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Spicy Tindora curry bowl, anyone?? Save this recipe and tag a friend who loves spicy food. .
Happy Sunday, everyone?. Sharing a bowl of curry made with tindora or ivy gourd. I tried this little cute cucumber like vegetable a while back at Kalachandjis, a restaurant that uses Ayurvedic cooking and fell in love. It has a crunchy texture and absorbs flavors really well. YUM!?
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Recipe
Ingredients:
~ 1 lb small yukon potatoes, washed and cut into wedges
~ 20-25 tindora/ivy gourd, trim ends (cut some in half to show you what it looks like inside)
~ 1?, sliced
~ 4 shallots/pearl onions, minced
~ 4 cloves garlic, minced
~ 1 tablespoon chopped ginger
~ 1 green chili
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~ 1/4 cup desiccated coconut
~ 2 tablespoons ? paste
~ 2 tablespoons coconut cream
~ 3 cups of veggie stock/water (more if needed)
~ curry leaves
~ avocado oil
~ salt to taste
Spice:
~ 3 tablespoons curry powder
~ 1 tablespoon coriander powder
~ 1/2 teaspoon turmeric powder
~ 2 teaspoons garam masala (add in last)
~ 2 teaspoons amchur powder (optional)
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In a heated pan, drizzle 2 teaspoons oil, slowly pan fry potatoes until lightly brown and set aside. Using the same pan, add 1 tablespoon oil. Then, sauté shallots, garlic and carrot for 2 minutes.
Stir in coconut, tindora, and potatoes along with veggie stock, let simmer until potatoes are soft, about 10-15 minutes. *Be sure you have enough veggie stock/water to cover all ingredients.
Add tomato paste, chili, all spices except garam masala, season with salt and simmer for another 5-10 minutes.
Finally add coconut cream, curry leaves, and garam masala, cook for another 2 minutes. Serve warm with your favorite grain and garnish with cilantro.
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Such a comforting bowl for any meal of the day! Let me know what you think ??and have a great rest of your weekend!☺️
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