Vegetable Curry with Coconut Rice
by Tarla Dalal
Added to 287 cookbooks
This recipe has been viewed 19193 times
A fine combination of spicy curry and delicately flavoured rice. Serve in the traditional way with fried "papad", sweet pickle and chopped onions and tomatoes.
- Cut all vegetables (except green peas) into small pieces.
- Boil all the vegetables except tomatoes.
- Grate the coconut. Add 2 teacups of hot water and allow to stand for a little while. Blend it in a liquidiser and strain or pass through a sieve at east twice to take out thick coconut milk.
- Heat the ghee in a big vessel and fry the paste for at least 3 minutes.
- Add the tomatoes and curry leaves and fry again for 3 minutes.
- Add the vegetables, coconut milk and salt and boil for 30 minutes.
- Serve hot with coconut rice or with bread.
- Cut the onions in slices.
- Take out coconut milk in the same way as mentioned above for the curry.
- Heat the ghee in a vessel and fry the onions for a little time.
- Add the cinnamon and cloves and fry again for 1 minute.
- Add the rice, coconut milk and salt. Cover and cook slowly until the rice is cooked. If any extra liquid is required, add water to the rice.
- Serve hot with any curry.
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