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Vegetable And Coconut Curry

Vegetable and Coconut Curry recipe image
This Indian main features Butter, Onion, Chillis, Cloves, Grated ginger. It delivers aromatic, well-seasoned taste, smooth, comforting richness. Great for weeknight dinners or when you want something satisfying for the whole family. Simple to make with ingredients you likely already have on hand, this is a recipe you will come back to again and again.
Cooking Method:
Cuisine:
Courses:
Difficulty: Advanced
Servings: 2
Calories: 326.6
Dietary: Vegetarian
Description
This comforting vegetable curry features a blend of green beans, cauliflower, zucchini, and potatoes simmered in a rich coconut milk base. Infused with turmeric, cardamom, cinnamon, and fresh ginger, the dish offers a warm, aromatic flavor profile. Finished with coconut cream and fresh coriander, it is a satisfying and healthy main course perfect for any occasion.
Ingredients
  • 15 gram Butter
  • 1/2 liter Onion
  • 1 Green Chillis
  • 1 Garlic Cloves
  • 1 teaspoon Grated ginger
  • 1/2 teaspoon Turmeric
  • 1/2 teaspoon Ground cardamom
  • 1/2 teaspoon Ground cinnamon
  • 1 cup Coconut milk
  • 1 Strips Of lemon rind
  • 62 1/2 gram Green beans
  • 1/2 Green Pepper
  • 1/2 Red Pepper
  • 1/4 Cauliflower
  • 1 1/2 Zucchini (courgettes)
  • 62 1/2 gram Yellow squash
  • 2 liter Potatoes
  • 1/4 cup Coconut cream
  • 1/4 cup Coriander leaves
Directions
  1. 1
    chop the green chillis : Crush the garlic clove : Trim the green beans :
  2. 2
    Cut the peppers into strips :
  3. 3
    Cut the cauliflower into florets :
  4. 4
    Cut the zucchini into rounds :
  5. 5
    Cut the yellow squash into halves :
  6. 6
    Dice the potatoes :
  7. 7
    Chop the coriander leaves 1 In a large heavy based pan
  8. 8
    melt the butter over a low
  9. 9
    heat .
  10. 10
    Add the onion, chilli, garlic and ginger
  11. 11
    Cook for 3-4 minutes until the onions are soft
  12. 12
    Add the cardomom, turmeric and cinnamon and
  13. 13
    cook , stirring, for 2-3 minutes.
  14. 14
    Add the coconut milk and lemon rind.
  15. 15
    Simmer gently , uncovered, for 10 minutes.
  16. 16
    Add the vegetables and
  17. 17
    cook , uncovered, until the vegetables are just tender 3
  18. 18
    Add the coconut
  19. 19
    cream and
  20. 20
    simmer for a further 5 minutes.
  21. 21
    Serve on a large platter, garnished with fresh coriander leaves.
  22. 22
    Any combination of vegetables may be used for this korma-like curry

Nutrition Facts

Servings 2

Amount Per Serving
Calories 326.6kcal
% Daily Value *
Total Fat 23.8g37%
Saturated Fat 17.2g86%
Cholesterol 8.6mg3%
Sodium 56.1mg3%
Total Carbohydrate 31.0g11%
Dietary Fiber 12.0g48%
Sugars 7.6g
Protein 6.8g14%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: beans, butter, cardamom, cauliflower, chillis, cinnamon, cloves, coconut, coriander, courgettes, cream, curry, ginger, grated, green, ground, indian, leaves, lemon, main
Read it online: https://www.chefs-mate.com/recipe/vegetable-and-coconut-curry/