Jul 14 2026
Restaurants›Akhibachis café›Vegetable Curry Recipe

Vegetable Curry Recipe

Inspired by Akhibachis café
Time45m
Serves4

Mixed vegetables cooked in coconut curry sauce, served with basmati rice.

Jump to Recipe

Was this page helpful?

Help improve this recipe for others.

Send this recipe to your inbox.

We'll email it straight to you - plus weekly cooking inspiration.

Ingredients

Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.

Vegetables

Curry Sauce

Rice

Method

Preparation of Rice

  1. 1

    Rinse the Rice

    Rinse 1 cup of basmati rice under cold water until the water runs clear. This helps to remove excess starch.

  2. 2

    Cook the Rice

    In a pot, combine the rinsed basmati rice and 2 cups of water. Bring to a boil, then reduce heat to low, cover, and simmer for about 15-20 minutes, or until water is absorbed. Remove from heat and let sit covered for 5 minutes before fluffing with a fork.

Preparation of Curry

  1. 3

    Sauté Vegetables

    In a large pan, heat a tablespoon of oil over medium heat. Add chopped onion, minced garlic, and grated ginger. Sauté for 2-3 minutes until the onion becomes translucent.

  2. 4

    Add Mixed Vegetables

    Add the carrots, bell peppers, green beans, cauliflower, and potatoes to the pan. Stir and cook for about 5-7 minutes until the vegetables start to soften.

  3. 5

    Add Curry Powder

    Sprinkle the curry powder over the vegetables and stir well to coat them evenly. Cook for another minute.

  4. 6

    Add Coconut Milk and Broth

    Pour in the can of coconut milk and 1 cup of vegetable broth. Stir to combine everything well.

  5. 7

    Simmer

    Bring the mixture to a gentle simmer. Reduce heat to low and let it cook uncovered for about 15-20 minutes, stirring occasionally, until the vegetables are tender and the sauce has thickened. Season with salt and black pepper to taste.

More from Akhibachis café