Mixed Vegetables in Coconut Curry – Indian Vegan Recipe
I have shared a very healthy and flavourful recipe below. While there are many ingredients in the recipe, a
majority of these ingredients are recurring in multiple Indian dishes. The
ingredients highlighted in red are the base for
most Indian dishes and have a distinct flavour when combined. Therefore, the ingredients
are easily available worldwide and the recipe is just simple combination of
multiple vegetables and spices.
COOKING TIME
30 minutes
INGREDIENTS
· Garlic Cloves – 4-5
· Ginger – 1 inch piece
· Green Chillies – 2-3
· Chopped Onion – 1
· Cumin Seeds – 1 tablespoon
· Turmeric Powder – 1 teaspoon
· Red Chilli Powder – ½ teaspoon
· Coriander Powder – ½ teaspoon
· Cumin Powder – ½ teaspoon
· Black Pepper – ¼ teaspoon
· Green /Red Pepper – 1
· Chopped Carrots – 1 cup
· Baby Corn – 8-10 pieces
· Chopped Potatoes – 1 large
· Chopped Broccoli – ½ cup
· Coconut Cream – ½ cup
· Spring Onions – 2-3
· Oil – 4 tablespoons
· Salt to taste
METHOD
1)
Add
oil to a hot pan and leave on the stove for about 30 seconds. Then, add the cumin seeds to the
oil and leave for 10 seconds.
2)
Of the
all the vegetables used, potatoes take the longest to cook. Therefore, add the
chopped pieces of potato to the pan and stir well for 3-4 minutes.
3)
Finely
chop ginger, garlic and green chillies and add to the pan. You can also use a
mortar and pestle for this step.
4)
Add the
chopped onions, baby corn, carrots, broccoli and continue to stir for another
3-4 minutes.
5)
Add
the turmeric, red chilli powder, coriander powder, cumin powder and black
pepper and stir well.
6)
The
vegetables should be al dente now. Add a glass of water to the vegetables along with a
chopped green or red pepper and leave to simmer for 5 minutes.
7)
Add
half a cup coconut cream and let the mixture cook for 2-3 minutes.
8)
Switch
off the stove, add salt and mix well. Garnish with some chopped spring onions
and serve with rice or chapattis.
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