Mix Veg Made With Coconut Oil and Coconut Milk
This Mix Veg Curry is a delicious and healthy dish made with a blend of fresh vegetables, coconut oil, and coconut milk. This recipe is vegan and gluten-free, making it suitable for many dietary preferences. It is also a great source of fiber and vitamins, thanks to the vegetables used in the recipe. However, people with a nut allergy should avoid this dish.
Allergen Information: Contains Nut Allergy
Nutrition Facts
Per serving
Energy
70 kcal
Protein
2 g
Carbs
6 g
Fat
5 g
Fiber
3 g
Ingredients
CARROT
1 small katori (25g)
Cauliflower
1 small katori (25g)
Broad beans
1 small katori (25g)
PEAS green
1 small katori (25g)
Onion Finely Chopped
1 small onion (70g)
clove garlic
1 clove (3g)
Ginger, fresh
1 tbsp (5g)
Chopped Green Chilli
1 tsp (2g)
Cumin seeds
1 tsp (3g)
Coriander Powder
1 1 tsp (2g)
Turmeric powder
1 tsp (5g)
Garam Masala
1 tsp (3g)
Coconut Oil
1 tbsp (14g)
Coconut Milk
1 small glass (100g)
Coriander leaves
1 small katori (25g)
Instructions
Cooking Steps
Heat coconut oil in a pan over medium heat. Add cumin seeds and let them splutter.
Add chopped onion and sauté for 2-3 minutes until they turn translucent.
Add minced garlic, grated ginger, and chopped green chili. Sauté for 1-2 minutes until the raw smell goes away.
Add chopped vegetables and sauté for 2-3 minutes until they start to soften.
Add coriander powder, turmeric powder, garam masala, and salt. Mix well.
Add coconut milk and mix well. Cover the pan with a lid and let the vegetables cook for 5-7 minutes over medium heat until they are cooked, but still have a crunch.
Garnish with fresh coriander leaves and serve hot with rice or roti.