Oriental Vegetable Curry Or How To Make Oriental Vegetable Curry Recipe
by Tarla Dalal
The famous Thai coconut curry is tweaked to suit the desi palate by adding a coriander-based onion paste and a tongue-tingling spice powder. The flavour and aroma of the paste intensifies when sautéed, enhanced even further by the addition of the dry spice powder. Coconut milk imparts a mellowness, which balances the spiciness very well indeed. All in all, this brilliant sauce becomes a perfect base for colourful and crunchy veggies, making the Oriental Vegetable Curry a really memorable accompaniment that can transform a simple meal of rotis and rice into a special one.
Oriental Vegetable Curry Or How To Make Oriental Vegetable Curry Recipe
Preparation Time: Cooking Time: Total Time:
Makes 4 servings
1 1/4 cups chopped and boiled mixed vegetables (carrots , french beans and green peas)
1 cup coconut milk (nariyal ka doodh)
3 tbsp oil
salt to taste
To Be Ground Into A Smooth Paste (using Little Water)
1/2 cup roughly chopped onions
5 tbsp roughly chopped coriander (dhania)
4 green chillies , roughly chopped
4 garlic (lehsun) cloves
12 mm ( 1/2") ginger (adrak)
1/2 tsp lemon juice
To Be Ground Into A Dry Powder
3 cloves (laung / lavang)
3 black peppercorns (kalimirch)
3 cardamoms (ealichi)
2 tsp nutmeg (jaiphal) powder
For Serving
steamed rice (chawal)
- Method
- Heat the oil in a kadhai, add the prepared paste and sauté on a medium flame for 2 to 3 minutes.
- Add the mixed vegetables, mix well and cook on a medium flame for 1 minute.
- Add the coconut milk, mix well and cook on a medium flame for 2 minutes, while stirring continuously.
- Add ½ cup of water, mix well and cook on a medium flame for 1 to 2 minutes, while stirring occasionally.
- Add the dry powder and salt, mix well and cook on a medium flame for 1 to 2 minutes, while stirring occasionally.
- Serve hot with steamed rice.
Oriental Vegetable Curry Video by Tarla Dalal
| Energy | 320 cal |
| Protein | 3.5 g |
| Carbohydrates | 11.2 g |
| Fiber | 7.9 g |
| Fat | 29 g |
| Cholesterol | 0 mg |
| Vitamin A | 560.1 mcg |
| Vitamin B1 | 0 mg |
| Vitamin B2 | 0.1 mg |
| Vitamin B3 | 0.6 mg |
| Vitamin C | 16.2 mg |
| Folic Acid | 12.2 mcg |
| Calcium | 36.5 mg |
| Iron | 1.3 mg |
| Magnesium | 0 mg |
| Phosphorus | 0 mg |
| Sodium | 12.3 mg |
| Potassium | 75 mg |
| Zinc | 0.2 mg |
This turned out to be an amazing recipe. Quick, easy and delicious
When this thai curry is in the making, it smells amazing. The coconut milk imparts an amazing flavour to this curry. Though it is a little lengthy, it is totally worth the effort put into making it.