Lemongrass Coconut Curry Without Paste | Vegan Recipe By Chef Raveena Taurani | скачать в хорошем качестве

Lemongrass Coconut Curry Without Paste | Vegan Recipe By Chef Raveena Taurani |

Learn how to whip up a healthy, wholesome and delicious Lemongrass Coconut curry to make your mid-week meal special with Raveena Taurani (founder, Yogisattva) 👩‍🍳 How to make lemongrass coconut curry (without paste) Ingredients: Fresh lemongrass Diced onion Mushrooms Thai chilli Lime leaves Fresh basil Coriander, Cumin and Turmeric Sliced garlic Salt Coconut milk Sweet potato (can replace with carrots) Fresh stalk Sesame oil Method: Take lemongrass and open it since the flavour lies in the bottom. Bring it to your chopping board and bash it open with the back of a knife. Use sesame oil for the curry (can replace with sunflower or coconut). Pour some in the pan and heat. Add onions and stir till it becomes translucent. Then, add the lemongrass and thai red chillies. De-seeding the chillies prior is advisable since it is better for digestion and reduces the spice. Add sliced garlic. Then add all the spices at once. Keep stirring till the onions and lemongrass are properly coated in the spices. Then add the coconut milk and vegetable stalk (or plain water). Add sweet potatoes and lemon leaves. Bring to a boil and leave it on for a gentle simmer. Add salt to taste. Bring the curry to a boil and then add the mushrooms, let it simmer for 10 minutes before switching off the gas. Garnish with some lemon leaves. You can add spinach, pak choi or any other green for additional flavour. Remove the lemongrass stalks and thai lemon leaves just before serving. #AtHomeWithGrazia #Lemongrassrecipe #ThaiCurry #VeganRecipe #GraziaIndia Follow us on: Facebook   / graziaindia   Instagram   / graziaindia   Twitter   / graziaindia   Official Website http://www.grazia.co.in/