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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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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    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

      55

      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!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on June 10, 2005

      55

      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.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on February 03, 2005

      55

      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!

      people found this review Helpful. Was this review helpful to you? Yes | No

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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
    72%
    Total Fat 36.8 g
    56%
    Saturated Fat 20.0 g
    100%
    Cholesterol 0.0 mg
    0%
    Sodium 652.9 mg
    27%
    Total Carbohydrate 31.5 g
    10%
    Dietary Fiber 11.5 g
    46%
    Sugars 13.5 g
    54%
    Protein 8.7 g
    17%

    The following items or measurements are not included:

    curry leaves

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