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vegetables in coconut peanut sauce

vegetables simmered in coconut milk and peanut-based sauce.
Prep Time20 mins
Cook Time30 mins
Total Time50 mins
Course: Main Course
Cuisine: South Indian
Keyword: healthy curry, healthy recipes, jks kitchen lab series, side dish for appam, side dish for chapathi, side dish for idiyappam
Servings: 4 people
Calories: 178kcal
Author: Jinoo Jayakrishnan
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  • 1 tsp coconut oil
  • 1 medium onion - sliced
  • 2 clove garlic - sliced
  • 1 no green chilli - slit
  • 1 medium raw banana - chopped
  • 1 cup cauliflower
  • 5 nos babycorn - chopped
  • 2 nos carrots - chopped
  • 1/2 tsp salt
  • 1/4 tsp turmeric powder
  • 1 cup water
  • 1 cup pumpkin - chopped

to make sauce

  • 4 tbsp peanuts - soaked in water overnight
  • 1/4 tsp turmeric powder
  • 1 tsp chilli powder
  • 3 tsp coriander powder
  • 1 tsp garam masala
  • 1 pinch asafoetida
  • 1 cup thin coconut milk
  • 1/2 tsp coconut oil
  • 1/4 tsp cumin seeds
  • 1 inch ginger - julienne cut
  • 1/8 tsp salt
  • 1 sprig curry leaves


  • heat coconut oil in a pan and stir fry sliced onions until they turn soft.
  • Further, add garlic and green chilli, saute for a minute.
  • Add all the vegetables except pumpkin, add salt, water, and close cook for 5 minutes on high heat.
  • open and add the pumpkin to it. mix and close cook again for 10 minutes or until the veggies are cooked and not mushy.
  • to prepare sauce, grind together soaked peanuts, turmeric powder, chilli powder, coriander powder, and asafoetida. grind to a coarse paste.
  • further, add coconut milk and mix well to combine.
  • In a pan, heat oil and crackle cumin seeds, ginger and pour in the coconut peanut mix.
  • add salt and keep stirring until the mixture starts to boil.
  • when it is boiling, add the cooked vegetables to it and mix well.
  • add a few curry leaves on top and close cook for 5 minutes on low flame until the sauce and vegetables are set together.
  • serve it hot with chapathi.