Coconut Vegetable Curry with Coconut Rice

by Tarla Dalal

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This exotic Coconut Vegetable Curry with Coconut Rice is a flavour-packed treat that will remain etched in your memory for ever! Rice that has been cooked with coconut milk and spices is served with a spicy vegetable curry that is flavoured with a rich masala paste.

Assorted veggies add a splash of colours to this rice preparation, while abundant use of coconut milk in both the rice and the curry give it an elegance, which complements the intensity of the spice paste in a very balanced fashion. The total effect is mind-blowing and you will thoroughly enjoy this lip-smacking delicacy.

To mellow the spicy flavour of the curry serve with accompaniments like Cucumber Pachadi or Red Pumpkin Pachadi .

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Coconut Vegetable Curry with Coconut Rice recipe - How to make Coconut Vegetable Curry with Coconut Rice

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Preparation Time: 30 mins Cooking Time: 22 mins Total Time: 52 mins 4Makes 4 servings
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Ingredients

For The Coconut Rice
1 cup coconut milk (nariyal ka doodh)
1 cup long grained rice (basmati)
1 tbsp ghee
2 cloves (laung / lavang)
1 small stick cinnamon (dalchini)
1 bayleaf (tejpatta)
1/2 cup sliced onions
salt to taste

To Be Ground Into A Paste (for The Vegetable Curry) (using Approx. 1/2 Cup Of Water)
1 tbsp roughly chopped garlic (lehsun)
2 tbsp grated fresh coconut
25 mm (1") piece of ginger (adrak)
1 tbsp coriander (dhania) seeds
2 tsp cumin seeds (jeera)
1 tbsp roasted chana dal (daria)
6 whole dry kashmiri red chillies
1 small stick cinnamon (dalchini)
2 cloves (laung / lavang)
1/2 tsp black peppercorns (kalimirch)
1 tbsp khus-khus (poppy seeds)

For The Vegetable Curry
1/2 cup chopped tomatoes
1/2 cup chopped and boiled french beans
1/2 cup chopped and boiled carrots
1/2 cup boiled cauliflower florets
1/2 cup boiled green peas
1/2 cup boiled and chopped potatoes
2 tbsp ghee
3 to 4 curry leaves (kadi patta)
1 cup coconut milk (nariyal ka doodh)
salt to taste

Method

For the coconut rice

Heat the ghee in a deep non-stick pan, add the cloves, cinnamon and bayleaf and sauté on a medium flame for a few seconds.
Add the onions and sauté on a medium flame for 2 minutes.
Add the rice and sauté on a medium flame for 2 more minutes.
Add the coconut milk, salt and 1 cup of water, mix well, cover with a lid and cook on a medium flame for 10 minutes, while stirring occasionally. Keep aside.

For the vegetable curry

Heat the ghee in a deep non-stick pan, add the curry leaves and the prepared paste and sauté on a medium flame for 2 minutes.
Add the tomatoes and sauté on a medium flame for 2 minutes.
Add all the remaining vegetables and sauté on a medium flame for 2 more minutes.
Add the coconut milk, salt and ½ cup of water, mix well and cook on a medium flame for 1 minute, while stirring occasionally.
Serve hot with coconut rice.

Nutrient values per serving

Energy	697 cal
Protein	9.7 g
Carbohydrates	57.2 g
Fiber	17.3 g
Fat	47.8 g
Cholesterol	0 mg
Vitamin A	339.7 mcg
Vitamin B1	0.1 mg
Vitamin B2	0.2 mg
Vitamin B3	2.2 mg
Vitamin C	21.6 mg
Folic Acid	33.4 mcg
Calcium	48.4 mg
Iron	2.7 mg
Magnesium	0 mg
Phosphorus	0 mg
Sodium	17 mg
Potassium	157.4 mg
Zinc	0.8 mg