Inspiration for Easy Vegan or Vegetarian Dinner Recipes However with the right inspiration a vegan dinner it can actually be really delicious and you can quite easily make some very tasty vegetarian dishes that won’t leave you wishing it had meat in it. A lot of people have this idea that food without meat is dry and boring. Vegetarian Casserole with VegetablesĪre you also looking for more alternatives to meat-free days? We are adding more and more lovely recipes for vegetarian and vegan dinner meals. We use regular white rice for our Indian cashew curry but you can also serve it with wholegrain rice, vegetable rice, lentils, or whatever you prefer. We just love that it is quickly made, doesn’t require much work, and the vegetables and nuts add a nice little crunch to it. You can easily let it simmer for longer periods of time. The flavorful curry sauce combined with roasted cashews is the most amazing flavor combination that can easily become a new favorite in any home. We love easy and fast dinners that also taste wonderful. Indian Cashew Curry is an Indian vegan meal that takes under half an hour to make (it can be made in 20 minutes, in fact) that you serve with rice and perhaps even a garlic naan bread. Indian food can be cooked in many different ways and we love creating inspiration for new dishes. Here you get the recipe for a delicious Indian curry with roasted cashew nuts and delicious vegetables served with rice. Serve your Indian Cashew Curry with rice and top with roasted cashew nuts and spring onions slices.Stir with a fork to fully dissolve the flour/cornstarch and then add your thickening agent into the sauce until you get the desired consistency. If the sauce is too thin (as there can be differences in various coconut milk types) you can easily thicken it by adding a bit of flour or cornstarch into a bowl with a little bit of water in it.Let everything simmer for 5-10 minutes until it starts to thicken.Now add water, coconut milk and crumble in the bouillon.Let it get a quick fry without actually burning to activate the flavors, and then mix it all with the remaining contents of the pot. Make an empty space in the pot and add tomato purée and all spices in the empty area.Heat up a pot with some oil in it and add onion and garlic to sauté until soft.Slice onions and garlic into fine pieces.Chop bell pepper and carrots into rough cubes with your favorite KUMA kitchen knife.When they’ve gotten a nice color all over and release a nice aroma, remove them from the pan into a small bowl. Shake the pan from time to time so they don’t burn. Add cashew nuts to the pan and roast them for a few minutes.
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