Authentic Indian Vegetable Stir-Fry Recipe – Coconut & Turmeric

Last Updated on 2 months by Neha Deshmukh

Authentic Indian Vegetable Stir-Fry Recipe – Coconut & Turmeric

Introduction

There’s just something so comforting about a simple, home-style Indian stir-fry. This one, with its warm turmeric, fragrant curry leaves, and a touch of sweetness from coconut, is a regular on my table. I first made this when I was craving something quick, healthy, and packed with flavour – and it’s been a family favourite ever since! It’s a beautiful medley of textures and tastes, and honestly, it comes together in under 30 minutes. Let’s get cooking!

Why You’ll Love This Recipe

This vegetable stir-fry isn’t just delicious; it’s incredibly versatile. It’s a fantastic way to use up whatever veggies you have on hand, and the flavours are just spot on. Plus, it’s a wonderfully healthy and satisfying meal. It’s perfect for a quick weeknight dinner, a light lunch, or even as a side dish to your favourite Indian curry.

Ingredients

Here’s what you’ll need to make this vibrant stir-fry:

• 4 tsp oil (vegetable, canola, or sunflower oil work well)
• 1 tsp mustard seeds
• 1 tsp urad dal (split black lentils)
• 1 tsp chana dal (split chickpeas)
• A few curry leaves (about 10-12)
• 2 dried red chilies
• ½ cup chopped onion
• 2 green chilies, slit lengthwise
• 2 cups chopped carrots
• 2 cups chopped beans (French beans or green beans)
• ½ tsp turmeric powder
• 1 tsp salt (or to taste)
• ½ cup water (approximately)
• ½ cup grated coconut (fresh or frozen)

Ingredient Notes

Let’s talk ingredients! A few things make this recipe special.

• Kadai: Traditionally, this is made in a kadai – a deep, wok-like pan. It helps with even cooking and that lovely smoky flavour. If you don’t have one, a large frying pan or wok will do just fine.
• Mustard Seeds: These little guys are key! Make sure they’re fresh for the best pop and flavour.
• Dals (Urad & Chana): These lentils add a lovely nutty flavour and texture. Don’t skip them!
• Curry Leaves: Oh, the aroma! Curry leaves are a staple in South Indian cooking and add a unique, citrusy flavour. You can find them at most Indian grocery stores.
• Vegetable Variations: Feel free to swap in other veggies like peas, potatoes, cauliflower, or bell peppers. My grandmother always added a handful of drumsticks when they were in season!

Step-By-Step Instructions

Alright, let’s get cooking!

1. Heat the oil in your kadai (or pan) over medium heat. Once hot, add the mustard seeds. Wait for them to splutter – that’s when you know they’re ready!
2. Next, add the urad dal and chana dal. Sauté for about 30 seconds, until they turn golden brown.
3. Now, toss in the curry leaves and dried red chilies. Be careful, they can get a little fiery! Sauté for another 15-20 seconds.
4. Add the chopped onions and green chilies. Cook until the onions turn translucent and slightly softened, about 3-5 minutes.
5. Time for the veggies! Add the chopped carrots and beans. Sprinkle in the turmeric powder and salt. Stir-fry for about 2 minutes, coating everything in the spices.
6. Pour in the water, give it a good stir, cover the pan, and let it cook for about 15 minutes, or until the vegetables are tender but still have a bit of a crisp bite.
7. Finally, fold in the grated coconut and mix well. Cook for another minute or two, just to warm it through.
8. Serve hot!

Expert Tips

• Don’t overcrowd the pan. If you’re making a large batch, cook the vegetables in two batches to ensure they cook evenly.
• Adjust the amount of green chilies to your liking.
• For a more intense flavour, lightly roast the grated coconut in a dry pan before adding it to the stir-fry.

Variations

• Vegan Adaptation: This recipe is naturally vegan! Just double-check your oil source.
• Spice Level Adjustment: Want it milder? Reduce or omit the green chilies. For a spicier kick, add a pinch of red chili powder along with the turmeric.
• Regional Vegetable Variations: My friend’s mom always adds potatoes and peas to hers – it’s delicious! You can also try adding cauliflower or bell peppers.
• Quick Weeknight Version: Short on time? Use pre-cut vegetables and frozen grated coconut. It won’t be quite the same, but it’ll still be tasty!

Serving Suggestions

This stir-fry is incredibly versatile. Here are a few ideas:

• Serve it with a simple bowl of steamed rice.
• Enjoy it with warm chapati or roti.
• Pair it with a side of dal (lentil soup) for a complete meal.
• It’s also lovely as a side dish with your favourite Indian curry.

Storage Instructions

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave.

FAQs

• What type of oil is best for this stir-fry? Vegetable, canola, or sunflower oil all work well. You can also use coconut oil for a subtle coconut flavour.
• Can I use frozen vegetables in this recipe? Yes, you can! Just add them directly to the pan after sautéing the onions. You may need to adjust the cooking time slightly.
• How can I adjust the level of spiciness? Reduce or omit the green chilies, or add a pinch of red chili powder for extra heat.
• What is the significance of adding curry leaves? Curry leaves add a unique, citrusy flavour and aroma that is characteristic of South Indian cuisine.
• Can this stir-fry be made ahead of time? It’s best enjoyed fresh, but you can prep the vegetables and spices ahead of time to save time during cooking.