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Vegetable Coconut Indian Curry
Nb persons: 0
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Source: Dishal.com
| For Curry | |
| 200g | baby eggplant |
| 150g | cauliflower, chopped |
| 150g | broccoli, chopped |
| 100g | green beans, sliced |
| 120g | carrots sliced |
| 2 | tomatoes chopped |
| 3/4 cup | coconut cream |
| 2 tbs | yoghurt |
| 75g/ 1/2 cup | cashewnuts, roasted & chopped |
| 30g | oil |
| 2 tbs | fresh coriander for garnishing |
| For paste | |
| 150g | onions, chopped |
| 20g/ 1/4 cup | dessicated coconut |
| 3 cloves | garlic paste |
| 2 tsp | coriander seeds |
| 2 tsp | ginger paste |
| 1 tsp | cumin seeds |
| 1 tsp | mustard seeds |
| 1/4 tsp | cardamom seeds |
| 1 tsp | red chilli powder |
| 1 | cinnamon stick |
| 2 | cloves |
| 11/2 tbs | water |
| Salt to taste | |
Preparations
- Grind all ingredients for paste.
- Heat oil in a large saucepan, add paste and stir over medium heat for 2 minutes.
- Add tomatoes, coconut cream, yoghurt and bring to boil, simmer covered for 10 minutes.
- Add carrot and beans. Cook on medium heat for 3 minutes.
- Add cauliflower, broccoli, mushrooms and eggplant.
- Cook over medium heat for about 4 minutes or until vegetables are tender.
- Mix in nuts.
- Garnish with coriander and serve hot with naan.
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