Mixed Vegetable Coconut Curry
Benefits:
- Mixed vegetables provide a variety of nutrients, vitamins, and minerals.
- Coconut milk adds richness and creaminess to the curry.
- The spices used in the curry may have potential health benefits, including anti-inflammatory and digestive properties.
- This dish is a great way to incorporate a variety of vegetables into your meal.
INGREDIENTS
- 2 cups mixed vegetables (carrots, peas, potatoes, beans, etc.), diced
- 1 onion, finely chopped
- 2 tomatoes, chopped
- 1/2 cup coconut milk
- 1/2 cup vegetable broth or water
- 1 tablespoon oil
- 1 teaspoon cumin seeds
- 1 teaspoon ginger paste
- 1 teaspoon garlic paste
- 1/2 teaspoon turmeric powder
- 1 teaspoon cumin powder
- 1 teaspoon coriander powder
- 1/2 teaspoon red chili powder (adjust to taste)
- Salt to taste
- 1 tablespoon chopped cilantro leaves (for garnishing)
- 1 tablespoon lemon juice (optional)
- Cashews or toasted coconut flakes (for garnishing, optional)
INSTRUCTIONS
Prepare Vegetables: Wash, peel, and dice the mixed vegetables into uniform pieces. You can use a combination of your favorite vegetables.
Sauté Spices: In a large pan, heat oil over medium heat. Add cumin seeds and let them splutter.
Add chopped onion and sauté until it becomes translucent.
Add Ginger and Garlic: Add ginger paste and garlic paste. Sauté for a minute until the raw smell disappears.
Add Tomatoes and Spices: Add chopped tomatoes to the pan. Cook until the tomatoes soften and the mixture comes together.
Stir in turmeric powder, cumin powder, coriander powder, red chili powder, and salt. Mix well to coat the onions and tomatoes with the spices.
Cook Vegetables: Add the diced mixed vegetables to the pan. Mix well with the onion and spice mixture.
Coconut Milk and Broth: Pour in coconut milk and vegetable broth or water. Stir to combine all the ingredients.
Simmer: Cover the pan and let the curry simmer on medium-low heat for about 15-20 minutes, or until the vegetables are tender and cooked through.
Check and Adjust: Taste and adjust the seasoning if needed. If you like a tangy flavor, you can add lemon juice at this stage.
Serve: Garnish the mixed vegetable coconut curry with chopped cilantro leaves and cashews or toasted coconut flakes (if using). Serve with rice or bread of your choice.
TIPS
- You can use a combination of fresh and frozen vegetables based on availability.
- Adjust the level of spiciness by modifying the amount of red chili powder.
- Customize the curry by adding other spices or herbs of your choice.
- For added creaminess, you can stir in a spoonful of yogurt or coconut cream.
- Serve the curry with rice, naan, roti, or any bread of your preference.
NUTRITION VALUE
- Calories: ~150-200 (per serving)
- Carbohydrates: ~15-20g
- Protein: ~3-5g
- Fat: ~10-12g
- Fiber: ~3-4g
