Acehnese Spicy Coconut Curry With Vegetables
This Acehnese Spicy Coconut Curry with Vegetables is a flavorful and aromatic dish that is a staple in Acehnese cuisine. The combination of rich coconut milk, fragrant spices, and fresh vegetables makes this curry a delicious and satisfying meal.
Ingredients
- 1 can (14 oz) coconut milk
- 2 cups mixed vegetables (such as bell peppers, carrots, and green beans)
- 1 onion, thinly sliced
- 3 cloves garlic, minced
- 1 inch ginger, grated
- 2 red chilies, sliced
- 1 tsp turmeric powder
- 1 tsp coriander powder
- 1 tsp cumin powder
- Salt to taste
- 2 tbsp cooking oil
- 2 cups cooked rice for serving
Instructions
- Heat the cooking oil in a large pot over medium heat. Add the sliced onion, minced garlic, grated ginger, and sliced red chilies. Sauté until the onions are soft and translucent.
- Add the turmeric powder, coriander powder, and cumin powder to the pot. Stir well to coat the onions and spices.
- Pour in the coconut milk and stir to combine with the spices and aromatics. Bring the mixture to a gentle simmer.
- Add the mixed vegetables to the pot and stir to coat them in the coconut milk mixture. Cook for 15-20 minutes, or until the vegetables are tender.
- Season the curry with salt to taste. Serve the Acehnese Spicy Coconut Curry with Vegetables over cooked rice.
Cooking & Preparation
- Preparation time:
- 10 minutes
- Cooking time:
- 30 minutes
- Total time:
- 40 minutes
- Cooking method
- Stovetop
Nutritional facts per 1 serving
- Calories
- 250 per serving
- Carbohydrates
- 20g
- Protein
- 5g
- Fat
- 18g
Supplies
Large pot Stirring spoon Knife Cutting board
Tools
Stovetop
Serving suggestions
Serve the Acehnese Spicy Coconut Curry with Vegetables with a side of steamed white rice or naan bread for a complete and satisfying meal.
Tips & tricks
For an extra kick of heat, add more red chilies or a dash of chili powder to the curry. Adjust the spiciness according to your preference.
Cost
$15