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Vegetable Coconut Curry

Eat.East.Indian's picture
Learn how to make flavorful, nutritious Indian curry with coconut milk, basic Indian spices and various seasonal vegetables! A must try Indian vegetarian recipe curry.
Ingredients
  Canola oil 3 Tablespoon
  Cumin seeds 1 Teaspoon
  Coriander seeds 1⁄2 Teaspoon
  Mustard seeds 1⁄2 Teaspoon
  Garlic cloves 4 Medium, minced
  Ginger 2 Inch, minced
  Green chili 1 Medium, minced
  White onions/Red onions 2 Medium, chopped
  Cauliflower florets 1 Cup (16 tbs), quartered
  Mixed vegetables 2 Cup (32 tbs), cut into bite sized pieces (Carrots, Red bell pepper, Broccoli, Brussel sprouts used)
  Potatoes 2 Medium, chopped
  Salt 2 Teaspoon
  Turmeric 1⁄2 Teaspoon
  Red chili powder 1 Teaspoon (Adjust to your taste)
  Water 1⁄2 Cup (8 tbs)
  Rice milk 1⁄2 Cup (8 tbs)
  Coconut milk 400 Milliliter (One 400 ml Can used)
  Cilantro 2 Tablespoon, chopped
  Garam masala 1 Teaspoon
Directions

MAKING
1. In a heated pan with oil, add cumin seeds, coriander seeds and mustard seeds.
2. When they splutter add the minced ginger, garlic and green chilies. Stir til they turn slightly brown.
3. Add the onions and saute until translucent.
4. Add the cauliflower florets and the mixed vegetables and potatoes.
5. Add salt, turmeric, red chili powder and stir in all this spices well with the vegetables. Cover and let it cook 5 - 6 minutes until vegetables are slightly soft.
6. When the vegetables are partially cooked, add water and rice milk. Stir and let it cook for 10 minutes.
7. After 10 minutes, add the coconut milk and let the vegetables simmer in it for about 5 - 6 minutes.
8. Sprinkle finely chopped cilantro leaves, cover and let simmer.
9. Finally add garam masala and stir gently to mix everything.

SERVING
10. Serve warm with rice, roti or parantha.

Recipe Summary

Difficulty Level: 
Easy
Channel: 
Indian
Cuisine: 
Main Dish
Preparation Time: 
20 Minutes
Cook Time: 
25 Minutes
Ready In: 
45 Minutes
Servings: 
6

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