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Vegetable Curry in Coconut Cream
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Source: Dishal.com
| 30 g | oil |
| 2 | tomatoes, chopped |
| 3/4 cup | coconut cream |
| 2 tbsp | yogurt |
| 120 g | carrots, sliced |
| 100 g | green beans, sliced |
| 150 g | cauliflower, chopped |
| 150 g | broccoli, chopped |
| 200 g | baby eggplant |
| 75 g (1/2 c) | cashew, roasted and chopped |
| 2 tbs | fresh coriander, for garnish |
| For paste: | |
| 150 g | onion, chopped |
| 20 g (1/4 c) | dessicated coconut |
| 3 cloves | garlic, ground to paste |
| 2 tsp | coriander seeds |
| 2 tsp | ginger paste |
| 1 tsp | cumin seeds |
| 1 tsp | mustard seeds |
| 1/4 tsp | cardamon seeds |
| 1 tsp | red chili poweder |
| 1 | cinnamon stick |
| 2 | cloves |
| 1 1/2 tbsp | water |
| Salt | |
1. Grind together paste ingredients.
2. Heat oil in large saucepan. Add paste, stir over medium heat for 2 minutes.
3. Add tomatoes, coconut cream, yogurt and bring to boil, simmer covered 10 minutes.
4. Add carrots, beans cook medium heat 3 minutes.
5. Add cauliflower, broccoli, mushrooms, and eggplant. Cook over medium heat 4 minutes until tender.
6. Mix in cashews. Garnish with coriander, serve with naan bread.
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