Coconut Vegetable Curry

Name: Coconut Vegetable Curry
Prep time: 15 min
Cook time: 45 min
Total time: 60 min
Yield: 5 servings
Cuisine: South Asia — Muslim traditions
Ingredients: 3 medium yellow onions; 1 tsp cinnamon; 2 tbsp butter; 1 tsp coriander; 1 tsp cumin; 1 tsp ground cayenne pepper; 1 tsp salt; 1 cup nonfat yogurt; 2 tsp turmeric; 1 cup coconut milk; 3 medium diced sweet potatoes; 1 cup mange-tout peas; mushroom; 1 cup cashew nuts; 3 garlic cloves

Coconut milk, coriander and yogurt simmered on the stove and spiced with cinnamon and cumin for a South Asian curry.

1 hr · Serves 5 · Medium

Method

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Time: Prep 15 min · Cook 45 min · 60 min total
Difficulty: medium

1
Veg amounts can be changed dependent on what you prefer. Peel, dice and boil sweet potato until soft.
2
In a heavy pan, sauté butter, onions and garlic until soft and lightly brown. Add spices and garlic, and fry 2-3 minutes, stirring constantly.
3 min
3
Wash and chop mangetout and mushrooms and add to frying pan. Stir, and fry for few minutes.
4
Mix yogurt turmeric, and coconut milk together and add to curry. Cover with a tight fitting lid and simmer 35-45 minutes.
45 min
5
Toast cashew nuts in a small pan for a couple mins, add last to curry, stir and serve.