Best Vegetables In Spiced Coconut Milk Recipes

SPICY VEGETABLE CURRY WITH COCONUT MILK

Spicy Vegetable Curry with Coconut Milk image

This spicy vegetable curry dish with coconut milk was amazing. Our family ate it with flour tortillas. They enjoyed dipping the flour tortilla in the sauce. This dish will definitely be one of our favorite meals. Serve over flour tortillas, rice, or pasta.

Provided by Yani Perez

Categories Main Dish Recipes Curries Vegetarian

Time 1h45m

Yield 6

Number Of Ingredients 16

Ingredients

2 medium potatoes, peeled and diced
2 tablespoons olive oil
1 medium onion, chopped
1 (15 ounce) can chickpeas, drained
1 (14.5 ounce) can diced tomatoes
1 cup broccoli florets
1 cup peas
4 teaspoons curry powder
1 tablespoon garlic powder
2 teaspoons salt
2 teaspoons ground cumin
1 teaspoon ground ginger
1 teaspoon cayenne pepper
2 cups chopped kale, or to taste
1 (14 ounce) can coconut milk
1 teaspoon white sugar

Steps:

Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 20 minutes. Drain.
Heat oil in a pot over medium heat. Saute onion in the hot oil until soft, about 5 minutes. Add potatoes, chickpeas, tomatoes, broccoli, and peas.
Mix curry powder, garlic powder, salt, cumin, ginger, and cayenne together in a small bowl and pour over vegetables. Cook and stir for 10 minutes. Add kale, coconut milk, and sugar. Cover and cook over medium heat for 30 minutes. Mix and continue to cook until sauce is desired thickness, about 20 minutes more.

Nutrition Facts : Calories 345.6 calories, Carbohydrate 37.3 g, Fat 19.7 g, Fiber 7.6 g, Protein 8.5 g, SaturatedFat 13.1 g, Sodium 1074.3 mg, Sugar 5.7 g

MIXED VEGETABLES IN COCONUT MILK

Mixed Vegetables in Coconut Milk image

Mixed vegetables in coconut milk is a deliciously creamy and fragrant recipe made from seasonal vegetables. This is a simple tasting main dish.

Provided by Indian Chef

Categories Potato

Time 45m

Yield 4-6 serving(s)

Number Of Ingredients 19

Ingredients

2 medium potatoes
12 -15 broad beans
1/2 cup green peas
1/4 cup cauliflower
2 medium carrots
100 g red pumpkins
1 cup coconut milk (thick)
1/2 cup coconut milk (thin)
2 tablespoons tamarind pulp
3 tablespoons peanut oil
4 red chilies
1 teaspoon cumin seed
1 tablespoon coriander seed
8 -10 garlic cloves (paste)
1 teaspoon turmeric powder
salt
1 teaspoon mustard seeds
1 teaspoon black gram (split)
8 -10 curry leaves

Steps:

Peel and cut the potatoes, carrots, pumpkin into 1 inch cubes.
String the broad beans and cut them into 1 inch pieces.
Wash the cauliflower and cut florets into medium size.
Dissolve the tamarind pulp in half cup of lukewarm water.
Heat a little oil in a heavy bottomed pan and sauté whole red chilies, cumin seeds, coriander seeds, garlic paste, and half cup of thick coconut till the mixture begins to give a nice aroma.
Turn off heat. Turn mixture into grinder to form a fine paste. Set aside.
Add turmeric powder, tamarind extract and salt to the milk to the thin coconut milk in a pan.
Turn on heat, add all the vegetables.
Boil until ¾ done.
Now add the ground masala mixture and cook for about 10 minutes on medium heat.
In another pan heat a little oil; add the remaining red chilies, mustard seeds, and black gram. Also add the curry leaves.
As the mustard seeds begin to crackle, add the vegetables and continue to cook till vegetables are tender.
Now add the remaining thick coconut milk, simmer for 2-3 minutes.
Garnish with coriander leaves and serve hot with steamed rice or tandoori roti.

Nutrition Facts : Calories 466.9, Fat 30.9, SaturatedFat 19.3, Sodium 93.6, Carbohydrate 45.1, Fiber 8.7, Sugar 15.2, Protein 8.6

COCONUT VEGETABLE CURRY

Coconut Vegetable Curry image

This vegetable curry isn't just vegetarian - t's vegan! Packed with hearty vegetables and warm spices, this curry is the perfect dish for meatless Mondays or any night of the week when meat is off the menu. Recipe developed by Food Network Kitchen.

Provided by Food Network Kitchen

Categories main-dish

Time 1h10m

Yield 4 to 6 servings

Number Of Ingredients 21

Ingredients

2 tablespoons vegetable oil
4 green cardamom pods
1 1-inch piece cinnamon stick
1 whole clove
2 onions, thinly sliced
Kosher salt
1 tablespoon grated fresh ginger
4 cloves garlic, grated
2 teaspoons ground coriander
1 1/2 teaspoons ground cumin
1 teaspoon Kashmiri chili powder or hot paprika
1/2 teaspoon ground turmeric
3 small plum tomatoes, cut into wedges
1 13.5-ounce can full-fat coconut milk
1/2 pound Yukon Gold potatoes, peeled and cut into 1 1/2-inch chunks
1 small Chinese eggplant, cut into 1-inch chunks
2 cups cauliflower florets
1 serrano chile pepper, halved
1 cup halved green beans
Cooked basmati rice, for serving
Chopped fresh cilantro, for topping

Steps:

Heat the vegetable oil in a large Dutch oven over medium-high heat. Add the cardamom pods, cinnamon stick and clove and cook, stirring, until the whole spices are toasted, about 20 seconds.
Add the onions, season with 1/2 teaspoon salt and cook, stirring occasionally, until soft and browned, 8 to 10 minutes. Add the ginger and garlic and cook, stirring, until golden, about 2 minutes. Add the coriander, cumin, chili powder and turmeric; cook, stirring and scraping the pan, until the ground spices are toasted, about 30 seconds.
Add the tomatoes and cook, stirring, until they break down, 4 to 5 minutes. Stir in 1 1/4 cups water and the coconut milk. Add the potatoes, eggplant, cauliflower and serrano; season with 1/2 teaspoon salt. Bring to a boil, then reduce the heat to medium low; cover and simmer until the vegetables are tender, about 20 minutes.
Add the green beans and simmer, uncovered, until tender, 5 minutes. Thin the curry with water, if necessary. Discard the serrano and season with salt. Serve with rice and top with cilantro.