Not TNT Coconut vegetable curry with savoury semolina from Epicurious

[Guest guest]

I love curries, especially Thai, and this recipe sounded too delicious not to

shre with the group. I have attached teh recipe for savoury semolina at the end.

 

Coconut vegetable curry

 

A flavorful, colorful vegetarian stew that's as beautiful as it is easy to

make. Rice on the side makes the dish complete and soaks up all those great

flavors.

Servings: Makes 6 main-course servings

 

ingredients Vegetables:

5 tablespoons Clarified Butter, divided

12 pearl onions, blanched 1 minute, peeled

10 fresh okra pods

6 Indian eggplants (each about 3 inches long) or 4 Asian eggplants, trimmed,

each quartered lengthwise 2 large carrots (about 10 ounces), peeled, cut on

diagonal into 1/4-inch-thick ovals

1 1/2 pounds tomatoes, cored, cubed

 

Sauce:

5 tablespoons Clarified Butter

1 pound white onions, chopped

1 tablespoon minced peeled fresh ginger

1 large garlic clove, chopped

2 1/2 teaspoons chopped fresh or frozen curry leaves* (about 16 leaves)

1 1/2 teaspoons black mustard seeds**

1 teaspoon turmeric

1/2 teaspoon fenugreek seeds***

1/2 teaspoon cayenne pepper

 

1 1/2 to 2 teaspoons coarse kosher salt 3 1/2 cups canned unsweetened coconut

milk (preferably organic)

1/4 cup fresh lime juice

 

Basmati rice or Savory Semolina

 

preparation For vegetables:

Heat 1 tablespoon butter in large nonstick skillet over medium-high heat. Add

onions; sauté until golden, about 2 minutes. Reduce heat to low and sauté until

onions are just tender, about 8 minutes. Transfer onions to bowl. Heat 1

tablespoon butter in same skillet over medium-high heat. Add okra; sauté until

crisp-tender, about 3 minutes. Add okra to bowl with onions. Heat 1 tablespoon

butter in same skillet over medium-high heat. Add eggplants; sprinkle with salt

and pepper. Sauté eggplants until brown on cut surfaces and just tender, about 6

minutes. Add eggplant to onions. Melt remaining 2 tablespoons butter in same

skillet. Add carrots. Sauté until carrots begin to soften, about 3 minutes. Add

tomatoes and stir to blend; add to vegetable mixture in bowl. Reserve skillet

for sauce.

 

For sauce:

Heat butter in reserved skillet over medium-high heat. Add chopped onions and

sauté until golden, about 14 minutes. Reduce heat to medium. Add ginger and

garlic; sauté 1 minute. Add curry leaves, mustard seeds, turmeric, fenugreek,

and cayenne; sauté 1 minute. Add vegetable mixture and 1§ teaspoons salt. Add

coconut milk and bring to simmer. Reduce heat to medium-low and simmer uncovered

until vegetables are just tender, stirring occasionally, about 8 minutes. Mix in

lime juice. Season to taste with salt and pepper.

 

Transfer curry to bowl. Serve over basmati rice or Savory Semolina.

 

*Also known as kari patta; available at Indian markets.

 

**Sold at specialty foods stores, Indian and Asian markets, and

adrianascaravan.com. If unavailable, substitute brown mustard seeds.

 

***Available at Indian and Middle Eastern markets.

Makes 6 main-course servings

 

 

savory semolina

 

Servings: Makes 6 servings

 

ingredients 4 cups water

2 teaspoons coarse kosher salt

1 1/2 cups semolina flour (pasta flour)* or farina (suji or sooji, such as Rani

or Ajika brands; about 9 ounces)*

 

1/3 cup Clarified Butter

2 small garlic cloves, minced

2 teaspoons minced peeled fresh ginger

2 teaspoons finely chopped fresh or frozen curry leaves (about 12 leaves)**

1 small serrano chile, minced

1 teaspoon black mustard seeds***

1/2 teaspoon cumin seeds

12 cherry tomatoes, halved

1 cup fresh or frozen green peas

1/3 cup chopped raw cashews

preparation Bring 4 cups water to boil in heavy large saucepan over

medium-high heat. Add salt. Gradually whisk in semolina. Boil until thick,

whisking often, about 3 minutes. Remove from heat.

 

Heat butter in heavy medium skillet over medium-high heat. Add garlic, ginger,

curry leaves, chile, mustard seeds, and cumin seeds; sauté until aromatic, about

1 minute. Add tomatoes, peas, and cashews. Sauté mixture until cashews begin to

color, about 2 minutes. Stir mixture into semolina. Season with salt and pepper.

Rewarm, if necessary.

 

*Semolina flour is available at some supermarkets and at specialty foods stores

and Italian markets. Farina can be ordered from amazon.com.

 

**Also known as kari patta; available at Indian markets.

 

***Sold at specialty foods stores, Indian and Asian markets, and

adrianascaravan.com. If unavailable, substitute brown mustard seeds.

Makes 6 servings

 

 

 

 

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