Vegetables with Turmeric and Coconut Milk Sauce

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Vegetables with Turmeric and Coconut Milk Sauce Recipe. Healthy Vegan and Gluten Free curry recipe. Turmeric curry with coconut milk and spices. Recipe with step by step pictures / images and video.

Lot of people have asked me about this vegetables in coconut milk recipe that I shared one too many times in my Insta stories. This is one recipe I make at home often. Lots of vegetables simmered along with Turmeric and spices finished with a good dose of coconut milk. This is a one pot dish and very filling and super healthy. You can have the curry as a soup or serve it with rice. I like to serve this turmeric curry with brown rice. The turmeric plus ginger adds a nice warmth to the curry while the coconut milk makes for a rich creamy sauce. The choice of vegetables you add to the curry is totally up to you. Add whatever you have at home. Also, don’t break a sweat and use canned coconut milk. It tastes perfectly fine in this recipe. This is one perfect recipe for the soup weather we are having in Bangalore this week.

Here is the video of how to make Vegetables with Turmeric and Coconut Milk Sauce

Click the link below to find the recipes on the site that uses the main ingredient as mixed vegetables.
Mixed Vegetables Recipes
Recipes using coconut milk
Here are some of the equipment, utensils and gadgets that will be useful for making this recipe. Click the link to buy them online.
Le Creuset Casserole Pan
Vegetable Stock Bouillon Cube
Canned Coconut Milk
Virgin Coconut Oil
Turmeric Powder

Here is how to make Vegetables with Turmeric and Coconut Milk Sauce
Heat coconut oil in a pan and add in the finely chopped garlic and ginger. Add in the finely chopped curry leaves too. Saute for a few seconds. The aroma of ginger and curry leaves when it hits the coconut oil is all kinds of aromatic kitchen therapy.
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Add in the cashew nuts. Cashew Nuts adds a nice crunch and texture to the turmeric curry. Saute for a minute. Add in the diced onions and saute for a minute.
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Add in the finely chopped tomatoes and salt. Saute for a few minutes so the tomatoes become soft and juicy.
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Add in the green chillies, turmeric powder, curry powder and a cube of vegetable stock. The vegetable stock cube adds a lot of flavour to the curry. If you do not want to add the stock cube, you can use homemade vegetable stock. Add in the chopped mint leaves. The mint leaves adds a nice flavour to the turmeric curry.
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Now we will add in the vegetables. Add in the vegetables that take a long time to cook first. I have added carrots and beans. Add in around 1.5 cups of water, cover with lid and let it simmer for a few minutes.
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Add in the corn and the fresh green peas. Cover the pan with a lid and simmer for a couple of minutes.
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Finally add in the broccoli. Cover the pan with a lid and simmer for just two minutes. We need to retain the crunch of the vegetables. So do not cook for a long time. Add in the coconut milk to the pan. I have used canned coconut milk today and it works just fine.
Note: The vegetables you add to the curry is totally up to you. Use whatever veggies you find in your refrigerator. This is a very forgiving recipe.
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Add in the bell peppers and the lemon juice.
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After adding the bell peppers, just simmer for a minute and remove from heat. You do not want to cook for a long time as the bell peppers will become soggy and lose their crunch.
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Serve hot with brown rice.
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Print
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Vegetables with Turmeric and Coconut Milk Sauce

Vegetables with Turmeric and Coconut Milk Sauce Recipe. Healthy Vegan and Gluten Free curry recipe. Turmeric curry with coconut milk and spices. Recipe with step by step pictures / images and video.

  • Total Time: 35m
  • Yield: 3 servings 1x

Ingredients

Scale

Ingredients for Vegetables with Turmeric and Coconut Milk Sauce

  • 1 tablespoon virgin coconut oil
  • 5 cloves garlic, finely chopped
  • 1 inch piece ginger, finely chopped
  • 2 sprig curry leaves, finely chopped
  • 1/4 cup cashewnut
  • 1/4 cup onions, diced
  • 1/2 cup tomatoes, finely chopped
  • 1 teaspoon salt
  • 34 green chillies, slit
  • 1/4 cup mint leaves, chopped
  • 1 vegetable stock cube
  • 2 teaspoon turmeric powder
  • 1 teaspoon curry powder
  • 1/2 cup carrots, diced
  • 1/2 cup beans, diced
  • 1/2 cup sweet corn
  • 1/2 cup green peas
  • 2 cups broccoli
  • 1 cup coconut milk
  • 1/4 cup red bell pepper
  • 1/4 cup green bell pepper
  • Juice of one lemon

Instructions

How to make Vegetables with Turmeric and Coconut Milk Sauce

  • Heat coconut oil in a pan and add in the finely chopped garlic and ginger. Add in the finely chopped curry leaves too. Saute for a few seconds.
  • Add in the cashew nuts. Cashew Nuts adds a nice crunch and texture to the curry. Saute for a minute. Add in the diced onions and saute for a minute.
  • Add in the finely chopped tomatoes and salt. Saute for a few minutes so the tomatoes become soft and juicy.
  • Add in the green chillies, turmeric powder, curry powder and a cube of vegetable stock. The vegetable stock cube adds a lot of flavour to the curry. If you do not want to add the stock cube, you can use homemade vegetable stock. Add in the chopped mint leaves. The mint leaves adds a nice flavour to the turmeric curry.
  • Now we will add in the vegetables. Add in the vegetables that take a long time to cook first. I have added carrots and beans. Add in around 1.5 cups of water, cover with lid and let it simmer for a few minutes.
  • Add in the corn and the fresh green peas. Cover the pan with a lid and simmer for a couple of minutes.
  • Finally add in the broccoli. Cover the pan with a lid and simmer for just two minutes. We need to retain the crunch of the vegetables. So do not cook for a long time.
  • Add in the coconut milk and lemon juice. Add in the bell peppers. After adding the bell peppers, just simmer for a minute and remove from heat. You do not want to cook for a long time as the bell peppers will become soggy and lose their crunch.
  • Serve hot with brown rice.
  • Author: Suguna Vinodh
  • Prep Time: 15m
  • Cook Time: 20m

Keywords: Vegetables with Turmeric and Coconut Milk Sauce

10 thoughts on “Vegetables with Turmeric and Coconut Milk Sauce”

  1. Hi Suguna. I am an avid follower of your blog and I have tried many of your recipes which come out fabulous ly almost every time.
    I want to know about your casserole dish? Are you using the Le Crueset cast iron casserole? How has your experience been cooking with it? What is the size you would recommend to dishes/ Briyani for around 6-8 people? Thanks in advance.

  2. Mam. Your recipes are awesome. Watched your shows in travel xp. Please make videos on gluten free roti. Regards.

  3. Sushila.Gangeswaran

    Hi Suguna
    I live in New Zealand and a Srilankan
    Just love your recipes and have tried a few.

    Do you have a book published

    Thank you

    Sushila

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