Coconut-vegetable Curry

Name: Coconut-vegetable Curry
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 6
Cuisine: Indian, Asian
Ingredients: 2 teaspoons black mustard seeds; 283 grams large carrots (about , peeled, cut on diagonal into 1/4-inch-thick ovals; 1 teaspoons cayenne pepper; 5 Tbsps Clarified Butter, divided; 2 teaspoons coarse kosher salt; 3 teaspoons chopped fresh or frozen curry leaves* (about 16 leaves); 6 Indian eggplants (each about 3 inches long) or 4 Asian eggplants, trimmed, each quartered lengthwise; 1 teaspoons fenugreek seeds; 1 Tbsp minced peeled fresh ginger; 1 large garlic clove, chopped; 59 milliliters fresh lime juice; 10 fresh okra pods; 12 pearl onions, blanched 1 minute, peeled; 6 servings Basmati rice or Savory Semolina; 680 grams tomatoes, cored, cubed; 1 teaspoon turmeric; 828 milliliters canned unsweetened coconut milk (preferably organic); 454 grams white onions, chopped

Coconut-vegetable Curry might be just the Indian recipe you are searching for. One portion of this dish contains roughly 12g of protein, 48g of fat, and a total of 663 calories. This recipe covers 42% of your daily requirements of vitamins and minerals. This recipe serves 6. It is a good option if you're following a vegetarian diet. A mixture of curry leaves, coconut milk, garlic clove, and a handful of other ingredients are all it takes to make this recipe so yummy. From preparation to the plate, this recipe takes roughly 45 minutes.

Ingredients

Servings:

2teaspoons

black mustard seeds 283grams

large carrots (about , peeled, cut on diagonal into 1/4-inch-thick ovals 1teaspoons

cayenne pepper 5Tbsps

Clarified Butter, divided 2teaspoons

coarse kosher salt 3teaspoons

chopped fresh or frozen curry leaves* (about 16 leaves)6

Indian eggplants (each about 3 inches long) or 4 Asian eggplants, trimmed, each quartered lengthwise 1teaspoons

fenugreek seeds 1Tbsp

minced peeled fresh ginger 1large

garlic clove, chopped 59milliliters

fresh lime juice 10

fresh okra pods 12

pearl onions, blanched 1 minute, peeled 6servings

Basmati rice or Savory Semolina 680grams

tomatoes, cored, cubed 1teaspoon

turmeric 828milliliters

canned unsweetened coconut milk (preferably organic)454grams

white onions, chopped

Recommended wine: Gruener Veltliner, Riesling, Sparkling Rose

Gruener Veltliner, Riesling, and Sparkling rosé are my top picks for Indian. The best wine for Indian food will depending on the dish, of course, but these picks can be served chilled and have some sweetness to complement the spiciness and complex flavors of a wide variety of traditional dishes. The Nikolaihof Hefeabzug Gruner Veltliner with a 4.3 out of 5 star rating seems like a good match. It costs about 32 dollars per bottle.