Coconut Milk Vegetable Curry is a soul-satisfying dish that’ll transport your taste buds to exotic lands. With a melange of vibrant veggies cooked in a luscious coconut milk sauce, it’s like a party in your mouth. Warm spices mingle with the sweetness of coconut, creating a flavor profile that’s merely irresistible.
About the Recipe
If you’re looking to switch up your veggie routine, this coconut milk vegetable curry is a must-try. It’s one of those comforting meals that warm you from the inside out. And the best part? It’s so simple to make yet bursting with incredible flavors that’ll have you going back for seconds (and thirds.).
Why You’ll Love This Recipe
There’s so much to love about this veggie-packed curry. First off, it’s incredibly versatile – you can use whatever veggies you have on hand. Secondly, it’s a complete meal in one pot, which means less cleanup (hooray.). But most importantly, the flavors are out-of-this-world delicious. The coconut milk creates a lusciously creamy base, while the aromatic spices add layers of warmth and depth.
Coconut Milk Vegetable Curry
Cooking Tips
For maximum flavor, be sure to cook the spices a bit before adding the liquids. This helps release their essential oils. Also, don’t be shy with the coconut milk – it’s what gives the curry its signature richness. A dollop of yogurt on top balances the heat beautifully.
Serving and Storing Suggestions
This hearty curry serves 4-6 and takes around an hour to prepare. It’s best served over steamed basmati rice or with fresh naan for scooping up all that creamy goodness. Leftovers keep well refrigerated for 3-4 days.
Similar Recipes
- Coconut Chickpea Curry
- Thai Red Curry with Vegetables
- Spicy Coconut Vegetable Stew
- Coconut Lentil Curry
Nutrient Benefits
Packed with a rainbow of veggies like potatoes, cauliflower and carrots, this curry is a nutritional powerhouse. The coconut milk provides healthy fats, while the spice blend offers anti-inflammatory benefits. It’s a delicious way to sneak more plants into your diet.
Coconut Milk Vegetable Curry
Ingredients
- 6 to 8 tbsp Oil
- 1 Onion (medium, sliced)
- 1 tsp Garlic Paste
- 3 tsp Red Chilli Powder
- Turmeric Powder (a pinch)
- 1 tsp Cumin Powder
- 1 Onion (medium, pureed)
- 4 Tomatoes (medium, pureed)
- 2 Potatoes (medium, chopped)
- 2 cups Cauliflower Florets
- 1 1/2 cups Carrots (sliced)
- 1/2 cup Green Peas (shelled)
- 1 cup String Beans (cut into 1 inch pieces)
- 2 cups Coconut Milk
- 1/2 cup Broad Beans
- 20 Curry Leaves
- 4 Green Chillies
- 2 tsp Salt
- 1 1/2 tbsp Coriander Leaves (chopped)
Instructions
- Heat oil in a deep frying pan on moderate heat.
- Add the sliced onions and fry till golden brown.
- Add the garlic paste and fry for about 5 minutes.
- Add the red chilli powder, turmeric powder, cumin powder and fry for another 5 minutes.
- Add the pureed onion and tomatoes.
- Let it boil for about 10 minutes.
- Add the vegetables and beans.
- Cook for about 10 to 15 minutes till the vegetables are tender but crunchy.
- Add the coconut milk, curry leaves and green chillies.
- Simmer on low heat for about 10 minutes.
- Add the salt.
- Garnish with coriander leaves.
- Serve hot.
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Frequently Asked Questions
Can I use light coconut milk?
Without a doubt. Light coconut milk has a thinner consistency but still provides that luscious coconut flavor. Just keep in mind the sauce won’t be quite as rich and creamy.
My curry turned out a little thin. How can I thicken it?
An easy fix is to make a slurry by mixing 1-2 tbsp of cornstarch or arrowroot powder with a little water. Whisk this into the curry and allow it to simmer until thickened.
What can I serve with this curry?
It’s delicious over basmati rice or with fresh naan for scooping up all that saucy goodness. You could also pair it with a crisp salad or roasted veggies on the side.
How spicy is this curry?
The spice level is quite mild thanks to the mellow coconut milk. However, you can easily adjust the heat by adding more or less chili powder to suit your taste preferences.
Can I use frozen vegetables?
Yes, frozen mixed veggies work great in this recipe. Just let them thaw first and drain off any excess moisture before adding to the curry.
