Mixed Vegetable Curry in Coconut Gravy
Gently simmered lentils, coconut and carrots, warmed with curry leaves and mustard seeds, a South Asian curry.
27 min · Serves 2 · Medium
Ingredients
Method
Start cooking mode- Prep 7 min · Cook 20 min · 27 min total
- medium
- 1
Finely dice the carrots. Peel and dice the potatoes. Put the carrots and potatoes in a medium-size saucepan with 1 teaspoon salt.
- 2
Add water just to cover. Don't add too much water now, just enough to cook the vegetables. You can always add more water as needed.
- 3
Bring the mixture to a boil over medium-high heat. Reduce heat to medium and cook 7 minutes.
- 4
Meanwhile, take out 1/4 cup unsweetened coconut. Roughly chop two jalapeno chilies. Put the coconut and chilies in a spice grinder and puree. If necessary add 1-2 teaspoons of water.
- 5
Add the coconut mixture to the boiling potatoes in the saucepan. After the potatoes have cooked for 7 minutes, add 1 cup frozen green beans, 1/4 cup frozen lima beans. and 1 teaspoon ground coriander or ground cumin.
- 6
Stir to blend, adding a bit more water if needed. Cook another 5 minutes. Add the frozen peas and cook 2 more minutes.
- 7
Check the vegetables. If the vegetables are tender and the consistency of the gravy is not too thick or too thin, you may turn off the heat.
- 8
If you have a curry that is too runny, you may need to mix 2-4 teaspoons of chickpea flour with a little water and add to the curry to thicken it up.
- 9
Once the curry is ready, in a small frying pan put the oil, mustard seeds and (split white) urad dal. Heat over high heat until the mustard seeds are popping and the dal (lentil) is light brown.
- 10
Quickly stir the curry leaves into the hot oil with the mustard seeds, then add everything to the vegetables in the saucepan.
- 11
You may substitute and use different vegetables if desired.
Notes and swaps
- Not assessed yet. Check each ingredient if you have an allergy.
