Vegetable Curry With Coconut Recipe

Summary

CourseMethod
VegetarianMain Ingredient

Ingredients

 Sunflower oil10 Milliliter (2 Teaspoon)
 Cumin seeds5 Milliliter (1 Teaspoon)
 Coriander seeds5 Milliliter (1 Teaspoon)
 Onion1 Large, finely chopped
 Garlic3 Clove (15 gm), crushed
 Garam masala5 Milliliter
 Chili powder1⁄4 Teaspoon
 Potato1 Medium, finely diced
 Parsnip1 , cut in to small chunks
 Courgette1 , sliced
 Green pepper1 , deseeded and cut into strips
 Aubergine1 Small, diced
 Wholemeal flour30 Milliliter (2 Tablespoons)
 Stock1⁄4 Pint (150 Milliliter)
 Creamed coconut1 Ounce, grated (25 Gram)
 Shoyu15 Milliliter (1 Tablespoon)

Nutrition Facts

Serving size: Complete recipe

Calories 884 Calories from Fat 186

% Daily Value*

Total Fat 22 g33.1%

Saturated Fat 6.7 g33.6%

Trans Fat 0 g

Cholesterol 1.2 mg

Sodium 1280.3 mg53.3%

Total Carbohydrates 164 g54.8%

Dietary Fiber 37.9 g151.5%

Sugars 50 g

Protein 27 g54.2%

Vitamin A 32.2% Vitamin C 406.4%

Calcium 39.6% Iron 59.6%

*Based on a 2000 Calorie diet

Directions

1. Heat the oil over a moderate heat in a large pan. Gently cook the cumin and coriander seeds for 4-5 minutes until the seeds are turning brown. Add the onion, garlic, garam masala and chilli powder, and continue cooking gently for a further 5 minutes.
2. Add the potato, parsnip, courgette, green pepper and aubergine to the pan. Continue cooking for 5 minutes, stirring well to ensure that the vegetables are well coated in spices. Sprinkle over the flour and cook for 2-3 minutes.
3. Add the tomatoes and their juice, together with the water or stock. Cover and simmer for 40 minutes, stirring occasionally and adding a little extra water or stock if necessary.
4. When the vegetables are tender, add the creamed coconut and shoyu. Check the seasoning and serve hot.
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