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.
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!
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.
Add 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.
Serve hot with rice or any Indian bread.
* 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
- 1 cup green beans chopped into medium size pieces
- 1 cup carrots cut into rounds
- 1 potato small, chopped into cubes
- ⅓ 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
- Heat 2 tsp of oil in a pan on medium heat.
- Once hot 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.
- Add 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.
- Add the remaining basil leaves and switch off the flame.
- Serve hot with rice or any Indian bread.
Mixed Vegetables Coconut Basil Curry
4 thoughts on “Mixed Vegetables Coconut & Basil Curry”
I made it today it was simple yet nice.
Good to know Sudha!
I made it today it was simple yet flavourful.
I made it today it was simple yet quite flavourful.