Prep Time: 15 minutes

Cook Time: 30 minutes

Servings: 4 Servings

This vegetable curry is a multi-nutrient and high fiber-rich curry which could be a great combo with rotis, chapatis, rice, etc

As it is consisting of many vegetables this could be a dish beneficial in obesity and weight management, diet-conscious people and also for various other health benefits

Ingredients

• 6 cloves
• 4 cm cinnamon stick
• 1 large white onion thinly sliced
• 1 green chilli slit lengthwise
• 2” ginger finely chopped
• 10-12 curry leaves
• A Pinch of turmeric powder
• 1 medium tomato finely chopped
• 150gms carrot diced into finely shaped cubes
• 150gms green beans cut into three pieces
• 200gs cauliflower cut into small florets
• 200ml water
• 250ml coconut milk
• ½ teaspoon coarsely ground black pepper
• Black Salt to taste
• Coriander for garnishing

Method

1. Heat a large saucepan on medium heat. Add 2 tsp of coconut milk, add the cloves and cinnamon to the coconut milk and fry for 3-5 seconds. You may add the onions and then fry them in coconut milk for 8-9 minutes as they begin to soften. Now add green chillies, ginger, half of the curry leaves and turmeric powder. Now stir well and fry them for 40 seconds to mix the spices well. Now you may add the chopped tomatoes and fry for 2 minutes as it begins to soften. This will be followed by the carrots and green beans. Stir well and fry for 2-3 minutes.

2. At the next stage add the cauliflower and fry for a further minute. Now you may add the water and black salt to taste. Allow it to boil on a simmer flame or a low heat with the lid on for 8-9 minutes until the vegetables are cooked properly. Add the remaining coconut milk and simmer for a further 2 minutes. Now add the black pepper and remaining curry leaves. Serve warm garnished with coriander along with rice or indian bread of your choice.

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