Sunday suppers are usually calm and peaceful as you are slowly getting ready to come out of the weekend mood. In such occasions, you need food which can give a kind of soothing feeling to your stomach as well as mind. Coconut milk is a very interesting agent which can be used to make light curries that you can have with steamed Rice or Appam (Kerala style dosa). I tried doing justice to the coconut milk by adding mixed vegetables and some basic Indian spices. The dish is extremely light to stomach and tasty at the same time.
Recipe as follows.
- Coconut milk 1 cup
- Potato 1
- Mixed vegetables of your choice 1 cup
- Green chili 1
- Curry leaves 4-5
- Mustard seeds 1 tea spoons
- Salt to taste
- Turmeric powder 1 tea spoon
- Red chili powder 1 tea spoon
- Hing a pinch
- Oil 1 table spoon
- Water to boil the vegetables
First wash the vegetables thoroughly. Along with potato I have used cauliflower, French beans, and carrot.
Chop all the vegetable in small pieces roughly around 1 inch each.
In a pan put 2 cups of water and 1 cup of mixed vegetable and boil it on slow flame.
Now heat the pan and add oil into it. Once the oil is heated, add mustard seeds and let them splutter.
Now add hing and potato pieces.
Saute the potato and now add turmeric powder, chili powder and stir for 2 minutes.
Now add water and cover the pan with lid. Keep checking until the potato is cooked.
In the meanwhile, remove the vegetables from the boiling water and keep them aside. Don’t over boil.
Now add the vegetables into the pan where potato is getting cooked. Stir everything thoroughly.
Now add coconut milk and stir well.
Add salt to taste and a little water to make the gravy consistent.
Add curry leaves and split green chilies.
Cover the pan with lid and let the curry boil for another 5 minutes.
After 5 minutes, remove the lid and serve the curry hot with steamed Rice or Appam.