Coconut Curried Vegetables - Adapted From Vij's

Total Time: 1 hr 10 mins Preparation Time: 50 mins Cook Time: 20 mins

Ingredients

• Servings: 4
• 1/4 cup canola oil
• 15 fresh curry leaves (available at most indian grocers, they should be green, not brownish green)
• 1/2 tablespoon black mustard seeds
• 3/4 cup onion, finely chopped
• 1 tablespoon garlic, chopped
• 1 cup ripe tomato, diced
• 1/2 tablespoon ground cumin
• 1/2 teaspoon turmeric
• 1/4 teaspoon cayenne pepper
• 1/2 tablespoon salt
• 1/4 teaspoon black pepper
• 6 ounces pure coconut milk
• 1/2 lb eggplant, cut in 1 1/2 inch cubes
• 1/2 lb cauliflower, cut into medium pieces
• 3/8 lb red bell pepper, cut in 1 1/2 inch cubes

Recipe

• 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 sauté until the oil separates from the tomato “masalaâ€?.
• 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.