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Love is in my Tummy

Plant-based flavor

July 15, 2016 By Tina Dawson 12 Comments

Vegan Coconut Curry

Vegan Coconut Curry

If you have seen the previous post on Roti Jala – the Malaysian Net Pancakes, and were wondering what curry I paired it with, this is it – my favourite Vegan Coconut curry – it’s creamy, stocked full of vegetables and can delight the pickiest eaters! The coconut milk gives it that creamy sweetness, chillies bring in the heat and the spices make it so fragrant that you’ll have neighbours you’ve never met inviting themselves in for dinner.

Growing up, I loved my maternal grandmother’s vegetable kurma, which is a coconut curry flavoured with whole spices and full of fresh vegetables. When I moved to the U.S., among the many things I missed from back home was this curry, so I called her up one day and asked for her recipe, because I suddenly had such a craving for it. Her version uses grated fresh coconut, ground together with fennel, cinnamon and green chillies, poured onto simmering vegetables and cooked until the flavours blend together. Urgh, it is so delicious and light that it makes my mouth water.

Vegan Coconut Curry

That day, I did not have any coconut at home, just a can of coconut milk and when I substituted, what resulted was a curry with the same old familiar flavours, but delivered in a creamier package. And I LOVED it! It was my grandmother’s recipe all right, but given a creamier, smoother makeover! Ever since, I’ve been making it this way, and now you can too!

Vegan Roti Jala

When you make this curry, be sure to have a lot of rotis on the side to dunk (Rice or pulao is good too!), and if you’re making this Roti Jala,  know that you’ll have absolutely no leftovers, because this curry is good enough to drink like soup and the Roti Jala is a gorgeous conduit!

As always, when you make these, be sure to SHARE YOUR PHOTOS with me through Facebook, Instagram (@loveisinmytummy) or Twitter (@loveisinmytummy). I’d love to see what you cook from here and will share it with pride on my social media feeds.

Vegetable Coconut Curry

Created by Tina Dawson on July 14, 2016

Vegetable Coconut Curry

  • Prep Time:5m
  • Cook Time:25m
  • Total Time:30m
  • Serves: 4

Ingredients

  • 2 tbsp. oil
  • 1 cinnamon stick
  • 3 cardamom pods
  • 1 bay leaf
  • 6 cloves
  • 1 star anise
  • 1 tsp. fennel seeds
  • 1 c onion, chopped
  • 1 c bell peppers (capsicum), chopped
  • 1 tbsp. ginger, grated
  • 1 tbsp. garlic, grated
  • 4 green chillis, whole
  • 1 sprig curry leaves
  • 1 sprig mint leaves
  • 2 c mixed frozen vegetables (carrots, peas, beans and corn)
  • 1 c cauliflower florets
  • 2 tomatoes
  • 1 tsp. red chilli powder
  • 1/2 tsp. turmeric powder
  • 1 1/2 c coconut milk
  • 1 c water
  • 1 tsp. cornflour
  • Salt to taste

Instructions

  1. In a large pan, heat the oil and add the whole spices (cinnamon, cardamom, cloves, bay leaf, fennel and star anise).
  2. Once the spices are fragrant, add the chopped onions, grated ginger and garlic and sauté until the onions and soft and the ginger and garlic begin to brown.
  3. Add bell peppers, curry leaves, turmeric powder, red chilli powder, mixed frozen vegetables, cauliflower and tomatoes and a little salt. Cover and cook until the tomatoes are soft.
  4. Add the coconut milk, stir well, cover and cook for 5 minutes on medium heat. Dissolve the cornflour in the water and add to the curry.
  5. Cover and continue cooking until all the vegetables are cooked, then uncover and continue cooking until the curry thickens. Adjust salt according to taste and drop in the mint.
  6. Serve hot with rice, rotis (Roti Jala in particular) or dosas.
  • Print
Vegan Coconut Curry Pin

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Filed Under: All Recipes, Cuisines, Indian, Lunch/Dinner, Sauces and curry, Vegan, Vegetarian Tagged With: coconut, Coconut milk, Corn, curry, Indian, Recipes, South Indian, Vegan, Vegetarian

Previous Post: « Vegan Roti Jala – Malaysian Net/Lace Pancakes
Next Post: Banana Split Hot Chocolate »

Reader Interactions

Comments

  1. Sreya says

    November 16, 2020 at 11:15 am

    Hi there,want to try the recipe with fresh coconut,what would be the alteration? Add it after the vegetables are cooked? And do we need to change the intial spices quantity? Thanks in advance

    Reply
    • Tina Dawson says

      November 16, 2020 at 10:00 pm

      Yes, wait till the vegetables are cooked, then add the fresh coconut milk (not fresh coconut), making sure it’s a thick extract. You won’t have to change spices. Hope it helps!

      Reply
  2. Kavey says

    July 16, 2016 at 4:22 am

    Coconut based curries are one of my favourites and it’s great that they can so easily be vegan too. This recipe looks so delicious.

    Reply
    • Tina Dawson says

      July 18, 2016 at 10:01 am

      Thanks Kavey, coconut curries are the Indian version of comfort food. I have such fond childhood memories of it with my grandmother!

      Reply
  3. Elizabeth says

    July 16, 2016 at 1:45 am

    MMmm this sounds gorgeous! I am trying out being a vegan for the month of august, so I have pinned this recipe to try then!

    Reply
    • Tina Dawson says

      July 18, 2016 at 10:02 am

      Yaaay! I am slowly transitioning to the vegan life too!

      Reply
  4. Sophia | Veggies Don't Bite says

    July 16, 2016 at 1:33 am

    Wow, so many flavors going on here! I have never seen a homemade curry that’s so filled with flavor. I don’t eat curry and have never made it but this looks like a legitimate homemade version like I would imagine is passed down from generation to generation!

    Reply
    • Tina Dawson says

      July 18, 2016 at 10:03 am

      Absolutely Sophia, this one has been passed down to me, and hopefully I can pass it to others as well! To me, heirloom recipes are more valuable than heirloom anything else!

      Reply
  5. Molly Kumar says

    July 16, 2016 at 1:15 am

    What a fabulous combination of Roti Jala with Coconut curry, I just can’t decide which one to start with first 😉 I’m bookmarking the recipe to try later.

    Reply
    • Tina Dawson says

      July 18, 2016 at 10:03 am

      Thanks Molly, I KNOW you’re gonna love it!

      Reply
  6. Ludmilla says

    July 15, 2016 at 7:40 pm

    This dish along with Jasmine rice sounds perfect!!! I love all the spices in it!!

    Reply
    • Tina Dawson says

      July 18, 2016 at 10:03 am

      Oooo jasmine rice, oh yeah that’d be a perfect meal!

      Reply

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Hi! I'm Tina - the human behind all the content you see on this blog. Welcome to my little corner of the internet where I create flavorful and unique plant-based recipes.

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