Taj Vegetable Curry (v) Recipe
Mixed vegetable cooked in coconut sauce and tempered with mustard and curry leaves
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Ingredients
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Vegetables
Coconut Sauce
Tempering
Method
Preparation
- 1
Prepare the vegetables
Wash and chop the mixed vegetables into bite-sized pieces. Finely chop the onion and tomato.
Cooking
- 2
Cook the vegetables
In a large pan, heat 1 tablespoon of oil over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes. Then add the chopped tomato and cook for another 3-4 minutes until soft.
- 3
Add mixed vegetables
Stir in the mixed vegetables and cook for 5-7 minutes until they start to soften.
- 4
Make the coconut sauce
Pour in the coconut milk, curry powder, turmeric powder, and salt. Stir well to combine and bring to a simmer. Cook for 10-15 minutes until the vegetables are fully cooked and the sauce has thickened slightly.
Tempering
- 5
Prepare the tempering
In a small pan, heat the remaining tablespoon of oil. Add the mustard seeds and let them pop for a few seconds. Then add the curry leaves and sauté for another 30 seconds until fragrant.
- 6
Finish the curry
Pour the tempering over the cooked vegetable curry and stir to combine. Let it cook for an additional 2-3 minutes to allow the flavors to meld.
