Coconut-Vegetable Curry
A rich and aromatic Indian curry featuring a medley of vegetables including pearl onions, okra, eggplants, and carrots in a creamy coconut milk sauce, seasoned with traditional Indian spices like curry leaves, mustard seeds, and fenugreek.
Ingredients
- •5 tablespoons Clarified Butter , divided
- •12 whole pearl onions
- •10 pods fresh okra
- •6 whole Indian eggplants
- •2 large carrots
- •1½ pounds tomatoes
- •5 tablespoons Clarified Butter
- •1 pound white onions
- •1 tablespoon fresh ginger
- •1 clove garlic
- •2½ teaspoons curry leaves
- •1½ teaspoons black mustard seeds
- •1 teaspoon turmeric
- •½ teaspoon fenugreek seeds
- •½ teaspoon cayenne pepper
- •1½ teaspoons coarse kosher salt
- •3½ cups unsweetened coconut milk
- •¼ cup fresh lime juice
- •to serve Basmati rice or Savory Semolina
Cooking Instructions
- 1.
Heat 1 tablespoon butter in large nonstick skillet over medium-high heat. Add onions; sauté until golden, about 2 minutes. Reduce heat to low and sauté until onions are just tender, about 8 minutes. Transfer onions to bowl. Heat 1 tablespoon butter in same skillet over medium-high heat. Add okra; sauté until crisp-tender, about 3 minutes. Add okra to bowl with onions. Heat 1 tablespoon butter in same skillet over medium-high heat. Add eggplants; sprinkle with salt and pepper. Sauté eggplants until brown on cut surfaces and just tender, about 6 minutes. Add eggplant to onions. Melt remaining 2 tablespoons butter in same skillet. Add carrots. Sauté until carrots begin to soften, about 3 minutes. Add tomatoes and stir to blend; add to vegetable mixture in bowl. Reserve skillet for sauce.
25 min
- 2.
Heat butter in reserved skillet over medium-high heat. Add chopped onions and sauté until golden, about 14 minutes. Reduce heat to medium. Add ginger and garlic; sauté 1 minute. Add curry leaves, mustard seeds, turmeric, fenugreek, and cayenne; sauté 1 minute. Add vegetable mixture and 1 teaspoons salt. Add coconut milk and bring to simmer. Reduce heat to medium-low and simmer uncovered until vegetables are just tender, stirring occasionally, about 8 minutes. Mix in lime juice. Season to taste with salt and pepper.
25 min
- 3.
Transfer curry to bowl. Serve over basmati rice or Savory Semolina.
5 min
- 4.
*Also known as kari patta; available at Indian markets.
- 5.
**Sold at specialty foods stores, Indian and Asian markets, and adrianascaravan.com. If unavailable, substitute brown mustard seeds.
- 6.
***Available at Indian and Middle Eastern markets.
