Coconut Curried Vegetables Adapted From Vij S

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This my version of this delicious curry. I have halved the recipe. In the original recipe they also add 3/4 cup of cilantro at the end.

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Steps

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In large saucepan heat oil over medium heat for one minute and add curry leaves and mustard seeds.

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Wait until they start to sizzle and them sizzle for approximately 30 seconds or until a few start to pop.

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The curry leaves will cook and become shriveled.

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Immediately add garlic and onions.

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Saut until onions are golden brown.

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Add the tomatoes and the powdered spices.

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Continue to saut until the oil separates from the tomato masala.

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Add the coconut milk.

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Bring to a light boil , add eggplant , cover and simmer for 5 minutes.

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Add the remaining vegetables , cover the pan and cook to taste , approximately 15 minutes.

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Ingredients

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canola oil, curry leaves, black mustard seeds, onion, garlic, tomatoes, ground cumin, turmeric, cayenne pepper, salt, black pepper, coconut milk, eggplant, cauliflower, red bell pepper