Easy Veg Coconut Curry Recipe | How to make coconut curry
Learn how to make flavorful, nutritious Indian curry with coconut milk, basic Indian spices and various seasonal vegetables! A must try Indian vegetarian recipe curry.
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Ingredients:
2 tbsp Oil
1/2 tsp Cumin Seeds
1/2 tsp Mustard Seeds
4 Cloves Garlic, minced
2 piece Ginger, minced
1 red Chile, minced
1 White Onion, Chopped
1 Medium Bowl Cauliflower (Quartered)
1 Large Bowl Mixed Vegetables, Cut into bite sized pieces
2 Potatoes, Chopped
2 tsp Salt
1/2 tsp Turmeric
2 tsp curry powder
1 Can Coconut Milk
Cilantro/Green onion for garnish
1 tsp Garam Masala
- Heat Oil and add cumin and mustard seeds. Add onions, ginger-garlic and saute with salt and turmeric. Depending on liking for spice, red chilli powder can be added or skipped.
Add potatoes. mix well and cook for few mins. Add other veggies. Mix well. Add Curyr powder and cook further for 5-6 mins. Add coconut milk, cover and cook until veggies are tender. Add garam masala, cilantro and green onions. mix and serve over rice.
The 15 Minute Dinner Series - Veggie Coconut Curry
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This is how you get down in 15 minutes on one of the most versatile and flavorful dishes in the kitchen!
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Veggie Coconut Curry
short-grain white rice, washed
(2:1 ratio of water to rice)
1 bunch broccolini, cut into bite-sized pieces
coconut oil 1 tbs
stir-gently, then transfer to a separate bowl
Add another 1 tbs coconut oil into pan, then add around 2-3 tbs curry spice blend on low heat and stir until fragrant
Increase heat to high, add
garlic, 1 clove sliced
ginger 2 tbs cut into matchsticks
2 shallots thinly sliced
1/2 to a full can of coconut milk (add water to thin if necessary)
salt
pepper
fresh spice blend to taste
turn down to medium
1/2 cup or one whole red pepper, thinly sliced
sliced fresh shiitake mushrooms 4-5
juice of 1/2 lemon
return broccolini to pan
2 or so green onions
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Delicious Vegetable Coconut Curry ???? Easy Plant-Based Curry Recipe for Vegans (This is so good!)
Let me show you an easy, savory, and definitely healthy vegan / plant-based recipe you can easily make at home!
➡️ In this recipe we will add a smoothly blended red bell pepper and tomato puree with fresh eggplants, green beans, firm tofu, and coconut milk.
We then mix this with a concoction of spices including cumin, coriander, and cayenne to give it the smell and color that we expect from a curry.
Adding veggie puree to your diet in addition to the amazing benefits of coconut milk is a surefire way of getting the most out of the nutritional goodness in vegetables.
➡️ With the caramelized onions adding flavor to this dish, this will surely be one of the easiest, healthiest and certainly tastiest plant-based / vegan dishes you can serve.
Both your vegan and non-vegan friends will surely love this.
???? There are many varieties of curry to choose from, which one is your favorite?
▶️ RECIPE INGREDIENTS:
???? For the Puree:
300g Tomatoes / 2 Cups / 2 medium tomatoes - chopped
200g Red Bell Pepper / 1+1/2 cup / 1 medium Red bell pepper (Capsicum) - chopped
1/2 inch Ginger / 1/2 Tablespoon finely chopped
4 to 5 Garlic Cloves / 2 Tablespoons finely chopped
▶️ Other Ingredients:
3 tablespoon Cooking oil (I have used light olive oil)
200g / 1+1/2 Cup Onion - Finely chopped
1 Teaspoon Ground Cumin
1 Teaspoon Ground Coriander
1/2 Teaspoon Turmeric
1/4 Teaspoon Cayenne Pepper or to taste (You can use Indian chilli powder)
200g / 2 heaping Cups Eggplant (I have used the long chinese eggplant) - chopped into 1.5 inch pieces
200g / 2 Cups Green Beans - edges trimmed and chopped into 1.5 inch pieces
300g / 2 Cups Firm Tofu (I have used organic non-gmo firm tofu)
400ml / 1+3/4 cup Full Fat UNSWEETENED Coconut Milk
125ml / 1/2 Cup water
Salt to taste ( I have added total 1+3/4 teaspoon pink Himalayan salt)
▶️ METHOD:
Add the chopped tomatoes, red bell pepper, ginger, garlic to a blender and blend it to a smooth puree. Set it aside.
