Vegetable Curry With Coconut Rice Recipe

I Am Loving It!
submitted by shantihhh at


Difficulty LevelEasyHealth IndexHealthy
Main IngredientInterest Group


 French beans175 Gram
 Carrots175 Gram
 Cauliflower175 Gram
 Green peas175 Gram
 Potatoes175 Gram
 Pumpkin175 Gram
 Tomatoes2 Large
 Curry leaves4
 Garlic10 Clove (50 gm)
 Grated coconut2 Tablespoon
 Ginger piece1 Inch
 Coriander seeds4 Teaspoon
 Cumin seeds2 Teaspoon
 Gram dal1 Tablespoon
 Peanuts1 Tablespoon
 Kashmiri red chillies12
 Uncooked rice2 Teaspoon
 Cinnamon stick2
 Salt3⁄4 Teaspoon
 Ghee2 Tablespoon

Nutrition Facts

Serving size: Complete recipe

Calories 2860 Calories from Fat 1606

% Daily Value*

Total Fat 190 g293%

Saturated Fat 147.4 g736.9%

Trans Fat 0 g

Cholesterol 80.4 mg

Sodium 1834.2 mg76.4%

Total Carbohydrates 279 g92.8%

Dietary Fiber 94.4 g377.4%

Sugars 85.9 g

Protein 62 g123.4%

Vitamin A 957.1% Vitamin C 810.1%

Calcium 76.7% Iron 181.2%

*Based on a 2000 Calorie diet


For the curry
1. Cut all the vegetables (except green peas) into small pieces.
2. Boil all the vegetables except tomatoes.
3. Grate the cocoanut. Add 2 teacups of hot water and allow to stand for a little while. Blend it in a liquidiser and strain or pass through a sieve at least twice to take out thick cocoanut milk.
4. Heat the ghee in a big vessel and fry the paste for at least 3 minutes.
5. Add the tomatoes and curry leaves and fry again for 3 minutes.
6. Add the vegetables, cocoanut milk and salt and boil for 30 minutes.
Serve hot with cocoanut rice or with bread.
For the cocoanut rice
1. Cut the onions in slices.
2. Take out cocoanut milk in the same way as mentioned above for the curry.
3. Heat the ghee in a vessel and fry the onions for a little time.
4. Add the cinnamon and cloves and fry again for 1 minute.
5. Add the rice, cocoanut milk and salt. Cover and cook slowly until the rice is cooked. If any extra liquid is required, add water to the rice. Serve hot with any curry.