Coconut Curried Vegetables - Adapted from Vij's
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.
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INGREDIENTS
Nutrition- 1⁄4cup canola oil
- 15
- 1⁄2tablespoon black mustard seeds
- 3⁄4
- 1
- 1
- 1⁄2tablespoon ground cumin
- 1⁄2teaspoon turmeric
- 1⁄4teaspoon cayenne pepper
- 1⁄2tablespoon salt
- 1⁄4teaspoon black pepper
- 6ounces pure coconut milk
- 1⁄2
- 1⁄2
- 3⁄8
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DIRECTIONS
- 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.
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