Creamy Vegetable Malabar Curry
A rich and aromatic South Indian curry made with mixed vegetables in a creamy coconut sauce.
Nutrition Facts(per serving)
Ingredients
- Mixed vegetables (carrots, beans, potatoes, peas) - 3 cups, chopped
- Coconut milk - 1 can (400ml)
- Onion - 1 large, finely chopped
- Tomatoes - 2 medium, chopped
- Ginger-garlic paste - 2 tablespoons
- Curry leaves - 10-12 leaves
- Mustard seeds - 1 teaspoon
- Cumin seeds - 1 teaspoon
- Turmeric powder - 1/2 teaspoon
- Red chili powder - 1 teaspoon
- Coriander powder - 2 teaspoons
- Garam masala - 1 teaspoon
- Coconut oil - 3 tablespoons
- Salt - to taste
- Fresh coriander - for garnish
Instructions
Heat coconut oil in a large pan over medium heat. Add mustard seeds and let them splutter.
Add cumin seeds and curry leaves. Sauté for 30 seconds until fragrant.
Add chopped onions and cook until golden brown, about 5-7 minutes.
Stir in ginger-garlic paste and cook for 2 minutes until the raw smell disappears.
Add chopped tomatoes and cook until they turn soft and mushy, about 5 minutes.
Add turmeric, red chili powder, coriander powder, and salt. Mix well and cook for 2 minutes.
Add the mixed vegetables and stir to coat them with the masala. Cook for 5 minutes.
Pour in the coconut milk and mix well. Bring to a gentle simmer.
Cover and cook on low heat for 15-20 minutes until vegetables are tender but not mushy.
Sprinkle garam masala and stir gently. Cook for another 2 minutes.
Garnish with fresh coriander leaves and serve hot with rice or roti.
Congratulations! Your delicious vegetarian creamy vegetable malabar curry is ready to serve. Enjoy! 🌱