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from Jim's cookbook

Vegetable Curry

TAGS:
veggie
indian
dinner

     






Links:
fussfreecooking.com


Ingredients:
  • 4 large carrots
  • 1 can red beans
  • 1 large onion
  • 1 green chili
  • 2 red chilies
  • 1 jalapeno
  • 1 can coconut milk
  • 1/2 cup water
  • 3 tsps chilli powder (adjust according to taste)
  • 4 tsps ground cumin
  • 2 tsp ground coriander
  • 1 tsp ground turmeric
  • cayanne to taste
  • 1/4 cup fresh ginger
  • 1 tsp garlic
  • 2 tbsps olive oild
  • Salt to taste
  • Preparation:
    1. * Peel, wash and cut carrots into 2 inched strips ( I cut a carrot into 4 parts. For each part, I sliced into half and each half I cut into 3 slices). Chop onions and a green chilli.
    2. * Add the sliced carrots with ground cumin, coriander, turmeric, salt and chilli powder in a mixing bowl. Mix well.
    3. * Heat oil until very hot in the pan. Add chopped onions and green chilli and saute until the onions are lightly brown.
    4. * Add carrot mixture and keep tossing for 5 to 7 minutes.
    5. * Add coconut milk and water. Bring to boil and simmer with a lid on until the carrots are tender. Just before the end of cooking time (when the carrots are quite tender), add the stalk part of the coriander into the curry.
    6. * Taste the curry if more salt is required. If the curry happens to be too salty, add some sugar (brown sugar is preferred) to balance the taste.
    7. * Garnish with coriander leaves and serve immediately. Best served with rice.

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    modified: 2012.01.03 | created: 2012.01.03





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