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Vegetable Coconut Curry

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Vegetable Coconut Curry

Vegetable Coconut Curry

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Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Servings: 4
Ingredients Method

Ingredients
  

  • 2 tbsp oil
  • 1 cinnamon stick
  • 3 cardamom pods
  • 1 bay leaf
  • 6 cloves
  • 1 star anise
  • 1 tsp fennel seeds
  • 1 cup onion, chopped
  • 1 cup 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 cup mixed frozen vegetables (carrots, peas, beans and corn)
  • 1 cup cauliflower florets
  • 2 tomatoes
  • 1 tsp red chilli powder
  • 0.5 tsp turmeric powder
  • 1.5 cup coconut milk
  • 1 cup water
  • 1 tsp cornflour
  • Salt to taste

Method
 

  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.