Coconut Vegetable Curry Recipe

Name: Coconut Vegetable Curry
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 medium yellow onions; 1 teaspoon cinnamon; 2 tablespoons butter; 1 teaspoon coriander; 1 teaspoon cumin; 1 teaspoon ground cayenne pepper (optional); 1 teaspoon salt; 1 cup nonfat yogurt; 2 teaspoons turmeric; 1 cup coconut milk; 3 medium diced sweet potatoes; 1 cup mange-tout peas; mushroom; 1 cup cashew nuts (optional); 3 garlic cloves (minced)

Servings: persons

3 medium yellow onions
1 teaspoon cinnamon
2 tablespoons butter
1 teaspoon coriander
1 teaspoon cumin
1 teaspoon ground cayenne pepper (optional)
1 teaspoon salt
1 cup nonfat yogurt
2 teaspoons turmeric
1 cup coconut milk
3 medium diced sweet potatoes
1 cup mange-tout peas
mushroom
1 cup cashew nuts (optional)
3 garlic cloves (minced)

1
Veg amounts can be changed dependent on what you prefer.
2
Peel, dice and boil sweet potato until soft.
3
In a heavy pan, saute butter, onions and garlic until soft and lightly brown.
4
Add spices and garlic, and fry 2-3 minutes, stirring constantly.
5
Wash and chop mangetout and mushrooms and add to frying pan.
6
Stir, and fry for few minutes.
7
Mix yogurt turmeric, and coconut milk together and add to curry.
8
Cover with a tight fitting lid and simmer 35-45 minutes.
9
Toast cashew nuts in a small pan for a couple mins, add last to curry, stir and serve.

375

kcal

Calories

Fat

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

You need 15 ingredients. The key ingredients include: 3 medium yellow onions, 1 teaspoon cinnamon, 2 tablespoons butter, 1 teaspoon coriander, and more.

Yes, Coconut Vegetable Curry falls under the General 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.

Coconut Vegetable Curry

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