Tuesday, 3 June 2014

COCONUT MILK & CURRY VEGGIES


I don't know about you, but when I'm stressed the only thing that brings me peace is cooking. And what's more peaceful than a completely Vegan, cruelty-free meal?
And rumor has it that's absolutely delizioso..
Just a little disclaimer for you: this is no 5 minutes recipie. So if you're in a rush, maybe take a look at my 10 minutes Veggie Soup that'll make your mouth water in seconds.. click here .
But if you, like me are in need for an intense cooking sesh, this is definitely a winner.
There's not much to cover on the subject of this stew: it is absolutely delish, extremely easy to do, and very healthy. I also find the process of making it to be therapeutic.. there's just something about chopping all those veggies.. TMI? Let's just get cracking, shall we?

You'll need:
3 Zucchini
1 Carrot
1 Large Spring Onion
1\2 Red Pepper
1 Large Potatoe
1 Fresh Chili
Olive Oil + Salt
1 t.spoon of Indian Masala (Or Indian Curry)
1 cup of Coconut Milk
1\2 cup Frozen Peas
Basmati rice
A handful of ground Almonds

You'll have to:
Wash the vegetables, then chop them. Make sure the pieces are all equal to facilitate cooking.
In a large pan, let the olive oil warm up, then add the chopped Spring Onion and the Hot Chili. Let them fry a bit, then add 1 t.spoon of Indian Masala. Let the spices roast, then add the chopped veggies.

During this bit, make sure to stir frequently, so they will not stick to the bottom of the pan. After a couple of minutes, add the coconut milk, and if necessary some warm water in order to cover up the veggies.
Season with salt, and add the frozen peas and the almonds. Let the mixture cook for at least 20 minutes. Keep checking and tasting. When all of the different ingredients are soft and the sauce has thickened, turn off the heat.
Serve with Basmati Rice.

ITALIANO:


Avrete bisogno di: 

3 Zucchine

1 Carota 

1 Cipolla
1\2 Peperone Rosso
1 Patata grande
1 peperoncino fresco 
Olio d'oliva + sale 
1 cucchiaio di Indian Masala (Or Indian Curry) 
1 tazza di latte di cocco 
1\2 tazza di piselli surgelati 
Una manciata di mandorle
Riso Basmati per accompagnare.

Dovrete: 
Lavare le verdure, poi tritarle. Assicuratevi che siano tutte della stessa dimensione, per farli cuocere allo stesso modo. In una pirofila grande lasciate riscaldare l'olio d'oliva, poi aggiungete il trito di Cipolla e il peperoncino. Lasciateli soffriggere un po ', poi aggiungete l' Indian Masala. Lasciate che le spezie tostino, quindi aggiungere le verdure tritate. 
Dopo averlo fatto, assicuratevi di mescolare frequentemente, in modo che non si attacchi al fondo della padella. Dopo un paio di minuti, aggiungete il latte di cocco, e se necessario un po 'di acqua calda al fine di coprire le verdure. 
Condire con sale e aggiungere i piselli surgelati. Lasciate cuocere il composto per almeno 20 minuti. Continuate a controllare, e assaggiare.Aggiungete le mandorle. Togliete dal fuoco solo quando tutti i diversi ingredienti saranno morbidi e la salsa si sarà addensata. 
Servite con riso basmati.

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