Prep 50 mins
Cook 20 mins
This my version of this delicious curry. I have halved the recipe. In the original recipe they also add 3/4 cup of cilantro at the end.
- 1⁄4 cup canola oil
- 15 fresh curry leaves (available at most Indian grocers, they should be green, not brownish green)
- 1⁄2 tablespoon black mustard seeds
- 3⁄4 cup onion, finely chopped
- 1 tablespoon garlic, chopped
- 1 cup ripe tomatoes, diced
- 1⁄2 tablespoon ground cumin
- 1⁄2 teaspoon turmeric
- 1⁄4 teaspoon cayenne pepper
- 1⁄2 tablespoon salt
- 1⁄4 teaspoon black pepper
- 6 ounces pure coconut milk
- 1⁄2 lb eggplant, cut in 1 1/2 inch cubes
- 1⁄2 lb cauliflower, cut into medium pieces
- 3⁄8 lb red bell pepper, cut in 1 1/2 inch cubes
- In large saucepan heat oil over medium heat for one minute and add curry leaves and mustard seeds.
- Wait until they start to sizzle and them sizzle for approximately 30 seconds or until a few start to pop.
- The curry leaves will cook and become shriveled.
- Immediately add garlic and onions.
- Sauté until onions are golden brown.
- Add the tomatoes and the powdered spices.
- Continue to sauté until the oil separates from the tomato “masala”.
- Add the coconut milk.
- Bring to a light boil, add eggplant, cover and simmer for 5 minutes.
- Add the remaining vegetables, cover the pan and cook to taste, approximately 15 minutes.
I have loved this recipe for a long time and am delighted that I found it here. The original, full recipe makes a ton, but I have thinned and chopped the leftovers to make a delicious soup which freezes well.
This is a fantastic dish! So full of flavour, lots of depth - could be used with any number of vegetables. I made it the day before, without vegetables, and then the day we were serving it I brought it back to temperature and then added cauliflower, zucchini and peppers. As per Vij's instructions (I love everything in his cookbook) serve this with the yogurt and tamarind marinated chicken thighs, basmati rice and you have a hit!