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    You are in: Home / Recipes / Coconut Curried Vegetables Recipe
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    Coconut Curried Vegetables

    Total Time:

    Prep Time:

    Cook Time:

    50 mins

    20 mins

    30 mins

    Pets'R'us's Note:

    Recipe from Vij's

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    Units: US | Metric


    1. 1
      In large saucepan heat oil over medium heat for one minute and add curry leaves and mustard seeds.
    2. 2
      Wait until they start to sizzle and them sizzle for approximately 30 seconds or until a few start to pop.
    3. 3
      The curry leaves will cook and become shriveled.
    4. 4
      Immediately add garlic and onions.
    5. 5
      Sauté until onions are golden brown.
    6. 6
      Add the tomatoes and the powdered spices.
    7. 7
      Continue to saute until the oil separates from the tomato “masala”.
    8. 8
      Add the coconut milk.
    9. 9
      Bring to a light boil, add eggplant, cover and simmer for 5 minutes.
    10. 10
      Add the remaining vegetables, cover the pan and cook to taste, approximately 15 minutes.
    11. 11
      Turn heat off, stir in cilantro.

    Ratings & Reviews:

    • on December 04, 2008


      Wonderful! I served this as a side dish and didn't add as many vegetables as stated but it still made LOTS! Maybe it would be 4 servings as a main dish. I only used about 1/2 and eggplant because it looked like so much, but the eggplant cooked down and almost disappeared. It was nice and soft and contrasted nicely with the cauliflower and peppers (which I cooked until still crisp). Like Gumboot Gourmet, I couldn't find curry leaves, so followed her idea of using curry powder. Next time I will add a bit more cayenne, I thinkit could be hotter and still retain the great flavour. I sprinkled the cilantro over top so those who don't like it could pick around it. Thank you, Pets, for a great recipe!

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    • on June 10, 2005


      Finally made this last night, it was a hit! I didn't have eggplant, and wasn't able to find curry leaves. I did add a teaspoon of curry instead, I don't know if this was the right thing to do, but the result was fabulous. We have some left over so I hoping that Daydream's suggestion that it is better the next day is correct. Very easy, I did make it ahead and reheated at dinner time.

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    • on February 03, 2005


      Mean, thanks for a great meal. Easy, colourful, healthy, and with a great flavour that is even better the following day. I should imagine the recipe lends itself to other vegetables as well, such as potatoes, butternut squash, and sweet potato. Keep posting!

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    Nutritional Facts for Coconut Curried Vegetables

    Serving Size: 1 (615 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 457.5
    Calories from Fat 331
    Total Fat 36.8 g
    Saturated Fat 20.0 g
    Cholesterol 0.0 mg
    Sodium 652.9 mg
    Total Carbohydrate 31.5 g
    Dietary Fiber 11.5 g
    Sugars 13.5 g
    Protein 8.7 g

    The following items or measurements are not included:

    curry leaves

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