Coconut Curried Vegetables


1 med. cauliflower , cut into medium pieces
1 med. eggplant, cut in 1 1/2″ cubes
2 lg. red bell peppers, cut in 1 1/2″ cubes
2 lg. ripe tomatoes, diced
1 1/2 tsp black mustard seeds
1 lg. onion, finely chopped
2 lg. cloves garlic, chopped
1 tsp ground cumin
1 level tsp turmeric
1/2 tsp cayenne pepper
1 tsp salt
1/2 tsp black pepper
15 fresh curry leaves (available at most Indian grocers; they should be green, not brownish green)
1 400 ml can of pure coconut milk
1/2 cup chopped cilantro leaves
3-4 tablespoons canola oil


In large saucepan heat oil over medium heat for one minute and add curry leaves and mustard seeds. Wait until they start to sizzle and let sizzle for approximately 30 seconds or until a few start to pop. The curry leaves will cook and become shriveled. Immediately add garlic and onions. Saute until onions are golden brown. Add tomatoes and all powdered spices. Continue to saute until the oil seperates from the tomato “masala.” Add coconut milk. Bring to a light boil, add eggplant, cover and simmer for 5 minutes. Add remaining vegetables, cover pan and cook to taste, approximately 15 minutes. Turn off heat, stir in cilantro.

From Vij’s, published by Douglas & McIntyre.

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