Ariso Recipes
Savor the flavors of a delightful Mixed Vegetable Curry. A medley of brinjal, carrots, green beans, and potatoes, simmered to perfection. Enriched with a creamy coconut-chili paste, tomatoes, and a touch of yogurt. A fragrant and wholesome dish garnished with fresh coriander leaves. Perfect for a hearty meal.
40 minutes.
Indian
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In a medium-sized pan, place the brinjal, carrots, green beans, and potato. add 250ml/8fl oz of water.
Bring the water to a boil, then add the peas. cover the pan, reduce the heat to medium, and cook for about four minutes or until the vegetables are tender.
Meanwhile, in the bowl of a food processor, combine the fresh coconut, green chillies, and salt. add 150ml/5fl oz of water and blend until a fine paste forms. set the paste aside. (if chopping by hand, finely chop the coconut and chillies. it's advisable to wear gloves when handling chillies.)
Once the vegetables are cooked, add the prepared chilli paste to the pan. stir well and simmer gently for five minutes.
Add the ripe tomatoes, yogurt, and garam masala to the pan. stir gently to mix everything together. bring the mixture to a boil, then reduce the heat and simmer gently for 2-3 minutes or until the potatoes are cooked through.
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