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Vegetable Curry
Ave. Rating is 5 (1 ratings) Add Your Comments and Ratings

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For this recipe, use a mixture of fresh vegetables such as carrots, potatoes, peas, beans, cauliflower or whatever your preference – don’t use frozen vegetables! Adjust the coconut to your preference – you can also use 2 cups coconut milk in place of grated coconut.

Serves: 2

Prep Time:
Cook Time:
Total Time:

West Indian Vegetarian-Dairy Main Dish

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Ingredients

1 cup mixed vegetables sliced, boiled
1/2 coconut, grated
3 green chilies
1 tbsp. sesame seeds
1 inch stick cinnamon
2 cloves
2 tbsp. butter
1/2 tsp. cumin seeds
1/2 tsp. mustard seeds
1/2 tsp. minced ginger
1/2 tsp. crushed garlic
Salt, to taste
1/2 tsp. red chili powder
1 tomato, sliced
1 tsp. lemon juice

Directions

  1. Dice the vegetables into bite sized pieces (as needed) and boil. Vegetables should be cooked but crisp.
  2. Drain the vegetables, reserving the water.
  3. Blend the coconut, chilies, sesame seeds, cinnamon and cloves in a mixer or food processor.
  4. Heat butter in a medium skillet over medium heat.
  5. Add cumin and mustard seeds and fry until they begin to pop (lightly cover the skillet as the seeds will pop right out of the skillet)
  6. Add the ginger and garlic and fry for 3 or 4 minutes, stirring frequently.
  7. Add all the mixed vegetables (except the tomato) and 1/2 cup of reserved water (from the boiled vegetables). Cover a simmer for 5 minutes.
  8. Add salt, chili powder and tomatoes and lemon juice and cook until liquid thickens to a nice gravy.
  9. Serve warm with flatbread of your choice.

Reader Comments


Kati says...
Rating is 5

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Apr 20, 2014 (report abuse)


 

 

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