Mixed Vegetable Coconut Curry
Mix vegetable coconut curry - hearty and comforting curry made with vegetables, aromatic spices and coconut milk. Serve the curry with basmati rice, cumin rice or Indian flat bread.
Servings: 5
Ingredients
- Green beans - ½ cup cut to half inch
- Carrot - ½ cup Cut to round circles
- Green Peas - ½ cup fresh or frozen
- Cauliflower florets - 1 cup
- Cooked Chick peas- ½ cup
- Potato - 1 cubed
- 2 large tomato pureed
- Coconut milk- 2 cups
- Tomato paste - 1 tsp
- Ginger - 1 inch chopped fine
- Garlic pods - 2 chopped fine optional
- Turmeric powder- ½ tsp
- Coriander powder- ½ tsp
- Cumin powder- ¼th tsp
- Garam masala to taste
- Red chilly powder - ½ tsp or to taste
- Bay leaves- 2
- Cloves - 3
- Cardamom -3
- Cinnamon stick - 1
- Salt to taste
- Lemon juice to taste
- Oil - 3 tbsps
- Handful of mint leaves
- A big handful of coriander leaves
Instructions
making the curry -
- In a pan heat a table spoon of oil. Add the potato and saute for five minutes. Now add the rest of the veggies and a ¼ tsp of salt. Cook till all the veggies get little soft. Turn off the stove and set a side.
- Now in another large pan add rest of oil the. Add the bay leaves, cardamom, cloves, cinnamon, garlic and ginger. Fry for few seconds.
- Now add the chopped onion and some salt. Cook till the onion becomes soft.
- Now add the pureed tomato and cook till mushy.
- Add in the turmeric powder, coriander powder, cumin powder, garam masala and red chilly powder. Fry for few seconds.
- Stir in the coconut milk, tomato paste and necessary water for the gravy.
- Cook the gravy for ten minutes and check the seasoning.
- Now add all the veggies and boiled chick peas. Reduce the heat to low and cook the curry for ten to fifteen minutes.
- Finally add chopped mint, coriander leaves and lemon juice. Give a mix and turn off the heat.
- Serve the mixed vegetable coconut curry with some Flat bread (Naan) or pulav.