Easy vegetable coconut curry

I love to add coconut milk to my curry dishes when I want to get a delicate and creamy taste. The combination of spices and coconut milk creates a unique flavour. A delicious way to eat vegetables.

You can use any kind of vegetables for this recipe, but I always like to prepare it with cauliflower and green beans.

I also prepare a special spice mixture to garnish this dish. I prepared the mixture with cumin, coriander, and fennel seeds together by lightly roasting them. Then crush them in a mortar and sprinkle over the vegetables at the last moment. This gives a nice aroma to this vegetable curry dish.

This dish is perfect to serve with rice. You can also add potatoes, cooked chickpeas, tofu, or Paneer to make it a complete meal.

Instructions:

-In a frying pan lightly toast cumin, coriander, and fennel seeds. Crush them in a mortar and set them aside.

-Put a pan with oil on medium-high heat. When it is hot, add red chillies and cumin seeds.

-When starts to sizzle add chopped onion and fry until translucent. Add turmeric, ground coriander and grated ginger. Add a little water so that the spices do not burn.

-Fry everything until the oil separates and add the vegetables. Mix and continue stirring on high heat for a minute.

-Then add water (about 100ml) and salt. Cover and cook on medium-low heat for 10 minutes or until the vegetables are perfectly cooked.

-Remove the lid and add coconut milk. Mix and let it cook for another 3-4 minutes.

-Sprinkle the spice mixture that we have reserved before and add finely chopped fresh coriander leaves.

-Serve it hot with Basmati rice.

Easy vegetable coconut curry

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Prep Time 10 minutes mins

Cook Time 20 minutes mins

Total Time 30 minutes mins

Cuisine India

Servings 2

Calories 120 kcal

Ingredients

  

• 500g mixed vegetables cut into small cubes
• ½ onion
• 1 teaspoon grated ginger
• 100ml coconut milk
• Fresh coriander leaves chopped
• ½ teaspoon of cumin seeds
• 2-3 dried red chillies
• 1 teaspoon turmeric powder
• 1 teaspoon ground coriander
• ½ teaspoon red chilli powder
• Salt to taste
• 3 tablespoons oil

For the garnish:

• 1 teaspoon cumin seeds
• 1 teaspoon coriander grain
• 1 teaspoon fennel seeds

Instructions

 

• In a frying pan lightly toast cumin, coriander, and fennel seeds. Crush them in a mortar and set them aside.
• Put a pan with oil on medium-high heat. When it is hot, add red chillies and cumin seeds.
• When starts to sizzle add chopped onion and fry until translucent. Add turmeric, ground coriander and grated ginger. Add a little water so that the spices do not burn.
• Fry everything until the oil separates and add the vegetables. Mix and continue stirring on high heat for a minute.
• Then add water (about 100ml) and salt. Cover and cook on medium-low heat for 10 minutes or until the vegetables are perfectly cooked.
• Remove the lid and add coconut milk. Mix and let it cook for another 3-4 minutes.
• Sprinkle the spice mixture that we have reserved before and add finely chopped fresh coriander leaves.
• Serve it hot with Basmati rice.