This coconut curry is a traditional Mauritian dish, with a delicious blend of flavors from fresh spices, coconut milk, and vegetables. It is fragrant, creamy, and incredibly flavorful.
Ingredients
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1 tbsp Coriander Seeds
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1 tbsp Cumin Seeds
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1 tbsp Mustard Seeds
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1 tbsp Turmeric Powder
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3 tbsp Coconut Oil
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1 cup Onion, Chopped
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2 cloves Garlic, minced
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1 tbsp Ginger, minced
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1 tsp Cayenne Pepper
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1 cup Tomatoes, Chopped
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2 cups Vegetables, Chopped
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1 can Coconut Milk
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1 tbsp Lime Juice
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1 tsp Salt
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1 tbsp Fresh Coriander, Chopped
Vegetarian
Curry
gluten-free
coconut
Main Course
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- short description
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In a pan, dry roast the coriander, cumin and mustard seeds until fragrant.
In a large pot, heat the coconut oil over medium-high heat. Add the onions and garlic and cook until softened.
Add the ginger, cayenne pepper, tomatoes, and vegetables and cook for 5 minutes.
Add the roasted spices and coconut milk and bring to a boil. Reduce heat to low and simmer for 20 minutes.
Stir in the lime juice, salt, and fresh coriander. Simmer for 5 more minutes.
- detailed description
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In a pan, dry roast the coriander, cumin and mustard seeds over medium heat until fragrant, about 2 minutes.
In a large pot, heat the coconut oil over medium-high heat. Add the onions and garlic and cook until softened, about 5 minutes.
Add the ginger, cayenne pepper, tomatoes, and vegetables and cook for 5 minutes, stirring occasionally.
Add the roasted spices and coconut milk and bring to a boil. Reduce heat to low and simmer for 20 minutes, stirring occasionally.
Stir in the lime juice, salt, and fresh coriander. Simmer for 5 more minutes, stirring occasionally.
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