Green Vegetable Pathia Curry🌿🌱
Green Vegetable Pathia Curry🌿🌱

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For a quicker and easier alternative why not try our. Indian restaurant style pathia curry is a medium hot, slightly sweet and sour curry that can be made with chicken, lamb, shellfish or vegetables. Restaurant style pathia curry is the perfect balance of hot, sweet and sour.

Green Vegetable Pathia Curry🌿🌱 is one of the most favored of recent trending meals in the world. It's enjoyed by millions daily. It's easy, it's fast, it tastes yummy. Green Vegetable Pathia Curry🌿🌱 is something that I have loved my whole life. They're nice and they look wonderful.

To begin with this recipe, we have to first prepare a few ingredients. You can have green vegetable pathia curry🌿🌱 using 17 ingredients and 5 steps. Here is how you can achieve it.

Composition needed to serve Green Vegetable Pathia Curry🌿🌱:

  1. 1 sprig fresh curry leaves
  2. 2 juicy limes
  3. 1 small handful of fresh coriander
  4. 2 cups mixed seasonal green veg (beans, cabbage, peas, chard, spinach, courgette
  5. 2 green cardamon pods
  6. 2 black cardamom pods
  7. 1 teaspoon turmeric (fresh or powdered)
  8. 1 teaspoon mustard seeds
  9. 1 teaspoon cumin seeds
  10. 2 inch block of coconut cream (grated)
  11. 3 green chilli and 1 large red for garnish
  12. 3 cloves garlic
  13. 1 thumb of ginger
  14. 2 organic white or brown onions
  15. 1 pinch sugar
  16. 2 small red onions (1 for curry, 1 for garnish)
  17. 1 chunk cucumber for garnish

Find thai green vegetable curry stock images in HD and millions of other royalty-free stock photos, illustrations and vectors in the Shutterstock collection. Thousands of new, high-quality pictures added every day. This is a vegetarian Indian curry with oven roasted cauliflower and a spicy tikka masala sauce. See similar recipes at Keto/Low Carb Vegetable Mains.

Instructions to serve Green Vegetable Pathia Curry🌿🌱:

  1. Heat a little oil and fry mustard and cumin seeds and cardamon pods until the seeds pop. Add half of the curry leaves (they may splutter) and the powdered spices.
  2. Finely chop the onion and add to the pan and stir until covered in the spice mix. Reduce heat, add a splash of water and cover with a lid. Cook the onion for at least 10 minutes until they go sticky and sweet. You can add a little water if needed to stop sticking or burning.
  3. Peel and crush the garlic and add to the pan. Add the green chillis (put a little slice into the side of the chilli if you like a hot curry 🌶 fry gently for a few minutes but don’t the mixture over brown or it will be bitter.
  4. Add the powdered spice to the pan. Grate the tomatoes into the pan (discard the skins), add the bay leaf and let the mixture gently bubble.
  5. Add the green vegetable to the pan and gently simmer until almost cooked. Add the grated coconut into the pan and simmer until the sauce thickens. Add the fresh curry leaves, juice of the lime (and a little zest if it’s unwaxed) and plenty of chopped coriander. Garnish with Very finely cubed cucumber and red onion and a wedge of lime. This is nice with saffron brown rice and kachumber salad (see my recipe)

Top tip for making Low-calorie Thai green vegetable curry. Thai curries are fast and easy meal solutions when you start with a prepared curry paste and doctor it up with fresh herbs. Spicy green curry paste pairs perfectly with the sweetness of butternut squash and bell peppers. For a striking color contrast, spoon over black forbidden rice or red Himalayan rice. Green vegetable curry with fried haloumi.

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