Dry Vegetable Curry with Coconut Recipe at MyDish

Dry Vegetable Curry with Coconut

4 stars based on 2 reviews Rate this Recipe

Method

  • Heat the oil in a heavy based pan, add the mustard seeds, cumin and garlic - fry until the seeds begin to pop. Stir in the turmeric and cayenne pepper and cook for one minute. Add the onion, fry gently until soft and golden brown.

  • Add the veg and chillies and stir gently until evenly coated with the onion mixture.

  • Dissolve the coconut in the boiling water, stir into the veg mixture and bring to the boil. Season with salt and pepper. Lower the heat as much as possible, cover the pan tightly and simmer for 20 mins. the veg should be just tender with just enough liquid remaining to coat them.

  • Stir in the fresh coriander and allow to stand for 5 mins before serving.

    • Tips

    • Can be cooked a day or so ahead of time, this improves the flavour.

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    Ingredients

    • INGREDIENTS
    • 4 tbsps vegetable oil
    • ½ tsp Black mustard seeds
    • 2 tsps Cumin seeds
    • 2 garlic cloves. crushed
    • 1 tsp Turmeric powder
    • 1 tsp cayenne pepper
    • 1 Onion. medium. finely chopped
    • 2 Green peppers chopped
    • 2 Carrots Peeled and Chopped
    • 2 courgettes. cut into chunks
    • ½ Cauliflower. cut into florets
    • 110g green beans. topped and tailed
    • 110g Okra. topped and tailed
    • 2 Green Chillies - medium finely chopped
    • 110g creamed coconut
    • 300ml boiling water
    • 3 tbsps Fresh coriander. chopped

    By Views 3393  Added Fri Nov 27 2009


    Great as part of a curry buffet.

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