Coconut curry with vegetables

Votes: 1

Time: 1 hour 10 min.
Complexity: easily
Servings: 6 - 8

Nutritional value per serving:

Calories 228, total fat 14 G., saturated fats 9 G., proteins 4 G., carbohydrates 24 G., fiber 5 G., cholesterol 0 mg, sodium 584 mg, sugar 5 G.

This vegetable curry isn't just vegetarian—it's vegan! Filled with hearty vegetables and warm spices, it's perfect during Lent or any time you need a break from meat. Sweet coconut milk perfectly complements the spices and chili, softening their flavor. For vegetables, you can use eggplant, cauliflower, potatoes, or green beans—it will be filling and very juicy. Serve this vegetable curry with basmati rice and fresh herbs.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

2 tablespoons of vegetable oil
4 green cardamom pods
Cinnamon stick 2.5 cm long.
1 whole clove
2 onions, thinly sliced
1 tbsp. grated fresh ginger
4 cloves garlic, grated
2 tsp ground coriander
1.5 tsp ground cumin
1 tsp Kashmiri chili pepper or hot paprika
0.5 tsp ground turmeric
3 small plum tomatoes, diced
250 g potatoes, peeled and cut into 4 cm pieces.
1 can (400g) canned coconut milk (full fat)
1 small Chinese eggplant, cut into 2.5cm pieces
2 cups cauliflower florets
1 serrano pepper, halved (optional)
1 cup green beans, halved
Cooked basmati rice, for serving
Chopped fresh cilantro, for serving

Ingredient Substitution Suggestions

We recommend

Recipes with similar ingredients: cauliflower, potato, eggplants, ginger root, green beans, serrano pepper, plum tomatoes, coconut milk, cardamom, carnation, coriander, cumin, cinnamon, turmeric, paprika

Cooking the dish according to the recipe:

Heat vegetable oil in a large wok over medium-high heat. Add the cardamom pods, cinnamon stick, and cloves and cook, stirring, until all the spices are toasted, about 20 seconds.
Add the onion, season with salt, and cook, stirring occasionally, until softened 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 up any browned bits, until the spices are toasted, about 30 seconds.

Add the tomatoes and cook, stirring, until they burst, 4-5 minutes. Add 1 1/4 cups water and the coconut milk. Add the potatoes, eggplant, cauliflower, and serrano pepper, and season with 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. Remove the serrano pepper and season the curry with salt to taste.
Serve the coconut curry with warm basmati rice, garnished with fresh coriander.

Note

Toasting spices is an important step to release their flavors. Be sure to remove all whole spices before serving.

Categories:

recipe / Calorie content of prepared meals / Vegetarian dishes / Main courses / Vegetables and mushrooms / / Cabbage dishes / Main courses with cabbage / Cauliflower dishes / Food Network - recipes / Indian cuisine

Similar recipes