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.

Easy vegetable coconut curry

 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.

Easy vegetable coconut curry

 

Easy vegetable coconut curry

Easy vegetable coconut curry

Prep Time 10 mins
Cook Time 20 mins
Total Time 30 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.

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