Easiest Way to Prepare Tasty Onion Coconut Curry

Onion Coconut Curry. This week I am sharing a delicious Onion and Coconut Curry base recipe that can be made in advance and stored in an airtight container. You can use any veggies or meat and make a delicious curry on hectic weekdays. It is very quick and easy recipe that is a keeper for sure.

Simple onion curry is ready to serve In this vegetarian, vegan and gluten-free recipe, a mixture of vegetables, including cauliflower, green beans, carrots, and zucchini are simmered in a coconut milk curry sauce made from onion, garlic, fresh ginger, green chili and plenty of Indian spices, including turmeric, coriander, and curry. HOW DO YOU MAKE THAI COCONUT CURRY? Making coconut curries is a cinch. You can have Onion Coconut Curry using 12 ingredients and 4 steps. Here is how you achieve that.

Ingredients of Onion Coconut Curry

1. Prepare of shallots or small onions.
2. It's of fresh grated coconut.
3. Prepare of tamarind extract.
4. You need of jaggery.
5. You need of Salt.
6. It's of Curry leaves.
7. You need of Coconut oil.
8. Prepare of hing / asafoetida.
9. Prepare of coriander seeds.
10. It's of Fenugreek seeds.
11. Prepare of dry red chillies.
12. It's of turmeric powder.

First, you want to soften the onion in oil then add the spices, curry paste, and sugar and stir them around until they start to give off that heavenly fragrance (oh you'll know). Add to that the coconut milk and fish sauce. There's nothing tricky about the coconut curry sauce: Sauté onion, garlic and ginger (fresh please!); Add Spices and cook - this brings out the flavour of the spices, making them bloom; Add coconut milk, tomato passata (tomato puree in the States, or even Tomato Sauce) plus chicken or vegetable broth/stock; Coconut Curry Ingredients. The Vegetables: Anything goes, from chopped broccoli or cauliflower, to snow peas, to spinach, butternut squash!

Onion Coconut Curry instructions

1. Heat a pan & add some coconut oil to it. Next add coriander seeds, dried red chillies, and fenugreek seeds. Roast them on a low flame and then add freshly grated coconut to it. Cook it for 5-7 minutes on a low-medium flame & then switoff the flame. Grund this mixture to a smooth paste..
2. Again heat some more oil in the same pan and mustard seeds, curry leaves, hing and turmeric. Next, add the shallots and fry them for 4-5 minutes..
3. Next, add some salt as per taste and add tamarind extract along with some jaggery. Let it cook for 7-8 minutes. Then add the prepared coconut masala to it and mix well..
4. Cook for 3-4 minutes more and then serve..

Optional Protein: While many people will add chicken or shrimp to their Thai coconut curries, I like to keep it vegetarian by throwing in some chickpeas, lentils, black beans, or tofu. Coconut Milk: Use full-fat canned coconut milk or coconut cream for. The key to the creaminess in this recipe is using coconut milk as the base. I use full-fat canned coconut milk to make it as creamy as possible, but you could use pretty much any type of coconut milk that you like. Add coconut milk and water and bring to a simmer.