Coconut Curry Veggies

February 23, 2010

This is a mainstay in our family. LOVE this recipe. It’s from the amazing Vij in Vancouver and goes with almost anything. Make double or triple as it keeps (and even freezes well).

1/2 cup canola oil

25 to 30 fresh curry leaves

1 tbsp black mustard seeds

1 1/2 cups finely chopped onions

1 tbsp + 1 tsp chopped garlic

2 cups chopped tomatoes (2 large)

1 tbsp ground cumin

1 tsp turmeric

1/2 tsp cayenne pepper

1 tbsp salt

1/2 tsp ground black pepper

1 12 ounce can coconut milk, stirred

1 lb eggplant, chopped into 1-1/2″ pieces (I use zucchini)

1 lb cauliflower, cut into 1-1/2″ florets

2 red and yellow bell peppers, seeded and chopped into 1″ pieces

3/4 cup cilantro, chopped

1. In a large pot, heat oil on medium heat. Keeping your head at a distance from the pot, add the curry leaves and mustard seeds and allow them to sizzle for about one minute or until a few seeds pop.

2. Immediately add onions and sauté until golden brown, about 8 minutes

3. Add tomatoes and remaining spices and sauté for 8 minutes or until oil glistens on top.

4. Stir in coconut milk and bring to a boil. Reduce heat to medium low. Add eggplant (zucchini). Cover and simmer to five minutes. Add cauliflower and bell peppers, cover and simmer for another five minutes. Stir in cilantro.

Serve over basmati rice.