Vegetable Curry With Coconut Rice

Learn how to make this vegetable curry with coconut rice loaded with vegetables and special flavour of coconut.


For The Curry
175 gms (6 oz.) french beans
175 gms (6 oz.) carrots
175 gms (6 oz.) cauliflower
175 gms (6 oz.) green peas
175 gms (6 oz.) potatoes
175 gms (6 oz.) white pumpkin
2 large tomatoes
1 whole coconut
3 to 4 curry leaves
4 tblsp ghee
Salt to taste

To Be Ground Into A Paste (For The Curry)
10 cloves garlic
2 tblsp grated fresh coconut
25 mm (1″) pieces ginger
4 tsp coriander seeds
2 tsp cumin seeds
1 tblsp channa dal (roasted)
1 tblsp peanuts
12 kashmiri chillies
3 sticks cinnamon
3 cloves
3 pepper corns

For The Coconut Rice
2 teacups uncooked rice
1 whole coconut
2 onions
2 sticks cinnamon
2 cloves
3/4 tsp salt
2 tblsp ghee


How to make Vegetable Curry With Coconut Rice:
  • Cut all the vegetables (except green peas) into small pieces
  • Boil all the vegetables except tomatoes
  • Grate the coconut. Add 2 teacups of hot water and allow to stand for a little while.
  • Blend it in a liquidiser and strain or pass through a sieve at least twice to take out thick coconut milk.
  • Heat the ghee in a big vessel and fry and paste for at least three minutes.
  • Add the tomatoes and curry leaves and fry again for three minutes.
  • Cut the onion in slices.
  • Take out the coconut milk in the same way as mentioned above for the curry.
  • Heat the ghee in vessel and fry the onion for a little time.
  • Add the cinnamon and cloves and fry again for one minute.
  • Add the rice, coconut milk and salt. Cover and cook slowly until the rice is cooked.
  • If any extra liquid is required, add water to the rice.