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Coconut-Vegetable Curry


Coconut-Vegetable Curry Recipe

Ingredients:
  • 5 tablespoons Clarified Butter, divided (see recipe)
  • 12 pearl onions, blanched 1 minute, peeled
  • 10 fresh okra pods
  • 6 Indian eggplants (each about 3 inches long) or 4 Asian eggplants, trimmed, each quartered lengthwise
  • 2 large carrots (about 10 ounces), peeled, cut on diagonal into 1/4-inch-thick ovals
  • 1 1/2 pounds tomatoes, cored, cubed
  • 5 tablespoons Clarified Butter
  • 1 pound white onions, chopped
  • 1 tablespoon minced peeled fresh ginger
  • 1 large garlic clove, chopped
  • 2 1/2 teaspoons chopped fresh or frozen curry leaves* (about 16 leaves)
  • 1 1/2 teaspoons black mustard seeds**
  • 1 teaspoon turmeric
  • 1/2 teaspoon fenugreek seeds***
  • 1/2 teaspoon cayenne pepper
  • 1 1/2 to 2 teaspoons coarse kosher salt
  • 3 1/2 cups canned unsweetened coconut milk (preferably organic)
  • 1/4 cup fresh lime juice
  •  
  • Basmati rice or Savory Semolina (see recipe)
Directions:
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