Mixed Vegetable Coconut Curry Recipe Video
This is a plant-based variation on a dish from a Singapore cookbook. The combination of coconut and curry spices gives the vegetables an exotic twist.
Ingredients
1 T oil
1 tsp mustard seed
1/2 onion, diced
1-1 1/2 lbs chopped vegetables (cauliflower, broccoli, peas, carrots, potatoes, beans, corn)
1-2 garlic cloves, minced or pressed
1 inch fresh ginger, peeled and minced (optional)
1/4-1/2 cup water
3/4 cup dried unsweetened coconut flakes
1/2 cup tofu sour cream or tofu cream cheese, coconut milk, or non-dairy yogurt - or a combination of all*
1 T garam masala or curry spice blend**
1/8 tsp cardamom
1/8 tsp cinnamon
Pinch of cayenne pepper
1/2 tsp salt or to taste
Directions
Chop the veggies.
Heat the oil over medium heat in a large pan or wok. Pour in the mustard seed, cover and cook until they pop.
Add the onion and saute until soft – 2-3 minutes.
Add the garlic, optional ginger and harder veggies (cauliflower, carrots, potatoes). Add 2-3 tablespoons of water, cover and steam for 5-10 minutes - or until the veggies are about half cooked.
While the harder veggies are steaming, mix the coconut flakes and sour cream/yogurt/cocoonut milk. Add the spices and mix thoroughly. Set aside to rehydrate.
Add the softer veggies (broccoli, beans, corn, peas) and continue to steam (add more water if the pan is dry) for 2-5 minutes. The vegetables should be fork tender.
When the veggies are done, remove the lid and steam away any excess liquid. Add the coconut mixture and stir in. Cover and warm for 1-2 minutes until heated through.
Heat the oil over medium heat in a large pan or wok. Pour in the mustard seed, cover and cook until they pop.
Add the onion and saute until soft – 2-3 minutes.
Add the garlic, optional ginger and harder veggies (cauliflower, carrots, potatoes). Add 2-3 tablespoons of water, cover and steam for 5-10 minutes - or until the veggies are about half cooked.
While the harder veggies are steaming, mix the coconut flakes and sour cream/yogurt/cocoonut milk. Add the spices and mix thoroughly. Set aside to rehydrate.
Add the softer veggies (broccoli, beans, corn, peas) and continue to steam (add more water if the pan is dry) for 2-5 minutes. The vegetables should be fork tender.
When the veggies are done, remove the lid and steam away any excess liquid. Add the coconut mixture and stir in. Cover and warm for 1-2 minutes until heated through.
Editors Review
How would you like a vegetable curry? Here is a great mixed vegetable coconut curry. A slightly spiced curry, it also contains coconut and cream. Lots of chopping top be done for this recipe, Get down to watching the video and then try it out!!Chef
