Steamed vegetables with curry, coconut milk dish with spices Steamed Vegetable Curry Steamed gamjatang, served with rich flavours, kimchi, and fresh vegetables Steamed gamjatang Veggie Gimbap, freshly made with vegetables and avocado Vegetable Gimbap Freshly made Onion Bhajis, crispy onion balls Onion Bhajis Beef Bulgogi in Lettuce Leaves Korean style dish served Korean Beef Bulgogi Lettuce Wraps Lihapiirakka baked in the oven, with golden brown dough, served with filling Oven-baked lihapiirakka Classic tres leches slice, milk-soaked sponge on a white plate Classic Tres Leches Cake Ruisleipä bread served with pumpkin seeds, freshly baked Pumpkin Seed Ruisleipä Probiotic vegetable soup served with kefir, colourful vegetables Creamy probiotic vegetable soup with kefir Tamagoyaki with tofu, omelette with rich tofu filling Tamagoyaki with tofu Cullen Skink served with potatoes, rich fish flavours Cullen skink Daab Chingri prawns with garam masala, served with coconut milk and fresh coriander Daab Chingri with garam masala (Bengali prawn curry) Pecan panna cotta served Pecan and Honey Panna Cotta Bourbon vanilla croissants served Bourbon vanilla & white chocolate croissants Sweet and sour pomegranate seeds served Sweet and Sour Pomegranate Seeds Paneer Thepla made with gluten-free dough, served with fresh spices and yoghurt Paneer thepla (gluten-free) Sambar with mixed vegetables served alongside rice and vegetable side dish Authentic South Indian mixed vegetable sambar Orange chocolate parfait served Decadent chocolate and orange parfait Honey and walnut gnocchi served Honey and walnut dessert gnocchi Spiced yoghurt calzone baked golden brown Spiced Yoghurt & Herb Calzone Steamed vegetables with curry, coconut milk dish with spices Steamed Vegetable Curry Steamed gamjatang, served with rich flavours, kimchi, and fresh vegetables Steamed gamjatang Veggie Gimbap, freshly made with vegetables and avocado Vegetable Gimbap Freshly made Onion Bhajis, crispy onion balls Onion Bhajis Beef Bulgogi in Lettuce Leaves Korean style dish served Korean Beef Bulgogi Lettuce Wraps Lihapiirakka baked in the oven, with golden brown dough, served with filling Oven-baked lihapiirakka Classic tres leches slice, milk-soaked sponge on a white plate Classic Tres Leches Cake Ruisleipä bread served with pumpkin seeds, freshly baked Pumpkin Seed Ruisleipä Probiotic vegetable soup served with kefir, colourful vegetables Creamy probiotic vegetable soup with kefir Tamagoyaki with tofu, omelette with rich tofu filling Tamagoyaki with tofu Cullen Skink served with potatoes, rich fish flavours Cullen skink Daab Chingri prawns with garam masala, served with coconut milk and fresh coriander Daab Chingri with garam masala (Bengali prawn curry) Pecan panna cotta served Pecan and Honey Panna Cotta Bourbon vanilla croissants served Bourbon vanilla & white chocolate croissants Sweet and sour pomegranate seeds served Sweet and Sour Pomegranate Seeds Paneer Thepla made with gluten-free dough, served with fresh spices and yoghurt Paneer thepla (gluten-free) Sambar with mixed vegetables served alongside rice and vegetable side dish Authentic South Indian mixed vegetable sambar Orange chocolate parfait served Decadent chocolate and orange parfait Honey and walnut gnocchi served Honey and walnut dessert gnocchi Spiced yoghurt calzone baked golden brown Spiced Yoghurt & Herb Calzone
Steamed vegetables with curry, coconut milk dish with spices
Vibrant vegetables simmered in a rich coconut curry sauce

Steamed Vegetable Curry

Author: Flavelo
Recipes Main Courses
This dish praises the genius of Indian cuisine: how to make a princely meal from simple vegetables. The secret lies in the 'tadka' (tempering spices) technique and the silkiness of coconut milk. Spices not only flavour but permeate the entire dish through their essential oils released in the fat. The vegetables here are not overcooked mush, but bite-sized, flavourful pieces bathing in a golden, aromatic sauce.
🕒 Prep Time 20 mins
🍳 Cook Time 30 mins
⌛ Total Time 50 mins
🍽️ Servings 4 servings
🔥 Calories 280 kcal
🌍 Cuisine Indian

Ingredients

Equipment Needed

  • Deep frying pan or wok
  • Chopping board and sharp knife

Allergen Information

⚠️ None (Vegan, ensure curry powder is free from milk derivatives)

Instructions

1 ✓

Clean the vegetables. Cut potatoes and carrots into 2 cm cubes, halve the green beans, break cauliflower into small florets. Finely chop onion, garlic and ginger.

Tip: Similar sized chopping is key for even heat treatment.
2 ✓

Heat the coconut oil in the pan. Toss in the onion and sauté until translucent. Add the garlic and ginger and fry for another half minute until fragrant.

Tip: Be careful, garlic burns quickly and becomes bitter, so only add it after the onion.
3 ✓

Sprinkle over the curry powder and cumin. Stir for 1 minute in the fat.

Tip: This step 'wakes up' the spices: the heat releases aromas into the oil (fat-soluble flavour compounds).
4 ✓

Add the potatoes and carrots, toss to coat in the spiced oil. Pour in the coconut milk and approx. 100 ml water. Season with salt and pepper.

Tip: The coconut milk emulsion makes the sauce creamy and softens any harshness from the spices.
5 ✓

Cover and cook for 10 minutes over medium heat. Then add the cauliflower and green beans.

Tip: Staggered cooking ensures fast-cooking vegetables don't fall apart by the time the potatoes soften.
6 ✓

Cook for a further 10-15 minutes until all vegetables are tender but still hold their shape. Add more water if too thick.

Tip: It is ready when the sauce coats the spoon, not a thin soup.
7 ✓

When serving, sprinkle generously with fresh chopped coriander.

Tip: The citrusy freshness of coriander 'cuts through' the richness of the coconut milk (flavour balance).

Recipe FAQ

When should I add the vegetables?
Harder ones (carrot, potato) first, softer ones (green beans, cauliflower) a little later, so they finish at the same time.

Ingredients

  • 200 g Cauliflower (broken into florets)
  • 2 pc Carrots
  • 150 g Green beans (fresh or frozen)
  • 2 pc Potatoes
  • 1 head Onion
  • 3 cloves Garlic
  • 1 cm Fresh ginger
  • 200 ml Coconut milk
  • 2 tbsp Coconut oil
  • 2 tbsp Curry powder (yellow)
  • 1 tsp Ground cumin
  • 1 tsp Salt
  • 1 pinch Ground black pepper
  • 1 bunch Fresh coriander