How to cook Cambodian healthy vegetable curry

                   Hello everyone. Today I want to tell you how to prepare a 

healthy vegetable curry. You know, people who like to eat meat 

always say  that vegetable is tasteless but I'm convinced that you 

will be submit to this incredibly delicious vegetable curry herbs and spices.

            Let's take a look how to do it. You can get our recipe in the description like this:

      These are the ingredients. We begin with making a curry paste. Ginger, candle nuts, onion, garlic, lemongrass, some fresh red chili, galangal, and some dried chili. Cut all these ingredients into small pieces, so that it is easy to be blended with the food processor. This is the ginger, candle nut and the garlic, yam, tofu, coconut milk. You can just put it into the food processor straight away. As for the   onion, cut into large chunks. As for the lemongrass, cut away the stem and remove the outer sheath, the first layer. Then cut it into slices. As for the red chili, remove the stem and then cut it lengthwise and use the knife to remove the pith and the seed, and then cut it into small pieces. Put it into the food processor. If you like the curry to be spicier, add one or two of these kind of dried chili. Cut into small pieces and throw it into the food processor.  Galangal is the Last. The outer part of the galangal is quite hard and fiber. Cut it away otherwise it is quite difficult to blend it into a smooth paste. Cut the galangal into thin slices so that it is easy to blend. Now we have all the ingredients for the curry paste inside the food processor. Cover it, add a little bit of oil to facilitate blending and blend it until really smooth.

                  You may add some water if you find it is too dry, it will take about five or even more than five minutes, to turn it into a smooth paste. When five minutes is up, transfer the curry paste into a pan. Saute the curry paste over low heat until all the water has evaporated. After some time and what is left now are only the herbs and spices and the oil. And now it starts to thicken.

                From now on you have to keep stirring it because it tends to stick easily.

              After the curry paste turns aromatic, now we can move on to the next step.

              Now let's prepare the vegetables. You can use any vegetables you like but today I'm using the vegetables that are commonly used by the Cambodian for this recipe.

            This is called snake bean which is a variation of long bean and French bean.

            Next eggplant; you can use the eggplant that is long; it's really up to you.

            And a stick of carrot; I also include tofu puffs in the recipe.

          If you do not have tofu puffs, substitute with any other kinds of firm Tofu.

         Cut the tofu puffs into two. Lastly I also include some cabbage in this recipe.

           Now let's get back to the curry paste. Heat it up and add half a cup of fresh coconut milk, and also vegetable stock.

            If you don't have vegetable stock you can just use water or you can add some vegetable seasoning powder. Bring it to a boil and add the turmeric powder, curry powder, the kaffir lime leaves, a few pieces of kaffir lime leaves and curry leaves. If you find it is too thick you can always add some additional vegetable stock or water. You can season now with sugar and salt. Now we add in the vegetables, starting from those needs more time to cook: the carrot, the cabbage. Simmer until both vegetables start to turn soft. Next the eggplants; and the beans; Cook for another five to ten minutes until the vegetables are soft, then add the tofu puffs. The tofu pants are always added last because it is already cooked.

            Once it is done remove and serve. Do not cook any longer because the vegetable will then lost the vibrancy color. This is the Cambodian style vegetable curry, best to serve along with plain rice. This is how I prepare the healthy vegetable curry style. I hope you enjoy it. Thank you very much.

DELICIOUS FOOD FOR VEGAN AND HEALTHY

         Today we're gonna be whipping together some wholesome meals that are perfect for lunch or dinner these recipes were,  meant to be really easy I think on , average we whip them together in about 20 minutes or so they're really quick filling comforting fresh tasty. nutritious of course I want to take a brief moment to think weeks as well for partnering with us .

