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