Coconut-Vegetable Curry Recipe

Name: Coconut-Vegetable Curry
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 5 tablespoons; , divided; 12 pearl onions, blanched 1 minute,peeled; 10 fresh okra pods; 6 Indian eggplants (each about 3 inches long) or 4 Asian eggplants, trimmed, each quartered lengthwise; 2 large carrots (about 10 ounces), peeled, cut on diagonal into 1/4-inch-thick ovals; 1 1/2 pounds tomatoes, cored, cubed; 5 tablespoons Clarified Butter; 1 pound white onions, chopped; 1 tablespoon minced peeled fresh ginger; 1 large garlic clove, chopped; 2 1/2 teaspoons chopped fresh or frozen curry leaves* (about 16 leaves); 1 1/2 teaspoons black mustard seeds**; 1 teaspoon turmeric; 1/2 teaspoon fenugreek seeds***; 1/2 teaspoon cayenne pepper; 1 1/2 to 2 teaspoons coarse kosher salt; 3 1/2 cups canned unsweetened coconut milk (preferably organic); 1/4 cup fresh lime juice; Basmati rice or

Servings: persons

5 tablespoons
, divided
12 pearl onions, blanched 1 minute,peeled
10 fresh okra pods
6 Indian eggplants (each about 3 inches long) or 4 Asian eggplants, trimmed, each quartered lengthwise
2 large carrots (about 10 ounces), peeled, cut on diagonal into 1/4-inch-thick ovals
1 1/2 pounds tomatoes, cored, cubed
5 tablespoons Clarified Butter
1 pound white onions, chopped
1 tablespoon minced peeled fresh ginger
1 large garlic clove, chopped
2 1/2 teaspoons chopped fresh or frozen curry leaves* (about 16 leaves)
1 1/2 teaspoons black mustard seeds**
1 teaspoon turmeric
1/2 teaspoon fenugreek seeds***
1/2 teaspoon cayenne pepper
1 1/2 to 2 teaspoons coarse kosher salt
3 1/2 cups canned unsweetened coconut milk (preferably organic)
1/4 cup fresh lime juice
Basmati rice or

1
Heat 1 tablespoon butter in large nonstick skillet over medium-high heat. Add onions; saute until golden, about 2 minutes. Reduce heat to low and saute until onions are just tender, about 8 minutes. Transfer onions to bowl. Heat 1 tablespoon butter in same skillet over medium-high heat. Add okra; saute until crisp-tender, about 3 minutes. Add okra to bowl with onions. Heat 1 tablespoon butter in same skillet over medium-high heat. Add eggplants; sprinkle with salt and pepper. Saute eggplants until brown on cut surfaces and just tender, about 6 minutes. Add eggplant to onions. Melt remaining 2 tablespoons butter in same skillet. Add carrots. Saute until carrots begin to soften, about 3 minutes. Add tomatoes and stir to blend; add to vegetable mixture in bowl. Reserve skillet for sauce.
2
Heat butter in reserved skillet over medium-high heat. Add chopped onions and saute until golden, about 14 minutes. Reduce heat to medium. Add ginger and garlic; saute 1 minute. Add curry leaves, mustard seeds, turmeric, fenugreek, and cayenne; saute 1 minute. Add vegetable mixture and 1 teaspoons salt. Add coconut milk and bring to simmer. Reduce heat to medium-low and simmer uncovered until vegetables are just tender, stirring occasionally, about 8 minutes. Mix in lime juice. Season to taste with salt and pepper.
3
Transfer curry to bowl. Serve over basmati rice or Savory Semolina.
4
**Sold at specialty foods stores, Indian and Asian markets, and adrianascaravan.com. If unavailable, substitute brown mustard seeds.
5
***Available at Indian and Middle Eastern markets.

560

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.

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

You need 20 ingredients. The key ingredients include: 5 tablespoons, , divided, 12 pearl onions, blanched 1 minute,peeled, 10 fresh okra pods, and more.

Yes, Coconut-Vegetable Curry falls under the General 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-Vegetable Curry

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