Coconut Curried Vegetables - Adapted from Vij's |
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Prep Time: 50 Minutes Cook Time: 20 Minutes |
Ready In: 70 Minutes Servings: 4 |
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This my version of this delicious curry. I have halved the recipe. In the original recipe they also add 3/4 cup of cilantro at the end. Ingredients:
1/4 cup canola oil |
15 fresh curry leaves (available at most indian grocers, they should be green, not brownish green) |
1/2 tablespoon black mustard seeds |
3/4 cup onion, finely chopped |
1 tablespoon garlic, chopped |
1 cup ripe tomato, diced |
1/2 tablespoon ground cumin |
1/2 teaspoon turmeric |
1/4 teaspoon cayenne pepper |
1/2 tablespoon salt |
1/4 teaspoon black pepper |
6 ounces pure coconut milk |
1/2 lb eggplant, cut in 1 1/2 inch cubes |
1/2 lb cauliflower, cut into medium pieces |
3/8 lb red bell pepper, cut in 1 1/2 inch cubes |
Directions:
1. In large saucepan heat oil over medium heat for one minute and add curry leaves and mustard seeds.
2. Wait until they start to sizzle and them sizzle for approximately 30 seconds or until a few start to pop.
3. The curry leaves will cook and become shriveled.
4. Immediately add garlic and onions.
5. Sauté until onions are golden brown.
6. Add the tomatoes and the powdered spices.
7. Continue to sauté until the oil separates from the tomato “masala”.
8. Add the coconut milk.
9. Bring to a light boil, add eggplant, cover and simmer for 5 minutes.
10. Add the remaining vegetables, cover the pan and cook to taste, approximately 15 minutes.
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