Vegetable Curry With Coconut Recipe
Ingredients
| Sunflower oil | 2 Teaspoon | |
| Cumin seeds | 1 Teaspoon | |
| Coriander seeds | 1 Teaspoon | |
| Onion | 1 Large, finely chopped | |
| Garlic | 3 Clove (5gm), crushed | |
| Garam masala | 1 Teaspoon | |
| Chilli powder | 1/4 Teaspoon | |
| Potato | 1 Medium, finley diced | |
| 1 parsnip, cut into small chunks | ||
| Courgette | 1 , sliced | |
| Green pepper | 1 To taste, cut into strips | |
| Aubergine | 1 Small, diced | |
| Wholemeal | 2 Tablespoon | |
| Chopped tomatoes | 14 Ounce | |
| Stock | 1/4 Pint | |
| Coconut | 1 Ounce, creamed | |
| Shoyu | 1 Tablespoon | |
Directions
1. Heat the oil over a moderate heat in a large pan. Gently cook the cumin and coriander seeds for 4-5 minutes until the seeds are turning brown. Add the onion, garlic, garam masala and chilli powder, and continue cooking gently for a further 5 minutes.
2. Add the potato, parsnip, courgette, green pepper and aubergine to the pan. Continue cooking for 5 minutes, stirring well to ensure that the vegetables are well coated in spices. Sprinkle over the flour and cook for 2-3 minutes.
3. Add the tomatoes and their juice, together with the water or stock. Cover and simmer for 40 minutes, stirring occasionally and adding a little extra water or stock if necessary.
4. When the vegetables are tender, add the creamed coconut and shoyu. Check the seasoning and serve hot.
2. Add the potato, parsnip, courgette, green pepper and aubergine to the pan. Continue cooking for 5 minutes, stirring well to ensure that the vegetables are well coated in spices. Sprinkle over the flour and cook for 2-3 minutes.
3. Add the tomatoes and their juice, together with the water or stock. Cover and simmer for 40 minutes, stirring occasionally and adding a little extra water or stock if necessary.
4. When the vegetables are tender, add the creamed coconut and shoyu. Check the seasoning and serve hot.
Chef
