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Coconut Curried Vegetables




Source of Recipe


Recipe from Vij's


List of Ingredients




1 medium cauliflower, cut into medium pieces
1 medium eggplant, cut in 1 1/2 inch cubes
2 large red bell peppers, cut in 1 1/2 inch cubes
2 large ripe tomatoes, diced
1 1/2 teaspoons black mustard seeds
1 large onion, finely chopped
2 cloves garlic, chopped
1 teaspoon ground cumin
1 teaspoon turmeric
1/2 teaspoon cayenne pepper
1 teaspoon salt
1/2 teaspoon black pepper
15 fresh curry leaves (available at most Indian grocers; they should be green, not brownish green)
1 (14 ounce) can of pure coconut milk
1/2 cup chopped cilantro leaves
4 tablespoons canola oil


Recipe



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 let 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.
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, approximately 15 minutes.
Turn heat off, stir in cilantro.