Spicy Vegetable Curry

[Guest guest]

Spicy Vegetable Curry

Source: 3ABN

 

2 c. potatoes, cubed

1 c. cauliflower florets

1 large onion, slivered

1 c. carrots, peeled and sliced

1 medium eggplant

4 Tbsp. oil

2 - 3 garlic cloves, finely minced

one 2-inch piece ginger, finely minced

2 Tbsp. green chilies

1 Tbsp. paprika

1 tsp. ground coriander

1 Tbsp. ground cumin

2-3 Tbsp. curry powder

1 1/2 c. vegetable stock

3 c. canned tomatoes, chopped

1 Tbsp. cornstarch

2/3 c. coconut milk

1/4 tsp. cayenne pepper

salt to taste

 

1. Heat oil in a large skillet. Add onion, potato and cauliflower and cook

gently for 3 - 5 minutes, stirring frequently. Add the garlic, green

chilies, ginger and spices. Cook and stir for 1 minute.

 

2. Add stock, tomatoes, and eggplant and season with salt. Cover and

simmer gently for about 30 minutes or until tender, stirring occasionally.

 

3. Mix cornstarch and cold coconut milk together until smooth and stir

into mixture. Taste and adjust the seasoning if necessary. Serve hot with

Basmati or Saffron steamed rice.

 

Yield: 18 half-cup servings