Vegetable Curry With Coconut Bread

By Valli Little

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All you have to do is throw all your ingredients of Vegetable Curry With Coconut Bread

  1. 1 tablespoon vegetable oil
  2. 1/2 teaspoon black mustard seeds
  3. 10 fresh curry leaves
  4. 1 dried red chilli
  5. 1 cinnamon stick
  6. 1 tablespoon curry powder
  7. 1 teaspoon ground turmeric
  8. 1 teaspoon ground cumin
  9. 1 teaspoon ground coriander
  10. 1 onion, finely sliced
  11. 1 teaspoon grated ginger
  12. 1 fresh red chilli, seeded, chopped
  13. 200ml coconut milk
  14. 400g diced unpeeled potatoes
  15. 3 tomatoes peeled, quartered
  16. 4 tablespoons frozen peas or chopped green beans
  17. 300g plain flour
  18. 2 tablespoons rice flour
  19. 2 tablespoons desiccated coconut
  20. 1/2 teaspoon ground cumin
  21. Pinch of chilli powder
  22. Pinch of curry powder
  23. 2 teaspoons grated fresh ginger
  24. Vegetable oil, to brush

The instruction how to make Vegetable Curry With Coconut Bread

  1. Heat oil in a pan over medium heat and add mustard seeds, curry leaves, dried chilli, cinnamon, curry powder, turmeric, cumin and coriander. Cook for a few seconds to release the flavours then add onion, ginger and fresh chilli. Reduce heat to low and cook for 5 minutes until onion softens. Add coconut milk and 200ml water. Add the potato, tomato and peas and cook over low heat, stirring occasionally, for 20 minutes until potato is tender.
  2. Meanwhile, to make coconut bread, sift the flours into a bowl and add 300ml warm water, whisking to make a smooth batter. (Add a little more water if necessary - the consistency needs to be similar to thickened cream.) Add coconut, cumin, chilli and curry powder, ginger and 1 teaspoon of salt. Whisk to combine.
  3. Brush a flat frying pan with vegetable oil and pour in a little batter, swirl to completely coat base of pan with a thin layer. Cook over medium heat for 2-3 minutes each side, or until bread puffs up a little in places and has dark-brown tinges. Transfer to a plate and repeat with remaining batter.
  4. Serve with vegetable curry.

Nutritions of Vegetable Curry With Coconut Bread

fatContent: 561.172 calories
saturatedFatContent: 17 grams fat
carbohydrateContent: 10 grams saturated fat
sugarContent: 81 grams carbohydrates
fibreContent: 7 grams sugar
proteinContent:
cholesterolContent: 15 grams protein
sodiumContent:

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