11 Restaurant-Style Curries With Just 5 Ingredients

6. Coconut Vegetable Curry: South-Indian Style in 5 Ingredients

Ingredients (counted): mixed vegetables (carrot, potato, beans), coconut milk, mustard seeds, turmeric, curry leaves (fresh or dried). Temper mustard seeds in hot oil until they pop, then toss in curry leaves for an immediate aroma—this simple step delivers the layered fragrance you expect from a restaurant. Add vegetables and turmeric, then pour in coconut milk and simmer until vegetables are tender and the sauce is slightly reduced. Cook time is about 20 minutes. If you want a more restaurant-style finish, mash a few cooked vegetable pieces against the pan to thicken the sauce naturally. Serve with steaming rice and a wedge of lemon to brighten flavors; the tempering on top gives the dish visual contrast like a pro chef’s plate.