Vegetable Curry with Coconut

    40 minutes

    Onion, potatoes, capsicum and carrot are simmered in coconut milk with a mixture of spices for a simple and more-ish vegetarian curry. Serve with basmati rice.


    New South Wales, Australia
    12 people made this

    Serves: 4 

    • 1 medium onion, diced
    • 3 potatoes, diced
    • 1 carrot, diced
    • 1 teaspoon coriander seeds
    • 2 teaspoons cumin seeds
    • 15 mustard seeds
    • 1/2 teaspoon ground turmeric
    • 2 tablespoons green chilli, minced
    • 2 cups coconut milk
    • 4 tablespoons fresh ginger, minced
    • 2 tablespoons garlic, minced
    • salt, to taste
    • 1 red capsicum, seeded and diced
    • 1/2 cup peas
    • 2 teaspoons lemon juice
    • 2 tablespoon chopped coriander

    Preparation:15min  ›  Cook:25min  ›  Ready in:40min 

    1. Saute the onion on high heat in a deep saucepan, adding the potatoes and carrot after a few minutes.
    2. Meanwhile, toast the coriander, cumin and mustard seeds in a small dry frypan until the mustard seeds start to pop. Grind them in a mortar and pestle or spice grinder then add to the vegetables along with the turmeric and chillies.
    3. Adjust the heat to medium low and add the coconut milk, ginger and garlic. Add salt as desired and let simmer until the potatoes are done. Add the capsicum and peas and simmer one more minute, then just before serving add the lemon juice and coriander.

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