Coconut Curried Vegetables

Submitted by PetsRus

"Recipe from Vij's"

 

• Ready In: 50mins
• Ingredients: 16
• Serves: 4

ingredients

• 4 tablespoons canola oil
• 15 fresh curry leaves (available at most Indian grocers, they should be green, not brownish green)
• 1 1⁄2 teaspoons black mustard seeds
• 1 large onion, finely chopped
• 2 garlic cloves, chopped
• 2 large ripe tomatoes, diced
• 1 teaspoon ground cumin
• 1 teaspoon turmeric
• 1⁄2 teaspoon cayenne pepper
• 1 teaspoon salt
• 1⁄2 teaspoon black pepper
• 1 (14 ounce) can of pure coconut milk
• 1 medium eggplant, cut in 1 1/2 inch cubes
• 1 medium cauliflower, cut into medium pieces
• 2 large red bell peppers, cut in 1 1/2 inch cubes
• 1⁄2 cup chopped cilantro leaf

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 saute 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.
11. Turn heat off, stir in cilantro.

Reviews

[Paja9203]

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!

 

[Gumboot Gourmet]

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.

 

[Daydream]

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!