Coconut Curried Vegetables with Rice

(from CookBookCollector’s recipe box)

Provide a selection of traditional Indian curry condiments such as raisins or currents, peanuts or cashews, coconut, green or red bell peppers, sliced green onions, and chutney.

Source: RecipeThing user vickyg54

Serves 6 people

Categories: rice, vegetables


  • 3 cups cooked rice
  • 2 Tbs all-purpose flour
  • 1 1/2 tsp curry powder
  • 1/2 tsp salt
  • 1/8 tsp pepper
  • 1 can light coconut milk
  • 1 tsp lime juice
  • 1 package frozen broccoli, cauliflower and carrots
  • 1 cup frozen sweet peas


  1. While rice is cooking, in small bowl, combine flour, curry, salt, pepper and 1/4 cup of the coconut milk; beat with wire whisk until smooth. Stir in remaining coconut milk and lime juice. Set aside.

  2. In large saucepan, combine vegetables and peas and 1/2 cup water. Bring to a boil. Reduce heat; cover and simmer 6 to 8 minutes or until vegetables are crisp-tender. Drain; set aside.

  3. Pour coconut milk mixture into same saucepan. Bring to a boil, stirring constantly. Boil and stir 1 minute. Stir in vegetables. Cook over medium heat until thoroughly heated, stirring frequently. Serve over rice.

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