Curried Vegetables With Coconut
Total Time: 55 mins
Preparation Time: 25 mins
Cook Time: 30 mins
Ingredients
- Servings: 6
- 1/4 cup vegetable oil
- 3 garlic cloves, minced
- 1 tablespoon fresh ginger, peeled and grated
- 1/2 cup onion, chopped
- 1 teaspoon mustard seeds
- 2 tablespoons coriander, ground
- 1 teaspoon turmeric, ground
- 1/4 teaspoon cayenne pepper
- 1 cup carrot, thinly sliced
- 1/2 lb green beans, cut in one-inch lengths
- 1 cup green onion, sliced
- 2 green bell peppers, cut in strips
- 1 hot green chili pepper, minced
- 1 cup unsweetened coconut, flaked
- 2 cups water
- 1 1/2 teaspoons salt
- 2 teaspoons sugar
- 1/2 cup pimento pepper, sliced
- 2 1/3 cups yogurt
Recipe
- 1 heat the oil in a large, heavy bottomed pot, or a wok, and saute the garlic, ginger, and onions until the onions begin to show color.
- 2 add the mustard seeds, coriander, turmeric, and cayenne, and stir over medium heat for about 2 minutes.
- 3 add the carrots, green beans, green onions, bell peppers, and hot chiles and stir fry the spices for a few minutes, then add the coconut, water, salt, and sugar.
- 4 stir well, cover and simmer for about 20 minutes.
- 5 remove the lid and continue simmering, stirring often, until the liquid is reduced by over half.
- 6 stir in the pimento strips and yogurt, cook a few minutes more over high heat and taste.
- 7 correct the seasonings, if necessary, and serve.
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