COCONUT-VEGETABLE CURRY

Coconut-Vegetable Curry image

Provided by Susan Feniger

Categories Onion Rice Tomato Vegetable Vegetarian High Fiber Lime Coconut Curry Eggplant Okra Bon Appétit

Yield Makes 6 main-course servings

Number Of Ingredients 21

Ingredients

Vegetables:
5 tablespoons Clarified Butter , divided
12 pearl onions, blanched 1 minute,peeled
10 fresh okra pods
6 Indian eggplants (each about 3 inches long) or 4 Asian eggplants, trimmed, each quartered lengthwise
2 large carrots (about 10 ounces), peeled, cut on diagonal into 1/4-inch-thick ovals
1 1/2 pounds tomatoes, cored, cubed
Sauce:
5 tablespoons Clarified Butter
1 pound white onions, chopped
1 tablespoon minced peeled fresh ginger
1 large garlic clove, chopped
2 1/2 teaspoons chopped fresh or frozen curry leaves* (about 16 leaves)
1 1/2 teaspoons black mustard seeds**
1 teaspoon turmeric
1/2 teaspoon fenugreek seeds***
1/2 teaspoon cayenne pepper
1 1/2 to 2 teaspoons coarse kosher salt
3 1/2 cups canned unsweetened coconut milk (preferably organic)
1/4 cup fresh lime juice
Basmati rice or Savory Semolina

Steps:

For vegetables:
Heat 1 tablespoon butter in large nonstick skillet over medium-high heat. Add onions; sauté until golden, about 2 minutes. Reduce heat to low and sauté until onions are just tender, about 8 minutes. Transfer onions to bowl. Heat 1 tablespoon butter in same skillet over medium-high heat. Add okra; sauté until crisp-tender, about 3 minutes. Add okra to bowl with onions. Heat 1 tablespoon butter in same skillet over medium-high heat. Add eggplants; sprinkle with salt and pepper. Sauté eggplants until brown on cut surfaces and just tender, about 6 minutes. Add eggplant to onions. Melt remaining 2 tablespoons butter in same skillet. Add carrots. Sauté until carrots begin to soften, about 3 minutes. Add tomatoes and stir to blend; add to vegetable mixture in bowl. Reserve skillet for sauce.
For sauce:
Heat butter in reserved skillet over medium-high heat. Add chopped onions and sauté until golden, about 14 minutes. Reduce heat to medium. Add ginger and garlic; sauté 1 minute. Add curry leaves, mustard seeds, turmeric, fenugreek, and cayenne; sauté 1 minute. Add vegetable mixture and 1 teaspoons salt. Add coconut milk and bring to simmer. Reduce heat to medium-low and simmer uncovered until vegetables are just tender, stirring occasionally, about 8 minutes. Mix in lime juice. Season to taste with salt and pepper.
Transfer curry to bowl. Serve over basmati rice or Savory Semolina.
*Also known as kari patta; available at Indian markets.
**Sold at specialty foods stores, Indian and Asian markets, and adrianascaravan.com. If unavailable, substitute brown mustard seeds.
***Available at Indian and Middle Eastern markets.