Mixed Vegetables in Coconut Milk

A rich and fragrant South Indian–style curry cooked in creamy coconut milk with assorted vegetables and spices.

Ingredients

1. 2 medium potatoes
2. 12–15 broad beans
3. 1/2 cup green peas
4. 1/4 cauliflower (florets)
5. 2 medium carrots
6. 100 g red pumpkin
7. 1 1/2 cups scraped coconut
8. 2 tbsp tamarind pulp
9. 3 tbsp groundnut oil
10. 4 whole red chillies
11. 1 tsp cumin seeds
12. 1 tbsp coriander seeds
13. 8–10 garlic cloves
14. 1 tsp turmeric powder
15. Salt to taste
16. 1 tsp mustard seeds
17. 1 tsp split black gram (urad dal)
18. 8–10 curry leaves

Instructions

1. Prepare all vegetables

   • Peel and dice potatoes into 1-inch cubes.
   • String broad beans, cut into 1-inch pieces.
   • Shell green peas.
   • Wash and separate cauliflower into florets.
   • Peel and dice carrots into 1-inch cubes.
   • Peel and dice red pumpkin into 1-inch cubes.

2. Prepare coconut milk and tamarind

   • Add warm water to 1 cup scraped coconut and extract thick and thin coconut milk; keep aside.
   • Dissolve tamarind pulp in 1/2 cup water and set aside.

3. Prepare the masala paste

   • Heat a little oil and sauté 2 whole red chillies, cumin seeds, coriander seeds, garlic, and the remaining 1/2 cup scraped coconut.
   • Fry until aromatic, then grind into a fine paste.

4. Cook vegetables

   • Boil all vegetables in thin coconut milk along with turmeric powder, tamarind extract, and salt until 3/4 cooked.
   • Add the ground masala paste and cook for 10 minutes.

5. Prepare tempering (tadka)

   • Heat a little oil separately.
   • Add remaining broken red chillies, mustard seeds, and urad dal.
   • Add curry leaves and pour this tempering over the vegetables.

6. Finish and serve

   • Cook until vegetables are fully done.
   • Add thick coconut milk and simmer for 2–3 minutes.
   • Serve hot with boiled rice.