I am writing this post with a happy belly since I made this delicious coconut curry twice within a span of 3 days. This curry is a true epitome of what comfort home-cooked is. The bright hues of the different vegetables with a beautifully flavored gravy is a complete winner. Its pleasing to the eyes and definitely pleasing to your palate.
I’ve had some of the best coconut curries in restaurants and wasn’t confident about how to make it at home. After a couple of hit and trails I came up with this recipe which is a flavorful concoction of the coconut milk, local vegetables and aromatic and bold spices. The lusciousness from the coconut milk complimented with the crunch from the veggies blends nicely with the Indian spices used in this recipe.
As the weekend is over and your fridge is back to being well stocked for the week ahead, this colorful curry bowl is a must try recipe. Its healthy, its satisfying and its something that you will want to cook and eat again and again. Hope you enjoy it as much as my family and I did.
INGREDIENTS: (For 3-4 people)
- 2 tbsp olive oil or vegetable oil
- 1 medium onion, diced into 1/2 inch squares
- 5 garlic cloves, crushed
- 1/2 tbsp fresh ginger, grated or thinly sliced
- 2 medium sized carrots, cut 1/8th – 1/4th inch diagonally
- 2 medium sized red tomatoes, cut lengthwise
- 1/2 cup baby corn, cut diagonally (you can use 1/3rd cup sweetcorn instead)
- 1/2 cup snow peas
- 1/2 cup cauliflower florets (optional)
- 1/2 cup sliced mushrooms
- 1 1/2 tbsp curry powder
- 2 dried red chili, cut diagonally
- 1 1/2 cup thick coconut milk
- 1 1/2 cup vegetable stock
- 1 tbsp lemon juice
- 1 tsp chili flakes
- salt, to taste
- coriander leaves, to garnish
- min leaves, to garnish
- black pepper, to taste
- In a saucepan, heat the oil. Once its heated add the dried red chili and sauté for 30 – 40 seconds. Now add the garlic and ginger and sauté until garlic is golden brown.
- Now add onion and allow it to cook until its translucent.
- Next you need to add the carrots, baby corn and cauliflower florets and cook until its slightly tender.
- Add in salt along with snow peas. Now add the curry powder and let the veggies sauté in the curry powder.
- Add in the coconut milk and stir it for 2 – 3 minutes. Add the vegetable stock and let it come to a simmer and then reduce the heat to allow it to cook for 5 – 10 minutes.
- Add the tomatoes, mushrooms and black pepper and cook for another couple of minutes.
- Take it off the heat, add the lemon juice and garnish with coriander leaves, chili flakes and mint leaves.
- Serve warm with jasmine rice or coconut rice.