Coconut does the wonders with the curry, it enhances all the creamy rich flavors. I cook it sometimes when I want to eat something different. I use the Madras curry powder. You can find this in any Indian grocery store. Enjoy 🙂
- 2 cups Milk
- 1/2 cup frozen shredded coconut
- 2 tblsp Madras curry powder
- 1 tblsp spoon Ginger garlic paste
- 2 cups boil vegetables (potatoes, carrot, beans)
- Curry leaves
- Salt as per taste
Use food processor & Grind shredded Coconut, 1 cup milk & curry leaves (add chilly flakes if u like it spicy). Blend everything well.
Boil vegetables (potatoes, carrots & string beans) in water for about 15 minutes. Add 1 tblsp of Salt in the water.
Heat oil in pan on medium heat. Add Madras curry powder and the blended coconut paste to the oil. Cook it for 15-20 minutes on low heat. Since we have added coconut, it will add thickness to the gravy. Add ginger garlic paste and 1 cup of milk. Mix the boil vegetables in the curry and let it cook for 10 more minutes!
Serve it hot. Goes well with Poori/Parathas and Rice!