Vegetable Curry in Coconut Milk
A traditional curry, all in gentleness — carrots, courgettes, turmeric, over basmati rice.
A light and comforting curry, where coconut milk rounds out the spices and turmeric gilds the vegetables. Mustard seeds seared in coconut oil open the dish with a bright, fragrant note.
Served over basmati rice, it makes a complete meal, gentle and nourishing — to be enjoyed alongside a well-chilled raita.
Ingredients
- 4 carrots, sliced into rounds
- 2 courgettes, cut into half-moons
- 1 onion, finely sliced
- 2 cloves of garlic
- 1 piece of ginger, grated
- 1 tsp mustard seeds
- 1 tsp turmeric
- 1 tsp cumin
- 1 tsp ground coriander
- 400 ml light coconut milk
- 2 tbsp coconut oil
- Salt
- Basmati rice, to serve
Method
- 1
In the hot coconut oil, let the mustard seeds pop, then add the onion, garlic and ginger until they soften.
- 2
Add the turmeric, cumin and coriander; stir for a minute to awaken the spices.
- 3
Add the carrots, then the courgettes, and coat them well in the spices.
- 4
Pour in the coconut milk, season with salt, and let simmer for 20 to 25 minutes over low heat — the vegetables stay tender, the sauce coats.
- 5
Serve over basmati rice, with a coconut-yogurt raita for freshness.
The tip
The secret of a gentle curry: let the mustard seeds pop in the coconut oil first of all — they are what perfume the dish deep down.
Where I find it
Spices and turmeric: Épices Shira. Coconut milk and oil, basmati rice: organic grocer.
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