Coconut-Vegetable Curry
- Ready In:
- 1hr 30mins
- Ingredients:
- 31
- Serves:
-
6
ingredients
-
VEGETABLES
- 5 tablespoons clarified butter
- 12 white pearl onions, blanched 1 minute
- 10 fresh okra pods
- 6 indian eggplants (each about 3 inches long) or 4 Japanese eggplants, trimmed, each quartered lengthwise
- 2 carrots, peeled, cut on diagonal into 1/4 inch-thick ovals (about 10 ounces)
- 1 1⁄2 lbs tomatoes, cored and cubed
-
SAUCE
- 5 tablespoons clarified butter
- 1 lb white onion, chopped
- 1 tablespoon minced peeled fresh ginger
- 1 large garlic clove, chopped
- 2 1⁄2 teaspoons chopped curry leaves (fresh or frozen, about 16 leaves)
- 1 1⁄2 teaspoons black mustard seeds
- 1 teaspoon turmeric
- 1⁄2 teaspoon fenugreek seeds
- 1⁄2 teaspoon cayenne pepper
- 1 1⁄2 - 2 teaspoons coarse kosher salt
- 3 1⁄2 cups unsweetened coconut milk
- 1⁄4 cup fresh lime juice
-
SAVORY SEMOLINA (OPTIONAL)
- 4 cups water
- 2 teaspoons coarse kosher salt
- 1 1⁄2 cups semolina flour (pasta flour) or 1 1/2 cups farina (suji or sooji, such as Rani or Ajika brands, about 9 ounces)
- 1⁄3 cup clarified butter
- 2 small garlic cloves, minced
- 2 teaspoons minced peeled fresh ginger
- 2 teaspoons finely chopped curry leaves (fresh or frozen, about 12 leaves)
- 1 small serrano chili, minced
- 1 teaspoon black mustard seeds
- 1⁄2 teaspoon cumin seed
- 12 cherry tomatoes, halved
- 1 cup green peas (fresh or frozen)
- 1⁄2 cup chopped cashews
directions
-
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.
- 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.
- 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.
- 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.
-
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.
- Add ginger and garlic; saute 1 minute.
- Add curry leaves, mustard seeds, turmeric, fenugreek and cayenne; saute 1 minute.
- 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.
- Mix in lime juice. Season to taste with salt and pepper.
- Transfer curry to bowl. Serve over basmati rice or Savory Semolina.
- Notes: Curry leaves are also known as kari patta. Curry leaves, black mustard seeds and fenugreek seeds are available at Indian markets.
-
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.
- 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.
- 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.
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