Tuesday, February 19, 2013

Broccoli, carrot and peas curry with coconut milk

 
I am  back with a recipe for a curry. This recipe has been in my drafts for over a fortnight now. I avoided posting this recipe because I did not find the pictures to be very satisfactory. But since I have been a bit busy with some odd jobs, I haven't been able to photograph anything I prepared. So now I have no other go but to post this.
 
 
 
 
This curry may not look very appealing to you in the photographs, but then looks can be deceptive. Can't they? This is one of those curries which was prepared without any recipe or forethought. I just had this broccoli and some coconut milk. So I add all the ingredients that I felt would complement these ingredients. I never thought that the curry would turn out so good. And I was pleasantly surprised when I tasted it That is when I decided to shoot it. But then it was already time for S's lunch so I just had to shoot quickly with whatever props I could lay my hands. So now you know why the pictures are so bad.
 
 
Now coming back to this dish, This is a very simple, everyday curry that can be easily prepared. IF you have the coconut milk on hand then this curry is a breeze to prepare. This dish tastes great with either rice or rotis. But I found that the curry was a little tastier with rice.
 
 
Broccoli, carrot and peas curry with coconut milk recipe:
Preparation time: 20min
Cooking time: 15mins
Serves- 4

Ingredients:
Broccoli- 1 large head, separated into florets
Carrot- 1 large, peeled and chopped into 1" pieces
Peas- 1/2 cup
Onion- 1 med sized, finely chopped
Ginger- 1" piece, crushed into fine paste
Green chili- 1, slit
Turmeric- 1/4tsp
Red chili powder- 1/2tsp
Coriander seed powder- 1tsp
Garam masala- 1/4tso
Thick Coconut milk- 1/2 cup
Oil- 1 tbsp.
Cumin seeds- 1 tsp
Asafetida- A pinch
Salt to taste
Sugar- 1 tsp
Rice flour or corn starch- 1 tsp
Coriander leaves to garnish
 
 
Method:
  • Blanch the broccoli florets in hot water and keep aside.
  • Make a paste of the rice flour or corn starch with 2 tbsps. of water and set aside.
  • Heat oil in a thick bottomed pan and add the cumin seeds.
  • Once they turn brown, add the asafetida and fry for a few seconds.
  • Add the onion and the crushed ginger and fry till the raw smell goes and the onion turns pink.
  • Add the slit green chili, peas and carrots and fry till the vegetables are half cooked.
  • Add the turmeric, red chili powder, coriander seed powder, salt and sugar and sauté the mixture for 3-4mins more.
  • Stir in the coconut milk and half a cup of water and cook covered for 5min.
  • Add the blanched broccoli and garam masala and cook for 2mins more till the vegetables are completely cooked and tender.
  • Stir in the garam masala and the rice flour or corn starch paste and cook for two more mins so that the mixture thickens.
  • Take off the heat and garnish with coriander leaves. Serve hot with rice or rotis.
This vegan curry is my contribution to Nancy's YBR for the month of Feb. event.

 

22 comments :

  1. nice combo of the colored veg.. looks great

    ReplyDelete
  2. Nice post & lovely pics !!!... I'm in love with the first pic !!

    ReplyDelete
  3. I know how tough it is when we have to take pic of particular dish and at the same time hungry tummies wait anxiously to eat it !! I can imagine the wonderful blend of veggies with coconut milk...

    ReplyDelete
  4. nice n delicious recipe..looks perfect n yumm

    ReplyDelete
  5. I have similar situation as yours. Anyway your clicks are perfect and love this yummy combo!

    ReplyDelete
  6. The curry looks really appetising in the snaps.., lovely

    ReplyDelete
  7. Sounds really healthy and delicious! I love coconut milk - it's my new favorite ingredients. :) This curry looks wonderful with rice...

    ReplyDelete
  8. Nice pics...love the combo of veggies....these were the props you were talking about when we had phone talk right...?

    ReplyDelete
  9. Lovely clicks and beautiful carrot peas dish!

    ReplyDelete
  10. i loved the veggie combo here:) looks really yummy

    ReplyDelete
  11. Nandita, Your curry looks amazing -- as do the photographs. We judger ourselves too hard.:) Curry is on our table at least once a week, and I love trying out new recipes. Thanks for sharing.

    ReplyDelete
  12. Hey love the new look, and love the veggie curry. I'm so tempted to try all these lovely vegetarian recipes out, we're such meat eaters at home, and I'm always out of good veggie recipes. Thanks for sharing :)

    ReplyDelete
  13. That is such an awesome curry! I love evrything about it.

    Cheers,

    Rosa

    ReplyDelete
  14. Looks totally yummy..I just use canned coconut milk.What can i use to thicken it?
    Am totally gonna try this.

    ReplyDelete
  15. You can use the canned coconut milk as it is Shefali. The addition of rice flour or corn starch will thicken the mixture automatically. Give this a try and let me know how it turns out :)

    ReplyDelete

  16. Hi I'm Ana from Fooduel.com. It is a site in which users vote recipes
    from 1 to 10.

    There is a ranking of the best recipes and a profile with your voted recipes. Each recipe has a link to the blog which belongs the recipe. This way you will get traffic to your blog

    It's easy, fast and fun. The best Photo recipes will be here.

    I invite you to enter, add your blog and upload a recipe with a nice photo for user of the world look your recipes.

    We would love that you participate with some recipe.Look Amazing!

    Regards

    http://www.Fooduel.com

    ReplyDelete
  17. Hi there. The current Food on Friday on Carole's Chatter is collecting links to dishes using peas and/or green beans. I do hope you link this in. This is the link . Please do check out some of the other links – there are some good ones already. Cheers

    ReplyDelete
  18. Nandita, thanks for joining in the link up over at Carole's Chatter. I hope to see you again soon. Happy Easter

    ReplyDelete

Related Posts Plugin for WordPress, Blogger...