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Vegetable Curry With Coconut Rice

  French beans 175 Gram
  Carrots 175 Gram
  Cauliflower 175 Gram
  Green peas 175 Gram
  Potatoes 175 Gram
  Pumpkin 175 Gram
  Tomatoes 2 Large
  Curry leaves 4
  Garlic 10 Clove (50 gm)
  Grated coconut 2 Tablespoon
  Ginger piece 1 Inch
  Coriander seeds 4 Teaspoon
  Cumin seeds 2 Teaspoon
  Gram dal 1 Tablespoon
  Peanuts 1 Tablespoon
  Kashmiri red chillies 12
  Peppercorns 3
  Uncooked rice 2 Teaspoon
  Coconut 1
  Onions 2
  Cinnamon stick 2
  Cloves 2
  Salt 3⁄4 Teaspoon
  Ghee 2 Tablespoon

For the curry
1. Cut all the vegetables (except green peas) into small pieces.
2. Boil all the vegetables except tomatoes.
3. Grate the cocoanut. Add 2 teacups of hot water and allow to stand for a little while. Blend it in a liquidiser and strain or pass through a sieve at least twice to take out thick cocoanut milk.
4. Heat the ghee in a big vessel and fry the paste for at least 3 minutes.
5. Add the tomatoes and curry leaves and fry again for 3 minutes.
6. Add the vegetables, cocoanut milk and salt and boil for 30 minutes.
Serve hot with cocoanut rice or with bread.
For the cocoanut rice
1. Cut the onions in slices.
2. Take out cocoanut milk in the same way as mentioned above for the curry.
3. Heat the ghee in a vessel and fry the onions for a little time.
4. Add the cinnamon and cloves and fry again for 1 minute.
5. Add the rice, cocoanut milk and salt. Cover and cook slowly until the rice is cooked. If any extra liquid is required, add water to the rice. Serve hot with any curry.

Recipe Summary

Difficulty Level: 
Main Dish
Everyday, Healthy

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