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Photo of Coconut Milk Vegetable Curry by Vibha Bhutada at BetterButter

Coconut Milk Vegetable Curry

Vibha Bhutada
30 minutes
Prep Time
30 minutes
Cook Time
4 People
Read Instructions Save For Later

ABOUT Coconut Milk Vegetable Curry RECIPE

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.

Recipe Tags

  • Veg
  • Easy
  • Dinner Party
  • Boiling
  • Frying
  • Sauteeing
  • Main Dish
  • Gluten Free

Ingredients Serving: 4

  1. For the curry:
  2. paneer 250 grams, cubed
  3. onions 1 cup, sliced
  4. carrot 1 cup, sliced
  5. mushrooms 1 cup, sliced
  6. tomato 1, cubed
  7. Green peas 1/2 cup
  8. coconut oil 3 tablespoon
  9. turmeric powder 1/2 teaspoon
  10. cumin powder 1 teaspoon
  11. coriander powder 2 teaspoon
  12. Red chili powder 1 teaspoon
  13. ginger 1 inch piece
  14. Green chilies 2
  15. garlic flakes 2
  16. coconut cream 3 tablespoon
  17. Thin coconut milk 2 cups
  18. Thick coconut Milk 1 Cup
  19. Vegetable stock 1/2 cup
  20. salt, to taste
  21. For the cashew nut fry:
  22. cashew nuts 1/4 cup
  23. A pinch of black pepper powder
  24. A pinch of salt
  25. ghee, for frying
  27. A small bunch of chopped coriander leaves


  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!

Reviews (2)  

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Anuradha sharma
Anuradha sharma   Sep-27-2016

sounds so yummy!

Evelyn Shilpa
Evelyn Shilpa   Sep-26-2016

looks simply amazing!

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