Mixed Vegetable Curry in Coconut Milk, Vegetable Curry | Curry Recipes - Flavors of Mumbai (2024)
by maria8 Comments
Delicious Mixed Vegetable Curry in Coconut Milk!You could sip this curry as a soup or have it like a soup Or stew. This Mixed vegetable curry in coconut milk is yummy. We ate them with rice and some vegetables. The color of the curry, fragrance and taste is quite flavorful and colorful. I added some lady’s finger, some potatoes and some cauliflower. You could add carrots, beans, mushrooms any veggies you like.
To be honest I hate cutting veggies like lady’s finger, french beans and other long veggies. Wish someone chops and give it to me 😉 ….. I love cooking food but not chopping veggies. But have no option.
If you are a non vegetarian then add prawns, chicken or fish to the curry. Mostly coconut milk is used a lot in Goan food, Kerala food and Thai food. Coconut is my favorite love to binge on coconut water, coconut curries Or coconut dessert.
You could check some of coconut based recipes which I have shared on my blog. Some of the coconut based gravy I tried areMussel Curry with Coconut,Coconut and Cashewnut Sukke,Mango Coconut Cupcakes,Goan Prawns Curry in coconut milk,Crab Curry with coconutandVeg Caldin Recipe.
If you want to see more recipes of coconut click on the search bar of homepage and write coconut. Press the search icon you will have another page opened with all coconut recipes.
Mix vegetable curry in coconut milk step step recipe below and detailed recipe at the bottom of the page.
Firstly grind all the ingredients mentioned for the paste. Add little water if required and grind until smooth paste is formed.
Take coconut oil in a vessel place on low heat. Once oil is hot add mustard seed, asofoetida, chopped curry leaves, caraway seed and sugar.
Once they crackle add the grounded paste. Stir all nicely.
Now add water and chopped veggies. Allow to cook for 3 to 4 mins on medium heat.
Mix thin coconut milk with besan (gramflour). Give a nice whisk ensuring the mixture is smooth. If using tinned coconut milk then add besan to it now. Pour the mixture in the vessel.
Add cumin powder and salt. Cook for 2 to 3 mins. If using homemade thick coconut milk add them now. Cook until the curry give soft bubbles.Serve hot with rice Or pao.
Notes for Mix Vegetable Curry in Coconut milk:
It’s important to know if using homemade thick coconut milk. Always add them later else it will cuddle.
If using canned coconut milk then don’t cook it too much it may also cuddle.
I have used boiled potatoes you could use raw potatoes. But remember that would take longer time to cook. So cook wisely.
1 cup thick coconut milk +1.5 cup thin coconut milk Or 2.5 cups tinned
coconut milk
1 tbsp gramflour (besan)
1 tbsp coconut oil Or any refind oil
150 gm cauliflower chopped Or florets
2 boiled potatoes
6 to 7 lady finger (bhindi)
1 tbsp roasted cumin seed powder
7 to 8 curry leaves chopped
1 t/s mustard seed
1 t/s caraways seed (shahi jeera)
1 t/s sugar ( I used organic sugar)
a pinch of asofoetida (hing)
1/2 cup water
salt as per taste (I used rock salt)
Instructions
Firstly grind all the ingredients mentioned for the paste. Add little water if required and grind until smooth paste is formed.
Take coconut oil in a vessel place on low heat. Once oil is hot add mustard seed, asofoetida, chopped curry leaves, caraway seed and sugar.
Once they crackle add the grounded paste. Stir all nicely.
Now add water and chopped veggies. Allow to cook for 3 to 4 mins on medium heat.
Mix thin coconut milk with besan (gramflour). Give a nice whisk ensuring the mixture is smooth. If using tinned coconut milk then add besan to it now. Pour the mixture in the vessel.
Add cumin powder and salt. Cook for 2 to 3 mins. If using homemade thick coconut milk add them now. Cook until the curry give soft bubbles.
Coconut milk or water both give the dish different tastes and consistency. Coconut milk as a curry sauce base makes the dish creamy, sweet and give it a thicker consistency. The sweetness of the milk reduces the sharpness of spices and heat making the dish a little mild.
Taste and season with salt to your preference (to this amount of chicken curry, add roughly a level teaspoon of salt). Cook for 5 more minutes, uncovered. Add the coconut milk, stir and allow to come to a boil. Turn off heat as soon as this happens.
Vegetable Curry is a simple recipe to make, it only requires three ingredients. These ingredients are Goron Spice, Hylian Rice, and any vegetable. To get your hands on the first piece of the dish, head to Goron City. The location of the store is coordinates (1672, 2456, 0384).
Vegetable curry contains 3 g of saturated fat and 0 mg of cholesterol per serving. 240 g of Vegetable curry contains 156.00 mcg vitamin A, 28.1 mg vitamin C, 0.00 mcg vitamin D as well as 1.70 mg of iron, 50.40 mg of calcium, 686 mg of potassium. Vegetable curry belong to 'Vegetable dishes' food category.
In moderation, coconut milk can have health benefits, but consuming too much can have some undesirable effects. Coconut milk contains high levels of calories and fats. Combining a high intake of coconut milk with a carbohydrate-rich diet can result in weight gain.
The curry base is made with onions, tomatoes, ginger, garlic, red chilli powder and garam masala. I prefer to go with potatoes, carrots, peas, green beans, cauliflower, corn and bell peppers. Though you can use other veggies like baby corn, sweet potato and broccoli, the curry will have different flavors.
For example, if consuming products that are low in fat is a priority, coconut milk may not be your best choice due to its high fat content, which contributes most of the calories of coconut milk. In addition, regarding protein content, cow's milk and soy milk have more protein than coconut milk and almond milk.
Indian chef Maunika Gowardhan suggests using tomato purée, coconut milk or yoghurt as natural thickening agents to achieve the perfect consistency. Adding ground nuts such as almonds or peanuts can also be a great way to ensure your curry is a knockout.
If you are (pre-)steaming the vegetables, your are keeping their individual flavor whereas by cooking in the curry sauce you get a more evened out flavor as the various ingredients contribute to the overall flavor and absorb the spices. This may or may not be what you prefer, but it's how your first recipe is designed.
Any Indian curries that are tomato-based, like tandoori, madras, jalfrezi, rogan and bhuna, are the lowest in calories. They average around 200-300 calories. If you want an even healthier option, consider a sauce-free dish like fish tikka (which is only 180 calories).
If you're eating for metabolic health, an ideal plate would be half vegetables and beans or lentils, such as palak paneer or chana masala, Ravula says. Divide the other half between a lean protein, such as tandoori chicken, and cucumber raita.
Curry powder promotes digestive health, largely because it contains turmeric and ginger. Turmeric helps strengthen your digestive tract's microbiome, or the healthy bacteria that help you digest food more efficiently.
For a rich and creamy curry, coconut milk or cream can be a fantastic thickening agent. They not only add creaminess but also a delightful tropical flavour. Simply pour in some coconut milk or cream and let it simmer until your sauce reaches the desired consistency.
Whether you're making a Thai curry or any other coconut-based curry, the addition of coconut milk or cream can make a significant difference in reducing the spice level. It provides a cooling effect to the palate, making the curry more enjoyable for those who prefer milder flavors.
Cooking: Coconut milk adds important flavor to certain dishes like Thai curry and can be used instead of dairy milk in things like creamy pasta sauces. Ice cream: Coconut milk can serve as a base for ice cream instead of dairy milk and maintain the creamy texture.
Coconut milk may fight against bacterial, viral, and fungal infections. It may act as a quick source of energy. Coconut milk may enhance digestion. It may also protect against breast cancer.
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