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Lakshadweep · Lunch

Vegetable Curry with Coconut

Traditional 16. Vegetable Curry with Coconut recipe

🧺 Ingredients

• Mixed vegetables (carrots, beans, peas, potato): 300g, diced
• Onion: 1 medium (90g), sliced
• Tomato: 1 large (100g), chopped
• Coconut oil: 25ml
• Turmeric: 0.5g
• Chili powder: 1.5g
• Coriander powder: 0.75g
• Ginger-garlic paste: 5g
• Curry leaves: 14 leaves
• Coconut (grated): 80g
• Salt: 5g
• Water: 250ml
• Rice (cooked): 300g

👩‍🍳 How to make Vegetable Curry with Coconut

1. Heat oil (160°C), add curry leaves (fry 18 sec).
2. Add onion, cook 2 min until soft.
3. Add ginger-garlic, cook 40 sec.
4. Add tomato, cook 1.5 min until soft.
5. Add turmeric, chili, coriander, stir 30 sec.
6. Add vegetables, cook 1.5 min stirring (should start to soften).
7. Add grated coconut, stir 1 min.
8. Add water, bring to simmer (150°C), cook 8-10 min until vegetables are tender. Visual cue: Vegetables tender, curry medium-thick, no excess liquid.
9. Add salt.
10. Serve with rice and fish preparation.
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