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Know what you eat:
Thai cusine is one of the healthiest food you can eat. Of course, it's already known that many of the fresh herbs and spices used in Thai cooking - such as
Turmeric anti-inflammatory / anti-oxidant agent
Turmeric anti-inflammatory / anti-oxidant agent
Coriander gastrointestinal trouble including gas and bloating, digestive problems bacterial and fungal infections loss of appetite.
Coconut milk (lowers bad cholesterol (LDL), while promoting good cholesterol, boosts immunity, modulates metabolic functions, provides valuable fatty acids which most people in the West are lacking, fights aging. last but not least...
Fresh chillies - have immune-boosting and disease-fighting power also help maintain consistent insulin and glucose levels.
Ingredients:
3 C Mix Vegetable ( I used carrot, cauliflower,green beans,yellow corn,
400 ml Coconut milk
1 Tbsp Chopped Coriander
2 slit green chilli
2 tsp garam masala
3 tsp any brand veg kadai mix (U will find it in Indian Grocery Store)
1 tsp Sambal Olek/ Olak (REd-Chilli + vinegar)
3 tsp roasted chopped peanuts
1/2 tsp cardamom powder
1/2 tsp turmeric powder
1 tsp sugar
Salt to taste
For Tempering:
3 tsp Canola Oil
1 tsp cumin seeds
1/4 tsp asafoetida pwd
few curry leaves
Method:
1. Microwave / boil all the vegetable in some water untill they are 90% cooked. Do not throw the water, you can use this vegetable stock, in a gravy,soup,or next time when you make a dough for rotis.
2. Heat oil in a kadhai/skillet, then mustard seeds, once it stops spluttering add cumin,split green chilli, asafoetida powder & curry leaves.
3. Now add all the semi cooked vegetables, turmeric pwd,veg kadai mix, chopped peanuts, cardamom pwd,garam masala, sugar and salt to taste.
4. Let is simmer for a while till you see the gravy becomes little thick. Stir it when required, too much stirring will make these veggies mushy.
5. Served Hot.
Note: Best served with Basmati Rice / Indian Flat Bread (rotis, parathas)
Ingredients:
3 C Mix Vegetable ( I used carrot, cauliflower,green beans,yellow corn,
400 ml Coconut milk
1 Tbsp Chopped Coriander
2 slit green chilli
2 tsp garam masala
3 tsp any brand veg kadai mix (U will find it in Indian Grocery Store)
1 tsp Sambal Olek/ Olak (REd-Chilli + vinegar)
3 tsp roasted chopped peanuts
1/2 tsp cardamom powder
1/2 tsp turmeric powder
1 tsp sugar
Salt to taste
For Tempering:
3 tsp Canola Oil
1 tsp cumin seeds
1/4 tsp asafoetida pwd
few curry leaves
Method:
1. Microwave / boil all the vegetable in some water untill they are 90% cooked. Do not throw the water, you can use this vegetable stock, in a gravy,soup,or next time when you make a dough for rotis.
2. Heat oil in a kadhai/skillet, then mustard seeds, once it stops spluttering add cumin,split green chilli, asafoetida powder & curry leaves.
3. Now add all the semi cooked vegetables, turmeric pwd,veg kadai mix, chopped peanuts, cardamom pwd,garam masala, sugar and salt to taste.
4. Let is simmer for a while till you see the gravy becomes little thick. Stir it when required, too much stirring will make these veggies mushy.
5. Served Hot.
Note: Best served with Basmati Rice / Indian Flat Bread (rotis, parathas)
Posted in: coconut,coconut milk,coconut milk curry,diabetic friendly recipes,diabetic-sidedishes,fusion cooking,indo thai,mixed vegetable curry,thai,veg curry,veggie
3 comments:
Wow the dish looks very nice and colorful..with lovely flavors :)
THanks Parita
This looks delicious!I never thought of preparing this on my own,but I am definitely tempted!Hope you wont mind but I'd love to guide Foodista readers to your site, just add this little widget here to this post and it's all set to go, Thanks!
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