Coconut Vegetable Curry

  • Cook Time: 1 hour
  • Persons: 4
  • Difficulty: Easy

  • Ingredients
  • 400 grams Broccoli
  • 1 Red Bell pepper (Capsicum) thinly sliced
  • 1 Onion, chopped
  • 4 Dry red chilli
  • 1 teaspoon Methi Seeds (Fenugreek Seeds)
  • 1 tablespoon Coriander (Dhania) Seeds
  • 1 teaspoon Cumin seeds (Jeera)
  • 1 tablespoon Whole Black Peppercorns
  • Tamarind, lemon size
  • 2 cups Fresh coconut, grated
  • 3 cloves Garlic
  • 1 teaspoon Turmeric powder (Haldi)
  • Salt
  • Cooking oil
  1. Instructions
  2. To begin making the Broccoli & Vegetable Coconut Curry Recipe, we will first make the Broccoli Curry Masala.
  3. In a small pan; roast the dry red chillies, fenugreek, coriander, cumin and black pepper until you can smell the roasted aromas.
  4. Add these to a small blender jar, along with the coconut, tamarind and turmeric powder.
  5. Grind the spices adding very little water to make a smooth curry paste.
  6. The curry paste is now ready. Keep aside.
  7. In the next step; heat a teaspoon of oil in a pan; add the chopped onions, broccoli and red bell peppers and saute for a couple of minutes until the onions are soft and tender.
  8. Add the curry paste and saute for a couple of more minutes. Stir in salt and add about 1-1/2 to 2 cups of water.
  9. You essentially want a thick gravy for the Broccoli Curry; hence add water accordingly.
  10. Give all the ingredients a good stir. Check the salt levels and adjust to suit your taste.
  11. Give the mixture a quick boil only when you are ready to serve.
  12. Serve the Broccoli & Vegetable Coconut Curry, along with Neer Dosa or plain steamed rice.