Rate this Article:
PrintVEGETABLE CURRY WITH COCONUT CREAM
Serves :
4
Preparation Time :
Cooking Time :
Preparation Method :
- Heat oil in large saucepan, add paste; stir for 1-2 minutes.
- Stir in the tomato with coconut cream and yogurt, bring to boil; simmer to low flame, cook,covered, for about 10 minutes.
- Stir in the carrot and beans into tomato mixture; stir for about 2 minutes.
- Stir in all the vegetables and cook for about 3-5 minutes or until vegetables are just tender.
- Sprinkle the nuts and serve.
INGREDIENTS
- 100 grams carrot, sliced
- 100 grams green beans, chopped into batons
- 150 grams cauliflower, chopped
- 150 grams broccoli, chopped
- 150 grams button mushrooms, sliced
- 500 grams baby eggplants, sliced
- 2 tablespoon sesame oil
- 150 grams tomatoes, peeled, chopped
- 150 grams coconut cream
- 2 tablespoons plain yogurt
- Salt, to taste
- 75 grams chopped unsalted roasted cashews
Paste
- 150 grams brown onion, chopped
- 25 grams desiccated coconut
- 4 cloves garlic, chopped
- 2 teaspoons coriander seeds
- 2 teaspoons grated fresh ginger
- 2 tablespoons water
- 1 teaspoon cumin seeds
- 1 teaspoon black mustard seeds
- 1 teaspoon crushed dried chillies
- 1 cinnamon stick
- ¼ teaspoon cardamom seeds
- 2 cloves
2 comments for “Vegetable Curry with Coconut Cream”
What's new @ lekhafoods.com
©Copyright 2012, lekhafoods, All Rights Reserved