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.
India is very popular for its curries.. Though each region has its own version of making these curry’s the definition of a wet curry is basically a sauce based on either yogurt, nuts (cashew or almonds), coconut milk or lentils. Today’s recipe is my take on a classic vegetable curry with the addition of coconut milk in it. Its a curry which has a blend of different spices and is simmered in a thick coconut milk. The spices give a nice aroma and flavor to the vegetable curry.
Do not get over whelmed with the list of ingredients, Its fairly a simple recipe. Though I have mentioned lot of spices, you can completely skip them and just use the garam masala and red chilly powder.Even this way the recipe works just fine.
Enjoy this rich curry with some Indian flat bread (Naan) or with pulav.
Mixed Vegetable Coconut Curry Recipe
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.
4.50 from 4 votes
Print Pin Rate
Course: Main Course
Cuisine: Indian
Prep Time: 15 minutesminutes
Cook Time: 40 minutesminutes
Total Time: 55 minutesminutes
Servings: 5
Author: Madhavi
Ingredients
Green beans - ½ cupcut to half inch
Carrot - ½ cupCut to round circles
Green Peas - ½ cupfresh or frozen
Cauliflower florets - 1 cup
Cooked Chick peas- ½ cup
Potato - 1 cubed
2large tomato pureed
Coconut milk- 2 cups
Tomato paste - 1 tsp
Ginger - 1 inch chopped fine
Garlic pods - 2 chopped fineoptional
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.
As for the spices I kept it simple with curry powder* and a pinch of cayenne. But you could also just add a dried red chili for a similar effect. Extra turmeric, cinnamon or cumin would also be lovely.
The curry base is made with onions, tomatoes, ginger, garlic, red chilli powder and garam masala. I prefer to go with potatoes, carrots, peas, green beans, cauliflower, corn and bell peppers. Though you can use other veggies like baby corn, sweet potato and broccoli, the curry will have different flavors.
Coconut milk and cream are mostly interchangeable in recipes such as curries and soups. If you prefer a richer flavour and texture, try coconut cream or vice versa. However, be careful when substituting coconut milk and cream in baked goods.
If you're a fan of Thai curries or Indian dishes like chicken tikka masala, canned coconut milk likely has a permanent spot on your grocery list. A few splashes add a creamy richness and nutty, slightly sweet flavor to everything from soups to desserts.
Once the spices and veg have cooked, add in the coconut milk and a couple cups of chicken stock. Turn the heat up so it comes to a boil and then lower to about medium heat and cook for 10-15 minutes. Just until it starts to thicken!
If you are (pre-)steaming the vegetables, your are keeping their individual flavor whereas by cooking in the curry sauce you get a more evened out flavor as the various ingredients contribute to the overall flavor and absorb the spices. This may or may not be what you prefer, but it's how your first recipe is designed.
No!You don't need to boil the potatoes first. To make a basic curry, just add them to the onion tomato masala and simmer. Potatoes cook with the spices and absorb all the wonderful flavors.
If you want to delve into the blend of spices that make up curry blends, you'll need turmeric, ginger, mustard, cumin, and black pepper. Depending on the use or flavor you're looking for, the seasoning might include garlic, cinnamon, coriander, fenugreek, and more.
If it's North Indian dish, it's mostly cream in curry and hung yogurt for marination. If it's southern Indian dish, it's either yoghurt. Most of Indian cuisines don't use coconut milk. We use either fresh grated coconut or dried coconut.
A Yes, you can use cream or crème fraîche in your curries. What you will get is the same delicious creamy quality to the curry as if you had used yogurt, but it will simply be a little sweeter and milder in taste. You should spice your curry with this in mind.
Yoghurt is one of the best ingredients you can use for curry because it helps bring out all of the other flavours in the dish. The acidity of yoghurt also helps to balance out the spices in curry, making it more palatable for Western audiences.
You should fry the paste briefly in the pan until you can smell all the flavours, then add the coconut milk. If you're using chicken or something, fry that in the paste before adding the coconut milk. Then add things like lime leaves or sliced chilli or bamboo shoots while it's simmering.
Mix cornstarch, tapioca starch, or arrowroot with cold water or a cup of liquid from the curry sauce to make a slurry. Add this at the end of the cooking process—the sauce should thicken as soon as it returns to a boil.
Add a teaspoon of cornstarch to a dish to prevent curdling of coconut milk. Adding cornstarch will also thicken the sauce, so don't use it if you're making a dish that requires a thin sauce.
The easiest way to fix a bland and tasteless curry is by adding spices like red chili powder, cumin, coriander, garam masala, curry leaves and turmeric. Just make a quick tempering and pour over the curry to give it a nice punch of spices and herbs.
A curry mix has a warm, robust spicy taste as a result of combining roasted and grounded coriander seeds, turmeric, cumin and chili peppers. Other spices commonly found within the blend are fenugreek, clove, mustard, black pepper, nutmeg or ginger.
Introduction: My name is Melvina Ondricka, I am a helpful, fancy, friendly, innocent, outstanding, courageous, thoughtful person who loves writing and wants to share my knowledge and understanding with you.
We notice you're using an ad blocker
Without advertising income, we can't keep making this site awesome for you.
