Slightly Spicy Vegetable Curry
Like all curries, this one is spicy for those that can't handle any spicy food. However, if you love hot spicy food this one may be a little mild, but you can spice it up even hotter by adding additional cayenne pepper to it. This is wonderful serve with Nans and Dahl. Try adding different vegetables or omit any that you don't happen to care for. Another recipe by one of the Micheff Sisters, Brenda Walsh.
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READY IN: 1hr
SERVES: 9
YIELD: 9 1 cup servings
UNITS: US
INGREDIENTS
Nutrition- 2
- 1
- 1
- 1
- 1
- 4tablespoons oil
- 2 -3
- 1
- 2tablespoons green chilies
- 1tablespoon paprika
- 1teaspoon ground coriander
- 1tablespoon ground cumin
- 2 -3tablespoons curry powder
- 1 1⁄2cups vegetable stock
- 3
- 1tablespoon cornstarch
- 2⁄3cup coconut milk
- 1⁄4teaspoon cayenne pepper
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DIRECTIONS
- Heat oil in a large skillet. Add onion, potato and cauliflower and cook gently for 3 - 5 minutes, stirring frequently.
- Add the garlic, green chilies, ginger and spices. Cook and stir for 1 minute.
- Add stock, tomatoes, and eggplant and season with salt. Cover and simmer gently for about 30 minutes or until tender, stirring occasionally.
- Mix cornstarch and cold coconut milk together until smooth and stir into mixture.
- Taste and adjust the seasoning if necessary. Serve hot with rice.
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