Food & Drink Magazine

Mixed Vegetable Curry in Coconut Milk Gravy

By Pavani @napavani
Blogging Marathon# 62: Week 4/ Day 2
Theme: No Tomato Gravies
Dish: Mixed Vegetable Curry in Coconut milk gravy After yesterday's yogurt based curry, today I have a coconut milk based curry that is creamy and delicious. Coconut milk is a great vegan alternate and is much healthier than using heavy cream.
Mixed Vegetable Curry in Coconut milk gravy This recipe is from Mallika Bhadrinath's 100 gravy recipes cookbook. Along with coconut milk, a freshly ground spice paste gives this dish creaminess and a nice spicy kick.
Mixed Vegetable Curry in Coconut milk gravy It is a very colorful curry with all the veggies. I added some black eyed peas to add some protein to the dish. Serve this with rice or roti for a delicious meal.
Mixed Vegetable Curry with Coconut Milk Ingredients:
  • 2 Medium Potatoes, chopped
  • 1 Medium Carrot, peeled and chopped
  • ½cup Cabbage, chopped
  • ½cup Green Beans, chopped
  • ½cup Black eyed peas, cooked (or other beans like chickpeas can also be used)
  • 1 Medium Onion, chopped
  • 2tbsp Oil
  • ¼tsp Turmeric
  • ½cup Coconut Milk
  • To taste Salt
  • To make the Spice Paste:
  • 1tbsp Coriander seeds
  • 2tsp Poppy Seeds
  • 2tbsp Roasted gram or Putnala pappu
  • 3~4 Dry red chilies
  • 1~2 Green Chilies
  • 3 Garlic cloves
  1. Make the Masala/ Spice paste: Grind the ingredients under Spice paste to a smooth paste.
  2. Steam or microwave the veggies until tender.
  3. Heat oil in a pan, add the onions and cook till they turn translucent. Add the ground paste and cook till the raw smell disappears, about 2~3 minutes.
  4. Next add turmeric, cooked veggies, cooked beans, coconut milk and salt to taste. Add enough water and bring the mixture to a boil. Lower the heat and simmer till the gravy thickens. Serve with rice or roti.
Mixed Vegetable Curry in Coconut milk gravy
Mixed Vegetable Curry in Coconut milk gravy Lets check out what my fellow marathoners have cooked today for BM# 62. Signature

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