Easy Vegetable Curry Tim Shieff
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Date: 2020-05-11
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Comments and reviews: 10
Pj
mmmm amazing, ok I have a question, Background 58 yrs old used to smoke, drink eat the wrong things (although i was not much of a meat eater) played tennis had my own courts daily, unless snowing (obsessed 3to4hours a day) five years ago I tore my hip labral, right side, and no cartilage on either side waited to get my hip replaced until march of this year (my healthy boyfriend of 23years died 10 days after getting a pin in his foot, simple surgery he aspirated on the table and never came home so i was scared. so now 5years of laying around no work outs etc I did quit smoking a while back and went vegetarian now had the surgery March 30, 16 and have truly wanted to go full vegan, as it is, I live near the Amish and the only eggs I eat are from the chickens who I watch walking around and cheese and yogurt from their goats but my doctors, children, physical therapists and anyone who I talk to tells me I need Protein and tons of it to properly heal, they are crazy about it and so I spent a week trying to figure out how much I get without the dairy and cheese and its not nearly enough dr recommends 30- 40 grms a MEAL! I honestly dont see how it seems so extreme, This being said I am tired and not myself through this ordeal, can you help me I have started back on the treadmill not allowed to walk the woods yet to uneven of a surface, and PT but when I say im tired dr says eat a steak, no can do doc but there has to be a second answer so that I can transition into full vegan and heal remaining healthy I truly hope you reply found you through Russel Brand and I also meditate fyi if not thanks love your vids
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mmmm amazing, ok I have a question, Background 58 yrs old used to smoke, drink eat the wrong things (although i was not much of a meat eater) played tennis had my own courts daily, unless snowing (obsessed 3to4hours a day) five years ago I tore my hip labral, right side, and no cartilage on either side waited to get my hip replaced until march of this year (my healthy boyfriend of 23years died 10 days after getting a pin in his foot, simple surgery he aspirated on the table and never came home so i was scared. so now 5years of laying around no work outs etc I did quit smoking a while back and went vegetarian now had the surgery March 30, 16 and have truly wanted to go full vegan, as it is, I live near the Amish and the only eggs I eat are from the chickens who I watch walking around and cheese and yogurt from their goats but my doctors, children, physical therapists and anyone who I talk to tells me I need Protein and tons of it to properly heal, they are crazy about it and so I spent a week trying to figure out how much I get without the dairy and cheese and its not nearly enough dr recommends 30- 40 grms a MEAL! I honestly dont see how it seems so extreme, This being said I am tired and not myself through this ordeal, can you help me I have started back on the treadmill not allowed to walk the woods yet to uneven of a surface, and PT but when I say im tired dr says eat a steak, no can do doc but there has to be a second answer so that I can transition into full vegan and heal remaining healthy I truly hope you reply found you through Russel Brand and I also meditate fyi if not thanks love your vids
reply
Jesse
This looks so good. Covers the colours and would fill the belly. Here's My Bharta: 1 large thumping fresh glossy eggplant, cubed 1 sweet onion (vidalia, chopped 1 inch peeled ginger, grated 3 cloves garlic, grated 2 tsp each of ground coriander seed, and cumin seed 1 tsp each of tumeric and garam masala 1/2 tsp each of salt, pepper, dried red chili flakes 1 tsp each of fish sauce and tamarind paste 1 cup frozen peas 2 roma tomatoes, chopped 1 tin coconut milk In a big saucepan, sweat the onion, garlic, ginger in 2Tbsp vegetable oil. When beginning to brown, add the cubes of eggplant. Stir now and then, until eggplant begins to brown, maybe 10 minutes. Add everything else and simmer gently until the eggplant is really squishy, about a half hour. Mash it down with a potato masher for a sloppy effect, should you want one. Check for seasoning. You might want a tiny bit of brown sugar. Serve with that nice tumeric rice of Tim's. Last time I picked up a curry from my local shop, I took this to the owner. He said Good, surprisingly good.
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This looks so good. Covers the colours and would fill the belly. Here's My Bharta: 1 large thumping fresh glossy eggplant, cubed 1 sweet onion (vidalia, chopped 1 inch peeled ginger, grated 3 cloves garlic, grated 2 tsp each of ground coriander seed, and cumin seed 1 tsp each of tumeric and garam masala 1/2 tsp each of salt, pepper, dried red chili flakes 1 tsp each of fish sauce and tamarind paste 1 cup frozen peas 2 roma tomatoes, chopped 1 tin coconut milk In a big saucepan, sweat the onion, garlic, ginger in 2Tbsp vegetable oil. When beginning to brown, add the cubes of eggplant. Stir now and then, until eggplant begins to brown, maybe 10 minutes. Add everything else and simmer gently until the eggplant is really squishy, about a half hour. Mash it down with a potato masher for a sloppy effect, should you want one. Check for seasoning. You might want a tiny bit of brown sugar. Serve with that nice tumeric rice of Tim's. Last time I picked up a curry from my local shop, I took this to the owner. He said Good, surprisingly good.
