Cooking Lessons for Dad

Cooking Lessons for Beginners

Thai Style Vegetable Curry

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Yield: 6 servings (8 - 9 cups)

Thai Style Vegetable Curry

Ingredients

  • 1 - 2 teaspoons olive oil
  • 1 - 2 teaspoons garlic, minced
  • 1 - 1 1/2 cups onion, diced
  • 1 cup carrots, diced
  • 1 cup bell peppers, diced (combine 2 colors; red, yellow, green, or orange)
  • 4 - 5 cups zucchini, diced
  • 1 cup tomato sauce
  • 1 cup dry-roasted peanuts (divided: 3/4 and 1/4 cup)
  • 1 tablespoon soy sauce
  • 1 - 2 tablespoons curry powder
  • 1/2 - 1 teaspoon salt
  • 1 cup garbanzo beans, canned (rinsed and drained)
  • 1 cup peas, frozen
  • Water if desired to thin curry mixture (optional)

Instructions

  1. Wash and dice vegetables.
  2. Heat large pot over medium-high heat and add olive oil.
  3. After the oil is hot, add the garlic and onions. Reduce the heat to medium and sauté for a couple minutes until the onions are soft (about 1 or 2 minutes).
  4. Add the carrots and peppers and stir. Reduce the heat to medium - low and cook for about 5 minutes until the vegetables are tender. Stir frequently.
  5. Next add the zucchini. Stir, reduce the heat to medium - low and cover the pan. Simmer about 5 minutes.
  6. While the vegetables are simmering, blend 3/4 cup peanuts, tomato sauce, soy sauce, curry powder and salt in a blender until smooth.
  7. Add blended curry mixture to the cooked vegetables and stir thoroughly.
  8. Add the garbanzo beans and peas to the cooked vegetables and stir. Stir in a little water (as desired) if you would like a thinner curry mixture.
  9. Cook curry mixture until it is hot throughout. Taste and add more salt and/or curry powder if desired.
  10. Serve curry over rice and top with peanuts.

Notes

You can vary the amount of diced vegetables in this recipe to your taste or to what you have on hand.

Adjust the garlic, curry powder and salt to taste.

You may also serve this curry over couscous or quinoa.

I usually serve the extra peanuts in a dish and let each person add their desired amount to the top of their curry.

You can add a little water near the end of the cooking time if you desire a thinner curry mixture. I sometimes add about 1/4 cup of water after I add the peas if I think the curry mixture is too thick.

See a cooking demonstration of this Thai Style Vegetable Curry recipe on the Cooking Lessons for Dad YouTube channel.

© Karen Breyer

 

Looking For a New Way to Cook Carrots? Try this Super-Easy and Impressive Carrot Side Dish!

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Everyone likes carrots, but sometimes we get tired of eating them the same old way. This Moroccan Carrot recipe is an easy, healthy, delicious, side-dish that everyone will love.  To prepare this recipe you will just need to do a little sautéing and steaming. This recipe will be ready in no time. These carrots are a flavorful accompaniment to any meal. I think they would be an especially great side dish for chicken.  This is a great way to add some healthy vegetables to your meals. Try this Moroccan Carrot dish today!

Below is the recipe and if you would like some additional cooking instructions click on the Moroccan Carrot Cooking Lesson taught by Karen Breyer. Leave a comment below about how you liked this recipe and what you served it with. Happy Cooking!

Moroccan Carrot Recipe

Moroccan Carrot Cooking Lesson Video

Moroccan Carrots

by 2 Comments

Yield: 8 servings

Moroccan Carrots

Ingredients

  • 4 - 5 cups carrots, diagonally cut (about 2 pounds)
  • 1 - 2 teaspoons olive oil
  • 1- 2 teaspoons garlic, minced
  • 1/4 - 1/2 teaspoons cumin seeds
  • 1 - 2 teaspoons honey
  • 1/2 teaspoon Kosher salt
  • 1/4 teaspoon cumin, ground
  • 1/2 teaspoon black pepper, freshly ground

Instructions

  1. Peel and slice carrots in a diagonal cut.
  2. Steam carrots about 10 - 14 minutes until desired tenderness.
  3. While carrots are cooking, heat the oil in a large skillet over medium heat.
  4. When oil is hot, add garlic and cumin seeds.
  5. Sauté for about 1 to 1 1/2 minutes or until garlic is lightly browned. Stir around frequently. When garlic is browned turn off the heat.
  6. Add honey, salt, ground cumin, and pepper to the garlic-cumin seed mixture and stir together.
  7. When the carrots are done, drain them and add them to the mixture in the skillet.
  8. Stir all ingredients together and serve.

Notes

To steam the carrots heat about 2 inches of water in the bottom pan of a steam pan until it boils. Next put the carrots in the top steamer basket. Decrease the heat to medium and cover the pan with a lid. Steam until the carrots are tender (about 10 minutes). You can test the carrots with a fork or try one to see if they are done.

Larger carrots will take longer to cook than smaller ones.

See a cooking demonstration of Moroccan Carrots on the Cooking Lessons for Dad YouTube channel.

© Karen Breyer

 

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