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; 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

The recipe Coconut-Vegetable Curry is ready in approximately 45 minutes and is definitely a super vegetarian option for lovers of Indian food. This recipe serves 6. One serving contains 663 calories, 12g of protein, and 48g of fat. This recipe covers 42% of your daily requirements of vitamins and minerals. Head to the store and pick up mustard seeds, turmeric, tomatoes, and a few other things to make it today.

Instructions

Heat 1 tablespoon butter in large nonstick skillet over medium-high heat.

Ingredients you will need

Butter

Equipment you will use

Frying Pan

Add onions; sauté until golden, about 2 minutes. Reduce heat to low and sauté until onions are just tender, about 8 minutes.

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Onion

Transfer onions to bowl.

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Onion

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Bowl

Heat 1 tablespoon butter in same skillet over medium-high heat.

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Butter

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Frying Pan

Add okra; sauté until crisp-tender, about 3 minutes.

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Okra

Add okra to bowl with onions.

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Onion

Okra

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Bowl

Heat 1 tablespoon butter in same skillet over medium-high heat.

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Butter

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Frying Pan

Add eggplants; sprinkle with salt and pepper. Sauté eggplants until brown on cut surfaces and just tender, about 6 minutes.

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Salt And Pepper

Eggplant

Add eggplant to onions. Melt remaining 2 tablespoons butter in same skillet.

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Eggplant

Butter

Onion

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Frying Pan

Add carrots. Sauté until carrots begin to soften, about 3 minutes.

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Carrot

Add tomatoes and stir to blend; add to vegetable mixture in bowl. Reserve skillet for sauce.

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Vegetable

Tomato

Sauce

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Frying Pan

Bowl

Heat butter in reserved skillet over medium-high heat.

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Butter

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Frying Pan

Add chopped onions and sauté until golden, about 14 minutes. Reduce heat to medium.

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Onion

Add ginger and garlic; sauté 1 minute.

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Garlic

Ginger

Add curry leaves, mustard seeds, turmeric, fenugreek, and cayenne; sauté 1 minute.

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Mustard Seeds

Curry Leaves

Turmeric

Ground Cayenne Pepper

Add vegetable mixture and 1 teaspoons salt.

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Vegetable

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.

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Coconut Milk

Vegetable

Mix in lime juice. Season to taste with salt and pepper.

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Salt And Pepper

Lime Juice

Transfer curry to bowl.

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Curry Powder

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Bowl

Serve over basmati rice or Savory Semolina.

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Basmati Rice

Semolina

*Also known as kari patta; available at Indian markets.

**Sold at specialty foods stores, Indian and Asian markets, and adrianascaravan.com. If unavailable, substitute brown mustard seeds.

Ingredients you will need

Brown Mustard Seeds

***Available at Indian and Middle Eastern markets.

Equipment

Frying Pan

Bowl

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 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

Indian can be paired with Gruener Veltliner, Riesling, and Sparkling rosé. 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. You could try Illahe Vineyards and Winery Gruner Veltliner. Reviewers quite like it with a 4.2 out of 5 star rating and a price of about 17 dollars per bottle.