reply
Andrea
I really like this recipe, thanks a bunch: ) I took the liberty to write it down, which makes it easy for me to keep printed out with my other recipes. I post it here in case anybody else likes to print it as text: ) Serves 4 people =============== - preheat oven 190' 1 butter squash -> cut in 1 inch cubes 1 or 2 spoons of oil 2 teasp kumin 2 teasp coriander 1 teasp chilly 2 teasp madrass curry powder salt + pepper - shake in the tray - put in oven: 190' for 40 min 1 large red onion, sliced 1 thumb of ginger, finely chopped 1 chilly -> cut in small pieces 1 teasp garlic 1 coriander bundle -> finely cut the stokes - oil in pan, drop all vegetables add 2 teasp curry powder - low heat add 1 can of tomatoes add 1 can of chickpeas - cook for 20 min with lead on, low heat Add squash to the soup, cook for 2 minutes add 1 bag of spinaches (fresh) cool for 2 minutes more Use the coriander leaves from earlier as decoration. Serve with boiled rice.
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I really like this recipe, thanks a bunch: ) I took the liberty to write it down, which makes it easy for me to keep printed out with my other recipes. I post it here in case anybody else likes to print it as text: ) Serves 4 people =============== - preheat oven 190' 1 butter squash -> cut in 1 inch cubes 1 or 2 spoons of oil 2 teasp kumin 2 teasp coriander 1 teasp chilly 2 teasp madrass curry powder salt + pepper - shake in the tray - put in oven: 190' for 40 min 1 large red onion, sliced 1 thumb of ginger, finely chopped 1 chilly -> cut in small pieces 1 teasp garlic 1 coriander bundle -> finely cut the stokes - oil in pan, drop all vegetables add 2 teasp curry powder - low heat add 1 can of tomatoes add 1 can of chickpeas - cook for 20 min with lead on, low heat Add squash to the soup, cook for 2 minutes add 1 bag of spinaches (fresh) cool for 2 minutes more Use the coriander leaves from earlier as decoration. Serve with boiled rice.
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Kensho
I don't even have the money to cook like that i need to cook the most basic whole food plant based meal's but at the end of the day i physically feel better it's either taste or health your body is your temple your vehicle through life and it deserves the utmost love more important then any material or sentimental flavor that satisfy's your desire for 10 minute's. I'm a massive foodie but until i get a job ill live it up hard.
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I don't even have the money to cook like that i need to cook the most basic whole food plant based meal's but at the end of the day i physically feel better it's either taste or health your body is your temple your vehicle through life and it deserves the utmost love more important then any material or sentimental flavor that satisfy's your desire for 10 minute's. I'm a massive foodie but until i get a job ill live it up hard.
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نو
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Hayley
That looks so yummy I want to make it right away. But unfortunately I'm not able to get butternut squashes (or any squashes for that matter) where I live in Mexico. Could you please suggest a good substitute? I assume potato would be good but any other suggestions would be excellent. Thanks again for a great video.
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That looks so yummy I want to make it right away. But unfortunately I'm not able to get butternut squashes (or any squashes for that matter) where I live in Mexico. Could you please suggest a good substitute? I assume potato would be good but any other suggestions would be excellent. Thanks again for a great video.
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Martin
Watching this again, as I'm making it now after not making it for a year, and want to get the measurements right. These recipes were a real help and exciting when I first transitioned to veganism. Such a shame that Tim is no longer vegan.
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Watching this again, as I'm making it now after not making it for a year, and want to get the measurements right. These recipes were a real help and exciting when I first transitioned to veganism. Such a shame that Tim is no longer vegan.
reply
Claudia
Today I ve made this dish for the dinner (I always make coconut carry, I added steamed broccoli and avocado on top and it was so delicious. I am obsessed with coconut curry and now I also have new addiction hehe. Nice job Tim.
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Today I ve made this dish for the dinner (I always make coconut carry, I added steamed broccoli and avocado on top and it was so delicious. I am obsessed with coconut curry and now I also have new addiction hehe. Nice job Tim.
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Camila
I literally just cooked this and even my mom (a notorious meat eater) said this was the most delicious curry she's ever tried. For real. Make this without telling people what it is and you'll surprise everyone!
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I literally just cooked this and even my mom (a notorious meat eater) said this was the most delicious curry she's ever tried. For real. Make this without telling people what it is and you'll surprise everyone!
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Judy
I can do this minus the parkour, but with homegrown butternut, cilantro, tomatoes (in the winter) and spinach. And I soak the garbanzos (less salt that way, all organic mind you. Thanks for this vegan recipe! ; )
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I can do this minus the parkour, but with homegrown butternut, cilantro, tomatoes (in the winter) and spinach. And I soak the garbanzos (less salt that way, all organic mind you. Thanks for this vegan recipe! ; )
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