Details
Prep Time: minutes
Cook Time: minutes
Ready In: minutes
Cuisine:
Categories: Comfort Food, Dinner, Indian, Lunch, Main Courses, Side Dishes, The Lazy Way To Cook, Vegetables, Week Nights, Weekend Fun
Yields or Serves:
Tags:
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
