Vegetable & Coconut Curry

Vegetable & Coconut Curry

From December 31, 2006:  This is a curry I made up for our Christmas dinner.  It was very good and didn’t take long to make.  I served it with basmati rice, samosas, and naan bread.  I was able to find frozen samosas and naan bread in the natural foods section of a local grocery store.  This curry is excellent the day after it’s made….the flavors have extra time to amplify.  Any combination of vegetables may be used for this curry.

Vegetable & Coconut Curry

2 T. canola oil
1 medium onion, halved and thinly sliced
1 green chile (jalapeno or serrano), minced
1 clove garlic, minced
1 inch pieces fresh ginger, peeled and minced
1 tsp. ground cumin
1/2 tsp. ground coriander
1/2 tsp. turmeric
1/2 tsp. ground cardamom
1/2 tsp. ground cinnamon
salt to taste
1 cup coconut milk
1 cup green beans, ends cut off and halved
1/4 cauliflower, seperated into florets
1 medium zucchini, halved and sliced
2 medium potatoes, cut into large chunks
1/2 cup frozen peas
1/4 cup cilantro, chopped
cilantro leaves

In a large pan, heat the oil over low heat.  Add the onion, chile, garlic and ginger.  Cook for 3-4 minutes until the onions are soft.  Add the cardamom, turmeric and cinnamon and cook, stirring, for 2-3 minutes.

Add the coconut milk and simmer gently, uncovered, for 10 minutes.

Meanwhile, steam the potatoes, cauliflower, and green beans until almost tender.

Add the steamed vegetables, zucchini, and peas to the coconut sauce and cook, uncovered, until the vegetables are tender (5 – 10 minutes).  Stir in chopped cilantro.  Serve with basmati rice and garnish with fresh cilantro leaves.

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