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Vegetable Curry With Coconut

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  Sunflower oil 10 Milliliter (2 Teaspoon)
  Cumin seeds 5 Milliliter (1 Teaspoon)
  Coriander seeds 5 Milliliter (1 Teaspoon)
  Onion 1 Large, finely chopped
  Garlic 3 Clove (15 gm), crushed
  Garam masala 5 Milliliter
  Chili powder 1⁄4 Teaspoon
  Potato 1 Medium, finely diced
  Parsnip 1 , cut in to small chunks
  Courgette 1 , sliced
  Green pepper 1 , deseeded and cut into strips
  Aubergine 1 Small, diced
  Wholemeal flour 30 Milliliter (2 Tablespoons)
  Stock 1⁄4 Pint (150 Milliliter)
  Creamed coconut 1 Ounce, grated (25 Gram)
  Shoyu 15 Milliliter (1 Tablespoon)

1. Heat the oil over a moderate heat in a large pan. Gently cook the cumin and coriander seeds for 4-5 minutes until the seeds are turning brown. Add the onion, garlic, garam masala and chilli powder, and continue cooking gently for a further 5 minutes.
2. Add the potato, parsnip, courgette, green pepper and aubergine to the pan. Continue cooking for 5 minutes, stirring well to ensure that the vegetables are well coated in spices. Sprinkle over the flour and cook for 2-3 minutes.
3. Add the tomatoes and their juice, together with the water or stock. Cover and simmer for 40 minutes, stirring occasionally and adding a little extra water or stock if necessary.
4. When the vegetables are tender, add the creamed coconut and shoyu. Check the seasoning and serve hot.

Recipe Summary

Side Dish

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 884 Calories from Fat 186

% Daily Value*

Total Fat 22 g33.1%

Saturated Fat 6.7 g33.6%

Trans Fat 0 g

Cholesterol 1.2 mg0.4%

Sodium 1280.3 mg53.3%

Total Carbohydrates 164 g54.8%

Dietary Fiber 37.9 g151.5%

Sugars 50 g

Protein 27 g54.2%

Vitamin A 32.2% Vitamin C 406.4%

Calcium 39.6% Iron 59.6%

*Based on a 2000 Calorie diet


Vegetable Curry With Coconut Recipe