Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   Heat 1.5 tablespoons coconut oil in a large pot or Dutch oven over medium heat until shimmering.

2. 2

   Add 1 teaspoon black mustard seeds, 0.5 teaspoon fenugreek seeds, and 1 sprig curry leaves, allowing them to splutter for 30 seconds.

3. 3

   Stir in 0.75 cup finely chopped red onion, 1.5 tablespoons grated galangal, and 3 cloves minced garlic, cooking for 6 minutes until the onion is softened and translucent.

4. 4

   Add 2 green chilies and 1.5 cups chopped mixed vegetables, sautéing for 8 minutes to lightly tenderize the vegetables.

5. 5

   Incorporate 0.75 cup diced fresh tomatoes, 1 teaspoon turmeric powder, 1 teaspoon ground coriander, and 0.5 teaspoon red chili powder, stirring constantly for 2 minutes to cook the spices.

6. 6

   Pour in 1.5 cups full-fat coconut milk and 0.75 teaspoon salt, bring the curry to a gentle simmer, then cover and cook for 20 minutes until the vegetables are very tender.

7. 7

   Garnish the Dakshini Adrak-Nariyal Subzi generously with 2 tablespoons chopped fresh cilantro before serving.