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Mixed Vegetable Coconut Curry

This is a plant-based variation on a dish from a Singapore cookbook. The combination of coconut and curry spices gives the vegetables an exotic twist.
  Oil 1 Tablespoon
  Mustard seed 1 Teaspoon
  Onion 1⁄2 , diced
  Chopped vegetables 1 1⁄2 Pound (Cauliflower, Broccoli, Peas, Carrots, Potatoes, Beans, Corn)
  Garlic cloves 2 , minced or pressed
  Fresh ginger 1 Inch, peeled and minced
  Water 1⁄2 Cup (8 tbs)
  Unsweetened coconut flakes 3⁄4 Cup (12 tbs) (Dry Ones)
  Tofu sour cream/Tofu cream cheese / coconut milk / non-dairy yogurt / combination of al 1⁄2 Cup (8 tbs)
  Garam masala/Curry spice blend 1 Tablespoon
  Cardamom 1⁄8 Teaspoon
  Cinnamon 1⁄8 Teaspoon
  Cayenne pepper 1 Pinch
  Salt 1⁄2 Teaspoon (Or To Taste)

Chop the veggies.

Heat the oil over medium heat in a large pan or wok. Pour in the mustard seed, cover and cook until they pop.

Add the onion and saute until soft – 2-3 minutes.

Add the garlic, optional ginger and harder veggies (cauliflower, carrots, potatoes). Add 2-3 tablespoons of water, cover and steam for 5-10 minutes - or until the veggies are about half cooked.

While the harder veggies are steaming, mix the coconut flakes and sour cream/yogurt/cocoonut milk. Add the spices and mix thoroughly. Set aside to rehydrate.

Add the softer veggies (broccoli, beans, corn, peas) and continue to steam (add more water if the pan is dry) for 2-5 minutes. The vegetables should be fork tender.

When the veggies are done, remove the lid and steam away any excess liquid. Add the coconut mixture and stir in. Cover and warm for 1-2 minutes until heated through.

Recipe Summary

Difficulty Level: 
Main Dish
How would you like a vegetable curry? Here is a great mixed vegetable coconut curry. A slightly spiced curry, it also contains coconut and cream. Lots of chopping top be done for this recipe, Get down to watching the video and then try it out!!

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Average: 4.3 (3 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 729 Calories from Fat 370

% Daily Value*

Total Fat 43 g65.9%

Saturated Fat 19.8 g99.1%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 3484 mg145.2%

Total Carbohydrates 74 g24.8%

Dietary Fiber 20.8 g83.2%

Sugars 28.5 g

Protein 23 g45.4%

Vitamin A 499.6% Vitamin C 189.4%

Calcium 109.2% Iron 73.3%

*Based on a 2000 Calorie diet

Mixed Vegetable Coconut Curry Recipe Video