Mixed Vegetable Curry in Coconut milk gravy

Blogging Marathon# 62: Week 4/ Day 2
Theme: No Tomato Gravies
Dish: Mixed Vegetable Curry in Coconut milk gravy

After yesterday's yogurt based curry, today I have a coconut milk based curry that is creamy and delicious. Coconut milk is a great vegan alternate and is much healthier than using heavy cream.

This recipe is from Mallika Bhadrinath's 100 gravy recipes cookbook. Along with coconut milk, a freshly ground spice paste gives this dish creaminess and a nice spicy kick.

It is a very colorful curry with all the veggies. I added some black eyed peas to add some protein to the dish. Serve this with rice or roti for a delicious meal.

Mixed Vegetable Curry with Coconut Milk

Ingredients:

• 2 Medium Potatoes, chopped
• 1 Medium Carrot, peeled and chopped
• ½cup Cabbage, chopped
• ½cup Green Beans, chopped
• ½cup Black eyed peas, cooked (or other beans like chickpeas can also be used)
• 1 Medium Onion, chopped
• 2tbsp Oil
• ¼tsp Turmeric
• ½cup Coconut Milk
• To taste Salt
To make the Spice Paste:
• 1tbsp Coriander seeds
• 2tsp Poppy Seeds
• 2tbsp Roasted gram or Putnala pappu
• 3~4 Dry red chilies
• 1~2 Green Chilies
• 3 Garlic cloves

Method:

1. Make the Masala/ Spice paste: Grind the ingredients under Spice paste to a smooth paste.
2. Steam or microwave the veggies until tender.
3. Heat oil in a pan, add the onions and cook till they turn translucent. Add the ground paste and cook till the raw smell disappears, about 2~3 minutes.
4. Next add turmeric, cooked veggies, cooked beans, coconut milk and salt to taste. Add enough water and bring the mixture to a boil. Lower the heat and simmer till the gravy thickens. Serve with rice or roti.

 

Lets check out what my fellow marathoners have cooked today for BM# 62.