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Recipe

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Mixed Vegetables Coconut & Basil Curry

By: Unknown
Region: Indian
Dish:Vegetarian - Breakfast/Tiffins/Snacks
Servings: 3
Calories: 288 kcal

Ingredients

1 cup green beans, chopped into medium size pieces
1 cup carrots, cut into rounds
1 potato, small, chopped into cubes
⅓ cup green peas
2 tsp oil
1 cup coconut milk
1 cup water
½ tsp mustard seeds
6 cardamom pods, small
¼ tsp cumin seeds
6-7 curry leaves
2 whole dry red chilies
¼ cup basil leaves, finely chopped
1 tsp cornstarch, dissolved in a little water
salt, to taste

Directions

Heat 2 tsp of oil in a pan on medium heat.
Once hot add the mustard seeds and wait till it starts popping out.
Then add cumin seeds, curry leaves, dry red chillies and cardamom pods.
Saute for a minute and add the cubed potatoes.
Cook for 2 minutes and then add all the remaining vegetables and also half of the chopped basil leaves. Mix and saute for 2 minutes.
Add coconut milk and water and let the veggies cook at medium-low flame.
Cover the pan and cook the veggies till they are softened.
Once done add the salt and mix.
Add the cornstarch [dissolved in water] and stir.
Add the remaining basil leaves and switch off the flame.
Serve hot with rice or any Indian bread.

Comments

Mixed vegetables tempered with spices, simmered in coconut milk and garnished with fresh basil leaves. Goes well with rice or Indian breads.

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