Mixed vegetables curry in coconut milk
If you want to have experiment with vegetarian cuisine, then try making mixed vegetable curry in coconut milk. Believe me, it tastes so heavenly that you will not be able to resist yourself. Moreover, this recipe is healthy and delightful.
(Onion+ Ginger+ Garlic + tomato to be made into a fine paste in a blender)
Black Mustard seeds-1/2 teaspoon
Curry leaves-a few
Coriander powder-2 teaspoon
Turmeric powder-1 teaspoon
Red chilli powder-1/4 teaspoon
Coconut milk-400 ml
Cooking oil-2 tablespoon
Salt to taste
Place the pressure cooker on fire and add the cooking oil. When the oil warms up, add the mustard seeds and the curry leaves. When the seeds splutter, add the onion + garlic+ ginger + tomato paste. Stir well. Keep stirring till the paste well fried and gives off a lovely aroma. Add all the vegetables to this mixture and then again stir well. Add the coriander, turmeric and red chilli powder and the salt. Keep stirring till all the vegetables are well coated. Now, add a little water and close the lid of the cooker. Put the weight and let the cooker come to full pressure. Switch off the heat source and release the pressure immediately. Open the cooker and now add the coconut milk. Once again, switch on the heat source and place the cooker on the same till the vegetables come to a boil. Now, once again switch off the heat source.
Your mixed vegetables in coconut milk is ready to be served.
Please note that if you get ready made fried paste, you can use it instead of frying the onion, garlic, ginger tomato paste. In that case you simply add the paste to the mustard seeds, add the vegetables to the mixture and then follow the rest of the instructions. This saves a lot of time as you don’t have to brown the onion + garlic+ ginger + tomato paste.
Prep time: 10 mins
Cooking time: 5 mins
Total time: 15 mins
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