Mixed Vegetable Curry In Coconut Gravy Recipes

MIXED VEGETABLE CURRY IN COCONUT GRAVY

Steps:

• Finely dice the carrots.
• Peel and dice the potatoes.
• Put the carrots and potatoes in a medium-size saucepan with 1 teaspoon salt.
• Add water just to cover. Don't add too much water now, just enough to cook the vegetables. You can always add more water as needed.
• Bring the mixture to a boil over medium-high heat. Reduce heat to medium and cook 7 minutes.
• Meanwhile, take out 1/4 cup unsweetened coconut. I usually use frozen and defrost it in the microwave.
• Roughly chop two jalapeno chilies.
• Put the coconut and chilies in a spice grinder and puree. If necessary add 1-2 teaspoons of water.
• Add the coconut mixture to the boiling potatoes in the saucepan.
• After the potatoes have cooked for 7 minutes, add 1 cup frozen green beans, 1/4 cup frozen lima beans. and 1 teaspoon ground coriander or ground cumin.
• Stir to blend, adding a bit more water if needed.
• Cook another 5 minutes.
• Add the frozen peas and cook 2 more minutes.
• Check the vegetables. If the vegetables are tender and the consistency of the gravy is not too thick or too thin, you may turn off the heat.
• If you have a curry that is too runny, you may need to mix 2-4 teaspoons of chickpea flour with a little water and add to the curry to thicken it up.
• Once the curry is ready, in a small frying pan put the oil, mustard seeds and (split white) urad dal. Heat over high heat until the mustard seeds are popping and the dal (lentil) is light brown.
• Quickly stir the curry leaves into the hot oil with the mustard seeds, then add everything to the vegetables in the saucepan.
• You may substitute and use different vegetables if desired.