Vegetable curry in coconut cream
Mixed vegetables in a mild, spiced coconut sauce
A colourful mix of baby aubergine, cauliflower, broccoli, mushrooms, beans and carrots simmered in a ground onion, coconut and whole-spice paste loosened with coconut cream and yogurt. The vegetables go in stages so each one stays tender, not soft, and roasted cashews add crunch at the end. Serve hot with naan.
- Total time
- 55 min
- Difficulty
- medium
- Serves
- 5
Ingredients
For the curry
- 7 oz baby aubergines (eggplant)quartered
- 5 ½ oz cauliflowercut into small florets
- 5 ½ oz broccolicut into small florets
- 5 ½ oz button mushroomssliced
- 3 ½ oz French beanscut into 5 cm lengths
- 4 oz carrotssliced
- 13 ½ oz tomatoes2 large, chopped
- ¾ cup coconut cream¾ cup
- 2 tbsp plain yogurt
- 2 ⅝ oz cashew nuts½ cup, roasted and chopped
- 1 oz ghee
- 1 tbsp white vinegar (optional)for cleaning the cauliflower
For the paste
- 5 ½ oz onionschopped
- ⅔ oz desiccated coconut¼ cup
- 3 cloves garlicchopped
- 2 tsp coriander seeds
- 2 tsp fresh gingergrated
- 1 tsp cumin seeds
- 1 tsp mustard seeds
- ¼ tsp cardamom seeds
- 1 tsp red chilli powder
- 2 cloves
- 1 ½ tbsp water
- 1 tsp saltor to taste
To garnish
- 2 tbsp fresh coriander (optional)chopped
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Method
0/7 doneStep 1: To clean the 5 ½ oz cauliflower, soak the florets for about 15 minutes in water with 1 tbsp white vinegar; it lifts out any dirt and insects. Rinse in fresh water and drain.
15 minStep 2: Grind 5 ½ oz onions, ⅔ oz desiccated coconut, 3 cloves garlic, 2 tsp coriander seeds, 2 tsp fresh ginger, 1 tsp cumin seeds, 1 tsp mustard seeds, ¼ tsp cardamom seeds, 1 tsp red chilli powder, 1 cinnamon stick, 2 cloves, 1 tsp salt and 1 ½ tbsp water to a smooth paste.
Step 3: Melt 1 oz ghee in a large saucepan, add the paste and stir over a medium heat for 2 minutes, until fragrant.
2 minStep 4: Add 13 ½ oz tomatoes, ¾ cup coconut cream and 2 tbsp plain yogurt and bring to the boil. Cover and simmer for 10 minutes.
10 minStep 5: Add 4 oz carrots and 3 ½ oz French beans and cook on a medium heat for 3 minutes.
3 minStep 6: Add the cauliflower, 5 ½ oz broccoli, 5 ½ oz button mushrooms and 7 oz baby aubergines (eggplant). Cook for about 4 minutes, stirring now and then, until all the vegetables are just tender.
4 minStep 7: Mix in 2 ⅝ oz cashew nuts. Garnish with 2 tbsp fresh coriander and serve hot with naan.
1 min
Nutrition per serving
- Calories
- 300 kcal
- Protein
- 7 g
- Carbs
- 22 g
- Fat
- 21 g
- Fibre
- 7 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does vegetable curry in coconut cream take?
- About 55 minutes in total: 30 minutes to prepare and 25 minutes to cook.
- How many people does it serve?
- 5 as written. Change the servings above the ingredients and every amount scales to match.
- Is it vegetarian?
- Yes. It has no meat or fish.
- Is it gluten free?
- Yes, as written. Check the labels on stock, sauces and spice mixes, which sometimes contain gluten.
- What can I use instead of cauliflower?
- Broccoli, same weight.
- What can I use instead of button mushrooms?
- Aubergine, diced, same weight.
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