This is a very simple vegetable curry. Other than the usual suspects (garlic/ginger/onion/chile) the only flavorings are turmeric and coriander, so that lets the flavor of the vegetables shine.
You can use any assortment of vegetables. This time I used a mix of squash, green pepper, carrots, eggplant, green beans, potatoes, and cauliflower.
This freezes well, but inevitably the texture of the vegetables will take a hit.
Ingredients:
- 1. 1/2 C. vegetable oil
- 2. 1 tsp. mustard seed
- 3. 2 inches ginger, peeled and finely chopped
- 3. 2 garlic cloves, peeled and finely chopped
- 4. 1 onion, peeled and finely chopped
- 5. 1 green chile, finely chopped
- 6. 1-1/2 tsp. turmeric
- 7. 1 Tbsp. ground coriander
- 8. 2 lbs. mixed vegetables, sliced
- 9. 1 tsp salt
- 10. 1 C. coconut milk
- 11. 2 Tbps. chopped cilantro
Method:
1. Heat the oil in a saucepan. Add the mustard seeds and stir until they start to pop. Add the ginger and garlic and stir for 30 seconds, stirring constantly.
2. Add the onion and chile and fry until the onion starts to brown. Stir in the turmeric and coriander and cook for one minute, stirring constantly.
3. Add the vegetables and stir to coat. Stir in the salt and coconut milk.
4. Cover the pan and simmer for 30 minutes, adding water as needed, until the vegetables are cooked to the desired tenderness.
5. Sprinkle with the chopped cilantro and enjoy!