Coconut-based Mixed Vegetable Curry
The ultimate comfort dish, brimming with vibrant veggies and a rich, creamy coconut sauce. It’s not only easy to make but also packed with nutrients, making it perfect for any occasion.
Equipment
- Wide pan or pot
Ingredients
Vegetables
- 1 medium onion
- 150 g mushrooms (King oyster mushrooms recommended)
- 4 pak choy stems (and leaves separately)
- 2 small sweet potatoes (peeled)
- 1 red bell pepper
- 1/2 large zucchini
- 1 cup frozen peas
- 1/2 broccoli head (florets and small stem, see note 1)
- 1/2 cup raw cashews
- 2 handfuls of spinach
Coconut curry sauce
- 700 ml coconut milk
- 1.5 tsp yellow curry paste (see note 1)
- 1 L hot water
Spices (powders)
- 1 tsp each: paprika, garam masala, yellow curry (optional)
- 1/2 tsp turmeric
- 2.5-3 tsp salt
Other
- Steamed rice for serving
- Sesame oil (for frying)
Instructions
- Prepare vegetables: Cut the peeled sweet potatoes, onion, pepper, mushrooms, pak choy stems, and zucchini into medium, bite-sized pieces.
- Heat oil: In a wide pan or pot, over medium-high heat, add sesame oil.
- Fry onion: When the oil is hot, add the onion and fry until golden.
- Add mushrooms: Add the mushrooms and fry until golden but not too much so they retain their structure.
- Add pak choy stems & sweet potatoes: Stir in the pak choy stems and sweet potatoes, then add the curry paste.
- Add spices: Add paprika, garam masala, yellow curry, and turmeric, then stir until well-coated.
- Add zucchini, red bell pepper, and peas: Mix for 2 minutes, then add hot water until the vegetables are nearly coated, not fully.
- Simmer: Cover the pan and let it simmer for 15 minutes, stirring occasionally. Meanwhile, chop the spinach and pak choy leaves.
- Open lid: After 15 minutes, open the lid for 5 minutes.
- Add broccoli & coconut milk: Add the broccoli florets, cashews, and 500ml coconut milk.
- Simmer again: Cover for another 15 minutes, then mix in the salt, cover for another 5 minutes, adding more coconut milk if needed.
- Final step: If the broccoli and sweet potatoes are ready, add spinach and pak choy leaves, stir in until softened. Remove from heat. If not ready, cook until tender and then add the leaves.
Video
Notes
- Cutting the broccoli - Cut a small portion of the broccoli stem for the curry while keeping most of the florets intact. Leave enough of the stem so the florets don’t fall apart in the curry.
- Adding tofu - Here, I made Tofu Katsu to pair with the curry, but if not, you can add tofu cubes (about 200g) together with the vegetables in the curry.