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