Vegetable curry
A recipe for any vegetable. It’s best to choose vegetables with similar cooking times.
Ingredients
- 6 cups vegetables of your choice
- 1 Tbsp Mauritian Masalé
- 1 tsp turmeric
- ½ tsp cumin
- ½ tsp black pepper
- Reshampatti to taste
- 10 dry curry leaves
- 3 Tbsp coconut oil
- 2 Tbsp mustard seed
- 2 onions, sliced
- 4 cloves garlic, chopped
- 1 Tbsp ginger, chopped
- Salt to taste
- 3 tomatoes, chopped roughly
- 1 cup coconut milk
- Cilantro for garnish
Method
-
1
Chop vegetables into even-sized pieces. Grind spices, except curry leaves, and add to the bowl with vegetables. Mix well.
-
2
Soak curry leaves in 2 tablespoons of water.
-
3
Heat a pot on medium. Add oil and heat fry mustard seeds for 5-10 seconds. Add drained curry leaves and onions. Sauté for 3-4 minutes.
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4
Add garlic and ginger and sauté for 2 minutes. Add vegetables. Sauté for a few more minutes, until the oil starts to turn yellow and the vegetables change color.
-
5
Incorporate tomatoes and coconut milk. Salt to taste, cover, and simmer until vegetables are cooked to your liking. Serve garnished with cilantro.
A variation of the Shrimp and Chicken Masalé from The Spice Trekkers Cook at Home
