(recipe) Vegetable and Coconut Curry

[Guest guest]

This is a curry I made up for our Christmas dinner. It

was very good. I served it with basmati rice,

samosas, and naan bread.

 

Vegetable & Coconut Curry

 

2 T. canola oil

1 medium onion, halved and thinly sliced

1 green chile (jalapeno or serrano), minced

1 clove garlic, minced

1 inch pieces fresh ginger, peeled and minced

1 tsp. ground cumin

1/2 tsp. ground coriander

1/2 tsp. turmeric

1/2 tsp. ground cardamom

1/2 tsp. ground cinnamon

salt to taste

1 cup coconut milk

1 cup green beans, ends cut off and halved

1/4 cauliflower, seperated into florets

1 medium zucchini, halved and sliced

2 medium potatoes, cut into large chunks

1/2 cup frozen peas

1/4 cup cilantro, chopped

cilantro leaves

 

In a large pan heat the oil over low heat. Add the

onion, chile, garlic and ginger. Cook for 3-4 minutes

until the onions are soft. Add the cardomom, turmeric

and cinnamon and cook, stirring, for 2-3 minutes.

 

Add the coconut milk and simmer gently, uncovered, for

10 minutes.

 

Meanwhile, steam the potatoes, cauliflower, and green

beans until almost tender.

 

Add the steamed vegetables, zucchini, and peas to the

coconut sauce and cook, uncovered, until the

vegetables are tender (5 - 10 minutes). Stir in

chopped cilantro. Serve with basmati rice and garnish

with fresh cilantro leaves.

 

Any combination of vegetables may be used for this

curry.