Vegetable coconut curry









This recipe is inspired from the Thai food that I tasted in Switzerland. Its the Indian version of the Thai style. Its a highly nutritional recipe without compromising the taste. This food has a very mild and soothing taste which can be a very good source of maximum nutrients in summer.



  • Vegetables- Capsicum (Red, Yellow, Green), Brocolli, Potato, Tomato, Onion leaves- to taste (I used half of each of the vegetables)
  • Onion- 1 medium sized
  • Chickpeas- 2 tablespoon
  • Coconut milk (heavy milk)- 1 cup
  • Mustard- 1 tsp
  • Cumin seeds- 1 tsp
  • Butter- to taste (start from 1 tablespoon)/ oil (mustard oil recommended)
  • Salt- to taste
  • Chilli powder-1 tsp
  • Koriander powder- 1 tsp
  • Pav bhaji masal-1 tsp
  • Water- 1 cup


Add oil in a deep pan (big enough to accommodate all the vegetable), and sprinkle some mustard, cumin. Grind the onion into a paste and pour into the pan with the oil. Fry for few minutes and add the tomato paste/tomato/pesto rosso for 5 minutes. Then add the vegetables. I kept cutting the vegetables and added them simultaneously while cooking. Fry them for 5 more minutes. Add the rest of the powders and pour in the coconut milk into the mixture and boil the vegetables in it for 5 minutes. Then add water and boil it depending on the amount of gray needed by you.


Add the coconut milk depending on your taste and serve with rice. It taste delicious when the vegetables soak in the beautiful aroma of the coconut milk into them.

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s