Curried Vegetables with Coconut

Name: Curried Vegetables with Coconut
Prep time: 25 min
Cook time: 30 min
Total time: 55 min
Yield: 6 servings
Cuisine: South Asia — Muslim traditions
Ingredients: 0.25 cup vegetable oil; 3 garlic cloves; 1 tbsp fresh ginger; 0.5 cup onion; 1 tsp mustard seeds; 2 tbsp coriander; 1 tsp turmeric; 0.25 tsp cayenne pepper; 1 cup carrot; 0.5 lb green beans; 1 cup green onion; 2 green bell peppers; 1 hot green chili pepper; 1 cup unsweetened coconut; 2 cup water; 1.5 tsp salt; 2 tsp sugar; 0.5 cup pimento pepper; 2.333 cup yogurt

Coconut, coriander and carrot simmered on the stove and spiced with ginger and mustard seeds for a South Asian dish.

55 min · Serves 6 · Medium

Method

Start cooking mode

Time: Prep 25 min · Cook 30 min · 55 min total
Difficulty: medium

1
Heat the oil in a large, heavy bottomed pot, or a wok, and saute the garlic, ginger, and onions until the onions begin to show color.
2
Add the mustard seeds, coriander, turmeric, and cayenne, and stir over medium heat for about 2 minutes.
2 min
3
Add the carrots, green beans, green onions, bell peppers, and hot chiles and stir fry the spices for a few minutes, then add the coconut, water, salt, and sugar.
4
Stir well, cover and simmer for about 20 minutes. Remove the lid and continue simmering, stirring often, until the liquid is reduced by over half.
20 min
5
Stir in the pimento strips and yogurt, cook a few minutes more over high heat and taste. Correct the seasonings, if necessary, and serve.