Northern Alberta Institute of Technology

Vikram Vij's coconut curried vegetables

From Vij's Elegant & Inspired Indian Cuisine by Vikram Vij and Meeru Dhalwala
Serves 6-8

Ingredients

  • 125 ml (1/2 cup) canola oil
  • 25 to 30 fresh curry leaves (available at Indian and south Asian grocers)
  • 15 ml (1 tbsp) black mustard seeds
  • 225 g (1-1/2 cups) finely chopped onion (2 medium)
  • 15 ml (1 tbsp) + 5 ml (1 tsp) chopped garlic
  • 400 g (2 cups) chopped tomatoes (2 large)
  • 15 ml (1 tbsp) ground cumin
  • 5 ml (1 tsp) turmeric
  • 2.5 ml (1/2 tsp) ground cayenne pepper
  • 15 ml (1 tbsp) salt
  • 2/5 ml (1/2 tsp) ground black pepper
  • 355 ml (12 oz) can coconut milk, stirred
  • 454 g (1 lb) eggplant, cubed
  • 454 g (1 lb) cauliflower, cut in florets
  • 340 g (3/4 lb) red, green and/or yellow
  • peppers, cubed
  • 20 g (3/4 cup) chopped cilantro
  • 750-1000 g (3-4 cups) cooked basmati rice


Method

In a large pot, heat oil on medium heat for 1 minute. Add curry leaves and mustard seeds and let them sizzle for about 1 minute, or until just a few mustard seeds start to pop.

Add onions and sauté until golden brown, about 8 minutes. Add garlic and sauté for 2 minutes. Add tomatoes, cumin, turmeric, cayenne, salt and black pepper. Sauté the resulting masala mixture for 5 to 8 minutes or until the oil glistens on top.

Stir in coconut milk. Bring to a boil and reduce heat to medium-low. Add eggplant, cover and simmer for 5 minutes. Add cauliflower and bell peppers, cover and cook for 5 minutes more. Stir in cilantro.

To serve: ladle curry over the rice.


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