Vegan Spiced Coconut Vegetable Curry Recipe

Fusion cuisine

Vegan Spiced Coconut Vegetable Curry recipe

About this recipe

A hearty and flavorful vegan curry made with a medley of vegetables simmered in spiced coconut milk, perfect for a satisfying dinner. This dish is rich in spices and offers a comforting, plant-based meal option.

Ingredients

  • 100 g Premium Curry Leaves
  • 500 g X 2 Organically Grown Potato Combo
  • 200 g Orange Carrot (Gajar)
  • 100 g Sambar Onion Peeled
  • 100 g Premium Green Chilli
  • 200 g Cauliflower Florets
  • 250 g French Beans - 250 G
  • 250 ml Real Thai Unsweetened Coconut Milk
  • 200 g Green Peas (Peeled)
  • 80 g Urban Platter Cayenne Pepper Powder
  • 45 g On1Y Cinnamon Powder
  • 1 pack (50 g) Tmi Colman Laung Cloves
  • 1 pc (1 kg) Tata Salt 2 In 1 Shakti Jar
  • 850 g Oleev Smart Vitafit Edibale Vegetable Oil
  • 200 g Whole Farm Premium Black Small Mustard Seeds
  • 100 g X 3 Mtr Coriander Powder Combo

Instructions

  1. 1. Cut 2 medium potatoes and 2 medium carrots into 1/2-inch cubes.
  2. 2. In a large pot, combine the cubed potatoes, carrots, 3/4 cup diced sambar onion, 2 chopped green chilies, 1/4 teaspoon cayenne, 1/4 teaspoon coriander powder, 1/4 teaspoon ground cinnamon, 3 whole cloves, 1 1/2 teaspoons salt, and 1 cup water. Bring to a boil over medium heat.
  3. 3. Reduce the heat to low, cover, and simmer for about 10 minutes, or until the potatoes and carrots are tender.
  4. 4. Add 1 cup cauliflower florets, 1/2 cup halved green beans, and 3/4 cup coconut milk to the pot. Stir well, cover, and cook for another 5-10 minutes, until the cauliflower is tender but not mushy.
  5. 5. Stir in 1/2 cup peas and the remaining 1/4 cup coconut milk. Simmer for 2-3 minutes, then remove from heat and set aside.
  6. 6. In a small frying pan, heat 2 tablespoons vegetable oil over medium-high heat. Add 1/2 teaspoon mustard seeds and cover the pan. Once the seeds start popping, add 2 dried red chilies, 12 curry leaves, and 1 1/2 tablespoons of sambar onion. Fry until the onion is golden brown.
  7. 7. Pour the fried mixture over the cooked vegetables in the pot and stir gently to combine.
  8. 8. Taste and adjust salt if needed. Serve hot with steamed rice or flatbread.