Halal Mixed Vegetable Curry With Coconut Cream Recipe

About this recipe

A rich and flavorful Halal-friendly mixed vegetable curry, perfect for dinner. This dish combines tender vegetables with aromatic spices and a creamy coconut base for a satisfying meal.

Ingredients

• 1 Bunch x 2 Coriander Leaves ( Kottambari Soppu )
• 1 Combo Fortune Rice Bran 870G & Mustard Oil 1L Pouch
• 100 g Sambar Onion Peeled
• 1 pack (100 g) Catch Red Kuti Mirch
• 400 g Pastazara Finely Chopped Tomatoes
• 100 g Whole Farm Premium Poppy Seeds
• 400 ml Klf Coconad Coconut Milk
• 250 ml Amul Whipping Cream
• 500 g Spt Frozen Mixed Vegetables
• 200 g Chukde Cumin Seeds / Jeera Seeds
• 1 kg Tata Salt (Vacuum Evaporated Iodised)

Instructions

1. 1. Heat a large saucepan over medium-high heat and add 2 tablespoons of oil.
2. 2. Add 3 finely chopped onions and sauté until they turn golden brown and the oil begins to separate, about 8-10 minutes.
3. 3. Stir in 2 teaspoons of cumin seeds and 1 teaspoon of red chili powder, cooking for 1 minute to release the aroma.
4. 4. Add 3 finely chopped tomatoes and cook until they soften and the oil starts to separate, about 5-7 minutes.
5. 5. Blend 2 tablespoons of poppy seeds with 200 ml of coconut milk to form a smooth paste, then add it to the pan.
6. 6. Stir in mixed vegetables and 1 teaspoon of salt, mixing well to coat the vegetables in the sauce.
7. 7. Cover the pan and let the vegetables simmer on medium heat for 10-12 minutes, or until tender.
8. 8. Stir in 100 ml of whipping cream and cook for another 2-3 minutes to combine.
9. 9. Garnish with 2 tablespoons of chopped coriander leaves and serve hot with rice or flatbread.