Made this last night to serve with lamb chops. VERY very good.
Coconut Curried Vegetables - Vij
1 med cauliflower- cut in med. pieces
1 med eggplant - cut in 1 1/2" cubes
2 lg red bell peppers - cut in 1 1/2" pieces
2 lg ripe tomatoes -- diced
1 1/2 tsp black mustard seeds
1 lg onion -- finely chopped
2 cloves garlic -- chopped
1 tsp ground cumin
1 tsp turmeric
1/2 tsp cayenne pepper
1 tsp salt
1/2 tsp black pepper
15 fresh curry leaves (available at most Indian grocers - green not brownish
1 can pure coconut milk -- (400 ml)
1/2 cup chopped cilantro leaves
3 Tbs canola oil -- (3 to 4)
In large saucepan, heat oil over medium heat for 1 minute.
Add curry leaves and mustard seeds. Wait until they start to sizzle and let sizzle for
about 30 seconds or until a few start to pop.
The curry leaves will cook and become shriveled.
Immediately add garlic and onions, saute until onions are golden.
Add tomatoes and all powdered spices.
Continue to saute until the oil separates from the tomato "masala".
Add coconut milk, Bring to a light boil, add eggplant, cover and simmer for 5 minutes.
Add remaining vegetables, cover pan and cook to taste, about 15 minutes.
Turn off heat, stir in cilantro.
Coconut Curried Vegetables - Vij
1 med cauliflower- cut in med. pieces
1 med eggplant - cut in 1 1/2" cubes
2 lg red bell peppers - cut in 1 1/2" pieces
2 lg ripe tomatoes -- diced
1 1/2 tsp black mustard seeds
1 lg onion -- finely chopped
2 cloves garlic -- chopped
1 tsp ground cumin
1 tsp turmeric
1/2 tsp cayenne pepper
1 tsp salt
1/2 tsp black pepper
15 fresh curry leaves (available at most Indian grocers - green not brownish
1 can pure coconut milk -- (400 ml)
1/2 cup chopped cilantro leaves
3 Tbs canola oil -- (3 to 4)
In large saucepan, heat oil over medium heat for 1 minute.
Add curry leaves and mustard seeds. Wait until they start to sizzle and let sizzle for
about 30 seconds or until a few start to pop.
The curry leaves will cook and become shriveled.
Immediately add garlic and onions, saute until onions are golden.
Add tomatoes and all powdered spices.
Continue to saute until the oil separates from the tomato "masala".
Add coconut milk, Bring to a light boil, add eggplant, cover and simmer for 5 minutes.
Add remaining vegetables, cover pan and cook to taste, about 15 minutes.
Turn off heat, stir in cilantro.