Vegetable Curry
(1 ratings)
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Posted by:irt
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.
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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
- Dice the vegetables into bite sized pieces (as needed) and boil. Vegetables should be cooked but crisp.
- Drain the vegetables, reserving the water.
- Blend the coconut, chilies, sesame seeds, cinnamon and cloves in a mixer or food processor.
- Heat butter in a medium skillet over medium heat.
- 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)
- Add the ginger and garlic and fry for 3 or 4 minutes, stirring frequently.
- 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.
- Add salt, chili powder and tomatoes and lemon juice and cook until liquid thickens to a nice gravy.
- Serve warm with flatbread of your choice.
Reader Comments
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Apr 20, 2014 (report abuse)