Halal Indian Style Coconut Milk Vegetable Curry (South Indian)

• 2 cups mixed vegetables (carrot, beans, potato, cauliflower)
• 1 onion, 1 tomato, chopped
• 1 (14 oz) can coconut milk
• 1 tbsp ginger-garlic paste, 2 green chilies
• 1 tsp mustard seeds, 10 curry leaves, 1 tsp turmeric, 1 tsp coriander powder
• 2 tbsp coconut oil, salt

1. 1Heat coconut oil, add mustard seeds and curry leaves. Sauté onion, chilies, ginger-garlic, and tomato.
2. 2Add vegetables, turmeric, coriander, and ½ cup water. Cook 8–10 min.
3. 3Pour in coconut milk and simmer gently 8–10 min until vegetables are tender.
4. 4Serve with rice or appam.

Nutrition values are estimates.