Veg Green Coconut Curry
(Exotic vegetables in coconut-based green curry)
I love Thai curries! However, it is not possible to make these curries at home sometimes as all the ingredients are not readily available… and honestly, I don’t like to use store-bought Thai curry pastes. So I make this green curry instead! This one tastes like green Thai curry but it uses some very basic Indian ingredients!
Do make this lovely curry and let me know how you liked it!
RECIPE VIDEO
Ingredients
For the green curry paste -
1 cup coriander leaves and stem (धनिये के पत्ते डंठलों के साथ)
1 medium onion (प्याज़ )
garlic cloves (लहसुन )
1-inch ginger (अदरक )
1 green chilli (हरी मिर्च )
1 lemon (नींबू )
1/4 cup water (पानी )
For the curry -
2 tbsp oil (तेल )
1 bay leaf (तेजपत्ता )
1 tsp turmeric powder (हल्दी पाउडर )
1 tsp cumin powder (जीरा पाउडर )
1 tsp coriander powder (धनिया पाउडर )
1 tsp Kashmiri red chilli powder (कश्मीरी लाल मिर्च पाउडर)
1/2 tsp black pepper powder (काली मिर्च पाउडर)
1 tsp sugar (चीनी )
3 cups coconut milk (नारियल का दूध )
salt as per taste (नमक स्वादानुसार )
1 tbsp lemon juice (नींबू का रस )
Vegetables for the curry -
1/2 cup broccoli (ब्रोकोली )
8-10 mushrooms (मुशरूम्स)
1 small zucchini (ज़ूकीनी)
1 carrot (गाज़र )
1 cup red, green and yellow bell peppers (लाल, हरी, पीली शिमला मिर्च )
6-7 baby corn (बेबी कॉर्न )
Method
Wash the fresh coriander leaves and the stems thoroughly to remove all the dirt from them. Chop them roughly and transfer them to a blender jar.
Add chopped onion, garlic cloves, ginger, green chilli pieces and lemon zest to the blender jar. Add a little water and blend everything into a fine paste. Set this paste aside.
In a pan/kadhai/ large pot heat some oil. When the oil gets hot add a bay leaf to it.
Now transfer the green paste to the pot along with all the spices (turmeric, cumin, coriander, black pepper and red chilli powders), salt and sugar. Mix everything well.
Keep cooking this mixture and let most of the water evaporate. Keep stirring it intermittently. After some time the mixture will turn into a thick paste.
Now add 3 cups of thick coconut milk and 1.5 cups of water to this paste. Stir properly to ensure there are no lumps in the mixture. Bring it to a boil.
Cover and cook this curry for 7-8 minutes on medium-low flame.
Now add the first set of vegetables to the curry - mushrooms, zucchini, carrots and broccoli. These vegetables take a little longer to cook so we add them first.
Cover and cook these vegetables on medium-high flame for 5-6 minutes.
Remove the lid from the pan/pot and add the second set of vegetables- bell peppers and boiled baby corn. Cook uncovered for about 2-3 minutes. If the carrots are cooked, our curry is ready. If not you can cook the veggies further. We do not want to overcook the vegetables.
Turn off the heat and add lemon juice to the curry. Give it a nice stir.
VEG GREEN COCONUT CURRY IS READY TO BE SERVED!!
SERVE HOT WITH STEAMED RICE.
Notes -
I have used my favourite veggies in this curry. However, feel free to add or subtract veggies of your choice.
It is very important to make sure that the vegetables are not overcooked. The vegetables lose their texture and become soggy if overcooked. So please keep an eye on them while making the curry.
If you want to increase the heat of the curry, use more green chillies while making the curry paste.
Veg Green Coconut Curry
Ingredients
- 1 cup coriander leaves and stem (धनिये के पत्ते डंठलों के साथ)
- 1 medium onion (प्याज़ )
- garlic cloves (लहसुन )
- 1-inch ginger (अदरक )
- 1 green chilli (हरी मिर्च )
- 1 lemon (नींबू )
- 1/4 cup water (पानी )
- 2 tbsp oil (तेल )
- 1 bay leaf (तेजपत्ता )
- 1 tsp turmeric powder (हल्दी पाउडर )
- 1 tsp cumin powder (जीरा पाउडर )
- 1 tsp coriander powder (धनिया पाउडर )
- 1 tsp Kashmiri red chilli powder (कश्मीरी लाल मिर्च पाउडर)
- 1/2 tsp black pepper powder (काली मिर्च पाउडर)
- 1 tsp sugar (चीनी )
- 3 cups coconut milk (नारियल का दूध )
- salt as per taste (नमक स्वादानुसार )
- 1 tbsp lemon juice (नींबू का रस )
- 1/2 cup broccoli (ब्रोकोली )
- 8-10 mushrooms (मुशरूम्स)
- 1 small zucchini (ज़ूकीनी)
- 1 carrot (गाज़र )
- 1 cup red, green and yellow bell peppers (लाल, हरी, पीली शिमला मिर्च )
- 6-7 baby corn (बेबी कॉर्न )
Method
- Wash the fresh coriander leaves and the stems thoroughly to remove all the dirt from them. Chop them roughly and transfer them to a blender jar.
- Add chopped onion, garlic cloves, ginger, green chilli pieces and lemon zest to the blender jar. Add a little water and blend everything into a fine paste. Set this paste aside.
- In a pan/kadhai/ large pot heat some oil. When the oil gets hot add a bay leaf to it.
- Now transfer the green paste to the pot along with all the spices (turmeric, cumin, coriander, black pepper and red chilli powders), salt and sugar. Mix everything well.
- Keep cooking this mixture and let most of the water evaporate. Keep stirring it intermittently. After some time the mixture will turn into a thick paste.
- Now add 3 cups of thick coconut milk and 1.5 cups of water to this paste. Stir properly to ensure there are no lumps in the mixture. Bring it to a boil.
- Cover and cook this curry for 7-8 minutes on medium-low flame.
- Now add the first set of vegetables to the curry - mushrooms, zucchini, carrots and broccoli. These vegetables take a little longer to cook so we add them first.
- Cover and cook these vegetables on medium-high flame for 5-6 minutes.
- Remove the lid from the pan/pot and add the second set of vegetables- bell peppers and boiled baby corn. Cook uncovered for about 2-3 minutes. If the carrots are cooked, our curry is ready. If not you can cook the veggies further. We do not want to overcook the vegetables.
- Turn off the heat and add lemon juice to the curry. Give it a nice stir.
Notes
- I have used my favourite veggies in this curry. However, feel free to add or subtract veggies of your choice.
- It is very important to make sure that the vegetables are not overcooked. The vegetables lose their texture and become soggy if overcooked. So please keep an eye on them while making the curry.
- If you want to increase the heat of the curry, use more green chillies while making the curry paste.
A rich, creamy vegan curry.
Did you make this recipe?
Kindly let me know in the comments section below and tag @bitesandbokeh on INSTAGRAM.