Vegetable Curry

Vegetable Curry

Vegetable Curry

INGREDIENTS

½ Medium Eggplant (Aubergine)

2 Small Carrots

1 Cup Peas

1 Cup French Beans

1 Medium Potato

½ Cup Freshly Grated Coconut

2 Tablespoons White Poppy Seeds

4 Fresh Hot Green Chilies

1 ¼ Teaspoon Salt

3 Medium Tomatoes

1 Tablespoon Plain Yogurt

1 Teaspoon Garam Masala

2 Tablespoons Fresh Green Coriander

Place cut eggplant, carrots, peas, beans and potato in a medium saucepan.  Add 1 cup of water and bring to a boil.  Cover and turn heat to medium.  Cook for 5 minutes or until vegetables are just tender.  Do not overcook.  Put the coconut, chilies, poppy seeds and salt in a food processor.  Add 5 ounces of water and grind to a fine paste and set aside.  When the vegetables are cooked, add the spice paste and another 5 ounces of water.  Stir and simmer gently for 5 minutes.  Add the tomatoes, yogurt and garam masala.  Stir gently to mix well.  Bring to a boil and simmer gently for 3 minutes.  Turn into a serving dish and garnish with fresh coriander.  Serves 4

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