Indo chinese vegetable curry

Indo-chinese gravy final

 

About:

This is a simple and easy indo-chinese vegetable curry which is spicy-tangy taste. I used carrots, bell peppers, french beans, cucumber in this curry with homemade schezwan sauce. Homemade sauce has an advantage of personalising to your taste and it can be prepared 2-3day ahead and stored in the fridge in an air-tight container.

This curry can be served with steamed rice or any indo-chinese fried rice (click for recipe link)

I served this with mushroom fried rice (click for recipe link)

Serves-3-4 servings
Preparation time-15 minutes
Cooking time-30 minutes

Ingredients:

Vegetables:

  • Chopped onion-1medium
  • Chopped carrots-1
  • Hopped french beans-1/2cup
  • Chopped bell peppers/capsicum-1medium
  • Chopped cucumber/zucchini -1small/half medium
  • (i chopped vegetables small pieces feel free to chop/ dice as desired)

For curry and schezwan sauce:

  • Red chillies-3
  • Garlic-3cloves
  • Chopped ginger-2tsp
  • white pepper powder-1/4tsp
  • Soy sauce-2tsp
  • Vinegar-2tbsp
  • Chopped tomato – 1medium
  • Corn flour-1-2tbsp (dissolved in 2-3tbsp of water)
  • Vegetable stock/water-2cups
  • Oil-2tsp
  • Salt- to taste

For garnish:

  • Chopped spring onion greens

Procedure:

  • Combine red chillies, garlic, ginger, soy sauce, vinegar, white pepper powder, tomato in a blender/food processor and blend to smooth and set aside.
  • Heat oil in a large wok until smoking hot , then lower the flame and add onion and saute for 1-2 minutes.
  • Add carrots, beans saute for 2-3minutes and then add bell peppers, cucumbers/zucchini and saute until tender but crunchy (about-6-8minutes)
  • Now add the ground paste, vegetable stock/water and continue to cook on a medium low flame and bring it to boil.
  • Add cornflour-water mixture, salt and simmer for 4-5minutes more/ until the sauce thickens slightly and vegetables are cooked through.
  • Once the desired consistency is obtained turn off the flame and garnish with spring onion greens.

Serve with steamed rice/fried rice.

Note:

  • Baby corn/mushrooms or any vegetables can be included as per the taste.
  • Spices and sauces can be personalised as per the taste.
  • Tomato puree/tomato ketchup can also be used instead of tomato.
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About Chitra Jagadish

My passion is Cooking & love exploring healthy recipes. This blog is all about sharing 'Recipes for Healthy living', which are my experiments at home.

Posted on November 7, 2014, in Indian, International, Main Course, Side dish. Bookmark the permalink. 16 Comments.

  1. I am coming over for this droolicious meal !! ❀

    Like

  2. I love all the veggies you have in here and the spice that kicks them up a notch.

    Liked by 1 person

  3. If I can just get to the cupboard in the public corridor and retrieve my food processor, I’m going to try this one !!

    Like

  4. Looks awesome Chitra.. πŸ™‚

    Liked by 1 person

  5. Reblogged this on Chef Ceaser.

    Like

  6. Absolutely lovely! Looking forward to taste it. Ostriche

    Liked by 1 person

  1. Pingback: Mushroom fried rice (Indo-chinese) | Chitra's Healthy Kitchen

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