Dairy-Free & Egg-Free Emirati Vegetable Curry (Khudra Masala)
A vibrant and aromatic vegetable curry made with seasonal vegetables and a blend of Emirati spices, completely free of dairy and eggs. Uses coconut milk for a creamy texture.
Ingredients
- 1000 g Mixed vegetables (e.g., cauliflower, potatoes, carrots, green beans)
- 2 tbsp Coconut oil
- 1 large Onion
- 3 cloves Garlic
- 2.54 cm Ginger
- 400 g Tomatoes
- 1 can Coconut milk
- 1 tsp Turmeric powder
- 1 tsp Cumin powder
- 1 tsp Coriander powder
- 1/2 tsp Garam masala
- 1/4 tsp Chili powder
- 2 tbsp Cilantro
Original measure retained: its cup/spoon or fluid-volume standard is unspecified.
Instructions
- 1Heat coconut oil in a large pot over medium heat. Add chopped onion and sauté until softened.
- 2Add minced garlic and ginger and cook for another minute.
- 3Add diced tomatoes and cook until softened.
- 4Add the mixed vegetables and cook for 5 minutes.
- 5Stir in turmeric powder, cumin powder, coriander powder, garam masala, and chili powder.
- 6Pour in coconut milk and simmer for 15-20 minutes, or until the vegetables are tender.
- 7Garnish with fresh cilantro before serving.
Allergy Disclaimer — Safe Plated Pte. Ltd.
This content is AI-generated by Safe Plated and is not medical advice. AI can make errors and may miss allergens or cross-contamination risks. Always read physical ingredient labels and verify allergen safety independently before preparing or consuming any food. Consult your allergist for guidance specific to your situation.
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