Made This Recipe? Add Your Photo
Prep 20 mins
Cook 40 mins
Recipe courtesy of Maya Kaimal, from Savoring the Spice Coast of India. Found on Food Network, posting for ZWT.
- 2 waxy potatoes, peeled
- 2 carrots, peeled
- 3⁄4 cup onion, sliced
- 2 green chilies, split lengthwise (serrano or Thai)
- 4 teaspoons coriander
- 1⁄2 teaspoon cumin
- 1⁄4 teaspoon cayenne
- 1⁄8 teaspoon black pepper
- 1⁄8 teaspoon turmeric
- 1⁄4 teaspoon fennel seeds, finely ground with a mortar and pestle or 1⁄4 teaspoon coffee, grinder
- cinnamon (1-inch)
- 3 whole cloves
- 1 1⁄2 teaspoons salt
- 1 cup cauliflower floret
- 1⁄2 cup green beans, 1-inch lengths
- 1 cup coconut milk
- 1⁄2 cup peas, frozen
- 2 tablespoons vegetable oil
- 1⁄2 teaspoon mustard seeds
- 2 dried red chilies
- 12 -18 fresh curry leaves
- 1 1⁄2 tablespoons shallots, finely chopped
- Cut the potatoes and carrots into 1/2-inch cubes. In a large pot combine the potatoes, carrots, onions, green chiles, ginger, ground masala, fennel, cinnamon stick, cloves, salt, and 1 cup water; bring to a boil. Reduce the heat, cover, and simmer until the vegetables are tender, about 10 minutes.
- Add the cauliflower, beans, and 3/4 cup of the coconut milk, cover, and continue cooking until the cauliflower is tender but not mushy, 5 to 10 minutes.
- Add the peas and the remaining 1/4 cup coconut milk and when it simmers remove from the heat. Set aside.
- In a small frying pan, heat the oil over medium high heat. Add the mustard seeds and cover. When the seeds pop, toss in the dried red chilies, curry leaves, and shallots and fry until the shallots brown. Pour the mixture over the vegetables and stir to combine. Taste for salt.