Coconut Curried Vegetables

READY IN: 50mins
Recipe by Pets'R'us

Recipe from Vij's

Top Review by Paja

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!

Ingredients Nutrition

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.

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