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.
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.
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
Method:
  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.

Lets check out what my fellow marathoners have cooked today for BM# 62.