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Ridiculously easy Vegetable Coconut curry

September 28, 2012

Vegetable coconut curry served over quinoa

Last weekend I did something quite ridiculous. (I’m really loving the word ‘ridiculous’, aren’t I) Can you guess? Give up?

I WENT SKY-DIVING! It’s something I’ve been wanting to do for a while now, but couldn’t quite muster up the courage to do it. With all the ridiculously (there it is again) amazing things that have been happening in my life this year, I said to myself – “Why not jump out of a perfectly good plane, 10k feet above the ground?”And so I did. What followed was the time of my life, scared sh****ss, screaming like there’s no tomorrow, insane experience of my life that I will be definitely repeating a few times again. Yeah :)

So, when I got back home from the ‘event’ and it was time for dinner, I needed something light, comforting, and easy to put together to counter the adrenalin rush from the morning. With a few simple ingredients and a bowlful of assorted veggies, this curry is easy, healthy, low-fat, and very delicious. This is what I did:

Cube up some assorted veggies you can find in your fridge. I had some zucchini and yellow squash in mine. If I had some, I’d also include carrots, broccoli, and sugar-snap peas. Then, finely chop up some onion, sautee on medium heat with some olive oil until translucent, add in a dollop of tomato paste, mix, spice, mix, add the veggies, stir, add a can of coconut milk, simmer for a bit, and… DONE! I garnished the curry with some chopped cilantro but you could add parsley or chopped thai basil too.I also cooked up some quinoa in the rice cooker to go with it, but basmati or jasmine rice would go beautifully too.

Here’s the whole recipe:

Ingredients: (serves 2)

  • 1 yellow squash, 1 zucchini (or other assorted veggies in the fridge)
  • 1/4 large onion, very finely chopped
  • 1 tbsp tomato paste
  • 1/2 tsp Cumin-Coriander powder
  • 1/2 tsp chili powder (or less, per taste)
  • 1/4 tsp turmeric powder
  • Salt to taste
  • 1 can low-fat coconut milk
  • 1 tbsp olive oil
  • Chopped cilantro, parsley or thai basil for garnishing
  • Optional – lemon juice to taste

Method:

  • Heat the oil in a non-stick pan on medium heat. Sautee the minced onion until it is translucent and beginning to brown. Add the tomato paste and mix well.
  • Add all the powdered spices, mix, and then add all the cubed veggies. Allow the veggies to simmer for 30 second or so before you add the salt
  • Add the coconut milk, mix well, and let the curry simmer for about a minute.
  • Garnish with fresh herbs and lemon juice, and serve immediately over a bed of freshly steamed rice or quinoa

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18 Comments leave one →
  1. September 29, 2012 5:48 am

    Well done Sabera!! That is why you are such a good cook!! You always like to try something new and adventurous. It must have been a great feeling to freely fall from such an altitude. Your dish sounds out of this world, and as I am a curry lover I will definitely try it as soon as I get some coconut milk or cream. Cheers!

  2. rebeccasubbiah permalink
    September 29, 2012 8:20 am

    this looks fab and you go girl braver than me

  3. October 29, 2012 11:34 am

    Love that you served this with quinoa! We’re trying to cut down our consumption of basmati rice (so hard!) so I definitely plan to add more quinoa (and curry!) to the rotation :)

    • November 7, 2012 10:59 pm

      Good plan! Yes, I’m cutting back on Rice too and quinoa is a nice substitute. Goes great with plain yellow daal too.

  4. November 2, 2012 11:40 am

    Oh my Sky diving.. I always wanted to do it, but could never gather enough courage.
    Curry looks very delicious!! First time here, and love it.

  5. Shiggybop permalink
    November 7, 2012 7:14 pm

    I made this recently and found it to be delicious! I doubled the recipe (to have leftovers), and added broccolli and sliced carrots. It was super easy and good as-made as well as reheated the next day from the fridge. I can’t wait to try more of your recipes! Thanks!

    • November 7, 2012 10:57 pm

      Thank you so much for trying the recipe! I’m so glad you liked it.

  6. Soraya permalink
    November 7, 2012 11:03 pm

    Sabera, this is really neat! You are a class act. I hope you get as much out of this blog as your readers do! Thank you for all of the recipes and continued inspiration. I look forward to more blog posts, I cannot get enough!

  7. Martina G. permalink
    November 8, 2012 12:30 pm

    Sabera, when will you be posting more recipes? Will you be hosting holiday recipes? Do Indians celebrate Christmas? I would love Indian Christmas recipes. Maybe a mango egg nog recipe or a curry ham?

  8. Shi permalink
    November 8, 2012 12:33 pm

    Wow, this looks really great! Do you think you could provide the nutritional information for this? Do you ever cook with brown rice?

  9. Lindsey permalink
    November 9, 2012 8:57 am

    THANK YOU for this awesome recipe!!! When will you have more? Do you have nutritional information for this? Can you please provide healthier recipes going forward. I want to cook more Indian but I am trying to lose weight. Thank you, Lindsey.

  10. November 19, 2012 1:28 am

    Sounds outstanding!! Getting the goodness of roasted veggies + grains + spices = healthy, yummy lunches. This is a wonderful one to add to my rotation. Thanks

  11. January 11, 2013 10:42 am

    Top with grated parmesan cheese, mix with your favorite pasta, rice, or eat them by themselves!

  12. January 2, 2014 2:53 pm

    This looks so delicious. I have to give it a shot :)

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