Vegetable curry with fresh coconut
(2)
1 hour
A mixed veggie curry made with an amazing fresh coconut-chilli paste which is great on its own or as part of a bigger curry meal. Serve with chutney and raita and warm naan or rice.
manju
5 people made this
Ingredients
Serves: 12
- 3 tbsp freshly grated coconut
- 4 green chillies
- 1 (2.5cm) piece fresh ginger
- 4 cloves garlic
- 2 tbsp oil
- 500g cauliflower, chopped
- 500g potatoes, peeled and chopped
- 500g frozen peas
- 3 onions, chopped
- 1 tsp turmeric
- 1 tsp ground coriander
- salt to taste
- 50g fresh coriander, chopped
- 1 tsp garam masala
Directions
Preparation:30min ›
Cook:30min ›
Ready in:1hour
- In a food processor, grind the coconut, green chillies, ginger and garlic to a pulp.
- In a large pot or frying pan, heat the oil over medium high heat. Add the coconut/chilli paste and cook for 1 to 2 minutes. Add the vegetables and saute lightly. Add the turmeric and ground coriander, and salt to taste. Once the veggies have softened slightly, about 5 minutes, add water to cover and increase heat to high; bring to the boil. Reduce to a simmer, and cook until the water has reduced and the vegetables are tender.
- Just before serving, sprinkle with the fresh coriander and garam masala.
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