Mixed Vegetables Coconut & Basil Curry

    Mixed-Vegetables-In-Coconut-Milk-Curry-4143-notitle-cwm

    Coconut is one of the key ingredients in South Indian cooking but in North India it’s usage is somehow limited. The reason is simple, coconut is found in abundance in the southern states of India whereas in north it’s an exclusive commodity.

    Even though I was born and brought up in the north, I am a total coconut fan. Whether’s it coconut ice cream, coconut chocolates I adore everything and so it’s not surprising that back home one day I tasted mixed veggies cooked with coconut milk and instantly fell in love with it. I would crave for it after every few months and would request my mom to make it. For the past 1 week I have been craving to eat the same coconut curry and so I got a can of coconut milk to try my hands on this one.

    Mixed-Vegetables-Coconut-Basil-Curry-Pinterest.1-notitle-cwm

    Well it turned out great, exactly like it used to be back home. I used the following vegetables – potatoes, carrots, beans and green peas but you can use other veggies too like cauliflower, broccoli etc. The main flavor of this curry comes from the coconut and so I tried to keep things simple. I have not used any dry spices here, just cumin & mustard seeds, curry leaves, some whole red chilles and cardamom pods to temper. The simplicity of this curry makes it a winner!

    mixed-veg-coconut-basil-curry-notitle-cwm

    Heat 2 tsp of oil in a pan on medium heat. Once hot first add the mustard seeds and wait till it starts popping out. Then add cumin seeds, curry leaves, dry red chillies and cardamom pods. Saute for a minute and add the cubed potatoes. Cook for 2 minutes and then add all the remaining vegetables and also half of the chopped basil leaves. Mix and saute for 2 minutes.

    Mixed-Veg-Coconut-Curry-Recipe-Step-1-notitle-cwmAdd coconut milk and water and let the veggies cook at medium-low flame. Cover the pan and cook the veggies till they are softened. Once done add the salt and mix. Add the cornstarch [dissolved in water] and stir. This thickens the curry and gives it a nice consistency. Add the remaining basil leaves and switch off the flame.

    Mixed-Veg-Coconut-Curry-Recipe-Step-2-notitle-cwm

    Serve hot with rice or any Indian bread.

    Mixed-Vegetable-Coconut-Curry-upload-notitle-cwm

    * Adjust the consistency of the gravy according to your preference. 1 cup of coconut milk is sufficient, if you want a thinner curry add more water. For a thicker curry, add some more cornstarch.

    * When you add the dry red chilles as such they give a nice flavor to your curry without being too spicy. However if you break the chillies and then put them in the curry [with all the seeds] then you will have quite a spicy curry on hand. So keep that in mind. For a spicier curry, break the chillies into pieces and then add to the oil otherwise use as it is.

    * You can also add some freshly grated coconut to the curry, that would certainly enhance the flavor.

    * Add any veggies of your choice like cauliflower, broccoli etc.

    Mixed Vegetables In Coconut & Basil Curry

    Mixed vegetables tempered with spices, simmered in coconut milk and garnished with fresh basil leaves. Goes well with rice or Indian breads.
    Cuisine Indian
    Servings: 3
    Calories: 288 kcal
    Author: Manali
    5 from 1 vote
    Print

    Ingredients

    • 1 cup green beans, chopped into medium size pieces
    • 1 cup carrots, cut into rounds
    • 1 potato, small, chopped into cubes
    • cup green peas
    • 2 tsp oil
    • 1 cup coconut milk
    • 1 cup water
    • ½ tsp mustard seeds
    • 6 cardamom pods, small
    • ¼ tsp cumin seeds
    • 6-7 curry leaves
    • 2 whole dry red chilies
    • ¼ cup basil leaves, finely chopped
    • 1 tsp cornstarch, dissolved in a little water
    • salt, to taste

    Instructions

    1. Heat 2 tsp of oil in a pan on medium heat.
    2. Once hot add the mustard seeds and wait till it starts popping out.
    3. Then add cumin seeds, curry leaves, dry red chillies and cardamom pods.
    4. Saute for a minute and add the cubed potatoes.
    5. Cook for 2 minutes and then add all the remaining vegetables and also half of the chopped basil leaves. Mix and saute for 2 minutes.
    6. Add coconut milk and water and let the veggies cook at medium-low flame.
    7. Cover the pan and cook the veggies till they are softened.
    8. Once done add the salt and mix.
    9. Add the cornstarch [dissolved in water] and stir.
    10. Add the remaining basil leaves and switch off the flame.
    11. Serve hot with rice or any Indian bread.
    Nutrition Facts
    Mixed Vegetables In Coconut & Basil Curry
    Amount Per Serving
    Calories 288 Calories from Fat 171
    % Daily Value*
    Total Fat 19g 29%
    Saturated Fat 14g 70%
    Sodium 57mg 2%
    Potassium 853mg 24%
    Total Carbohydrates 26g 9%
    Dietary Fiber 6g 24%
    Sugars 5g
    Protein 6g 12%
    Vitamin A 159.4%
    Vitamin C 129.2%
    Calcium 9.8%
    Iron 36.5%
    * Percent Daily Values are based on a 2000 calorie diet.

    Mixed Vegetables Coconut Basil Curry

    Mixed-Vegetables-Coconut-Milk-Curry-Collage

    4 thoughts on “Mixed Vegetables Coconut & Basil Curry

    Leave a Reply

    Your email address will not be published. Required fields are marked *