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High Range Vegetable Curry Recipe

High Range Vegetable Curry Recipe

Chef Praveen K
This simple vegetable curry is a delightful blend of spices, herbs and mixed vegetables. This authentic Keralan dish is easy to make and tastes wonderful. Serve it with naan, roti or rice.
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Course Main Course
Cuisine Authentic Keralan Cuisine, Indian
Servings 4

Ingredients
  

  • 1 tbsp coconut oil
  • ½ tsp mustard seeds
  • 2 red chillies
  • 2 green chillies slit lengthwise
  • 200 g mixed vegetables cut into small cubes
  • 1" piece of ginger chopped
  • 5-6 cloves of garlic chopped
  • 100 g onion chopped
  • 8-10 curry leaves
  • 100 g tomato chopped
  • 5 g garam masala
  • ½ tsp turmeric powder
  • ½ cup of coconut milk
  • a pinch of salt

To make the paste:

  • 50 g coconut grated
  • 25 g cumin seeds
  • 15 g shallots chopped
  • 5 g curry leaves
  • 5 g fennel seeds

To temper:

  • 4 tsp coconut oil
  • ½ tsp mustard seeds
  • ½ onion sliced
  • 4-5 Kashmiri red chillies
  • 8-10 curry leaves

Instructions
 

  • Heat oil in a pan. Crackle the mustard seeds. Add and saute the ginger, garlic, curry leaves and green chillies. When it becomes light brown, then add onion and saute for a few minutes or until the onion turns soft. Add green chillies and curry leaves and continue to cook for 3-5 minutes.
  • Add turmeric and coriander powder, garam masala and chopped tomatoes.
  • Stir in the paste of coconut with a little water.
  • Add the coconut milk and cook. Then, add the vegetables and continue to cook on a slow flame. Add salt and stir for a few minutes until everything is well combined.

To temper:

  • Heat oil in a small pan. Add mustard seeds and let them crackle. Next, add the curry leaves, and whole red chillies and saute for 30 seconds before adding on top of the curry. Serve with steaming hot rice or bread of your choice!
Keyword High Range Vegetable Curry, Vegetable Curry