Haipai-style Coconut Curry with Mixed Vegetables

Ingredients

In this adaptation, the original Maldivian Havaadhulee bis is transformed into a Haipai-style Coconut Curry. The traditional Maldivian flavors are enhanced with Haipai influences, incorporating a fusion of Chinese and Western culinary elements. The addition of mixed vegetables adds a fresh and vibrant touch to the dish, while the use of aromatic spices creates a more complex flavor profile. The result is a creamy and aromatic coconut curry that embodies the essence of Haipai cuisine. We alse have the original recipe for Havaadhulee bis, so you can check it out.

• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 1 onion, finely chopped 1 onion, finely chopped
• 3 garlic cloves, minced 3 garlic cloves, minced
• 1 tablespoon ginger, grated 1 tablespoon ginger, grated
• 1 teaspoon turmeric powder 1 teaspoon turmeric powder
• 1 teaspoon cumin powder 1 teaspoon cumin powder
• 1 teaspoon coriander powder 1 teaspoon coriander powder
• 1 teaspoon chili powder 1 teaspoon chili powder
• 400ml (13.5 fl oz) coconut milk 400ml (13.5 fl oz) coconut milk
• 2 carrots, sliced 2 carrots, sliced
• 1 bell pepper, diced 1 bell pepper, diced
• 1 zucchini, sliced 1 zucchini, sliced
• 200g (7 oz) green beans, trimmed and halved 200g (7 oz) green beans, trimmed and halved
• 200g (7 oz) cauliflower florets 200g (7 oz) cauliflower florets
• Salt, to taste Salt, to taste
• Fresh cilantro, for garnish Fresh cilantro, for garnish

Nutrition

• Calories (kcal / KJ): 250 kcal / 1046 KJ
• Fat (total, saturated): 20g, 15g
• Carbohydrates (total, sugars): 15g, 8g
• Protein: 5g
• Fiber: 4g
• Salt: 1g

Preparation

1. 1.
   Heat the vegetable oil in a large pan over medium heat.
2. 2.
   Add the chopped onion and sauté until translucent.
3. 3.
   Stir in the minced garlic and grated ginger, cooking for another minute.
4. 4.
   Add the turmeric, cumin, coriander, and chili powder to the pan, stirring well to coat the onions and spices.
5. 5.
   Pour in the coconut milk and bring the mixture to a simmer.
6. 6.
   Add the sliced carrots, diced bell pepper, sliced zucchini, green beans, and cauliflower florets to the pan.
7. 7.
   Season with salt to taste and stir to combine.
8. 8.
   Cover the pan and let the curry simmer for 15-20 minutes, or until the vegetables are tender.
9. 9.
   Garnish with fresh cilantro before serving.

Treat your ingredients with care...

• Coconut milk — Use full-fat coconut milk for a rich and creamy texture.
• Turmeric powder — Be cautious while handling turmeric as it can stain surfaces and clothing.
• Fresh cilantro — Rinse the cilantro thoroughly and pat it dry before using it as a garnish.

Tips & Tricks

• For a spicier curry, increase the amount of chili powder according to your preference.
• Serve the Haipai Coconut Curry with steamed rice or noodles for a complete meal.
• Customize the vegetable selection based on seasonal availability and personal preference.
• Add a squeeze of lime juice before serving to enhance the flavors.
• Leftovers can be refrigerated and enjoyed the next day, allowing the flavors to further develop.

Serving advice

Serve the Haipai Coconut Curry hot, garnished with fresh cilantro. Accompany it with steamed rice or noodles for a satisfying and wholesome meal.

Presentation advice

Present the Haipai Coconut Curry in a vibrant bowl, allowing the colorful vegetables to shine through the creamy coconut curry. Garnish with a sprig of fresh cilantro for an added touch of freshness.