MIXED VEGETABLE CURRY IN COCONUT GRAVY
This is delicious! Make sure that the gravy isn't too watery--don't add too much water, you can always add more later.
Provided by Andtototoo
Categories Indian
Time 27m
Yield 5 cups, 2 serving(s)
Number Of Ingredients 13
Steps:
- Finely dice the carrots.
- Peel and dice the potatoes.
- Put the carrots and potatoes in a medium-size saucepan with 1 teaspoon salt.
- Add water just to cover. Don't add too much water now, just enough to cook the vegetables. You can always add more water as needed.
- Bring the mixture to a boil over medium-high heat. Reduce heat to medium and cook 7 minutes.
- Meanwhile, take out 1/4 cup unsweetened coconut. I usually use frozen and defrost it in the microwave.
- Roughly chop two jalapeno chilies.
- Put the coconut and chilies in a spice grinder and puree. If necessary add 1-2 teaspoons of water.
- Add the coconut mixture to the boiling potatoes in the saucepan.
- After the potatoes have cooked for 7 minutes, add 1 cup frozen green beans, 1/4 cup frozen lima beans. and 1 teaspoon ground coriander or ground cumin.
- Stir to blend, adding a bit more water if needed.
- Cook another 5 minutes.
- Add the frozen peas and cook 2 more minutes.
- Check the vegetables. If the vegetables are tender and the consistency of the gravy is not too thick or too thin, you may turn off the heat.
- If you have a curry that is too runny, you may need to mix 2-4 teaspoons of chickpea flour with a little water and add to the curry to thicken it up.
- Once the curry is ready, in a small frying pan put the oil, mustard seeds and (split white) urad dal. Heat over high heat until the mustard seeds are popping and the dal (lentil) is light brown.
- Quickly stir the curry leaves into the hot oil with the mustard seeds, then add everything to the vegetables in the saucepan.
- You may substitute and use different vegetables if desired.
Nutrition Facts : Calories 618, Fat 26.5, SaturatedFat 17.3, Sodium 1289.7, Carbohydrate 87.6, Fiber 19.9, Sugar 12.7, Protein 14.8
MIXED VEGETABLE CURRY
Make and share this Mixed Vegetable Curry recipe from Food.com.
Provided by Nisha
Categories Curries
Time 1h
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- Heat the oil in a pan on medium level till it is hot.
- Add the green cardamoms, cloves and cinnamon.
- Fry for a few seconds.
- Now add the green chilli (es), ginger and the sliced onions.
- Saute on medium heat for 3 minute (s) or till the onions are transparent and soft.
- Add the mixed vegetables, curry leaves, salt and water.
- Cover and cook on low heat for 20 minutes or till the vegetables are cooked.
- Add the peppercorns and the coconut milk.
- Simmer on very low heat (so that the coconut milk does not curdle) for about 1 minute (s).
Nutrition Facts : Calories 465.3, Fat 38.7, SaturatedFat 23.4, Sodium 270.4, Carbohydrate 27.9, Fiber 7.2, Sugar 7.5, Protein 7.8
WHITE MIXED VEGETABLE CURRY
A dull white curry which is very tasty and free of oil. A great health punch with delectable taste :-)
Provided by Mini Ravindran
Categories Curries
Time 35m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Once the water comes to boil,add vegetables, salt, chilli powder, coriander powder and curry leaves.
- After 10 minutes add coconut milk and reduce the heat.
- Cook till you achieve desired consistency.
- Best with steamed rice or Indian rotis.
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