Oriental Vegetable Curry by Tarla Dalal

Tarla.Dalal's picture

Jan. 02, 2014

Oriental curry- a popular version of coconut curry from Thailand! It is a great combination of mixed vegetables in coriander-coconut based gravy.


Chopped boiled vegetables 1 1/4 Cup (20 tbs)
Coconut milk 1 Cup (16 tbs)
Oil 3 Tablespoon
Salt To Taste
Water 1/2 Cup (8 tbs)
For paste
Roughly chopped onions 1/2 Cup (8 tbs)
Roughly chopped coriander 1/3 Cup (5.33 tbs)
Chopped green chilies 4
Garlic clove 4 (lehsun)
Ginger 1/2 Inch
Lemon juice 1/2 Teaspoon
For dry powdered masala
Cloves 3 (laung / lavang)
Black peppercorns 3 (kalimirch)
Cardamoms 3
Nutmeg powder 2 Teaspoon (jaiphal)



1. In the mixer combine together all the paste ingredients and blend in the form of a smooth paste.

2. Blend together all the dry powder ingredients in the grinder.


3. In a kadai, add oil, and when hot add the prepared paste and sauté for 2 - 3 minutes, before adding mixed vegetables, followed by adding coconut milk and salt after a minute or so.

4. Cook the dish for 2 - 3 minutes, and then add half cup of water, and cook on medium heat for a minute or two, while stirring intermittently.

5. Now Add already prepared dry powder, mix properly and cook for a couple of minutes, while stirring intermittently.


6. Serve the curry hot with steamed rice.

Recipe Summary

Difficulty Level: Medium
Cook Time: 15 Minutes
Ready In: 15 Minutes
Servings: 4

Nutrition Facts

Serving size

Calories 319Calories from Fat 238

 % Daily Value*

Total Fat 28 g43.1%

Saturated Fat 15 g75%

Trans Fat 0 g


Sodium 132 mg5.5%

Total Carbohydrates 17 g5.7%

Dietary Fiber 5 g20%

Sugars 6 g

Protein 4 g8%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet