Coconut-Vegetable Curry Recipe

Name: Coconut-Vegetable Curry
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 5 tablespoons clarified butter; 12 white pearl onions, blanched 1 minute; 10 fresh okra pods; 6 indian eggplants (each about 3 inches long) or 4 Japanese eggplants, trimmed, each quartered lengthwise; 2 carrots, peeled, cut on diagonal into 1/4 inch-thick ovals (about 10 ounces); 1 12 lbs tomatoes, cored and cubed; 5 tablespoons clarified butter; 1 lb white onion, chopped; 1 tablespoon minced peeled fresh ginger; 1 large garlic clove, chopped; 2 ½ teaspoons chopped curry leaves (fresh or frozen, about 16 leaves); 1 ½ teaspoons black mustard seeds; 1 teaspoon turmeric; ½ teaspoon fenugreek seeds; ½ teaspoon cayenne pepper; 1 12-2 teaspoons coarse kosher salt; 3 ½ cups unsweetened coconut milk; ¼ cup fresh lime juice; 4 cups water; 2 teaspoons coarse kosher salt; 1 ½ cups semolina flour (pasta flour) or 1 ½ cups farina (suji or sooji, such as Rani or Ajika brands, about 9 ounces); ⅓ cup clarified butter; 2 small garlic cloves, minced; 2 teaspoons minced peeled fresh ginger; 2 teaspoons finely chopped curry leaves (fresh or frozen, about 12 leaves); 1 small serrano chili, minced; 1 teaspoon black mustard seeds; ½ teaspoon cumin seed; 12 cherry tomatoes, halved; 1 cup green peas (fresh or frozen)

Coconut-Vegetable Curry – a delicious recipe with butter, white pearl onions, pods, indian eggplants, carrots, tomatoes. Easy to follow and perfect for any occasion.

Serves 4 Soups & Stews

Servings: persons

5 tablespoons clarified butter
12 white pearl onions, blanched 1 minute
10 fresh okra pods
6 indian eggplants (each about 3 inches long) or 4 Japanese eggplants, trimmed, each quartered lengthwise
2 carrots, peeled, cut on diagonal into 1/4 inch-thick ovals (about 10 ounces)
1 12 lbs tomatoes, cored and cubed
5 tablespoons clarified butter
1 lb white onion, chopped
1 tablespoon minced peeled fresh ginger
1 large garlic clove, chopped
2 ½ teaspoons chopped curry leaves (fresh or frozen, about 16 leaves)
1 ½ teaspoons black mustard seeds
1 teaspoon turmeric
½ teaspoon fenugreek seeds
½ teaspoon cayenne pepper
1 12-2 teaspoons coarse kosher salt
3 ½ cups unsweetened coconut milk
¼ cup fresh lime juice
4 cups water
2 teaspoons coarse kosher salt
1 ½ cups semolina flour (pasta flour) or 1 ½ cups farina (suji or sooji, such as Rani or Ajika brands, about 9 ounces)
⅓ cup clarified butter
2 small garlic cloves, minced
2 teaspoons minced peeled fresh ginger
2 teaspoons finely chopped curry leaves (fresh or frozen, about 12 leaves)
1 small serrano chili, minced
1 teaspoon black mustard seeds
½ teaspoon cumin seed
12 cherry tomatoes, halved
1 cup green peas (fresh or frozen)
½ cup chopped cashews

1
FOR VEGETABLES:.
2
Heat 1 tablespoon butter in large nonstick skillet over medium high heat.
3
Add onions; saute until golden, about 2 minutes.
4
Reduce heat to low and saute until onions are just tender, about 8 minutes.
5
Transfer onions to bowl.
6
Heat 1 tablespoon butter in same skillet over medium-high heat.
7
Add okra; saute until crisp-tender, about 5 minutes.
8
Add okra to bowl with onions.
9
Heat 1 tablespoon butter in same skillet over medium-high heat.
10
Add eggplants; sprinkle with salt and pepper.
11
Saute eggplants until brown on cut surfaces and just tender, about 6 minutes.
12
Add eggplant to onions.
13
Melt remaining 2 tablespoons butter in same skillet.
14
Add carrots.
15
Saute until carrots begin to soften, about 3 minutes.
16
Add tomatoes and stir to blend.
17
Add to vegetable mixture in bowl.
18
Reserve skillet for sauce.
19
FOR SAUCE:.
20
Heat butter in reserved skillet over medium-high heat.
21
Add chopped onions and saute until golden, about 14 minutes.
22
Reduce heat to medium.
23
Add ginger and garlic; saute 1 minute.
24
Add curry leaves, mustard seeds, turmeric, fenugreek and cayenne; saute 1 minute.
25
Add vegetable mixture and 1 1/2 teaspoons salt.
26
Add coconut milk and bring to simmer.
27
Reduce heat to medium-low and simmer uncovered until vegetables are just tender, stirring occasionally, about 8 minutes.
28
Mix in lime juice.
29
Season to taste with salt and pepper.
30
Transfer curry to bowl.
31
Serve over basmati rice or Savory Semolina.
32
Notes: Curry leaves are also known as kari patta.
33
Curry leaves, black mustard seeds and fenugreek seeds are available at Indian markets.
34
FOR SAVORY SEMOLINA (OPTIONAL):.
35
Bring 4 cups water to boil in heavy large saucepan over medium-high heat.
36
Add Salt.
37
Gradually whisk in semolina.
38
Boil until thick, whisking often, about 5 minutes.
39
Remove from heat.
40
Heat butter in heavy medium skillet over medium-high heat.
41
Add garlic, ginger, curry leaves, chile, mustard seeds, and cumin seeds.
42
Saute until aromatic, about 1 minute.
43
Add tomatoes, peas and cashews.
44
Saute mixture until cashews begin to color, about 2 minutes.
45
Stir mixture into semolina.
46
Season with salt and pepper.
47
Rewarm, if necessary.

1112

kcal

Calories

Fat

140

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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Frequently Asked Questions

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 31 ingredients. The key ingredients include: 5 tablespoons clarified butter, 12 white pearl onions, blanched 1 minute, 10 fresh okra pods, 6 indian eggplants (each about 3 inches long) or 4 Japanese eggplants, trimmed, each quartered lengthwise, and more.

Yes, Coconut-Vegetable Curry falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Quick Info

Servings
4 servings
Calories
1112 kcal
Category
Soups & Stews

Eats Now Editorial Team

Passionate cooks who develop and test new recipes every day – from quick weeknight dinners to special occasion feasts.

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