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Vegetables in a Yoghurt and Coconut Sauce

A curry of green beans, carrots, peas, and spices simmered in yogurt and coconut.

From the Recipes Wiki (Fandom) · 14 ingredients
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Why it works: Turmeric and coriander match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and cooks put them together in 2,253 recipes. Both carry eucalyptol, which smells eucalyptus, herbal. The science ↓

Vegetables in a Yoghurt and Coconut Sauce

Time20 minutes

Ingredients

Directions

Cook the vegetables

  1. Place the vegetables, chilli powder, turmeric, salt, and water in a large saucepan.

  2. Bring the mixture to a boil.

  3. Simmer for about 20 minutes until the vegetables are tender.

  4. Remove from heat.

Finish the curry

  1. Whisk the yogurt, green chillies, coriander, and coconut together and set aside.

  2. In a large saucepan, heat the oil over medium-high heat.

  3. Add the mustard seeds and curry leaves. After 5-6 seconds, add the vegetables with the liquid.

  4. Cook for 2-3 minutes. Lower the heat.

  5. Add the yogurt mixture and stir occasionally. Cook for a further 4-5 minutes.

  6. Serve with rice.

Nutrition, whole recipe (rough)

532Calories
9 gProtein
42 gFat
35 gCarbs

Counts 8 of 11 ingredients. The other 3 aren't in our nutrition table and add nothing above, so the real totals are higher.

What these numbers assume: 8 portions
IngredientPortion assumedkcal
Coconut1/2 cup shredded (40g)283
Olive Oil1 tbsp (14g)119
Pea1/2 cup (72g)62
Bell Pepper1 medium (119g)31
Carrot1 medium (61g)25
Turmeric1 tsp ground (3g)9
Mustard1 tsp (5g) yellow3
Salt1 tsp (6g)0
Waternot in our table0
Coriandernot in our table0
Seednot in our table0

One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.

Recipe from the Recipes Wiki (Fandom).

Steps grouped into stages for easier reading; the method is the source's own.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Turmeric + coriandertop 1% of all pairs
    Smell alikestrong
    Cooked together2,253 recipes

    Shared aroma: eucalyptol (eucalyptus, herbal).

  2. Green beans + peastop 2% of all pairs
    Smell alikestrong
    Cooked together54 recipes

    Shared aroma: 2-isobutyl-3-methoxypyrazine (green bell pepper, earthy).

  3. Turmeric + coconuttop 2% of all pairs
    Smell alikestrong
    Cooked together1,027 recipes

    Shared aroma: 2-heptanol (bitter, floral).

  4. Turmeric + mustardtop 3% of all pairs
    Smell alikestrong
    Cooked together2,279 recipes

    Shared aroma: guaiacol (smoky, sweet).

  5. Coriander + coconuttop 4% of all pairs
    Smell alikestrong
    Cooked together1,039 recipes

    Shared aroma: decanal (soap, orange peel).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Yoghurt
Adds creamy body and a tangy note that thickens the sauce gently when stirred in over lower heat.
Green beans
Provide bulk and a firm, tender bite that holds shape through simmering.
Carrots
Add sweetness and a firm texture that softens during simmering.
Peas
Add sweetness and soft texture to the vegetable mix.
Dessicated coconut
Adds fat, mild sweetness and a rich, nutty aroma to the sauce.
Mustard seeds
Release a nutty, pungent aroma when fried in hot oil, flavouring the base of the curry.

The step that matters

Lower the heat before adding the yogurt. Yogurt is prone to curdling and splitting when exposed to high heat, so reducing the heat first and stirring occasionally keeps the sauce smooth and creamy.

Swap the peas

How well each one fits the dish's main ingredients (green beans, carrot, turmeric, coriander, coconut, mustard):

  1. Chickpeafits better
  2. Lentilsfits better
  3. Beansfits better
  4. Peasthe original

Fit is the average pairing score against green beans, carrot, turmeric, coriander, coconut, mustard. Candidates are from the same food group and used in at least 100 recipes.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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