coconut curried vegetables

February 2, 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 well (and even freezes well).

1/2 cup olive 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 zucchini, chopped into 1-1/2 inch pieces

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

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

3/4 cup cilantro, chopped

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.

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

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

Stir in coconut milk and bring to a boil. Reduce heat to medium low. Add 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.

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2 Responses to “coconut curried vegetables”

  1. Pamela Says:

    Ruth … where did you find fresh curry leaves? I’m guessing on Gerrard E. I don’t recall seeing any anywhere I regularly shop.


  2. Pamela … you can certainly get nice fresh and dried curry leaves on Gerrard East but you can also get really nice dried leaves (which are the ones I tend to use for this recipe) from Canadian Arvinda’s (who also make tea etc.). They come in a little silver tin with a dark green label.


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