• Home
  • Menu
  • Calendar
  • Blog
  • Guide
Recipe-Finder.com

Veg Thai Curry

  • 4servings
  • 15minutes

Add to MenuAdd to Calendar

Source: www.vahrehvah.comReport recipe

Rate this recipe:

Nutrition Info . . .

NutrientsCarbohydrates, Cellulose
VitaminsA, B1, B3, B6, H, C, P
MineralsCopper, Fluorine, Chromium, Silicon, Potassium, Iron, Magnesium, Sulfur, Phosphorus, Molybdenum

Ingredients Jump to Instructions ↓

  1. Ingredient Name Unit Quantity

  2. half Boiled Cauliflower

  3. cup 1/2 Cashews

  4. 0 6 Chilli garlic sauce(little sweet)

  5. tbsp 3 chilli powder

  6. tbsp 1 Fennel Seeds

  7. 15 garlic paste

  8. tbsp 1 Grated Coconut

  9. cup 1 half Boiled Beans (Cut length wise)

  10. cup 1/2 half Boiled Brocoli

  11. cup 1/2 half Boiled Carrot (Cut round)

  12. cup 1/2 mushroom (cut into half)

  13. cup 1 onion (cut not very small)

  14. number

  15. 1 soya sauce

  16. tbsp 2 sugar

  17. tbsp 1/2

Instructions Jump to Ingredients ↑

  1. Steps 1. Grind Coconut, cashews and fennel seeds to a fine paste and keep aside 2. In a pan take some oil and saute the onions. Don't let it turn brown as it will later cook in the coconut gravy.

  2. Once after little sauting, add the garlic paste. Saute for 1 minute.Take care that the color of onion should not turn brown 4.Now add the grinded paste and add water as cahew thickens the gravy.

  3. Add the soya sauce,salt, chilli garlic.chilli powder,sugar to the sauce.

  4. After some cooking say 3 minutes, add the cooked veggies and mushrooms and add water if the gravy is thick.

  5. Cook till the mushrooms get cooked.

  6. Add little red colour if required. This is a curry with watery gravy. Goes bery well with plain white rice.

Comments

Recipe Finder © Rogue Network Solutions.
882,796
Send feedback