Vegetable curry



I always keep a packet of frozen veggies for times when I don’t feel like or can’t cook anything else or there’s just no other gravy/curry for the next meal. I make a vegetable curry with coconut milk and my son says that its his favourite curry. I often add some baby spinach or any other vegetables that need to be used up – it could be a lone carrot or some leftover sliced mushrooms. We have the curry with rice or bread.


Frozen vegetables  500g

Baby spinach  100g

Oil  1 tablespoon

Onion  1

Tomatoes  2

Ginger paste  2 teaspoons

Garlic paste  2 teaspoons

Coriander powder  4 tablespoons

Chilly powder   1/2 tablespoon

Turmeric powder   1/2 teaspoon

Garam masala  2 teaspoons

Salt  2 tablespoons

Coconut milk   400ml

Water   1 cup

Heat the cooking dish and add oil. Sauté onions, then tomatoes, followed by the ginger and garlic pastes. Add the coriander, chilly and turmeric powders and sauté till oily. Add the water and garam masala and bring to a boil. Add the frozen veggies and once they are half cooked, add the fresh veggies. When the veggies are cooked enough add salt and coconut milk. Switch off the stove, once the coconut milk is heated well. Taste n adjust seasoning.


You could add whole spices like cassia, cloves, peppercorns, etc. as well as curry leaves or any herb. This curry goes well with rice, bread, pancakes, appam, idiappam,dosa, chapathi..😊



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