Mixed Vegetable Curry with Coconut Milk
This Mixed Vegetable Curry with Coconut Milk is a flavorful and nutritious dish that is perfect for a healthy lunch or dinner. It's a vegan and gluten-free option, making it suitable for many dietary preferences. This dish is also low in calories and high in fiber, making it an ideal choice for anyone looking to lose weight or maintain a healthy diet. Coconut milk adds a rich and creamy texture to the dish while the vegetables provide essential vitamins and minerals.
Allergen Information: Contains None
Nutrition Facts
Per serving
Energy
311 kcal
Protein
5 g
Carbs
66 g
Fat
27 g
Fiber
7 g
Ingredients
French beans, hybrid
0.25 cup (50g)
Carrot
0.25 cup, chopped (50g)
Green Bell pepper
0.25 cup, chopped (50g)
Yellow Bell Pepper
0.25 cup, chopped (50g)
Coconut oil
1 tsp (5g)
Coconut Milk
1 small cup (200g)
Cumin Powder
0.5 tsp (1g)
Red chilli Powder
0.5 tsp (2.5g)
Chopped Onion
0.5 small cup (50g)
Clove Garlic, Chopped
1 tsp (5g)
Grated Ginger
1 tsp (3g)
Coriander Powder
1 tsp (2g)
Turmeric powder
0.5 tsp (2.5g)
Common salt
0.5 tsp (2.5g)
Fresh Coriander Leaves (chopped)
1 tbsp (5g)
Instructions
Preparation
For Coconut Milk
Grate coconut; Put it in a grinder with half a cup of water
Run it in the grinder.
Squeeze the coconut mixture through a muslin cloth so as to get the first batch of coconut milk
The remaining coconut pulp can again be put in the grinder with some water; Repeat the process to get the next batch of the coconut milk.
Note: The First batch is the thickest and creamiest one.
Cooking Steps
Heat oil in a large pan over medium heat.
Add chopped onions, chopped garlic, and grated ginger. Sauté until the onions turn soft and translucent.
Add cumin, coriander, turmeric, and red chili powder. Stir well and cook for 1-2 minutes until fragrant.
Add chopped mixed vegetables and stir to coat them with the spice mixture.
Add coconut milk and salt to taste. Mix well.
Cover the pan and let it simmer over medium-low heat for 15-20 minutes, or until the vegetables are cooked and tender.
Once done, turn off the heat and garnish with fresh cilantro leaves.
Serve hot.
Note: You can use either homemade or packaged coconut milk