Darin’s Coconut Curried Vegetables

Coconut Curried Vegetables

Like all Indian dishes, this is so unbelievably easy, easy and easy.  Try it!

Ingredients

  • ¼ cup        grapeseed oil
  • 1 small     handful fresh curry leaves (25 ish)
  • 1 tbsp       mustard seeds (preferably black)
  • 2          finely chopped medium onions
  • 4 tbspns     chopped garlic
  • 2 large      chopped tomatoes (2 cups)
  • 1 tspn       ground cumin
  • 1 tspn       turmeric
  • ½ tspn       cayenne pepper (optional)
  • 1 tspn       salt
  • ½ tspn       black pepper
  • 1 can        coconut milk
  • 1 lb         eggplant cut into 1” cubes
  • 1 lb         cauliflower small florets
  • 1 lb         sweet peppers
  • ¾ cup        chopped cilantro
  • ½ cup        cooked rice per person

Directions

  • If you do not wish to use the eggplant, cauliflower or sweet peppers, try zucchini or fennel Heat oil to a medium/high heat, add curry leaves and mustard seeds and then cook for one minute or until the mustard seeds begin to pop (do not burn).
  • Reduce heat to medium and add onions to the pot and cook for 5 minutes.  Add garlic and cook for a further 2 minutes.
  • Now, add the tomatoes, cumin, turmeric, cayenne, salt, black pepper and coconut milk.  Simmer for 5 minutes.
  • Add your choice of vegetables and simmer for a further 10 minutes.
  • Serves 6 – or serves 10 as a side dish.