Vegetable Coconut Curry

Hello HTS Community

Curries are the backbone of Indian cuisine and yes, we have lots and lots of varieties. I am sharing my recipe for a quick curry with plenty of vegetables and paneer. Just cooked vegetables shining through a coconut curry will just make your day. It’s a one pot recipe, so, you do not have to worry about multiple dishes as well.

In my recipe, I am using cauliflower, carrots, peas, green capsicum and paneer. You can use any veggies that are available in your pantry, like beans, broccoli, mushrooms, zucchini, potatoes, sweet-potatoes etc. As far as protein source is concerned, choose between tofu or cooked chickpeas to make a vegan version of the curry. This recipe is highly adaptable, so you go with one vegetable or multiple, whatever you have available in the kitchen. Usually grated fresh coconut is used, but for the sake of convenience, I’m coconut milk

This is basically an easier and quicker version of my South Indian Kurma Curry, with the use of very less spices. You can serve this curry with naan, parota, roti or rice.

If you like this recipe, you may also want to try some of my other Indian recipes like Matar-paneer, Gajar Halwa, Rava idli and Sarso ka saag.

Pro tip: Make extra, because it will taste even better the next day

Ingredients you will need:

• Oil- 1 tablespoon, coconut or neutral tasting
• Jeera (cumin seeds)- 1 teaspoon
• Onion- 1 medium, chopped
• Ginger- 1 inch, finely chopped
• Garlic- 3 cloves- finely chopped
• Green chilies- 2, finely chopped
• Cauliflower florets- 1 cup, medium sized
• Carrot- 1 medium, diced
• Green peas- 1/2 cup, fresh or frozen
• Capsicum- 1/4 cup, diced
• Paneer/ Tofu- 100g, diced
• Haldi (Turmeric powder)- 1/2 teaspoon
• Ground black pepper- 1/2 teaspoon
• Lal Mirch (red chilli powder)- 1/4 teaspoon
• Dhaniya (coriander powder)- 1/2 teaspoon
• Garam Masala- 1/2 teaspoon
• Tomato- 2 medium, chopped
• Coconut milk- 200 ml
• Water- 1 cup
• Fresh coriander- 1 tablespoon, for garnish
• Salt- to taste
• Sugar- 1 teaspoon

Steps:

• Heat oil in a pot and add jeera (cumin seeds) and onion, cook for 2 minutes on medium flame. Now add garlic, ginger and green chillies. You can use a ginger garlic paste as well. Cook them on low heat for about a minute till garlic becomes aromatic.
• To the pot add cauliflower, little salt and turmeric, stir well and cover for 2 minutes. Add green peas and carrots and stir the vegetables. Cover and cook for 2 minutes. If they start to burn at the bottom of the pot, add a splash of water.

• Time to add our tomatoes with black pepper, red chilli powder and coriander powder. Mix everything well and let it cook for 2-3 minutes till tomatoes become soft. We will add capsicum and paneer at the end. If added earlier, paneer will become chewy and capsicum will be soft and bitter.
• Once tomatoes are soft, add half of the coconut milk and 1 cup of water to the pot and cover it. Let the mixture come to a boil and then reduce heat and cook for 5 minutes.

• Add rest of the coconut milk, and sugar and adjust salt. Once it comes to a boil, put the paneer cubes and capsicum in the gravy. Sprinkle garam masala, cover the pot and switch off the heat. Let the curry sit for 5 minutes and then garnish with fresh coriander. Serve hot.