Coconut-Vegetable Curry Recipe

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Coconut-Vegetable Curry
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  2. Heat 1 tablespoon butter in large nonstick skillet over medium high heat. Add onions; saute until golden, about 2 minutes. Reduce heat to low and saute until onions are just tender, about 8 minutes. Transfer onions to bowl.
  3. Heat 1 tablespoon butter in same skillet over medium-high heat. Add okra; saute until crisp-tender, about 5 minutes. Add okra to bowl with onions.
  4. Heat 1 tablespoon butter in same skillet over medium-high heat. Add eggplants; sprinkle with salt and pepper. Saute eggplants until brown on cut surfaces and just tender, about 6 minutes. Add eggplant to onions.
  5. Melt remaining 2 tablespoons butter in same skillet. Add carrots. Saute until carrots begin to soften, about 3 minutes. Add tomatoes and stir to blend. Add to vegetable mixture in bowl. Reserve skillet for sauce.
  6. FOR SAUCE:.
  7. Heat butter in reserved skillet over medium-high heat. Add chopped onions and saute until golden, about 14 minutes. Reduce heat to medium.
  8. Add ginger and garlic; saute 1 minute.
  9. Add curry leaves, mustard seeds, turmeric, fenugreek and cayenne; saute 1 minute.
  10. Add vegetable mixture and 1 1/2 teaspoons salt. Add coconut milk and bring to simmer. Reduce heat to medium-low and simmer uncovered until vegetables are just tender, stirring occasionally, about 8 minutes.
  11. Mix in lime juice. Season to taste with salt and pepper.
  12. Transfer curry to bowl. Serve over basmati rice or Savory Semolina.
  13. Notes: Curry leaves are also known as kari patta. Curry leaves, black mustard seeds and fenugreek seeds are available at Indian markets.
  15. Bring 4 cups water to boil in heavy large saucepan over medium-high heat. Add Salt. Gradually whisk in semolina. Boil until thick, whisking often, about 5 minutes. Remove from heat.
  16. Heat butter in heavy medium skillet over medium-high heat. Add garlic, ginger, curry leaves, chile, mustard seeds, and cumin seeds. Saute until aromatic, about 1 minute.
  17. Add tomatoes, peas and cashews. Saute mixture until cashews begin to color, about 2 minutes. Stir mixture into semolina. Season with salt and pepper. Rewarm, if necessary.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 1172.9 Kcal (4911 kJ)
Calories from fat 725.98 Kcal
% Daily Value*
Total Fat 80.66g 124%
Cholesterol 96.46mg 32%
Sodium 827.81mg 34%
Potassium 2708.32mg 58%
Total Carbs 105.25g 35%
Sugars 44.35g 177%
Dietary Fiber 29.28g 117%
Protein 21.86g 44%
Vitamin C 80.1mg 133%
Iron 5.8mg 32%
Calcium 216.4mg 22%
Amount Per 100 g
Calories 80.85 Kcal (339 kJ)
Calories from fat 50.04 Kcal
% Daily Value*
Total Fat 5.56g 124%
Cholesterol 6.65mg 32%
Sodium 57.06mg 34%
Potassium 186.69mg 58%
Total Carbs 7.26g 35%
Sugars 3.06g 177%
Dietary Fiber 2.02g 117%
Protein 1.51g 44%
Vitamin C 5.5mg 133%
Iron 0.4mg 32%
Calcium 14.9mg 22%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.


  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 29.4
  • 32

Good Points

  • saturated fat free,
  • low sodium,
  • low cholesterol

Bad Points

  • High in Sodium,
  • High in Total Fat

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