Yum! Coconut curried vegetables

Vancouver’s most famous Indian restaurant, Vij’s, doesn’t take reservations and doesn’t need to. But you don’t have to travel to Canada to taste what the fuss is all about. Here, the owners offer a recipe for coconut curried vegetables.

Coconut curried vegetables

Ingredients

    • 1 med. cauliflower, cut into medium pieces
    • 1 med. eggplant, cut in 1 1/2" cubes
    • 2 lg. red bell peppers, cut in 1 1/2" cubes
    • 2 lg. ripe tomatoes, diced
    • 1 1/2 tsp black mustard seeds
    • 1 lg. onion, finely chopped
    • 2 lg. cloves garlic, chopped
    • 1 tsp ground cumin
    • 1 level tsp turmeric
    • 1/2 tsp cayenne pepper
    • 1 tsp salt
    • 1/2 tsp black pepper
    • 15 fresh curry leaves (available at most Indian grocers; they should be green, not brownish green)
    • 1 can of pure coconut milk
    • 1/2 cup chopped cilantro leaves
    • 3-4 tablespoons canola oil

Preparation

Serving Directions:

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