Monday, 16 September 2013

Vegetable Curry ( Sabji ) with Coconut Milk

A super easy recipe! Heavy influence from the Indian cuisine :)

You need:
1 Potato
1 Green Pepper (Capsicum)
1 Onion
1/2 Teaspoon of cumin seed
1/2 Teaspoon Turmeric for the colour
1/2 Teaspoon Chilli Powder for the spice
1/2 Teaspoon Garam Masala for the flavour
Half a bowl of coconut milk (fresh/canned/powdered)
Salt according to taste.

So, let's get cracking on the steps. This post will be very pictorial so just scroll down and follow the illustrations!

Heat oil in a saucepan (1-2 tbsps). Make sure it's very hot before you add cumin. Once they sizzle giving out the beautiful aroma, add in the peeled and chopped potatoes. This must be added first because potatoes take the longest to cook among the other veggies and putting these first in the hot saucepan make them cook quickly.

 Once they are cooked add in the chopped onions and capsicum/green pepper. Saute them for a few minutes only to keep them nice and crunchy.

Next, add turmeric, chilli powder, garam masala and enough salt.

Give it a quick stir and then add coconut milk. Let this boil for a few minutes. The curry will start thickening. That's when you turn off the stove!

Things that go with the curry: Rice! Best combination ever. (I used brown basmati)

And tada! That's how my meal looked after plating up. As you see I thickened my curry and hence you don't see it flowing. If you don't thicken it this much you can also use rice noodles with this curry.

Pondering over:
I was planning to add garlic and ginger too. But I didn't know how it would taste with the coconut milk. But I suppose they do this all the time in South East Asia. What do you think?

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