Coconut Curried Vegetables

Total Time: 50 mins Preparation Time: 20 mins Cook Time: 30 mins

Ingredients

• Servings: 4
• 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

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 saute 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.
• 11 turn heat off, stir in cilantro.