COCONUT CURRIED VEGETABLES - ADAPTED FROM VIJ'S

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Coconut Curried Vegetables - Adapted from Vij's image

This my version of this delicious curry. I have halved the recipe. In the original recipe they also add 3/4 cup of cilantro at the end.

Provided by mell_2

Categories     Curries

Time 1h10m

Yield 4 serving(s)

Number Of Ingredients 15

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 tomatoes, 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

Steps:

  • In large saucepan heat oil over medium heat for one minute and add curry leaves and mustard seeds.
  • Wait until they start to sizzle and them sizzle for approximately 30 seconds or until a few start to pop.
  • The curry leaves will cook and become shriveled.
  • Immediately add garlic and onions.
  • Sauté until onions are golden brown.
  • Add the tomatoes and the powdered spices.
  • Continue to sauté until the oil separates from the tomato "masala".
  • Add the coconut milk.
  • Bring to a light boil, add eggplant, cover and simmer for 5 minutes.
  • Add the remaining vegetables, cover the pan and cook to taste, approximately 15 minutes.

Nutrition Facts : Calories 351.7, Fat 21.9, SaturatedFat 8, Sodium 913.2, Carbohydrate 38.4, Fiber 5.4, Sugar 29.6, Protein 3.9

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