Coconut Curried Vegetables

Name: Coconut Curried Vegetables
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 4 servings
Cuisine: South Asia — Muslim traditions
Ingredients: 4 tbsp canola oil; 15 fresh curry leaves; 1.5 tsp black mustard seeds; 1 large onion; 2 garlic cloves; 2 large ripe tomatoes; 1 tsp ground cumin; 1 tsp turmeric; 0.5 tsp cayenne pepper; 1 tsp salt; 0.5 tsp black pepper; 1 canof pure coconut milk (14 ounce); 1 medium eggplant; 1 medium cauliflower; 2 large red bell peppers; 0.5 cup chopped cilantro leaf

Gently simmered aubergine, canof coconut milk and tomatoes, warmed with curry leaves and mustard seeds, a South Asian dish.

50 min · Serves 4 · Medium

Method

Start cooking mode

Time: Prep 20 min · Cook 30 min · 50 min total
Difficulty: medium

1
In large saucepan heat oil over medium heat for one minute and add curry leaves and mustard seeds.
2
Wait until they start to sizzle and them sizzle for approximately 30 seconds or until a few start to pop.
1 min
3
The curry leaves will cook and become shriveled. Immediately add garlic and onions. Sauté until onions are golden brown.
4
Add the tomatoes and the powdered spices. Continue to saute until the oil separates from the tomato “masala”.
5
Add the coconut milk. Bring to a light boil, add eggplant, cover and simmer for 5 minutes.
5 min
6
Add the remaining vegetables, cover the pan and cook to taste, approximately 15 minutes. Turn heat off, stir in cilantro.
15 min