Name: Coconut Milk Vegetable Curry recipe by Vibha Bhutada at BetterButter
Prep time: 30 min
Cook time: 30 min
Total time: 60 min
Yield: 4
Ingredients: For the curry:; Paneer 250 grams, cubed; Onions 1 cup, sliced; Carrot 1 cup, sliced; Mushrooms 1 cup, sliced; Tomato 1, cubed; Green peas 1/2 cup; Coconut oil 3 tablespoon; Turmeric powder 1/2 teaspoon; Cumin powder 1 teaspoon; Coriander powder 2 teaspoon; Red chili powder 1 teaspoon; Ginger 1 inch piece; Green chilies 2; Garlic flakes 2; Coconut cream 3 tablespoon; Thin coconut milk 2 cups; Thick Coconut Milk 1 Cup; Vegetable stock 1/2 cup; Salt, to taste; For the cashew nut fry:; Cashew nuts 1/4 cup; A pinch of black pepper powder; A pinch of salt; Ghee, for frying; FOR GARNISH:; A small bunch of chopped coriander leaves

ABOUT Coconut Milk Vegetable Curry RECIPE

A curry that's loaded with vegetables and swimming in a perfectly-spiced coconut milk broth. Fried cashew nuts sends this over the top. Simple, healthy, fast and so delicious. It's fabulous because it goes with everything - chapati, rice, pulao, dosa etc.

Ingredients Serving: 4

For the curry:
Paneer 250 grams, cubed
Onions 1 cup, sliced
Carrot 1 cup, sliced
Mushrooms 1 cup, sliced
Tomato 1, cubed
Green peas 1/2 cup
Coconut oil 3 tablespoon
Turmeric powder 1/2 teaspoon
Cumin powder 1 teaspoon
Coriander powder 2 teaspoon
Red chili powder 1 teaspoon
Ginger 1 inch piece
Green chilies 2
Garlic flakes 2
Coconut cream 3 tablespoon
Thin coconut milk 2 cups
Thick Coconut Milk 1 Cup
Vegetable stock 1/2 cup
Salt, to taste
For the cashew nut fry:
Cashew nuts 1/4 cup
A pinch of black pepper powder
A pinch of salt
Ghee, for frying
FOR GARNISH:
A small bunch of chopped coriander leaves

Instructions

Curry:
Place the carrots and green peas in the pressure cooker with some water and take 2 whistles.
Heat oil in a wide pan and add the sliced onions. Fry until golden brown.
Grind the green chilies, garlic, and ginger together coarsely.
Add the spice powders - chilli, coriander, cumin, and turmeric to the fried onions. Saute for 30 seconds.
Now add the ground chilli paste and tomatoes to the above.
Fry again for a minute, the mixture will turn fragrant.
Add paneer, carrot, mushrooms and green peas to this, along with the thin coconut milk, vegetable stock and salt.
Mix until well combined.
Bring this to boil.
Add coconut cream to the curry and when it comes to boil, lower the heat and cook covered for 15 - 20 mins. The gravy will also thicken a bit.
On low heat, add the thick coconut milk and mix well.
Do not boil for too long after the thick coconut milk is added. If you feel the gravy is watery, boil the curry in an open pan before adding the thick coconut milk.
Taste and adjust seasonings as needed.
Bring it to boil and remove from flame.
Cashew nut fry:
Take cashew nuts in a bowl, add black pepper powder and salt. Mix well.
Heat ghee in a pan.
Fry cashew nuts till they turn golden brown in colour.
Remove from flame and let slightly cool.
Serving:
Top the curry with cashews and freshly chopped coriander leaves.
Serve hot!

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