Vegetable Curry With Coconut Milk

Recipe by
Total Time:
45-60 minutes
Serves: 4
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Technique: Stewed Recipe
Difficulty: Medium

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  • 2- onions
  • 2- carrots
  • 2 -potatoes
  • 3 -tomatoes
  • 1/4- cabbage
  • 8 bunches -coriander
  • 4 bunches- pudina
  • 2 -green chillies
  • 1 tbsp -ginger garlic paste
  • 2 sticks -dalchini(cinnamon)
  • 2 -cardamom
  • 1/2 tsp -saijeera
  • 1 whole- coconut

How to Make Vegetable Curry With Coconut Milk

  • Grind coconut with sufficient water, remove thick milk from it and keep aside.
  • Grind the greens with chillies, ginger-garlic and keep aside.
  • In a pan, put 2 tbsp oil and fry all the dry garam masalas and sliced onions.
  • Saute onions till light pink.
  • Then add all the cut vegetables with 1/2 cup water.
  • Cover it and cook till vegetables are done.
  • Add tomatoes, greens paste and fry till you get the aroma.
  • Towards the end, add 2 tbsp of coconut paste and coconut milk.
  • Cook for 10 minutes on low flame. Garnish with coriander. This goes well with chapattis and rice.