Email to Chris Williams      

Recipe Categories: CVC's HOME PAGEAPPETIZERS APPETIZERS-DIPS APPETIZERS-GUACAMOLE APPETIZERS-PATES APPETIZERS-SPREADS BBQ BEANS BEVERAGES BEVERAGES-JUICES BEVERAGES-MILK BEVERAGES-SHAKESandSMOOTHIES BEVERAGES-TEAS BREAD BREADS-BISCUITS BREADS-MUFFINS BREADS-ROLLS BREAKFAST BURGERSandPATTIES CAKES CANDY CASSEROLES CEREAL CHEESES CHILI CONDIMENTS CONDIMENTS-MAYONNAISES COOKIES CRACKERS CREAMS CREAMS-SOUR CREAMS-WHIPPED CROCKPOT CURRY DESSERTS DESSERTS-BARS DESSERTS-CRISPSandTORTS DESSERTS-SNACKS DRESSINGS ENTREE ETHNIC ETHNIC-MEXICAN FROSTING FRUIT FUDGEandBROWNIES GRAINS GRAVY GRILLEDorBBQ HUMMUS ICECREAMS JamsJelliesButtersMarmalades MISC MISC-MEDICATIONS NOG NUTS PANCAKESandWAFFLES PASTA PIESandCRUSTS PIZZA PRESSURECOOKER PUDDINGS RICE SALADS SALSAS SANDWICHES SANDWICHES-WRAPS SAUCES SEASONINGS SIDEDISH SOUPSandSTEWS SOUPSandSTEWS-DRY STIRFRY SYRUP TIPS TOFU VEGEMEATS VEGETABLES VEGETABLES-ASPARAGUS VEGETABLES-KOHLRABI

Spicy Vegetable Curry




Source of Recipe


3ABN


Recipe Introduction


Yield: 18 half-cup servings


List of Ingredients




2 c. potatoes, cubed
1 c. cauliflower florets
1 large onion, slivered
1 c. carrots, peeled and sliced
1 medium eggplant
4 Tbsp. oil
2 - 3 garlic cloves, finely minced
one 2-inch piece ginger, finely minced
2 Tbsp. green chilies
1 Tbsp. paprika
1 tsp. ground coriander
1 Tbsp. ground cumin
2-3 Tbsp. curry powder
1 1/2 c. vegetable stock
3 c. canned tomatoes, chopped
1 Tbsp. cornstarch
2/3 c. coconut milk
1/4 tsp. cayenne pepper
salt to taste

Recipe



1. Heat oil in a large skillet. Add onion, potato and cauliflower and cook gently for 3 - 5 minutes, stirring frequently. Add the garlic, green chilies, ginger and spices. Cook and stir for 1 minute.

2. Add stock, tomatoes and eggplant and season with salt. Cover and simmer gently for about 30 minutes or until tender, stirring occasionally.

3. Mix cornstarch and cold coconut milk together until smooth and stir into mixture. Taste and adjust the seasoning if necessary. Serve hot with Basmati or Saffron steamed rice.