Spicy Coconut Curry
Indulge in the rich and fiery flavors of this aromatic South Indian curry. The creamy coconut base is perfectly balanced with a blend of spices and tender vegetables, creating a mouthwatering dish that will transport you to the streets of Chennai. Serve it with steamed rice or warm naan bread for a satisfying and comforting meal.
ingredients
- 1 cup coconut milk
- 2 tablespoons vegetable oil
- 1 onion, finely chopped
- 3 cloves of garlic, minced
- 1-inch piece of ginger, grated
- 2 green chilies, slit lengthwise
- 1 teaspoon mustard seeds
- 1 teaspoon cumin seeds
- 1 teaspoon turmeric powder
- 1 teaspoon red chili powder
- 1 teaspoon coriander powder
- 1 teaspoon garam masala
- 1 cup mixed vegetables (carrots, peas, cauliflower, etc.)
- 2 tomatoes, chopped
- Salt to taste
- Fresh cilantro leaves for garnish
steps
- 1.
Heat oil in a large pan and add mustard seeds. Once they start spluttering, add cumin seeds, green chilies, garlic, and ginger. Sauté for a minute until fragrant.
- 2.
Add onions and cook until golden brown.
- 3.
Add turmeric powder, red chili powder, coriander powder, and garam masala. Stir well to combine the spices.
- 4.
Add tomatoes and cook until they turn mushy.
- 5.
Pour in the coconut milk and bring the mixture to a gentle boil.
- 6.
Add mixed vegetables and season with salt.
- 7.
Reduce the heat, cover the pan, and simmer until the vegetables are tender, stirring occasionally.
- 8.
Once the curry reaches a thick consistency, remove it from heat.
- 9.
Garnish with fresh cilantro leaves.
- 10.
Serve hot with steamed rice or naan bread.
