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Coconut Vegetable Curry with Coconut Rice | Coconut Veg Curry & Rice | South Indian Coconut Veg Curry Meal |

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Tarla Dalal • 03 June, 2017

Coconut Vegetable Curry with Coconut Rice | Coconut Veg Curry & Rice | South Indian Coconut Veg Curry Meal |

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Table of Content

About Coconut Vegetable Curry With Coconut Rice

Ingredients

Methods

For the coconut rice

For the vegetable curry

Nutrient values

Coconut Vegetable Curry with Coconut Rice | Coconut Veg Curry & Rice | South Indian Coconut Veg Curry Meal |

The Coconut Vegetable Curry with Coconut Rice is a fragrant and indulgent South Indian–style meal that brings together the richness of coconut milk, the earthiness of whole spices, and the freshness of mixed vegetables. Known also as Coconut Veg Curry & Rice or South Indian Coconut Veg Curry Meal, this dish is a perfect blend of creamy textures and layered flavours. The combination of mildly spiced coconut rice and a bold, aromatic vegetable curry results in a wholesome and deeply satisfying experience.

The highlight of the meal is the coconut rice, prepared by cooking long-grain basmati rice in coconut milk, infused with spices like cloves, cinnamon, and bay leaf. The addition of ghee adds a soft, buttery aroma that complements the sweetness of the coconut. Lightly sautéed onions lend mild caramel notes, enhancing the fragrance of the rice. The result is a delicate, creamy yet fluffy rice that pairs wonderfully with spicy curries.

The curry itself is powered by a freshly ground spice paste made from garlic, grated coconut, ginger, coriander seeds, cumin seeds, roasted chana dal, Kashmiri red chillies, cinnamon, cloves, black peppercorns, and poppy seeds. This masala paste creates a robust base that is both spicy and aromatic, giving the curry depth and richness. The presence of roasted chana dal adds body, while Kashmiri chillies impart a beautiful red color without excessive heat.

A medley of boiled vegetables—french beans, carrots, cauliflower, green peas, and potatoes—forms the heart of the curry. These vegetables bring diverse textures, nutrients, and vibrant colours. Once sautéed with curry leaves and the spice paste, they develop a wonderful infusion of flavours. The final addition of coconut milk gives the curry a luscious, silky consistency that is both comforting and indulgent.

The use of curry leaves (kadi patta) and ghee in the tempering adds layers of earthy and nutty notes, making the curry aromatic from the first spoonful. The combination of spices and coconut milk creates a complex yet balanced flavour profile—rich, mildly spicy, and slightly sweet. When paired with coconut rice, the meal becomes a beautiful harmony of taste and texture.

This dish stands out for its elegance and visual appeal. The colourful vegetables, creamy coconut base, and fragrant rice make it a feast for both the eyes and the palate. Despite its luxurious appearance, the preparation remains surprisingly simple, relying largely on pantry-friendly Indian spices and fresh vegetables. It is a wonderful choice for festive meals, family dinners, or special occasions.

Ingredients

For The Coconut Rice

1 cup coconut milk (nariyal ka doodh)

1 cup long grain rice (basmati chawal)

1 tbsp ghee

2 clove (laung / lavang)

1 small stick cinnamon (dalchini)

1 bay leaf (tejpatta)

1/2 cup sliced onions

salt to taste

To Be Ground Into A Paste (for The Vegetable Curry) (using Approx. 1/2 Cup Of Water)

1 tbsp roughly chopped garlic (lehsun)

2 tbsp grated coconut

25 mm (1") piece of ginger (adrak)

1 tbsp coriander (dhania) seeds

2 tsp cumin seeds (jeera)

1 tbsp roasted chana dal (daria)

6 whole dry Kashmiri red chilli

1 small stick cinnamon (dalchini)

2 clove (laung / lavang)

1/2 tsp black peppercorns (kalimirch)

1 tbsp poppy seeds (khus-khus)

For The Vegetable Curry

1/2 cup chopped tomato

1/2 cup chopped and boiled french beans

1/2 cup chopped and boiled carrots

1/2 cup boiled cauliflower florets

1/2 cup boiled green peas

1/2 cup boiled and chopped potatoes

2 tbsp ghee

3 to 4 curry leaves (kadi patta)

1 cup coconut milk (nariyal ka doodh)

salt to taste

Method

For the coconut rice

Heat the ghee in a deep non-stick pan, add the cloves, cinnamon and bayleaf and sauté on a medium flame for a few seconds.
Add the onions and sauté on a medium flame for 2 minutes.
Add the rice and sauté on a medium flame for 2 more minutes.
Add the coconut milk, salt and 1 cup of water, mix well, cover with a lid and cook on a medium flame for 10 minutes, while stirring occasionally. Keep aside.

For the vegetable curry

Heat the ghee in a deep non-stick pan, add the curry leaves and the prepared paste and sauté on a medium flame for 2 minutes.
Add the tomatoes and sauté on a medium flame for 2 minutes.
Add all the remaining vegetables and sauté on a medium flame for 2 more minutes.
Add the coconut milk, salt and ½ cup of water, mix well and cook on a medium flame for 1 minute, while stirring occasionally.
Serve hot with coconut rice.

Coconut Vegetable Curry with Coconut Rice recipe with step by step photos

For the coconut rice

1. To make the Coconut Vegetable Curry with Coconut Rice, Heat the 1 tbsp ghee in a deep non-stick pan, add the 2 clove (laung / lavang), 1 small stick cinnamon (dalchini) and 1 bay leaf (tejpatta) and sauté on a medium flame for a few seconds.
2. Add the 1/2 cup sliced onions and sauté on a medium flame for 2 minutes.
3. Add the 1 cup long grain rice (basmati chawal) and sauté on a medium flame for 2 more minutes.
4. Add the 1 cup coconut milk (nariyal ka doodh), salt to taste and 1 cup of water, mix well, cover with a lid and cook on a medium flame for 10 minutes, while stirring occasionally. Keep aside..

For the vegetable curry

1. To make the Coconut Vegetable Curry with Coconut Rice, Heat the 2 tbsp ghee in a deep non-stick pan.
2. Add the 3 to 4 curry leaves (kadi patta) and the prepared paste and sauté on a medium flame for 2 minutes.
3. Add the 1/2 cup chopped tomato and sauté on a medium flame for 2 minutes.
4. Add 1/2 cup chopped and boiled french beans, 1/2 cup chopped and boiled carrots, 1/2 cup boiled cauliflower florets, 1/2 cup boiled green peas, 1/2 cup boiled and chopped potatoes and sauté on a medium flame for 2 more minutes.
5. Add the 1 cup coconut milk (nariyal ka doodh), salt to taste and ½ cup of water, mix well and cook on a medium flame for 1 minute, while stirring occasionally.
6. Serve hot with coconut rice.
7. Coconut Vegetable Curry with Coconut Rice.