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5
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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
Author:
Manali Singh
Ingredients
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
Instructions
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.
Nutrition
Calories:
288
kcal
|
Carbohydrates:
26
g
|
Protein:
6
g
|
Fat:
19
g
|
Saturated Fat:
14
g
|
Sodium:
57
mg
|
Potassium:
853
mg
|
Fiber:
6
g
|
Sugar:
5
g
|
Vitamin A:
7970
IU
|
Vitamin C:
106.6
mg
|
Calcium:
98
mg
|
Iron:
6.6
mg