You’ll love this Spicy Vegetable Coconut Curry recipe! The best thing about a curry recipe is that you can easily adapt it for both vegetarian or non-vegetarian versions. So here’s my Spicy Vegetable Coconut Curry that has been adapted from my Chicken version. Cooking this with the same spices and now vegetables, gave this curry its own character. ❤️
For veggies, I used Potatoes, Aubergines, Carrots, Cauliflower and Green Beans, which all work wonderfully in curries. Served alongside with some Pappadums and some mildly flavoured Ghee Rice, it’s a perfect meal. If anyone was ever looking for a vegetarian version of my Coconut Curry, here it is. Do give it a try 🙂
Check out this awesome Spicy Vegetable Coconut Curry recipe 🙌
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Ingredients (Serves 4-5):
1/2 Cauliflower (only florets)
2 Potatoes (peeled, quarter wedges, parboiled)
2 Long Aubergines (round slices)
1 Carrot (round slices)
10-12 Long Green Beans
1 cup/250 ml Coconut Milk
3/4 cup Water
3 tbsp Coconut Oil
2 Onions (finely chopped)
1 Tomato (pureed)
1 tbsp Ginger Garlic Paste
4 Green Chillies (whole)
15-20 Curry Leaves
1 tsp Mustard Seeds
1 tsp Cumin Seeds
1 tsp Fennel Seeds
1 tsp Stone Flower (optional)
1 tsp Coriander Powder
2 tsp Red Chilli Powder
1/4 tsp Turmeric Powder
1 tsp Salt
- Parboil your potatoes first for about 7-8 minutes. Chop all your other vegetables and keep aside.
- Start with heating coconut oil in a kadhai. When the oil is hot, add your cumin & fennel seeds, and let it fry & splatter for a few seconds, and then add your green chillies, onions, stone flower and ginger garlic paste.
- Cook on medium-high heat till the onions soften and start to brown. Then add your pureed tomatoes and cook for about 3-4 minutes.
- Then add your masalas – coriander powder, red chilli powder, sambar powder, turmeric powder and salt. Cook for about a minute.
- Now add all your chopped vegetables, saute on high heat for about a minute or two, and then add 3/4 cup water, let it come to a boil and then turn to medium heat and let it cook for about 10-12 minutes.
- Once the vegetables are cooked, add your coconut milk, mix it well. Add more salt if you want.
- Finally, add a tadka of mustard seeds and curry leaves by frying them in coconut oil and then tempering the curry with this tadka. Serve it with rice of your liking. I like to enjoy this with ghee rice and some pappadums.
If you’re looking for my Chicken Coconut Curry recipe, then look no further.