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Coconut Veggie Curry

Recipe Ingredients:

2 Tablespoons Oil

1 Tablespoon India Spice Blend

4 cloves fresh garlic, finely diced

1-inch piece fresh ginger, finely diced

1 large yellow onion, finely diced

2 tomatoes, chopped

1 cup water

1 teaspoon salt

3 cups mixed veggies (potatoes, cauliflower, broccoli, carrots, ... )

1 can coconut coconut milk

½ cup cashews

½ cup water

Small handful of raisins and cilantro leaves for garnish

Recipe Instructions: 

1. Add 2 Tablespoons oil to pan and place over medium heat.  When the oil is hot add 1 Tablespoon India Spice Blend.

2. Let the spices simmer in the oil until the seeds begin to pop (2-3 minutes), then add the finely diced garlic & ginger.  After a few minutes, add the onion.  When the onion is soft and translucent (after about 5 minutes) add the chopped tomatoes, 1 cup water, and 1 teaspoon salt. 

3. Allow the mixture boil down over medium heat until the water has evaporated and the sauce has thickened.    

4.  Place the ½ cup cashews & ½ cup water in a blender and puree until smooth. 

5. Add the cashew puree and 1 cup coconut milk to the mixture, place over medium heat, and mix thoroughly. 

7. Add the 3 cups of mixed vegetables, and mix well.  Cover and let simmer until all the vegetables are thoroughly cooked (15-20 minutes). 

8. Add salt and pepper to taste. Garnish with raisins and cilantro leaves and serve with rice or delicious Indian bread.