Mixed Vegetables Coconut & Basil Curry

Mixed vegetables tempered with spices, simmered in coconut milk and garnished with fresh basil leaves. Goes well with rice or breads.

https://www.cutoutandkeep.net/projects/mixed-vegetables-coconut-basil-curry • Posted by Manali S.

You will need

1 cup Green Beans chopped 1 cup Carrots chopped 1 small Potato chopped 0.3 cup Peas 1 cup Coconut Milk ½ tsp Mustard Seeds 6 Cardamom pods ¼ tsp Cumin Seeds 6 Curry Leaves 5 Dried Red Chili ¼ cup Basil Leaves chopped 1 tsp Cornstarch dissolved in water 1 cup Water 2 tsp Oil Salt to taste

Project Budget

Time

Difficulty

Description

Instructions

1. 

   Heat 2 tsp of oil in a pan on medium heat. Once hot first add the mustard seeds and wait till it starts popping out. Then add cumin seeds, curry leaves, dry red chillies and cardamom pods. Saute for a minute and add the cubed potatoes. Cook for 2 minutes and then add all the remaining vegetables and also half of the chopped basil leaves. Mix and saute for 2 minutes.

2. 

   Add coconut milk and water and let the veggies cook at medium-low flame. Cover the pan and cook the veggies till they are softened. Once done add the salt and mix. Add the cornstarch [dissolved in water] and stir. This thickens the curry and gives it a nice consistency. Add the remaining basil leaves and switch off the flame.

3. 

   Serve hot with rice or any Indian bread.