vegetable curry coconut milk

A mildly spiced but richly flavored Pakistani-style vegetable curry coconut milk dish full of different textures and flavors.Serve with nan bread to soak up the tasty sauce.
SERVES 4
  • 1 large eggplant, cut into 1-inch/ 2.5-cm cubes
  • 2 tbsp vegetable oil
  • 2 garlic cloves, crushed
  • 1 fresh green Chile, seeded and chopped finely
  •  grated fresh ginger root 1 tsp
  • 1 onion, chopped finely
  • 2 tsp garam masala
  • 8 cardamom pods
  • 1 tsp ground turmeric
  • 1 tbsp tomato paste
  • 3 cups Fresh Vegetable Bouillon (see page 14)
  • 1 tbsp lemon juice
  • 8 oz/225 g potatoes, diced
  • 2 cups small cauliflower florets
  • 8 oz/225 g okra, trimmed
  • 2 cups frozen peas
  • 2/3 cup coconut milk
  • salt and pepper
  • flaked coconut, to garnish
  • nan bread, to serve
 vegetable curry coconut milk
Method:
1. Layer the eggplant in a bowl, sprinkling with salt as you go. Set aside for 3o minutes. Rinse well under cold running water. Drain and dry Set aside.
2. Heat the oil in a large pan and gently cook the garlic, Chile,ginger root, onion, and spices for 4-5 minutes.
3.Stir in the tomato paste, bouillon, lemon juice, potatoes, and cauliflower and mix ell. Bring to a boil, cover, and simmer for 15 minutes.
4.stir in the eggplant okra, peas, and coconut milk and season with salt and pepper to taste. Continue to simmer, uncovered, for a further 10 minutes until tender. Discard the cardamom pods. Pile the curry on to a warmed
serving platter, garnish with flaked coconut, and serve with nan bread.

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