(PLEASE NOTE: Add only 1/2 tablespoon of ginger, if you add too much the dish will turn bitter)
To a heated pot add the cooking oil, onion, 1/4 teaspoon of salt, and fry on medium to medium-high heat until the onion is soft and caramelized. Adding salt to onion/peppers will release its moisture and help it cook faster, so don’t skip it.
Now reduce the heat to low and then add the ground cumin, coriander, turmeric, and cayenne and mix it. Right away the puree (we had made earlier) and give everything a good mix. Increase the heat to medium-low and bring it to a simmer. Once the puree starts to simmer, cover the lid and cook for about 12 minutes. You will notice specks of oil on top which means the puree is cooked perfectly.
Uncover and then add the chopped eggplant, green beans, firm tofu, coconut milk, water, and salt and give it a good mix. Bring it to a boil. Once it starts to boil and cook for about another 10 minutes on medium heat or until the eggplant is cooked to your liking.
Uncover and give it a good mix. Now turn the heat to medium-high to cook for another 1 to 2 minutes or to your desired consistency. Turn off the heat and give it one last mix. Serve hot with Rice, Naan or Roti.
▶️ IMPORTANT TIPS:
???? Add only 1/2 tablespoon of ginger, if you add too much the dish will turn bitter
???? Adding salt to onion will release it's moisture and will help it cook/caramelize faster, so please don’t skip this step
???? Fry the onion until it’s nicely caramelized, this will add a lot of flavour to the dish
???? Reduce the heat before adding the spices, it will prevent from burning
Enjoy!
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Here you will find easy and nourishing plant-based / vegan recipes for your everyday cooking. I draw my inspiration from both centuries-old classics, traditional recipes, and modern dishes from every continent and have spared no expense when it comes to having the best equipment to create a sensory experience that is as near to being in my own kitchen as possible.
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Mixed Vegetables in Coconut Gravy by Tarla Dalal
Mixed Vegetables in Coconut Gravy,great combination of dry spices and coconut milk with mixed vegetables!
Recipe link :
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Mixed Vegetables in Coconut Gravy
This mixed vegetables in coconut gravy is a great combination of dry spices and coconut milk with mixed vegetables. Worth a try !
Preparation Time: 15 minutes
Cooking Time: 17 minutes
Makes 4 servings
Ingredients
2 cups chopped and boiled mixed vegetables
3/4 cup readymade coconut milk
2 tbsp oil
1/2 cup finely chopped onions
4 curry leaves (kadi patta) , roughly chopped
3/4 cup finely chopped tomatoes
salt to taste
For The Paste
6 whole dry kashmiri red chillies , broken into pieces
1 tbsp raw peanuts
2 tsp coriander (dhania) seeds
1 tsp cumin seeds (jeera)
2 tbsp freshly grated coconut
1 tbsp roasted chana dal (daria)
2 cloves (laung / lavang)
2 sticks cinnamon (dalchini)
2 tsp ginger-garlic (adrak-lehsun) paste
For Serving
rice
papad
sliced onion
Method
For the paste
1. Combine all the ingredients and blend in a mixer to a smooth paste using little water. Keep aside.
How to proceed
1. Heat the oil in a kadhai, add the onions and sauté on a medium flame for 1 to 2 minutes.
2. Add the prepared paste and cook on a medium flame for 2 minutes, while stirring continuously.
3. Add the curry leaves, 2 tbsp of water, mix well and cook on a medium flame for 1 to 2 minutes, while stirring continuously.
4. Add the tomatoes and 2 tbsp of water, mix well and cook no a medium flame for 2 to 3 minutes, while stirring continuously.
5. Add the mixed vegetables, salt, coconut milk, ¼ cup of water and cook on a medium flame for 5 to 7 minutes, while stirring occasionally.
6. Serve hot with rice, papad and onions.