Total Time
55mins
Prep 25 mins
Cook 30 mins

The recipe was adapted from the "vegetarian epicure, book two" by anna thomas. A delicious vegetarian curry to serve with basmati rice, raitas, Indian bread and spiced tea or ale.

Ingredients Nutrition

Directions

  1. Heat the oil in a large, heavy bottomed pot, or a wok, and saute the garlic, ginger, and onions until the onions begin to show color.
  2. Add the mustard seeds, coriander, turmeric, and cayenne, and stir over medium heat for about 2 minutes.
  3. Add the carrots, green beans, green onions, bell peppers, and hot chiles and stir fry the spices for a few minutes, then add the coconut, water, salt, and sugar.
  4. Stir well, cover and simmer for about 20 minutes.
  5. Remove the lid and continue simmering, stirring often, until the liquid is reduced by over half.
  6. Stir in the pimento strips and yogurt, cook a few minutes more over high heat and taste.
  7. Correct the seasonings, if necessary, and serve.

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