Vegetable Curry

February 22, 2016

Simple vegetables when simmered in coconut milk give completely different taste. They taste great and can be relished with rice or parantha. This recipe is very versatile as you can add vegetables of your choice and the coconut milk will give a creamy texture to the curry.


1 bunch spinach leaves chopped

1.5 cups chopped pumpkin

1 cup chopped potato

1 cup chopped cauliflower

2 diced onions

1 tbsp chopped ginger

3 tbsp chopped cashews

1 chopped green chili

1 tsp mustard seeds

1 tsp turmeric powder

2 dry red chilies

1 tsp red chili powder

7-8 curry leaves

1 tbsp lemon juice

1.5 cups coconut milk

1 cup water

Salt to taste

Oil to cook


Heat oil in a pan and add mustard seeds, dry red chilies followed by curry leaves, cashews, ginger, green chilies and onions. Cook for a two minutes.

Now add chopped pumpkin, cauliflower and potatoes. Add all the spices mix well and cook covered for 7-10 minutes.

Remove lid after ten minutes and add spinach leaves, lemon juice, salt and coconut milk and water.

Mix well cover and cook again till are vegetables are soft and cooked well.

Enjoy warm with rice or parantha.

Cooking tip: Add water as per your desired consistency. If you want a thick curry you can skip adding water however make sure vegetables are not dry. They should have thick curry.


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