Coconut Curry Recipe

 Coconut curry

As an Indian, we all eat at least once, coconut in our lifetime though coconut production plays a great role in the national economy of India.

India is one of the largest producers of coconut. Coconut is especially rich in manganese, which is essential for bone health and it is also rich in copper and iron, which help to form red blood cells.

As I leave in a state where Coconut grows in a great amount, my mom usually makes delicious food from coconut since childhood, I am so close to this coconut curry.

Coconut curry

Coconut cream is so rich. You can add it in a lot of curries and it will give a creamy texture and made curry super delicious. You can use this cream with nonveg also

Here I am going to share a coconut recipe that my mom made, especially for me because I didn’t eat many veggies, but this curry made me eat those. Just think, how delicious it is

This curry is so simple to make with less simply available ingredients.

This is a vegan recipe, I served it with plain white rice. The recipe is basically combined with veggies of your choice. I went with cauliflower, carrot, onion, peas, and tomato, you can add bell papers, potato also

The recipe is satisfying, comforting, not too spicy, perfectly sweet, rich but healthy, and loaded with veggies that perfect dinner recipes to share with your family and friends.

Servings: 3

Preparation time- 5 min

Cook time-25 min

Total time-30 min

Difficulty level- Easy

INGREDIENTS:

 • 1tsp of coconut or normal oil

• 1 cup chopped onion

• 1 tsp garlic and ginger paste

• ½ cup cauliflower diced

• ½ cup diced carrot

• ½ cup diced tomatoes

• 1/3 cup peas

• 1tsp curry powder

• 2cup of coconut milk   

• 1 tsp of chilly powder

• 1 cup of veg stock

• Salt and pepper as required

• Cashew for garnish

METHOD:

1. Heat a pan to medium heat and add oil, add onion, garlic, ginger, carrot, cauliflower and a pinch of each salt and pepper and stir it.

2. Cook it for 5 minis till it softened

3. Add curry powder, chilly powder, veggie stock, coconut milk, and another pinch of salt and pepper to pan and stir. Reduce the heat to low flame and continue cooking for 10-15 min 

4. Add the peas and tomatoes in the last 5 Min, so they don’t overcook. Taste the curry and adjust the salt if you need to add, add another pinch of salt

5. Serve over rice and garnish with fresh lemons juice and mint in the top

So simple Nah!!! Try this for sure ☺

Notes:

1. You can enjoy this recipe with your fav rice. (Ex- brown rice, coconut rice, quinoa rice)

2. If you looking for substituent for the stock you can use water to it.

3. Use your favorite herbs to garnish

  

I hope this delicious easy vegan recipe, will cheer your mood and your family. If you try this feel free to share with me, tag me on Instagram and Facebook check out my other easy recipe. Staysafestayhome !! THANK YOU:)