Curried Vegetables With Coconut

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.

• Ready In: 55 mins
• Serves: 6

Ingredients

• 1⁄4 cup  vegetable oil
• 3  garlic cloves, minced
• 1  tablespoon fresh ginger, peeled and grated
• 1⁄2 cup onion, chopped
• 1  teaspoon mustard seeds
• 2  tablespoons  coriander, ground
• 1  teaspoon turmeric, ground
• 1⁄4 teaspoon cayenne pepper
• 1  cup carrot, thinly sliced
• 1⁄2 lb green beans, cut in one-inch lengths
• 1  cup green onion, sliced
• 2  green bell peppers, cut in strips
• 1  hot green chili pepper, minced
• 1  cup unsweetened coconut, flaked
• 2  cups water
• 1 1⁄2 teaspoons salt
• 2  teaspoons sugar
• 1⁄2 cup pimento pepper, sliced
• 2 1⁄3 cups yogurt

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.