VEGETABLE IN COCONUT CURRY SAUCE
Make and share this Vegetable in Coconut Curry Sauce recipe from Food.com.
Provided by Debbwl
Categories Vegetable
Time 1h10m
Yield 6 serving(s)
Number Of Ingredients 20
Steps:
- Steam vegetables separately until al dente. Set aside.
- Meanwhile heat in a medium pot oil and mustard seeds. When seeds start to pop add onion, garlic and crushed red pepper. Saute till translucent 5 to 10 minutes. Reduce heat to low add coriander, turmeric, curry powder, salt, cumin, cardamom, cinnamon, cloves and cook on low for 3 minutes.
- Add coconut milk and simmer (do not boil) for 2 minutes.
- Fold in steamed vegetables and honey if using. Heat through about 3 to 5 minutes. (do not boil).
- Serve over Rice.
COCONUT VEGETABLE CURRY
This vegetable curry isn't just vegetarian - t's vegan! Packed with hearty vegetables and warm spices, this curry is the perfect dish for meatless Mondays or any night of the week when meat is off the menu. Recipe developed by Food Network Kitchen.
Provided by Food Network Kitchen
Categories main-dish
Time 1h10m
Yield 4 to 6 servings
Number Of Ingredients 21
Steps:
- Heat the vegetable oil in a large Dutch oven over medium-high heat. Add the cardamom pods, cinnamon stick and clove and cook, stirring, until the whole spices are toasted, about 20 seconds.
- Add the onions, season with 1/2 teaspoon salt and cook, stirring occasionally, until soft and browned, 8 to 10 minutes. Add the ginger and garlic and cook, stirring, until golden, about 2 minutes. Add the coriander, cumin, chili powder and turmeric; cook, stirring and scraping the pan, until the ground spices are toasted, about 30 seconds.
- Add the tomatoes and cook, stirring, until they break down, 4 to 5 minutes. Stir in 1 1/4 cups water and the coconut milk. Add the potatoes, eggplant, cauliflower and serrano; season with 1/2 teaspoon salt. Bring to a boil, then reduce the heat to medium low; cover and simmer until the vegetables are tender, about 20 minutes.
- Add the green beans and simmer, uncovered, until tender, 5 minutes. Thin the curry with water, if necessary. Discard the serrano and season with salt. Serve with rice and top with cilantro.
MIXED VEGETABLES WITH COCONUT SAUCE (AVIYAL)
Provided by Maya Kaimal
Categories Potato Vegetarian Yogurt Coconut Curry Root Vegetable Carrot Gourmet
Yield Makes 6 servings (as part of a large meal)
Number Of Ingredients 15
Steps:
- Bring potatoes, carrots, chile, red pepper flakes, turmeric, 1 cup water, and salt to a boil in a 3- to 4-quart heavy pot, then simmer briskly, uncovered, until vegetables are almost tender, about 5 minutes. Add zucchini and peas and simmer 1 minute more.
- Meanwhile, blend coconut, cumin, cayenne, and remaining 3/4 cup water in a blender or food processor to a medium-fine paste.
- Add coconut mixture to vegetable mixture along with yogurt. Simmer, uncovered, stirring occasionally, until vegetables are tender and flavors have blended, 12 to 15 minutes. If mixture becomes too thick to simmer, add more water.
- Serve sprinkled with curry leaves and drizzled with coconut oil, if desired.
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