           I'm gonna chat more about them at the end for now we're gonna get started on making the recipes the first recipe, we're gonna make is this incredibly delicious veggie noodle stir-fry with a creamy peanut lime sauce it's a dish loaded with a variety of rainbow colored veggies so we're going to begin by cooking 125 grams of dry noodles according to the package instructions here we used cow my noodles but you could also use ramen brown rice or soba noodles and while this cooks we're gonna finely mince 2 shallots doing the same to 2 cloves of garlic we're then gonna add this to a pan on medium-high heat with a bit of oil and cook it for a couple minutes you can add a splash of water if needed to deglaze the pan but I'm gonna thinly slice to medium bell peppers we used a red one and a yellow one and once it's all sliced we can then cut it again in half lengthwise we're then gonna peel and cut two carrots into thin matchsticks or alternatively you could shred them and then we're gonna add this all to the pot along with about a cup of shredded purple cabbage just to add a pop of color cook this for two minutes until it's just heated up cooked through but still crunchy so while that all cooks we're gonna prepare the peanut lime sauce by adding three tablespoons of peanut butter to a jar or bowl you can substitute it for tahini or almond butter ,  if you're allergic or don't like peanut butter or then gonna add the juice from one lime one and a half tablespoons each of sodium reduced soy sauce and sesame oil a tablespoon of hoisin and Sri Racha hot sauce or other mild hot sauce and half of a tablespoon of agave syrup we're then going to shake it or mix it until it's all well combined and creamy.
                                 When their noodles are cooked we're going to drain it and then add it to the pan of vegetables we're going to pour over the sauce and toss everything to combine once you've served some of the noodles for yourself into a bowl or on a plate you can then top it with a generous amount of roasted cashews and some fresh thinly sliced scallions some sliced red chilies or cilantro when it's hot I actually think the dish tastes really good if you enjoy it cold so you can choose whichever you think you might prefer and it keeps really well in the fridge too so you can enjoy it as leftovers as well for this next recipe we're going to be making this refreshing quinoa and chickpea summer salad with a zesty roasted garlic dressing we're gonna first preheat the oven to 200 Celsius or 290 Fahrenheit and then we're gonna cut the head off of a bulb of garlic transfer it to a baking dish and pour over about a teaspoon of oil then roast it for 15 to 20 minutes or until it's lightly golden meanwhile we're gonna cook 1 cup of dry quinoa according to the package instructions and once.

                    It's cooked this is gonna make about 2cups worth of cooked quinoa to a large bowl we're gonna add a cup of cooked chickpeas mine were just drained and rinsed from a jar and to the bowl we're also going to add two bell peppers that have been chopped we used a red one and an orange one just to bury up the colors in the salad we're then gonna dice 1/3 of a large cucumber 1 medium tomato also diced a handful of kalamata olives that are chopped a sprig of green onion also known as scallion thinly sliced and a quarter cup of dried cranberries you can add it whole or chopped it up a bit like I'm doing here whichever you prefer by now that quinoa should be done cooking so we're gonna set it aside and remove the garlic from the oven and once it's cool enough to handle we're gonna remove each clove and place it into a bowl it's super soft so it's gonna mash easily using a fork and then we're gonna add the rest of  then ingredients to make the dressing we're gonna add the juice from two whole lemons which is gonna make this dressing refreshing Lee zesty 2 tablespoons of olive oil 1 tablespoon of tahini which if you can't find it at the store we have a recipe on how to make it at home link is in the description a teaspoon each of soy sauce and balsamic vinegar and onion powder and a sprinkle of freshly ground pepper give it a whisk and that's it once we've added the quinoa to the salad we can then pour over the zesty roasted garlic dressing and toss everything to coat at the end I added half of a cup of coarsely chopped roasted almonds along with some reserved dried cranberries and scallions for garnish like the previous recipe  this   one can be enjoyed both warm or cold and it can also be made in advance to enjoy in the coming days so long as the dressing is stored separately from the salad it's a refreshing feeling but still light salad that's perfect for the warmer weather the final recipe is this creamy spinach mushroom and coconut curry it's just bursting with flavor to make this we're gonna first finely chopped 1 medium onion and finely mince 3 cloves of garlic we're then gonna peel a thumb-sized piece of ginger and finely mince it as well to a large pot on medium-high heat we're gonna add a couple of teaspoons of oil and then the onion garlic and ginger mixture give it a stir and let it cook for about 3 minutes you can add a splash of water if needed to deglaze the pan so while this cooks we're gonna thinly slice about 15 small mushrooms and back to the pot we're gonna add 2 cups of cooked chickpeas and the mushrooms giving it a stir and letting it cook for another 5minutes while this cooks we're gonna thinly sliced 1 red bell pepper cutting it in half again lengthwise and back to the pot on the mushrooms of softened we're gonna add the spices a tablespoon of curry powder and half of a teaspoon of paprika powder we're gonna saute this for about a minute to let the spices bloom which brings out the flavor of the spices even more and then we're gonna add a can of coconut milk. we used full fat you can use reduced fat if you prefer and then we're adding the red bell peppers and a bit of salt and pepper cooking it again for a couple more minutes meanwhile we're gonna slice about two handfuls of cherry tomatoes adding this to the pot at the very end along with four big handfuls of as you stir it in cooking just for a little while longer you're gonna start to notice the spinach is going to start to soften and when it softens sufficiently enough you can remove it from the heat this dish is perfect to enjoy with some naan or rice here we use some whole-grain red rice and serve it alongside a generous few scoops of the curry the garnish we used fresh cilantro dried chili flakes and a squeeze of lemon works really well for this one too as with most curries this one can be enjoyed right away.