Mixed Vegetable Indian Curry Recipe

From Dorothy McNett's Recipe Book.

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Mixed Vegetable Indian Curry

From Dorothy McNett's recipes at www.dorothymcnett.com.

a variety of vegetables, such as eggplant, carrots, peas, green beans, potato, onion, etc.
2 - 3 tablespoons ghee
1/2 cup unsweetened coconut
3-4 fresh hot green chilies
2 tablespoons poppy seeds
1 1/4 teaspoon fine sea salt
1/2 - 2/3 cup cold water
3 medium tomatoes, roughly chopped
1 tablespoon natural yogurt
1 teaspoon garam masala
2 tablespoons chopped fresh coriander (cilantro)

Coarsely chop or cut the vegetables. In a wok or stir-fry pan, heat the ghee and add the vegetables. Cover and cook until vegetables are just tender, several minutes. In the meantime, in food processor or blender, process the coconut, chilies, poppy seeds, and salt, adding about 2/3 cup water to make a fine paste. When the vegetables are cooked, add the spice paste. Stir and cook 4-5 minutes, and then add the tomatoes, yogurt, garam masala. Simmer 1-2 minutes and serve, garnished with cilantro.

Recipe created 1997-05-03.

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