Coconut Vegetable Curry | Rajamudi Cold-Pressed Coconut Oil
Indulge in the flavors of South India with our Coconut Vegetable Curry. Made with Ā Rajamudi Cold Pressed Coconut Oil, this creamy and aromatic dish features fresh vegetables, rich coconut milk, and fragrant spices. It's the perfect complement to appams or steamed rice.
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Try This Coconut Vegetable Curry Recipe - A Creamy Delight Paired Perfectly with Appams or Steamed Rice
INGREDIENTS
- 2 tablespoons ofĀ RajamudiĀ Cold-pressed Coconut Oil
- 1 medium carrot, cubed
- 1 cup of cauliflower florets
- 1 cup of French beans, cut into 1-inch pieces
- 2 medium onions, sliced
- 1 tablespoon of ginger paste
- 1 tablespoon of garlic paste
- 2-3 green chilies
- 2 bay leaves
- 10 peppercorns
- 1-inch cinnamon stick
- 2 cups of coconut milk
- Ā¼ cup of soaked cashew nuts, ground to a paste
- A few curry leaves
- Salt to taste
INSTRUCTIONS:
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Heat Rajamudi Cold-pressed Coconut Oil in a pan. Add bay leaves, a cinnamon stick, and whole black pepper. Once they start to sizzle, add sliced onions, green chilies, and ginger-garlic paste. SautƩ until the onions become translucent.
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Add cubed carrots, cauliflower florets, and French beans to the pan. Pour in a small amount of water, add salt and curry leaves. Cook the mixture until the vegetables are soft.
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Stir in thick coconut milk and cashew nut paste. Bring the curry to a gentle boil, stirring occasionally.
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Garnish the curry with fresh curry leaves.
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Serve this flavorful Coconut Vegetable Curry with appams or steamed rice. Enjoy your meal!
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