Mixed vegetables (Potato, Carrot, Green Peas, Brocooli, and Spinach) cooked in spiced coconut milk gravy. When you want to cook a delicious and healthy vegetable curry to go with your chapati, kerala porotta, appam (rice pancake), noolappam (string hoppers), puttu(steamed rice cake) and any Indian breads, try out this vegetable curry with coconut milk.
Check out other curries which goes well with chapathi and other Indian breads.
Ingredients & Substitutions
Vegetables
I chose these vegetables for this recipe- Potato, Carrot, Green Peas, Broccoli, and Spinach. You can also add ½ cup beans (sliced in 1 " size) if you like it. Leave out broccoli and spinach, as per your taste.
Coconut milk
If you are going with canned coconut milk, I would highly recommend Chakoh coconut milk. Refer to the picture. Canned coconut milk is thick coconut milk. In this recipe, use canned coconut milk as it is for thick coconut milk. To prepare 1 cup medium thick coconut milk, mix ½ cup canned coconut milk with ½ cup water.
Prepare coconut milk from grated coconut - Grind 1 cup grated coconut with ½ cup lukewarm water. ½ cup thick coconut milk can be extracted from this. Luke warm water helps you to extract coconut milk well. Grind the same coconut with 1 cup luke warm water. 1 cup medium thick coconut milk can be prepared from this.
Coconut milk brings in lovely richness to the gravy.
Method
- Slice potato and carrot into 1 " cube. If you are using dry green peas, please refer notes. Broccoli and spinach are optional. If you are using broccoli, chop them into 1" piece. Chop spinach into small pieces. Dice onion and tomatoes into small pieces. Heat oil in a pan. Add sliced onion, curry leaves, and salt. Adding salt helps the onion to get cooked fast. Saute them until onion is soft.
- Add ginger and garlic crushed or paste. Saute them well. Add extra oil as needed.
3. Add turmeric powder, chilli powder, coriander powder, fennel powder, garam masala and saute well. Add oil as needed to fry the masalas.
4. Add sliced tomatoes. Mix it well. Cover and cook for 5 - 10 minutes. Mix it in between, and make sure that it doesn't stick to the pan.
5. Once tomatoes are cooked, add 1 cup medium thick coconut milk. Adjust salt in the gravy. Add sliced potato cubes, carrot and green peas. Mix it well. Cover and cook for 10 minutes over medium flame.
6. If you are adding broccoli, add it now. Broccoli gets cooked faster than potato and carrot. Hence adding it later. Let it cook for another 5 minutes. Add ½ cup thick coconut milk. Adjust salt as needed. If you want to spice up the curry, add a pinch of pepper powder and garam masala as per your taste. Add finely sliced coriander leaves.If you are adding spinach, add it now. Spinach gets cooked super fast. Hence, adding it towards the end. Let it cook for another 5 minutes or until all the vegetables are done. Cook it until the gravy has the desired consistency. Switch it off.
7. Garnish - Heat oil in a small pan. When the oil is hot, splutter mustard seeds. Then fry dried red chilly and curry leaves. Add it to the curry. Serve it with chapati, kerala porotta, appam (rice pancake), noolappam (string hoppers), puttu(steamed rice cake) and any Indian breads.
Indian Mixed Vegetable Curry with Coconut Milk
Ingredients
Vegetables
- 1 cup Potato (cubed)
- 1 cup Carrot (cubed)
- 1 cup Frozen green peas
- ½ cup broccoli (sliced, Optional)
- ½ cup spinach (sliced, Optional)
Masala
- 1 number onion (big)
- 2 number green chilli
- 2 teaspoon garlic paste
- 1.5 teaspoon ginger paste
- ½ teaspoon turmeric powder
- 1 ½ teaspoon chilli powder
- 2 ½ teaspoon coriander powder
- 1 teaspoon garam masala
- 1 teaspoon fennel powder
- 1 number tomato (big)
- ½ cup thick coconut milk
- 1 cup medium thick coconut milk
- salt
- Vegetable Oil (Coconut Oil)
Garnish
- ½ teaspoon mustard seeds
- 2 number dried red chilli
- 1 sprig curry leaves
Instructions
- Slice potato and carrot into 1 " cube. If you are using dry green peas, please refer notes. Broccoli and spinach are optional. If you are using broccoli, chop them into 1" piece. Chop spinach into small pieces. Dice onion and tomatoes into small pieces.
- Heat oil in a pan. Add sliced onion, curry leaves, and salt. Adding salt helps the onion to get cooked fast. Saute them until onion is soft.
- Add ginger and garlic crushed or paste. Saute them well. Add extra oil as needed.
- Add turmeric powder, chilli powder, coriander powder, fennel powder, garam masala and saute well. Add oil as needed to fry the masalas.
- Add diced tomatoes. Mix it well. Cover and cook for 5 - 10 minutes. Mix it in between, and make sure that it doesn't stick to the pan.
- Once tomatoes are cooked, add 1 cup medium thick coconut milk. Adjust salt in the gravy.
- Add sliced potato cubes, carrot and green peas. Mix it well. Cover and cook for 10 minutes over medium flame.
- If you are adding broccoli, add it now. Broccoli gets cooked faster than potato and carrot. Hence adding it later. Let it cook for another 5 minutes.
- Add ½ cup thick coconut milk. Adjust salt as needed. If you want to spice up the curry, add a pinch of pepper powder and garam masala as per your taste.
- Add finely sliced coriander leaves.If you are adding spinach, add it now. Spinach gets cooked super fast. Hence, adding it towards the end. Let it cook for another 5 minutes or until all the vegetables are done. Cook it until the gravy has the desired consistency. Switch it off.
- Garnish - Heat oil in a small pan. When the oil is hot, splutter mustard seeds. Then fry dried red chilly and curry leaves. Add it to the curry.
- Serve it with rice, chapathi and any Indian breads
