Written By Cynthia Annett-Hynes Recipes Apr 7, 2011 Coconut Curried Vegetables SHARE VIA: Facebook Twitter PinterestIngredients 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 oilMethodIn 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.Indian FoodRecipesStarterVegetarian SHARE VIA: Facebook Twitter Pinterest Written By: Cynthia Annett-Hynes ... Read More You may also like Dessert / Recipes July 13, 2020 Panna Cotta with Balsamic Roasted Strawberries and Basil Sugar Story and recipe and photography by: Isabelle Bulota Strawberry season has arrived! There is so much we can do with this delicious, beautiful ... Read More Bar / Recipes February 27, 2020 Kuma Bitters For those who can’t be bothered to finesse and monitor the blending process of the three-jar method written about in March| April’s Bar 101, here ... Read More Appetizer / Main course / Recipes December 30, 2019 Spinach and Herb Pesto Spinach and Herb Pesto Makes about 1 cup. 1½ cups finely chopped spinach 1½ cups chopped parsley 2 Tbsp lemon juice, about half a lemon 1 jalapeño ... Read More Appetizer / Main course / Recipes December 30, 2019 One Perogy Two Perogy Perogies with Potato and Wild Mushroom, or Two Cheese Filling This is my recipe for perogies with a fluffy, mashed-potato-infused dough—one ... Read More Books / Recipes / Review October 20, 2019 Cedar + Salt, Vancouver Island Recipes from Forest, Farm, Field and Sea It often surprises me how easy it can be to take for granted, or even forget, just how incredible this island is. Sometimes it is a visitor who helps ... Read More Appetizer / Recipes September 3, 2019 Sophie Fenlon’s Cervelle de Canut A lyonnaise cheese dip, literally translating to “silk worker’s brain” named after the “canuts” the silk workers of 19th century Lyon. ... Read More Comments are closed.