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Video: Indian cooking in Vancouver

TODAY recipes
updated 2/25/2010 9:27:48 AM ET 2010-02-25T14:27:48

Recipe: 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
Serving

In large saucepan heat oil over medium heat for one minute and add curry leaves and mustard seeds. Wait until they start to sizzle and let sizzle for approximately 30 seconds or until a few start to pop. The curry leaves will cook and become shriveled. Immediately add garlic and onions. Sauté until onions are golden brown. Add tomatoes and all powdered spices. Continue to saute until the oil separates from the tomato “masala.”

Add coconut milk. Bring to a light boil, add eggplant, cover and simmer for 5 minutes. Add remaining vegetables, cover pan and cook to taste, approximately 15 minutes. Turn heat off, stir in cilantro.

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