Curried Vegetables

Curried Vegetables


Hello and welcome to The Vegan Corner. We found that curries are very much
appreciated by the vegan community, as they make the perfect accompaniment
for rice, pasta, bread and pretty much any other carbs. The recipe we propose today
is for some delicious curried vegetables and it is an easy and rewarding one. This mixture of veggies
it is already incredible on its own, but with the added Indian hint
and creamy texture, it will be transformed
into something to be proud of. The ingredients needed
to prepare this delicacy are listed in the description
down below the video. To begin with this Indian inspired dish,
chop the mushrooms into 4 pieces. If using large mushrooms, simply cut them
into pieces of your preferred size. Next up is the onion.
Dice it to your preferred size, whether that be finely
or just leaving the thing whole. Hey, if you have time on your hands, you could even cut the onion
into cute little shapes, your choice. Anyway, we prefer to slice the onion
not too finely for this recipe. Dice the carrots to the same size
of the other vegetables and move on to the pepper, which
should be cored first and then diced. Take the cauliflower florets
and cut them into pieces. Don’t be too stressed if can’t obtain
perfect cubes out of the cauliflower as this vegetable has
a funny internal structure, which makes the task of dicing it
nicely virtually impossible. Also, if you feel that any of the vegetables
are not to your liking, feel free to substitute it with something
you like or simply remove it. Next ingredient to prepare
is the ginger, cut a few thin slices
and dice them finely. Do the same with the garlic;
slice it first and then chop it. Now it is time
to take care of the chilli, which we recommend to cut in slices
so that they are easy to remove at the end if you don’t want to bite into them. However, if you do like
your food as hot as magma, feel free to add as much chilli
as you desire and to chop it finely. The golden rule with chilli is that
you can always add but you can’t remove… you have been warned! Did you know that the hottest part
of the chilli are not the seeds? The internal white membranes
are far hotter than the rest of the fruit. You should also know that:
green chillies are milder than red ones, dried chillies are roughly
3 times hotter than fresh ones and the point of the fruit
is milder than the top, due to a smaller quantity
of hot membrane. And now you’re a chilli expert! Now I guess we had enough
of chopping for the day, so let’s finally cook
something, shall we? Start by placing your preferred pan
over a medium heat. Tip in some of the coconut milk, the onions,
the ginger, the garlic and the chilli. Now stir, bring the liquid to a boil and cook until the onions
are soft and translucent. The link for our recipe for
coconut milk is below the video, together with the ingredient list. Now add the carrots,
the peppers and stir. Next on our list of ingredients
to throw in is cauliflower, then the mushrooms, and stir to combine. Now add the peas to the other ingredients
and stir again before moving on. It is time to add the spices
mixed with some sugar and to stir to incorporate them. The vegetables should soon start
to give some of their water due to the sugar you’ve added, but if they are holding their water
like if it was a precious treasure, let them be and add
some more coconut milk. Bring the liquid to a boil, lower the heat to the minimum
and cover with the lid. Cook the ingredients for 10 minutes or
until the vegetables have the desired crunch. Once the time has elapsed, remove the lid
and turn the heat up to medium. Add the remaining coconut milk and also
add the flour mixed with some cold water. The worst way to thicken a sauce is to
add the dry flour directly to the hot liquid as this will lead to a lumpy
and poorly thickened sauce. Why, you might ask? Because
the heated flour turns liquids into gel, but if it is not dispersed properly
before the gelling occurs, the flour will clump together
yielding a grainy final sauce. Honestly, you’re going to leave
this recipe with a degree! And curried vegetables of course.
You can’t argue with that! Back to the recipe, simply
stir and reduce the liquid until it becomes
of the desired consistency. Always remember that the sauce
will thicken even more when it cools down, so make sure not to over reduce it. However, if you end up
thickening it too much, you can always add a touch of water
to thin it down to the right consistency. And here you have the final dish
ready to be served. This dish should look
appealing to anyone, but in case it doesn’t look
appetising to you, just taste it and all of a sudden it will look like
the most beautiful thing you’ve ever seen. Now get in the kitchen as it is time
to prepare some serious Indian vegan food. Before you move away from this video, would you mind to tell us which kind
of dishes you would prefer us to make? Cooked dinners? Refreshing
smoothies? Luscious sauces? Your choice, as we love
catering to our audience. Quite literally! Thanks for taking the time
to watch this video and please don’t leave before giving us
a thumbs up and leaving a comment.