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Mixed vegetable curry served with chapathi

Indian Mixed Vegetable Curry with Coconut Milk

Mixed vegetables of your choice, say Potato, Carrot, Green Peas, Spinach, and broccoli cooked in spiced coconut milk gravy. This quick, delicious and healthy mixed vegetable curry goes well with rice, chapati, and any Indian breads

Course Side Dish
Cuisine Indian
Prep Time 10 minutes
Cook Time 30 minutes
Servings 4
Author Jane Jojo

Ingredients

Vegetables

  • 1 cup Potato (cubed)
  • 1 cup Carrot (cubed)
  • 1 cup Frozen green peas
  • 1/2 cup broccoli (sliced, Optional)
  • 1/2 cup spinach (sliced, Optional)

Masala

  • 1 number onion (big)
  • 2 number green chilli
  • 2 teaspoon garlic paste
  • 1.5 teaspoon ginger paste
  • 1/2 teaspoon turmeric powder
  • 1 1/2 teaspoon chilli powder
  • 2 1/2 teaspoon coriander powder
  • 1 teaspoon garam masala
  • 1 teaspoon fennel powder
  • 1 number tomato (big)
  • 1/2 cup thick coconut milk
  • 1 cup medium thick coconut milk
  • salt
  • Vegetable Oil (Coconut Oil)

Garnish

  • 1/2 teaspoon mustard seeds
  • 2 number dried red chilli
  • 1 sprig curry leaves

Instructions

  1. 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.

  2. 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.

  3. Add ginger and garlic crushed or paste. Saute them well. Add extra oil as needed.

  4. Add turmeric powder, chilli powder, coriander powder, fennel powder, garam masala and saute well. Add oil as needed to fry the masalas.

  5. 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.

  6. Once tomatoes are cooked, add 1 cup medium thick coconut milk. Adjust salt in the gravy. 

  7. Add sliced potato cubes, carrot and green peas. Mix it well. Cover and cook for 10 minutes over medium flame.

  8. 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.

  9. Add 1/2 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.

  10. 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.

  11. 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.

  12. Serve it with rice, chapathi and any Indian breads