Coconut Milk Vegetable Curry Recipe

By | Published | Curries and Gravies | No Comment

Ingredients:
Oil – 6 to 8 tblsp
Onion – 1, medium, sliced
Garlic Paste – 1 tsp
Red Chilli Powder – 3 tsp
Turmeric Powder – a pinch
Cumin Powder – 1 tsp
Onion – 1, medium, pureed
Tomatoes – 4, medium, pureed
Potatoes – 2, medium, chopped
Cauliflower Florets – 2 cups
Carrots – 1 1/2 cups, sliced
Green Peas – 1/2 cup, shelled
String Beans – 1 cup, cut into 1 inch pieces
Coconut Milk – 2 cups
Broad Beans – 1/2 cup
Curry Leaves – 20
Green Chillies – 4
Salt – 2 tsp
Coriander Leaves – 1 1/2 tblsp, chopped

Method:
1. Heat oil in a deep frying pan on moderate heat.
2. Add the sliced onions and fry till golden brown.
3. Add the garlic paste and fry for about 5 minutes.
4. Add the red chilli powder, turmeric powder, cumin powder and fry for another 5 minutes.
5. Add the pureed onion and tomatoes.
6. Let it boil for about 10 minutes.
7. Add the vegetables and beans.
8. Cook for about 10 to 15 minutes till the vegetables are tender but crunchy.
9. Add the coconut milk, curry leaves and green chillies.
10. Simmer on low heat for about 10 minutes.
11. Add the salt.
12. Garnish with coriander leaves.
13. Serve hot.

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