Curried Vegetables With Coconut

Name: Curried Vegetables With Coconut
Prep time: 25 min
Cook time: 30 min
Total time: 55 min
Yield: 6 serving(s)
Ingredients: 1/4 cup vegetable oil; 3 garlic cloves, minced; 1 tablespoon fresh ginger, peeled and grated; 1/2 cup onion, chopped; 1 teaspoon mustard seeds; 2 tablespoons coriander, ground; 1 teaspoon turmeric, ground; 1/4 teaspoon cayenne pepper; 1 cup carrot, thinly sliced; 1/2 lb green beans, cut in one-inch lengths; 1 cup green onion, sliced; 2 green bell peppers, cut in strips; 1 hot green chili pepper, minced; 1 cup unsweetened coconut, flaked; 2 cups water; 1 1/2 teaspoons salt; 2 teaspoons sugar; 1/2 cup pimento pepper, sliced; 2 1/3 cups yogurt

Submitted by lynnski LA

"The recipe was adapted from the "vegetarian epicure, book two" by anna thomas. A delicious vegetarian curry to serve with basmati rice, raitas, Indian bread and spiced tea or ale."

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Ready In:: 55mins
Ingredients:: 19
Serves:: 6

ingredients

¹⁄₄ cup vegetable oil
3 garlic cloves, minced
1 tablespoon fresh ginger, peeled and grated
¹⁄₂ cup onion, chopped
1 teaspoon mustard seeds
2 tablespoons coriander, ground
1 teaspoon turmeric, ground
¹⁄₄ teaspoon cayenne pepper
1 cup carrot, thinly sliced
¹⁄₂ lb green beans, cut in one-inch lengths
1 cup green onion, sliced
2 green bell peppers, cut in strips
1 hot green chili pepper, minced
1 cup unsweetened coconut, flaked
2 cups water
1 ¹⁄₂ teaspoons salt
2 teaspoons sugar
¹⁄₂ cup pimento pepper, sliced
2 ¹⁄₃ cups yogurt

directions

Heat the oil in a large, heavy bottomed pot, or a wok, and saute the garlic, ginger, and onions until the onions begin to show color.
Add the mustard seeds, coriander, turmeric, and cayenne, and stir over medium heat for about 2 minutes.
Add the carrots, green beans, green onions, bell peppers, and hot chiles and stir fry the spices for a few minutes, then add the coconut, water, salt, and sugar.
Stir well, cover and simmer for about 20 minutes.
Remove the lid and continue simmering, stirring often, until the liquid is reduced by over half.
Stir in the pimento strips and yogurt, cook a few minutes more over high heat and taste.
Correct the seasonings, if necessary, and serve.

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RECIPE SUBMITTED BY

lynnski LA

Los Angeles, CA

I live in a wooded hillside area of Los Angeles where it feels like being out in the country. I grew up in Rhode Island, and came to LA after graduating from URI. I recently retired from my job as an environmental specialist. So now I have time to collect internet recipes. My hobbies & interests are aquatics, shell collecting, my cats, feeding stray cats, home improvement projects and cooking. I love to travel and, years ago, lived in Mexico for several months. My favorite cookbooks are the ones written by Diana Kennedy; they are all great; and I have them all, some signed by her when I was enrolled in her cooking classes. I have a lot of cookbooks; some of my other fave authors and their books are: Madhur Jaffrey (especially World Vegetarian, World of East Vegetarian Cooking and A Taste of the Far East), Faye Levy, Martha Rose Shulman (especially Mediterranean Light, Provencal Light and Mexican Light) and Paula Wolfert.

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