Stovetop: Vegetarian Indian Spiced Coconut Curry

February 07, 2022

Stovetop: Vegetarian Indian Spiced Coconut Curry
Vegetarian Indian Spiced Coconut Curry

Don't COOK your curry ... BUILD your curry! I repeat this like a mantra in all of my classes on curry - you must start with one spice and layer, layer, layer.

I began making this curry after visiting the Indian state of Kerala and working with chefs in various kitchens including on their acclaimed houseboats. I love coconut and working with coconut milk, but my North Indian sensibilities didn't truly see that culinary connection between Indian spices and coconut milk until I watched these culinary masters at work. My preconceived notions were all blown away after my time in that region.

You will love this curry - which means gravy to Indians - it does not refer to the spice blend. One thing I do recommend is to steam your longer-cooking veggies first. Why? Because then at the end you're not drying up your curry to get them to cook down. If you prefer to just cook them with your dish, then cook them in a little water before adding the coconut milk so that they have an opportunity soften. This is not a particular recipe that I learned to make - it's something that I just whip up when I am playing around in my kitchen. I hope you enjoy it.  

1 small cauliflower, trimmed and cut in bit-sized pieces
1 medium Russet potato, peeled and roughly chopped
12 green string beans
1 tablespoon vegetable oil
1/2 teaspoon turmeric powder
1/4 teaspoon black mustard seeds
1/4 teaspoon peppercorns (black or red), lightly crushed
1/4 teaspoon coriander seeds, lightly crushed
4 dried red chiles, slightly broken
4 cloves garlic, smashed
1 small yellow onion, roughly chopped
1 small tomato, sliced in four pieces
1 13.5 ounce can coconut milk (Chef's Choice)
2 teaspoons garam masala
1 tablespoon brown sugar
2 teaspoons soy sauce (Kikkoman)
2 teaspoons salt
2 teaspoons red chile powder

1. Steam the cauliflower, potato, and green beans until just cooked, about 10 minutes. This is a fantastic way to cook up the veggies that take slightly longer to cook so that you don't have to wait at the end as much and risk drying up all the delicious curry. Steam up a large batch and keep it on hand in the fridge to grab any time for a quick 'curry-fix'. Alternatively, you can keep the veggies raw and cook them in with your curry, but know that you'll need some water and will need to simmer them slightly longer. 

2. Heat a large, heavy pan over medium-high heat. Add the oil. Once the oil is hot, add the turmeric, mustard, peppercorn, coriander, and dried red chile. Stir and cook until the mustard turns grey and pops. Keep a lid handy to avoid splattering. 

3. Add the garlic and onion. Stir and cook for 2 minutes. 

4. Add the tomato and cook for 1 minute. 

5. Add the steamed cauliflower, potatoes, and green beans. Stir and cook for 2 minutes. 

6. Add the coconut milk, garam masala, and brown sugar. Stir and bring to a simmer. Cook until the vegetables are tender - but not too mushy, about 7 minutes if using steamed vegetables. Cook about 10 minutes longer if they are not steamed.  

7. Add the soy sauce, salt, and red chile powder. Warm through and serve with a delicious  scoop of hot, steaming Jasmine rice like Three Horses brand. 

Watch me do it in my YouTube video. Click here to subscribe to my channel so you never miss another video. 

 

If you would like to watch my Facebook Live cooking class showcasing this recipe, head to my Indian As Apple Pie Facebook page and click on the 'Live' button on top. Scroll to the video from Sunday, February 6. The video runs 41 minutes and 1 second. Here's the original graphic showcasing our amazing brand sponsors. Remember, always use high-quality ingredients in your cooking and you will never be disappointed. 

 




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