Indian Vegetable Curry With Coconut Milk

5 from 13 votes

A delicious all vegetable Indian curry with a creamy coconut milk sauce.

Prep Time15

Cook Time25

Total Time35

Servings: people

16 ounces can of chickpeas drained and rinsed
4 small red potatoes quartered and all the same size
1 large sweet potato (or 2 small ones) quartered and all the same size
1 red pepper quartered and all the same size
1 head of cauliflower (optional) Cut into medium florets
13 ounces canned coconut milk Make sure to shake can well to mix up the solids and liquids.
3 tablespoon of Pataks Masala Curry paste You can also make your own curry powder spice blend by mixing 3 tablespoon of curry powder mixed with 1 tablespoon of vegetable oil to form a paste (found in the international section of the grocery store
2 cloves of garlic diced
2 tablespoon of curry powder or your own masala spice blend
2 tablespoon of coconut or vegetable oil
1 teaspoon of salt

Pre-heat your oven to 375 degrees.
In a large sheet pan, add all of your vegetables making sure they do not overlap.
4 small red potatoes, 1 large sweet potato (or 2 small ones), 1 red pepper, 1 head of cauliflower (optional), 16 ounces can of chickpeas
Drizzle over top 1 tablespoon of your oil. Now add your curry powder to the vegetables and salt and toss well to coat evenly.
2 tablespoon of curry powder, 1 teaspoon of salt
Roast your vegetables in the oven until they are fully cooked and caramelized about 30-35 minutes depending on your oven.
After you have cooked your vegetables, in a large saute pan, heat the remainder of your oil on medium low heat and add your diced garlic and curry paste and cook for 1 minute.
2 cloves of garlic diced, 3 tablespoon of Pataks Masala Curry paste
Add coconut milk then stir well. Bring to a simmer then set heat to low and cook for 5 minutes.
13 ounces canned coconut milk
Now add your vegetables from the oven and mix into the coconut milk mixture.
Season with more salt to taste.
Serve with a side of Basmati rice, poppadoms and enjoy!

Making your own curry paste:

Mix together- cumin (1 tsp), coriander (1 tbsp), turmeric (½ tsp), paprika (2 tbsp), cinnamon (¼ tsp), black pepper (¼ tsp).

Now mix 3 tablespoon of this curry powder with 1 tablespoon of vegetable oil.

Nutrition Values are estimates only.

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Course :Main Course