Indian Vegetable Coconut Curry

I’ve been wanting to make an Indian coconut milk curry for some time and I finally did it! I visited Goa couple years back and got to try some a amazing coconut curries there so I wanted this recipe to be a take on those, but also incorporate the vegetables and soupiness of a Thai coconut curry.

The base is made from onions, garlic, ginger and then a few Indian spices. You can use a variety of different vegetables, but I really liked how the yellow squash and broccoli soaked up all the flavors. I added in some baked tofu too to round it out.

I served this curry with brown rice and a hot mango pickle. If you add some stock or more water, this recipe could also be used in a noodle soup dish with udon or egg noodles.

 

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One Response to Indian Vegetable Coconut Curry

  1. Vealdogs says:

    Enjoying this recipe on the first snowy night of the season in Wisconsin. Warmed us up!

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