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.
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
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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