Coconut Milk Vegetable Curry | How to make Coconut Milk Vegetable Curry

By Vibha Bhutada  |  25th Sep 2016  |  
4.5 from 2 reviews Rate It!
  • Coconut Milk Vegetable Curry, How to make Coconut Milk Vegetable Curry
Coconut Milk Vegetable Curryby Vibha Bhutada
  • Prep Time

    30

    mins
  • Cook Time

    30

    mins
  • Serves

    4

    People

73

2





About Coconut Milk Vegetable Curry

A curry that's loaded with vegetables and swimming in a perfectly-spiced coconut milk broth. Fried cashew nuts sends this over the top. Simple, healthy, fast and so delicious. It's fabulous because it goes with everything - chapati, rice, pulao, dosa etc.

Coconut Milk Vegetable Curry is an authentic dish which is perfect to serve on all occasions. The Coconut Milk Vegetable Curry is delicious and has an amazing aroma. Coconut Milk Vegetable Curry by Vibha Bhutada will help you to prepare the perfect Coconut Milk Vegetable Curry in your kitchen at home. Coconut Milk Vegetable Curry needs 30 minutes for the preparation and 30 minutes for cooking. In the BetterButter app, you will find the step by step process of cooking Coconut Milk Vegetable Curry. This makes it easy to learn how to make the delicious Coconut Milk Vegetable Curry. In case you have any questions on how to make the Coconut Milk Vegetable Curry you can comment on the page below. The "What's cooking" feature on the BetterButter app can help you connect with our home chefs like Vibha Bhutada. Coconut Milk Vegetable Curry will surely satisfy the taste buds of your guests and you will get compliments from your guests.

Coconut Milk Vegetable Curry

Ingredients to make Coconut Milk Vegetable Curry

  • For the curry:
  • Paneer 250 grams, cubed
  • Onions 1 cup, sliced
  • Carrot 1 cup, sliced
  • Mushrooms 1 cup, sliced
  • Tomato 1, cubed
  • Green peas 1/2 cup
  • Coconut oil 3 tablespoon
  • Turmeric powder 1/2 teaspoon
  • Cumin powder 1 teaspoon
  • Coriander powder 2 teaspoon
  • Red chili powder 1 teaspoon
  • Ginger 1 inch piece
  • Green chilies 2
  • Garlic flakes 2
  • Coconut cream 3 tablespoon
  • Thin coconut milk 2 cups
  • Thick Coconut Milk 1 Cup
  • Vegetable stock 1/2 cup
  • Salt, to taste
  • For the cashew nut fry:
  • Cashew nuts 1/4 cup
  • A pinch of black pepper powder
  • A pinch of salt
  • Ghee, for frying
  • FOR GARNISH:
  • A small bunch of chopped coriander leaves

How to make Coconut Milk Vegetable Curry

  1. Curry:
  2. Place the carrots and green peas in the pressure cooker with some water and take 2 whistles.
  3. Heat oil in a wide pan and add the sliced onions. Fry until golden brown.
  4. Grind the green chilies, garlic, and ginger together coarsely.
  5. Add the spice powders - chilli, coriander, cumin, and turmeric to the fried onions. Saute for 30 seconds.
  6. Now add the ground chilli paste and tomatoes to the above.
  7. Fry again for a minute, the mixture will turn fragrant.
  8. Add paneer, carrot, mushrooms and green peas to this, along with the thin coconut milk, vegetable stock and salt.
  9. Mix until well combined.
  10. Bring this to boil.
  11. Add coconut cream to the curry and when it comes to boil, lower the heat and cook covered for 15 - 20 mins. The gravy will also thicken a bit.
  12. On low heat, add the thick coconut milk and mix well.
  13. Do not boil for too long after the thick coconut milk is added. If you feel the gravy is watery, boil the curry in an open pan before adding the thick coconut milk.
  14. Taste and adjust seasonings as needed.
  15. Bring it to boil and remove from flame.
  16. Cashew nut fry:
  17. Take cashew nuts in a bowl, add black pepper powder and salt. Mix well.
  18. Heat ghee in a pan.
  19. Fry cashew nuts till they turn golden brown in colour.
  20. Remove from flame and let slightly cool.
  21. Serving:
  22. Top the curry with cashews and freshly chopped coriander leaves.
  23. Serve hot!

My Tip:

1. I have 200 ml measuring cup. 2. You can make a non - vegetarian version of this curry by substituting vegetables with chicken. 3. You can use any vegetables of your choice - potatoes, soya chunks, broccoli, cauliflower etc. 4. Regarding thin and thick coconut milk - if using canned coconut milk, buy full cream variety (not the low fat) and for the 2 cups thin coconut milk, dilute with 1:1 water. When you need to add the thick coconut milk, add it as it is.

Reviews for Coconut Milk Vegetable Curry (2)

Anuradha sharmaa year ago

sounds so yummy!
Reply

Evelyn Shilpaa year ago

looks simply amazing!
Reply