Quick Microwave Vegetable Coconut CurryVeg
Discover how to whip up a delicious Vegetable Coconut Curry entirely in your microwave! Perfect for students and bachelors, this quick and easy recipe uses fresh vegetables like carrots, beans, and capsicum, simmered in a creamy, aromatic coconut milk base. With simple pantry staples like ginger, garlic, and curry powder, you can create a restaurant-style meal in just 10 minutes. Serve it hot over steamed rice for a wholesome, comforting dinner that is as effortless as it is tasty.
Ingredients
1 tbsp Oil
1 tbsp Garlic (chopped)
1 tbsp Ginger (chopped)
1 piece Onion (shredded)
6 leaves Curry Leaves
1 tsp Salt
1 cup French Beans (chopped)
1 no. Carrot (julienned)
1 cup Corn
pinch Turmeric Powder
1 tsp Curry Powder
1 tsp Red Chilli Powder
1 cup Water
200 ml Coconut Milk
pinch Sugar
1 piece Green Capsicum (shredded)
1 tsp Tamarind Pulp
For garnishing Coriander Leaves (chopped)
Instructions
1
In a microwave-safe bowl, add 1½ tbsp of oil and heat it in the microwave for 1 minute.
2
Carefully remove the bowl and stir in the chopped garlic, chopped ginger, shredded onion, shredded green capsicum, curry leaves, and salt. Mix well and microwave for 1 minute.
3
Add the chopped French beans, julienned carrot, and corn to the bowl.
4
Give everything a good mix and microwave for 1 minute.
5
Add the turmeric powder, curry powder (or garam/sambar masala), and red chilli powder. Stir well to coat the vegetables.
6
Pour in 1 cup of water. Cover the bowl with cling film and poke a few holes in the top to allow steam to escape. Microwave for 2 minutes.
7
Remove the bowl carefully and peel back the cling film. Add the coconut milk, a pinch of sugar, and the tamarind pulp. Mix thoroughly.
8
Cover the bowl again with the cling film and microwave for another 2 minutes.
9
Carefully remove the cling film, stir the curry one last time, garnish with fresh coriander leaves, and serve hot with steamed rice.
