first cut off the tops and then cut each eggplant in half lengthwise and then very carefully we’re gonna cut cross hatches into the flesh eggplants are known to impart a little bit of a bitterness in dishes and there’s a couple of things that you can do to prevent it one of them is to buy younger smaller eggplants because the larger ones have these seeds and that’s usually what causes the bitterness and then the other thing that you can do which is a tip thanks to my mum is you can create a saltwater bath so for every about one liter of water you’re gonna want to add a couple teaspoons of salt and then you can add your cut up or in our case slashed eggplants to the water face side down and we’re gonna let this sit while we prepare the rest of our veggies the salted water is what’s going to help to kind of draw out the bitterness in these eggplants so for the veg we’re gonna dice one medium onion and mince three cloves of garlic will finely chopped 1 medium red bell pepper and the secret ingredient for this dish that I think makes it super delicious is we’re gonna use about a quarter cup of dried apricots that we’ll finely mince once we’ve done all that we’re going to drain away the liquid brine from the eggplant and most of the bitter compounds are gonna wash away and not soaking water and then we’re gonna give it a rinse just to wash away the excess salt using a clean kitchen cloth we’re going to dry each eggplant and then we’re going to lightly drizzle each with just a little bit of oil and a little sprinkle of salt and then using your hands rub it into each eggplant and into the crevice we’re then gonna pop all of these into the oven to bake at 400 Fahrenheit or 200 Celsius for about 20 minutes while the eggplant is roasting we’re gonna heat a large pot on medium-high heat we’re gonna add in two teaspoons of coconut oil when it’s hot we’re gonna add in the onions and saute this for about three to five minutes before we add the garlic along with two teaspoons of ground cumin two teaspoons of ground coriander and one teaspoon of ground cinnamon we’re gonna stir this and let this cook for about 30 seconds to a minute this step is always really important when making curries you want to give the spices a chance to sit and roast before you add any liquids to it if it helps to bring out the intense flavors of the spices a lot more so now we can add to the pot one can or about 400 milliliters worth of diced tomatoes the diced bell pepper and apricot one cup of cooked brown lentils half of a teaspoon of salt and some freshly cracked black pepper and we’re going to give this a stir and let it sit at a gentle simmer by now the eggplant should be done roasting so when you can easily pierce it with a fork it’s ready and when it’s cooled enough that you can handle it we’re gonna use a spoon and scrape out the inside cooked middle part and then we’re gonna add this to the pot stir everything together and when the bell peppers are softened but still a bit crunchy it’s ready to enjoy we’ll be serving this dish off alongside some cooked white rice of course a generous few scoops of that eggplant curry and then we’re gonna top it with some coconut yogurt I highly recommend this along with some thinly sliced fresh mint leaves and if you fancy some freshly squeezed lemon to the cooked apricot it imparts this very pleasantly sweet taste of the dish the coconut yogurt makes it really creamy and rich and the mint and lemon make it incredibly refreshing I think it’s a dish that works equally well in the winter as it does in the summer for the next recipe we’re gonna be making a wholesome and speedy potato and green pea curry so we’re gonna begin by dicing one medium onion Romain’s three cloves of garlic we’re gonna finely mince some ginger as well to make about a tablespoons worth we’ll also chop about three medium potatoes into one centimeter or 1/2 inch thick chunks to a large pot on medium-high heat we’re going to add a couple teaspoons of vegetable oil and when it’s hot we’re gonna add two teaspoons each of whole cumin seeds full coriander seeds and optional brown mustard seeds we’re using whole seeds for this particular recipe which I think makes the curry incredibly flavorful you know when you bite into one of the seeds it just it’s a burst of flavor it’s delicious but if you don’t have whole seeds or don’t like to use it that way you can always just use the ground version so ground cumin ground coriander instead you’re still gonna also want to roast it like we did before just to bring out the flavors a little bit more we’re gonna stir this continuously for about 30 seconds just to give the seeds some time to toast and then we’re gonna add to the pot the onion and I’ll let this cook for another three to five minutes you can add splashes of water as needed to deglaze the pot now we can go ahead and add the garlic and ginger we’re gonna cook this until it’s fragrant and lightly golden which might take a couple minutes and then we’re gonna add to the pot 1 tbsp of garam masala 2 teaspoons of turmeric powder and half of a teaspoon of cayenne pepper as we’ve done with all of the spices up until now we’re gonna let this toast for about 30 to 60 seconds stirring it throughout and then you can add the potatoes to the pot along with one and a half cups of water and one vegetable food young-kyu we’re gonna let this sit at a gentle simmer until the potatoes are cooked through which will take about 15 minutes and all the while you can partially cover it with a lid when the potatoes have softened we’re then gonna add in 1 cups worth of frozen peas 1 jar of rinsed chickpeas 1 can of coconut milk and then stir this all together this is what I love about this recipe is that you can just throw things that you have in your pantry or in your freezer to make a really nourishing quick and easy meal so we’re now gonna cook this through until it’s all warmed up and then finally we’re gonna add a couple large handfuls of spinach when the spinach has wilted you can remove it from the heat you’re gonna want to serve this dish while it’s hot along with some naan or rice here we’re serving it with some brown rice and for the garnish we’re topping it with some fresh cilantro leaves some thinly sliced chili peppers and some fresh lime wedges whenever a restaurant is serving a