Swahili Vegetable Curry

Name: Swahili Vegetable Curry
Prep time: 2 h
Cook time: 2 h
Total time: 2 h
Yield: 6
Cuisine: Indian, Asian
Ingredients: 227 grams baby potatoes, scrubbed; 1 bay leaf; 10 black peppercorns; 2 mediums carrots, peeled and sliced 1/4 inch thick; 227 grams cauliflower, cut into 1-inch florets; 59 milliliters chopped cilantro; 1 two-inch stick of cinnamon; 237 milliliters grated fresh or dried coconut; 2 Tbsps coriander seeds; 1 teaspoons cumin seeds; 20 curry leaves (see Note); 1 ear of corn, shucked, kernels cut from the cob, or 1/2 cup frozen corn; 4 smalls Asian eggplants, halved lengthwise; 1 teaspoons garam masala; 113 grams green beans, cut into 1-inch lengths, or left whole; 0 teaspoons ground mace; 1 teaspoons ground turmeric; 113 grams okra, halved lengthwise; 1 medium onion, thinly sliced; 1 red bell pepper, cut into 1-inch pieces; 6 smalls dried red chiles; 6 servings Salt; 1 large tomato, chopped; 1 Tbsp tomato paste; 383 grams unsweetened coconut milk; 59 milliliters vegetable oil; 1 teaspoons yellow mustard seeds

Swahili Vegetable Curry is a gluten free and vegan recipe with 6 servings. This recipe covers 39% of your daily requirements of vitamins and minerals. One serving contains 470 calories, 10g of protein, and 31g of fat. A mixture of chiles, asian eggplants, okra, and a handful of other ingredients are all it takes to make this recipe so flavorful. From preparation to the plate, this recipe takes approximately 2 hours. This recipe is typical of Indian cuisine.

Instructions

In a large enameled cast-iron casserole, combine the black peppercorns, dried red chiles, cloves, cinnamon, coriander seeds and cumin seeds and cook over moderately high heat until fragrant and lightly toasted, about 2 minutes.

Ingredients you will need

Black Peppercorns

Dried Red Chili Pepper

Whole Coriander Seeds

Cumin Seeds

Cinnamon

Clove

Transfer the spices to a spice grinder and let cool completely. Grind the spices to a powder.

Ingredients you will need

Spices

Heat 1 tablespoon of vegetable oil in the casserole.

Ingredients you will need

Vegetable Oil

Add the grated coconut and cook over moderate heat, stirring occasionally, until lightly browned, about 8 minutes.

Ingredients you will need

Desiccated Coconut

Transfer the grated coconut to a blender.

Ingredients you will need

Desiccated Coconut

Equipment you will use

Blender

Add half of the onion, the toasted spices and 1/2 cup of water and puree.

Ingredients you will need

Spices

Onion

Water

Heat the remaining 3 tablespoons of oil in the casserole.

Ingredients you will need

Cooking Oil

Add the remaining onion and the mustard seeds and cook over moderately high heat until the onion is browned, about 5 minutes.

Ingredients you will need

Mustard Seeds

Onion

Add the turmeric, garam masala, mace and bay leaf and cook, stirring, until fragrant, about 2 minutes.

Ingredients you will need

Garam Masala

Bay Leaves

Turmeric

Ground Mace

Add the coconut-spice puree and simmer over low heat for 10 minutes.

Ingredients you will need

Coconut

Add the unsweetened coconut milk and 2 cups of water and bring to a simmer, stirring well.

Ingredients you will need

Unsweetened Coconut Milk

Water

Add the potatoes, carrots and a large pinch of salt. Cover and simmer over low heat until the potatoes are just tender, about 15 minutes.

Ingredients you will need

Potato

Carrot

Salt

Stir in the cauliflower, green beans, red pepper, eggplants, corn, chopped tomato and tomato paste. Cover and simmer gently over low heat, stirring occasionally, until all the vegetables are tender, about 25 minutes.

Ingredients you will need

Tomato Paste

Cauliflower

Green Beans

Red Pepper

Vegetable

Eggplant

Tomato

Corn

Add the okra and simmer until tender, about 5 minutes. Discard the bay leaf.

Ingredients you will need

Bay Leaves

Okra

Add the curry leaves and cilantro, season with salt and serve.

Ingredients you will need

Curry Leaves

Cilantro

Salt

Equipment

Blender

Recommended wine: Gruener Veltliner, Riesling, Sparkling Rose

Indian works really well 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. The Berger Gruner Veltliner (1 Liter) with a 4.7 out of 5 star rating seems like a good match. It costs about 15 dollars per bottle.