Vegetable Coconut Curry     


Description-
Curry TypeVegetable
StrengthMedium
DifficultyModerate
SourceAnna Thomas
VegetarianNo
VeganNo
Time to prepare10 minutes
Time to cook30~ minutes
No. of servings6-8
Ingredients1/4 c. vegtable oil
3 garlic cloves
1 Tbs. grated ginger
1/2 c. chopped onion
1 tsp. mustard seed
2 Tbs. ground coriander
1 tsp. ground turmeric
1/4 tsp. cayenne pepper
1 c. sliced carrot
1/2 lb. string beans (1-in. long sections)
1 c. sliced green onions
2 bell peppers (cut into strips)
1-whatever small hot green chili
1 c. flaked, unsweetened coconut
2 c. water
1 1/2 tsp salt
2 tsp sugar
1/2 c. sliced pimento pepper
2/3 c. yogurt
InstructionsHeat the oil in a large pot. Saute the garlic, ginger, and onion in it until the onions begin to color. Add the mustard seed, corainder, turmeric, and cayenne. Heat for about 2 minutes on medium.

Add carrot, string beans, green onions, bell pepper, and hot chili(s). Toss with the spices, simmer a few minutes, then add the cocnut, water, salt, sugar. Stire, cover and simmer for 20 minutes. Remove the lid, continue simmering until the liquid is reduced by half.

Stir in the pimento strips and yogurt, cook a few more minutes on high. Correct seasoning at this point.
NotesI tend to make this super hot, but it works just as well to eliminate the chili peppers all together if you
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