potato and green pea curry it’s usually the one I go for this one is protein packed from both the peas and the chickpeas and made hearty and filling from the potatoes feel free to batch make this one if you’d like and enjoy it for lunch or dinner for the rest of the week for the next recipe we’re going to be making homemade nun now usually not always but usually when you buy non from your local grocery store it might have things in it like milk powder yogurt butter ghee things like that so I’m going to show you how to make a very easy homemade vegan version to a large bowl we’re gonna add two cups of all-purpose flour a quarter of a cup of unsweetened plant-based milk half of a cup of unsweetened plant-based yogurt half of a tablespoon of sugar here we’re using raw sugar one teaspoon of baking powder and a quarter teaspoon of salt and we’re gonna mix it together until it’s just combined and then we’re gonna lightly flour a clean surface and transfer the dough to the surface sprinkle the dough with a little bit of flour and then using your hands knead it a few times until the dough becomes smooth then we’re gonna divide the dough evenly into four pieces and each piece is going to become one nod so we’re gonna roll each one out to create an oval shape if the dough sticks to the surface or to your rolling pin just sprinkle over some more flour and continue to roll it until it’s about two millimeters thick so we’re gonna make a garlic and herb roasted version of this naan and to do that to a bowl we’re gonna add one and a half tablespoons of vegetable oil two cloves of crushed garlic 1 teaspoon of dried parsley or you could use dried coriander and half of a teaspoon of salt and give it all a mix and then you can brush this herb and garlic oil over the naan before you place it on a frying pan on medium-high heat you’ll see the breads start to bubble and if you’d like you can brush some of the flavored oil on the other side too when the bottom is lightly golden we’re gonna give it a flip and then you can repeat this with each none this is an ultra flavorful naan which makes for the perfect tool to help you mop up any leftover sauce on the bottom of your bowl which I think you might need for the next recipe that we’re going to be making for the final recipe we’re gonna be making our take on the classic butter chicken recipe but veganized so we’re gonna begin with 1/4 cup of cashews we’re gonna add it to a bowl and then pour overtop some boiling hot water you could have alternatively soak this the night before but so this is just a little shortcut we’re gonna let this sit to soften while we cut a 450 gram block of firm tofu into 1 centimeter cubes we’re then I’m gonna add this to a large bowl along with half of a cup of plain unsweetened plant-based yogurt 2 teaspoons of garam masala 1 teaspoon each of ground cumin and ground coriander half of a teaspoon of ground turmeric and a pinch of salt then we’re gonna give it a mix and let this sit to marinate for just a few minutes so we’re using tofu for this particular recipe but we have made it before using tempeh and that was also really delicious and if you want it if your local grocery store has it you could even use vegan mock chicken pieces so while the tofu is marinating we’re going to mince 5 cloves of garlic we’ll dice one large onion we’re going to de-seed and mince one jalapeno or you could use any other kind of chili pepper that you like and then we’re gonna finely mince some ginger you’re gonna need about two teaspoons worth of this going back to the marinated tofu we’re gonna transfer it to a parchment lined baking tray try to leave as much space between each piece as possible so that it’s evenly bakes and then we’re gonna place it in the oven at three ninety Fahrenheit or 200 Celsius for 20 minutes and you’re gonna want to stop to give it a turn at least once at the halfway point while this bakes to a large pot on medium-high heat we’re gonna add one tablespoon of vegetable oil together with a garlic onion jalapeno and ginger and we’re gonna give it a stir and cook this for about five minutes then we’re gonna add in one and a half tablespoons each of garam masala ground coriander and ground cumin 1 teaspoon of salt and a quarter teaspoon of cayenne pepper it is a lot of spices but it really works for this one trust me so you’re just gonna give this a stir let the spices bloom for about 30 to 60 seconds and then we can add in one can or 400 grams worth of diced tomatoes 1/4 cup of tomato paste and the cashews that we first drained and we’re gonna add it to the pot along with half of a tablespoon of agave syrup and one can of full fat coconut milk once everything is in the pot we’re going to use an immersion blender to blend it up you can alternatively place this in a standing blender just to blend it until it’s smooth and for it back to the pot and then I’m gonna let this cook at a gentle simmer with the lid partially covered until the tofu is finished baking once the tofu is golden brown we’re gonna remove it from the oven and then add it straight to the pot stir it in and now you’re ready to serve as with all curry recipes you can serve this one alongside some rice or hey maybe even some of that delicious homemade nunn top it with some fresh coriander leaves and I highly recommend using some freshly squeezed lemon over top of this one butter chicken used to be one of my favorite dishes growing up so I’m super happy to be sharing a veganized version with you it’s creamy and absolutely heavenly I hope you love it one little tip about curries before we sign off I think they taste so much more delicious and flavorful when you kind of let it sit and simmer at a low temperature for a little while it lets all the kind of flavors of the spices and the and the vegetables meld together so nicely which is probably also my Curry’s tastes even better the next day than the day that you made it so feel free to batch make these recipes enjoy them in the days that follow if you enjoy the video feel free to give it a thumbs up it always helps to support the channel when you do links for all of the breakdown of the recipes are in the description box thanks a lot for watching pickle flames signing off we’ll see in the next video [Music] [Music] you

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