Vegetable Curry With Coconut Rice Recipe
Summary
Difficulty LevelEasyHealth IndexHealthy
Ingredients
For the curry
175 grams (6 oz.) french beans
175 grams (6 oz.) carrots
175 grams (6 oz.) cauliflower
175 grams (6 oz.) green peas
175 grams (6 oz.) potatoes
175 grams (6 oz.) white pumpkin
2 large tomatoes
1 whole cocoanut
3 to 4 curry leaves
4 tablespoons ghee, salt to taste
To be ground into a paste (for the curry)
10 cloves garlic
2 tablespoons grated fresh cocoanut
25 mm. (1') piece ginger
4 teaspoons coriander seeds
2 teaspoons cumin seeds
1 tablespoon gram dal (roasted)
1 tablespoon peanuts
12 Kashmiri chillies
3 sticks cinnamon
3 cloves
3 peppercorns
For the cocoanut rice
2 teacups uncooked rice
1 whole cocoanut
2 onions
2 sticks cinnamon
2 cloves
3/4 teaspoon salt
2 tablespoons ghee
Directions
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.
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.
Questions, Comments and Reviews
Related Recipes
By Same Chef
Chef
