Ingredients
-
4
-
15
-
1 1/2
-
1
-
2
-
2
-
1
-
1
-
1/2
-
1
-
-
-
-
-
Directions
Coconut Curried Vegetables,Recipe from Vij’s,Wonderful! I served this as a side dish and didn’t add as many vegetables as stated but it still made LOTS! Maybe it would be 4 servings as a main dish. I only used about 1/2 and eggplant because it looked like so much, but the eggplant cooked down and almost disappeared. It was nice and soft and contrasted nicely with the cauliflower and peppers (which I cooked until still crisp). Like Gumboot Gourmet, I couldn’t find curry leaves, so followed her idea of using curry powder. Next time I will add a bit more cayenne, I thinkit could be hotter and still retain the great flavour. I sprinkled the cilantro over top so those who don’t like it could pick around it. Thank you, Pets, for a great recipe!,Finally made this last night, it was a hit! I didn’t have eggplant, and wasn’t able to find curry leaves. I did add a teaspoon of curry instead, I don’t know if this was the right thing to do, but the result was fabulous. We have some left over so I hoping that Daydream’s suggestion that it is better the next day is correct. Very easy, I did make it ahead and reheated at dinner time.
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Steps
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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 Saute 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. |
