Coconut Curry Gravy
Coconut Curry Gravy is a delicious and aromatic dish that is perfect for any occasion. This dish is a perfect blend of coconut milk, curry powder, and spices that will tantalize your taste buds. The dish is easy to make and can be served with rice, naan, or any other bread of your choice.
To make Coconut Curry Gravy, you will need the following ingredients:
- 2 cups of coconut milk
- 2 tablespoons of curry powder
- 1 tablespoon of cumin powder
- 1 tablespoon of coriander powder
- 1 tablespoon of turmeric powder
- 1 tablespoon of ginger paste
- 1 tablespoon of garlic paste
- 1 onion, finely chopped
- 2 green chilies, finely chopped
- Salt to taste
- 2 tablespoons of oil
To start, heat the oil in a pan and add the chopped onions and green chilies. Fry until the onions turn golden brown. Add the ginger and garlic paste and fry for a minute. Add the curry powder, cumin powder, coriander powder, turmeric powder, and salt. Fry for a minute until the spices release their aroma.
Add the coconut milk and bring the mixture to a boil. Reduce the heat and let it simmer for 10-15 minutes until the gravy thickens. Stir occasionally to prevent the gravy from sticking to the bottom of the pan.
Once the gravy has thickened, turn off the heat and let it cool for a few minutes. Serve hot with rice, naan, or any other bread of your choice.
The Coconut Curry Gravy is a perfect blend of creamy coconut milk and aromatic spices that will leave you craving for more. The dish has a rich and creamy texture with a mild spicy flavor that is perfect for those who love a little bit of heat in their food. The dish is perfect for vegetarians and can be made vegan by using vegetable oil instead of regular oil.
In summary, Coconut Curry Gravy is a delicious and easy-to-make dish that is perfect for any occasion. It is a vegetarian and vegan-friendly dish that is perfect for those who love a little bit of heat in their food. The dish is a perfect blend of coconut milk, curry powder, and spices that will tantalize your taste buds.
