Coconut-Vegetable Curry

Name: Coconut-Vegetable Curry
Prep time: 90 min
Total time: 90 min
Yield: 6 servings
Cuisine: South Asia — Muslim traditions
Ingredients: 5 tbsp clarified butter; 12 white pearl onions; 10 fresh okra pods; 6 indian eggplants; 2 carrots; 1.5 lb tomatoes; 5 tbsp clarified butter; 1 lb white onion; 1 tbsp minced peeled fresh ginger; 1 large garlic clove; 2.5 tsp chopped curry leaves; 1.5 tsp black mustard seeds; 1 tsp turmeric; 0.5 tsp fenugreek seeds; 0.5 tsp cayenne pepper; 1.5 tsp coarse kosher salt; 3.5 cup unsweetened coconut milk; 0.25 cup fresh lime juice; 4 cup water; 2 tsp coarse kosher salt; 1.5 cup semolina flour; 0.333 cup clarified butter; 2 small garlic cloves; 2 tsp minced peeled fresh ginger; 2 tsp finely chopped curry leaves; 1 small serrano chili; 1 tsp black mustard seeds; 0.5 tsp cumin seed; 12 cherry tomatoes; 1 cup green peas

Okra, aubergine and coconut milk simmered on the stove and spiced with curry leaves and ginger for a South Asian curry.

1 hr 30 min · Serves 6 · Medium

Method

Start cooking mode

Time: Prep 90 min · 90 min total
Difficulty: medium

1
For vegetables:. Heat 1 tablespoon butter in large nonstick skillet over medium high heat. Add onions; saute until golden, about 2 minutes. Reduce heat to low and saute until onions are just tender, about 8 minutes. Transfer onions to bowl.
2
Heat 1 tablespoon butter in same skillet over medium-high heat. Add okra; saute until crisp-tender, about 5 minutes. Add okra to bowl with onions.
5 min
3
Heat 1 tablespoon butter in same skillet over medium-high heat. Add eggplants; sprinkle with salt and pepper. Saute eggplants until brown on cut surfaces and just tender, about 6 minutes. Add eggplant to onions.
6 min
4
Melt remaining 2 tablespoons butter in same skillet. Add carrots. Saute until carrots begin to soften, about 3 minutes. Add tomatoes and stir to blend. Add to vegetable mixture in bowl. Reserve skillet for sauce.
3 min
5
FOR SAUCE:. Heat butter in reserved skillet over medium-high heat. Add chopped onions and saute until golden, about 14 minutes. Reduce heat to medium.
14 min
6
Add ginger and garlic; saute 1 minute. Add curry leaves, mustard seeds, turmeric, fenugreek and cayenne; saute 1 minute.
7
Add vegetable mixture and 1 1/2 teaspoons salt. Add coconut milk and bring to simmer. Reduce heat to medium-low and simmer uncovered until vegetables are just tender, stirring occasionally, about 8 minutes.
8 min
8
Mix in lime juice. Season to taste with salt and pepper. Transfer curry to bowl. Serve over basmati rice or Savory Semolina.
9
Notes: Curry leaves are also known as kari patta. For savory semolina (optional):. Bring 4 cups water to boil in heavy large saucepan over medium-high heat. Add Salt. Gradually whisk in semolina. Boil until thick, whisking often, about 5 minutes. Remove from heat.
5 min
10
Heat butter in heavy medium skillet over medium-high heat. Add garlic, ginger, curry leaves, chile, mustard seeds, and cumin seeds. Saute until aromatic, about 1 minute.
1 min
11
Add tomatoes, peas and cashews. Saute mixture until cashews begin to color, about 2 minutes. Stir mixture into semolina. Season with salt and pepper. Rewarm, if necessary.
2 min