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.

Servings:-2

Ingredients:-

  • 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

Preparation:-

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.

Tips:-

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.


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