Creamy Coconut Mixed Vegetable Curry Recipe

About this recipe

A rich and flavorful eggetarian curry made with mixed vegetables, coconut, and spices, perfect for a satisfying dinner. This dish combines creamy textures with aromatic spices for a wholesome meal.

Ingredients

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

Instructions

1. 1. Heat a large saucepan over medium heat and add 2 tablespoons of oil.
2. 2. Add 3 finely chopped onions and sauté until they turn golden brown and the oil separates, about 8-10 minutes.
3. 3. Stir in 1 tablespoon of minced garlic and cook for 1 minute until fragrant.
4. 4. Add 3 chopped tomatoes and cook until they soften and the oil begins to separate, about 5-7 minutes.
5. 5. Add 1 teaspoon cumin, 1 teaspoon red chili powder, and 1 teaspoon salt, stirring well to combine.
6. 6. Add mixed vegetables and cook for 3-5 minutes until tender.
7. 7. Blend 2 tablespoons of poppy seeds with 200 ml of coconut milk to form a smooth paste, then add this to the pan and mix well.
8. 8. Stir in 100 ml of whipping cream and cook for another 3-4 minutes on low heat, allowing the flavors to meld.
9. 9. Garnish with 2 tablespoons of chopped coriander leaves and serve hot with rice or bread.