Mixed Vegetables in Coconut Sauce is one of those comforting recipes that feels both familiar and special at the same time. The vegetables soften gently in coconut milk while curry leaves and toasted spices infuse the sauce with fragrance. I like how the eggplant absorbs the creamy liquid, turning tender and silky.
This dish works well as a main course when paired with warm naan or roti, and it also makes a satisfying side when you want to round out a larger meal. The technique is straightforward enough for beginners, yet the flavors feel well balanced and full.
About the Recipe
This recipe deserves a spot in your regular rotation because it delivers comfort without complexity. You need just one pot for the vegetables and a small pan for the spice tempering, which means cleanup stays manageable. The coconut milk powder dissolves easily into hot water, creating a smooth sauce that clings to each piece of vegetable.
Because the spices get bloomed in hot oil at the end, their aroma stays bright rather than muddy. The curry leaves add a subtle earthiness that complements the natural sweetness of the carrots and potatoes.
Why you will love this recipe
The beauty of this dish lies in its simplicity and the way it uses everyday ingredients to create something satisfying. You do not need specialty equipment or hard to find produce. The vegetables cook in stages, so everything finishes at the same time with the right texture. The coconut sauce stays light rather than heavy, and the quick spice tempering at the end adds a layer of warmth without overwhelming heat.
I always keep coconut milk powder in my pantry because it lasts longer than canned milk and gives you control over the consistency. This recipe also adapts well to whatever vegetables you have on hand, so feel free to swap in cauliflower or peas if that suits your mood.
Mixed Vegetables in Coconut Sauce
Cooking Tips
Cut the vegetables into similar sized pieces so they cook evenly. The potatoes and carrots take a bit longer, which is why they go in first. When you add the spice tempering, pour it over the vegetables quickly and stir right away to distribute the flavors before the spices settle at the bottom. Keep the heat at medium when frying the spices to avoid burning them.
If the sauce seems too thick, add a splash of hot water and stir gently. Taste before serving and adjust the salt if needed.
Serving and Storing Suggestions
This recipe serves four people as a main dish or six as a side. The prep and cooking time together take about 30 minutes. Serve the vegetables warm with naan, roti, or steamed rice. Leftovers keep well in the refrigerator for up to three days in an airtight container.
Reheat gently on the stove with a small splash of water to loosen the sauce. The flavors often deepen overnight, making the next day portion even more flavorful.
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Nutrient Benefits
This dish provides a good mix of fiber, vitamins, and minerals from the variety of vegetables. Carrots bring beta carotene, while potatoes offer potassium and energy. Eggplant adds antioxidants, and green beans contribute vitamin C and folate. Coconut milk provides healthy fats that help your body absorb the fat soluble vitamins in the vegetables.
The turmeric and cumin offer anti inflammatory compounds, and curry leaves have been valued in traditional cooking for their digestive benefits. Together, these ingredients create a balanced meal that nourishes without feeling heavy.
Mixed Vegetables in Coconut Sauce
Ingredients
- 225 gms Potatoes (cut into 2 inch cubes)
- 115 gms Green Beans
- 150 gms Carrots (scraped and cut into 2 inch cubes)
- 2 1/4 cups Hot Water
- 1 Eggplant (quartered lengthwise)
- 75 gms Coconut Milk Powder
- 1 tsp Salt
- 2 tbsp Vegetable Oil
- 8 to 10 Curry Leaves
- 1 or 2 Dried Red Chillies (chopped into small pieces)
- 1 tsp Ground Cumin
- 1 tsp Ground Coriander
- 1/2 Ground Turmeric
- Naan/Roti to serve
Instructions
- Put the cubed potatoes, green beans and carrots in a large pan, add 1 1/4 cups of the hot water and bring to the boil. Reduce the heat a little, cover the pan and continue to cook for 5 minutes.
- Cut the eggplant quarters into 2 inch pieces. Rinse and add to the pan.
- Blend the coconut milk powder with the remaining hot water and add to the vegetables, with the salt. Bring to a slow simmer, cover and cook for 6-7 minutes.
- In a small pan, heat the oil over a medium heat and add the curry leaves and the dried red chillies. Immediately follow with the ground cumin, coriander and turmeric.
- Stir-fry the spices together for 15-20 seconds and pour the entire contents of the pan over the vegetables. Stir to distribute the spices evenly and remove the pan from the heat.
- Serve the mixed vegetables with naan or roti.
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Frequently Asked Questions
Can I use canned coconut milk instead of coconut milk powder?
Yes, you can substitute one 14 ounce can of coconut milk for the powder and water mixture. Add it at the same step and adjust the consistency with a bit of hot water if needed.
What if I do not have curry leaves?
The dish will still taste good without them, though you will miss some of the aroma. You can add a bay leaf during cooking as a mild substitute, but the flavor will be different.
Can I make this dish ahead of time?
Surely. Prepare the entire recipe and let it cool before storing in the refrigerator. The vegetables will continue to absorb the sauce, so you may need to add a little water when reheating.
How do I know when the eggplant is cooked properly?
The eggplant should feel tender when pierced with a fork but not mushy. It usually takes about six to seven minutes after you add it to the pan with the coconut milk.
Can I add other vegetables to this recipe?
Yes, cauliflower florets, bell peppers, or green peas work well. Add firmer vegetables like cauliflower with the potatoes, and softer ones like peas near the end of cooking.
