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.
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