Ingredients
-
1/4
-
15
-
1/2
-
3/4
-
1
-
1
-
1/2
-
1/2
-
1/4
-
1/2
-
-
-
-
-
Directions
Coconut Curried Vegetables – Adapted from Vij’s,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.,I have loved this recipe for a long time and am delighted that I found it here. The original, full recipe makes a ton, but I have thinned and chopped the leftovers to make a delicious soup which freezes well.,This is a fantastic dish! So full of flavour, lots of depth – could be used with any number of vegetables. I made it the day before, without vegetables, and then the day we were serving it I brought it back to temperature and then added cauliflower, zucchini and peppers. As per Vij’s instructions (I love everything in his cookbook) serve this with the yogurt and tamarind marinated chicken thighs, basmati rice and you have a hit!
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Steps
|
1
Done
|
In Large Saucepan Heat Oil Over Medium Heat For One Minute and Add Curry Leaves and Mustard Seeds. |
|
2
Done
|
Wait Until They Start to Sizzle and Them Sizzle For Approximately 30 Seconds or Until a Few Start to Pop. |
|
3
Done
|
the Curry Leaves Will Cook and Become Shriveled. |
|
4
Done
|
Immediately Add Garlic and Onions. |
|
5
Done
|
Saut Until Onions Are Golden Brown. |
|
6
Done
|
Add the Tomatoes and the Powdered Spices. |
|
7
Done
|
Continue to Saut Until the Oil Separates from the Tomato masala. |
|
8
Done
|
Add the Coconut Milk. |
|
9
Done
|
Bring to a Light Boil, Add Eggplant, Cover and Simmer For 5 Minutes. |
|
10
Done
|
Add the Remaining Vegetables, Cover the Pan and Cook to Taste, Approximately 15 Minutes. |
