Coconut Curried Vegetables |
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Prep Time: 20 Minutes Cook Time: 30 Minutes |
Ready In: 50 Minutes Servings: 4 |
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Recipe from Vij's Ingredients:
4 tablespoons canola oil |
15 fresh curry leaves (available at most indian grocers, they should be green, not brownish green) |
1 1/2 teaspoons black mustard seeds |
1 large onion, finely chopped |
2 garlic cloves, chopped |
2 large ripe tomatoes, diced |
1 teaspoon ground cumin |
1 teaspoon turmeric |
1/2 teaspoon cayenne pepper |
1 teaspoon salt |
1/2 teaspoon black pepper |
1 (14 ounce) can of pure coconut milk |
1 medium eggplant, cut in 1 1/2 inch cubes |
1 medium cauliflower, cut into medium pieces |
2 large red bell peppers, cut in 1 1/2 inch cubes |
1/2 cup chopped cilantro leaf |
Directions:
1. In large saucepan heat oil over medium heat for one minute and add curry leaves and mustard seeds.
2. Wait until they start to sizzle and them sizzle for approximately 30 seconds or until a few start to pop.
3. The curry leaves will cook and become shriveled.
4. Immediately add garlic and onions.
5. Sauté until onions are golden brown.
6. Add the tomatoes and the powdered spices.
7. Continue to saute until the oil separates from the tomato “masala”.
8. Add the coconut milk.
9. Bring to a light boil, add eggplant, cover and simmer for 5 minutes.
10. Add the remaining vegetables, cover the pan and cook to taste, approximately 15 minutes.
11. Turn heat off, stir in cilantro.
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