Double Toned Milk Vegetable Curry with Coconut
A light and wholesome South Indian style vegetable curry simmered in double toned milk and coconut for a subtly creamy, healthy meal. This Indian-inspired curry recipe (vegetarian, low fat), ready in about 30 minutes, pairs double toned milk, mixed vegetables (carrot, beans, peas), grated fresh coconut for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 180 calories and feeds 3, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 400 ml double toned milk
- 2 cups, chopped mixed vegetables (carrot, beans, peas)
- 1/2 cup grated fresh coconut
- 1 tsp mustard seeds
- 10 leaves curry leaves
- 1, slit lengthwise green chili
- 1 tsp, grated ginger
- 1/4 tsp turmeric powder
- 1 tsp salt
- 1 tbsp coconut oil
- 1/2 cup water
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Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- Step 1: Heat 1 tbsp coconut oil in a deep pan over medium heat. Add 1 tsp mustard seeds and let them pop, then add 10 curry leaves, 1 slit green chili, and 1 tsp grated ginger. Sauté for 30 seconds until fragrant.
- Step 2: Add 2 cups chopped mixed vegetables and 1/4 tsp turmeric powder. Stir well and cook for 3 minutes to slightly soften the vegetables.
- Step 3: Pour in 1/2 cup water, cover, and simmer for 8 minutes over low heat until vegetables are tender.
- Step 4: Grind 1/2 cup grated fresh coconut with 100 ml double toned milk to a smooth paste and add this to the pan along with the remaining 300 ml double toned milk.
- Step 5: Add 1 tsp salt, stir gently, and cook uncovered for 5 minutes on low heat until the curry thickens slightly and coats the vegetables. Serve hot with steamed rice.
Frequently asked questions
How long does Double Toned Milk Vegetable Curry with Coconut take to make?
Total time is about 30 minutes (10 min prep + 20 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Double Toned Milk Vegetable Curry with Coconut?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep double toned milk from drying out.
Can I substitute ingredients in Double Toned Milk Vegetable Curry with Coconut?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Double Toned Milk Vegetable Curry with Coconut for a different number of people?
The recipe is written for 3 servings. Multiply each ingredient by (your serving target / 3). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
Is Double Toned Milk Vegetable Curry with Coconut vegetarian?
Yes — this recipe is tagged vegetarian, low fat based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
