Coconut Milk Curry
A rich and creamy coconut milk curry loaded with vegetables. A comforting one-pot meal that goes beautifully with steamed rice or naan.
Ingredients
0/10- 400 ml Coconut Milk
- 2 cups Mixed Vegetables (potato, carrot, beans, peas)
- 1 large Onion (sliced)
- 1 medium Tomato (chopped)
- 1 tbsp Ginger-Garlic Paste
- 1/2 tsp Turmeric Powder
- 1 tsp Red Chilli Powder
- 2 tbsp Coconut Oil
- 10-12 Curry Leaves
- to taste Salt
Step-by-Step Instructions
Heat coconut oil in a deep pan. Add curry leaves and sliced onions. Sauté until onions turn golden brown.
Add ginger-garlic paste and cook for a minute until fragrant. Add chopped tomatoes and cook until soft.
Add turmeric, red chilli powder, and salt. Mix well and cook for 2 minutes.
Add the mixed vegetables with 1/2 cup water. Cover and cook on medium heat for 10-12 minutes until vegetables are tender.
Pour in the coconut milk, stir gently, and simmer on low heat for 5-7 minutes. Do not boil vigorously.
Garnish with fresh curry leaves and serve hot with steamed rice or appam.
Chef's Notes
For the best results, use full-fat coconut milk and add it at the end on low heat to prevent it from splitting. You can also add paneer or tofu for extra protein.
