Coconut Curried Vegetables Recipe

Name: Coconut Curried Vegetables
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 tablespoons canola oil; 15 fresh curry leaves (available at most Indian grocers, they should be green, not brownish green); 1 ½ teaspoons black mustard seeds; 1 large onion, finely chopped; 2 garlic cloves, chopped; 2 large ripe tomatoes, diced; 1 teaspoon ground cumin; 1 teaspoon turmeric; ½ teaspoon cayenne pepper; 1 teaspoon salt; ½ teaspoon black pepper; 1 (14 ounce) canof pure coconut milk; 1 medium eggplant, cut in 1 1/2 inch cubes; 1 medium cauliflower, cut into medium pieces; 2 large red bell peppers, cut in 1 1/2 inch cubes; ½ cup chopped cilantro leaf

Servings: persons

4 tablespoons canola oil
15 fresh curry leaves (available at most Indian grocers, they should be green, not brownish green)
1 ½ teaspoons black mustard seeds
1 large onion, finely chopped
2 garlic cloves, chopped
2 large ripe tomatoes, diced
1 teaspoon ground cumin
1 teaspoon turmeric
½ teaspoon cayenne pepper
1 teaspoon salt
½ teaspoon black pepper
1 (14 ounce) canof pure coconut milk
1 medium eggplant, cut in 1 1/2 inch cubes
1 medium cauliflower, cut into medium pieces
2 large red bell peppers, cut in 1 1/2 inch cubes
½ cup chopped cilantro leaf

1
In large saucepan heat oil over medium heat for one minute and add curry leaves and mustard seeds.
2
Wait until they start to sizzle and them sizzle for approximately 30 seconds or until a few start to pop.
3
The curry leaves will cook and become shriveled.
4
Immediately add garlic and onions.
5
Saute until onions are golden brown.
6
Add the tomatoes and the powdered spices.
7
Continue to saute until the oil separates from the tomato masala.
8
Add the coconut milk.
9
Bring to a light boil, add eggplant, cover and simmer for 5 minutes.
10
Add the remaining vegetables, cover the pan and cook to taste, approximately 15 minutes.
11
Turn heat off, stir in cilantro.

284

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 4 tablespoons canola oil, 15 fresh curry leaves (available at most Indian grocers, they should be green, not brownish green), 1 ½ teaspoons black mustard seeds, 1 large onion, finely chopped, and more.

Yes, Coconut Curried Vegetables falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Coconut Curried Vegetables

How did you like this recipe?

Frequently Asked Questions