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.
Ingredients
1 tablespoon oil
pinch of hing or asafetida (optional)
1/2 onion, chopped
1 leek, chopped fine
1 carrot, chopped into 1/4 inch rounds
3 cloves garlic, crushed
1 inch ginger, grated
2 teaspoon cumin powder
1 teaspoon garam masala
1/4 – 1/2 teaspoon chili powder
1/3 teaspoon turmeric
2 tablespoons coriander powder
1 red bell pepper, seeded and cut into 1 inch squares
1 bunch broccoli, broken into florets
1 yellow zucchini, chopped into 1/4 inch rounds
1 can coconut milk
1 tablespoon brown sugar
1 package of baked tofu, cubed
juice of 1/2 lime
cilantro, handful chopped
salt to taste
Method
Heat oil under medium-low heat. Throw in a pinch of hing and shake up a bit. Throw in onions, leeks and carrot and fry until onions are translucent. Add in ginger and garlic and mix well. Throw in the spices and mix well, frying for a minute or so. Next throw in the rest of the vegetables and make sure to coat them in the spices. Mix in the brown sugar and salt. Pour in coconut milk and bring to a boil and simmer until the vegetables are cooked. Mix in the tofu until heated and turn off stove. Mix in the lime juice and chopped cilantro.
Serve with rice and hot Indian pickle.
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Enjoying this recipe on the first snowy night of the season in Wisconsin. Warmed us up!