Vegetables in Spiced Coconut Milk Recipe

Name: Vegetables in Spiced Coconut Milk
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 waxy potatoes, peeled; 2 carrots, peeled; ¾ cup onion, sliced; 2 green chilies, split lengthwise (serrano or Thai); 4 teaspoons coriander; ½ teaspoon cumin; ¼ teaspoon cayenne; ⅛ teaspoon black pepper; ⅛ teaspoon turmeric; ¼ teaspoon fennel seeds, finely ground with a mortar and pestle or ¼ teaspoon coffee, grinder; cinnamon (1-inch); 3 whole cloves; 1 ½ teaspoons salt; 1 cup cauliflower floret; ½ cup green beans, 1-inch lengths; 1 cup coconut milk; ½ cup peas, frozen; 2 tablespoons vegetable oil; ½ teaspoon mustard seeds; 2 dried red chilies; 12 -18 fresh curry leaves; 1 ½ tablespoons shallots, finely chopped

Servings: persons

2 waxy potatoes, peeled
2 carrots, peeled
¾ cup onion, sliced
2 green chilies, split lengthwise (serrano or Thai)
4 teaspoons coriander
½ teaspoon cumin
¼ teaspoon cayenne
⅛ teaspoon black pepper
⅛ teaspoon turmeric
¼ teaspoon fennel seeds, finely ground with a mortar and pestle or ¼ teaspoon coffee, grinder
cinnamon (1-inch)
3 whole cloves
1 ½ teaspoons salt
1 cup cauliflower floret
½ cup green beans, 1-inch lengths
1 cup coconut milk
½ cup peas, frozen
2 tablespoons vegetable oil
½ teaspoon mustard seeds
2 dried red chilies
12 -18 fresh curry leaves
1 ½ tablespoons shallots, finely chopped

1
Cut the potatoes and carrots into 1/2-inch cubes.
2
In a large pot combine the potatoes, carrots, onions, green chiles, ginger, ground masala, fennel, cinnamon stick, cloves, salt, and 1 cup water; bring to a boil.
3
Reduce the heat, cover, and simmer until the vegetables are tender, about 10 minutes.
4
Add the cauliflower, beans, and 3/4 cup of the coconut milk, cover, and continue cooking until the cauliflower is tender but not mushy, 5 to 10 minutes.
5
Add the peas and the remaining 1/4 cup coconut milk and when it simmers remove from the heat.
6
Set aside.
7
In a small frying pan, heat the oil over medium high heat.
8
Add the mustard seeds and cover.
9
When the seeds pop, toss in the dried red chilies, curry leaves, and shallots and fry until the shallots brown.
10
Pour the mixture over the vegetables and stir to combine.
11
Taste for salt.

233

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

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

My Personal Notes

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How did you like this recipe?

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

You need 22 ingredients. The key ingredients include: 2 waxy potatoes, peeled, 2 carrots, peeled, ¾ cup onion, sliced, 2 green chilies, split lengthwise (serrano or Thai), and more.

Yes, Vegetables in Spiced Coconut Milk 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.

That's it — enjoy your meal!

Vegetables in Spiced Coconut Milk

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions