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.

Acehnese Spicy Coconut Curry With Vegetables

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

  1. 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.
  2. Add the turmeric powder, coriander powder, and cumin powder to the pot. Stir well to coat the onions and spices.
  3. Pour in the coconut milk and stir to combine with the spices and aromatics. Bring the mixture to a gentle simmer.
  4. 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.
  5. 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