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Coconut Curried Vegetables

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Ingredients

Adjust Servings:
1/4 cup canola oil
15 fresh curry leaves (available at most indian grocers they should be green not brownish green)
1/2 tablespoon black mustard seeds
3/4 cup onion finely chopped
1 tablespoon garlic chopped
1 cup ripe tomatoes diced
1/2 tablespoon ground cumin
1/2 teaspoon turmeric
1/4 teaspoon cayenne pepper
1/2 tablespoon salt

Nutritional information

351.7
Calories
197 g
Calories From Fat
21.9 g
Total Fat
8 g
Saturated Fat
0 mg
Cholesterol
913.2 mg
Sodium
38.4 g
Carbs
5.4 g
Dietary Fiber
29.6 g
Sugars
3.9 g
Protein
293g
Serving Size

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Coconut Curried Vegetables

Features:
    Cuisine:

    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.

    • 90 min
    • Serves 4
    • Easy

    Ingredients

    Directions

    Share

    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.

    Avatar Of Bria Mitchell

    Bria Mitchell

    Soul food specialist sharing family recipes that are rich in tradition and flavor.

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