HomeRecipesArchivesSep 2004

 

Vegetable Curry

Servings: 4

Ingredients:

4 Tablespoons vegetable oil

1 teaspoon mustard seed

2 inch piece fresh ginger, finely minced

2 cloves garlic, finely minced

1 medium onion, sliced

1 green chili, finely minced

1 1/2 teaspoons ground turmeric

1 Tablespoon ground coriander

1 1/2 pounds your choice of mixed vegetables, sliced (eggplant,cauliflower, string beans, carrots, peppers, okra)

1 teaspoon salt

8 ounces coconut milk

2 Tablespoons chopped cilantro

Directions:

1. Heat oil in heavy pan(wok or Dutch oven are fine)over medium-high heat.

2. Add mustard seeds,ginger & garlic & saute till seeds pop, about 1 minute. Don't allow garlic to get brown. Stir constantly.

3. Add onion & green chili, reduce heat to medium-low & saute gently till onions are golden.

4. Add coriander & turmeric & cook for 1 minute.

5. Add vegetables, mix well with spices.

6. Add salt & coconut milk. Cover & simmer for 30 minutes or till vegetables are tender.

Serve over basmati rice & garnish with cilantro.