Vegetable Curry

author: ro

created: 2004-12-11 16:57:01



This is a great weeekday staple. Relatively quick and good for you especially if you use light coconut milk which works just fine in this recipe.


1 Tablespoon black mustard seed (Don't substitute yellow mustard seed!) 2 Tablespoons olive oil, ghee or clarified butter 2 onions, chopped 4 Tablespoons mild curry paste Red, yellow or green paste will work. Use whatever floats your boat 1 can (12-2/3 oz.) canned tomatoes 1/2 cup plain yogurt 1 cup coconut milk 2 carrots, diced or thinly sliced 7 oz. cauliflower florets 2 Japanese eggplants, sliced or cubed. If you use the big dark purple italian eggplants you should peel them first. 7 oz. green beans, halved 5 oz. broccoli florets 2 zucchini - halved lengthwise and sliced 3 oz. baby button mushrooms - halved salt to taste Place mustard seeds in a dry pan and heat until they start to pop. Add ghee or oil and onions to the pan, cook, stirring until the onions are just soft. Add the curry paste and stir for 1 minute until the mixture is fragrant. Add the tomatoes, yogurt, and coconut milk, stir over low heat until combined. Add the carrots and simmer uncovered for 5 minutes. Add cauliflower and eggplants, simmer 5 minutes. Stir in remaining ingredients and simmer uncovered 10-12 minutes. Serve hot with steamed rice.