Mixed Vegetables in Coconut Curry

Ingredients

• oil for cooking


• 1 onion, minced


• 1-2 cloves garlic, minced


• 4 medium potatoes, cut in 1/2 inch cubes


• 1 small cauliflower, broken into small florets


• 2 cups water


• 1/2-cup size can of coconut milk


• your choice of colorful vegetable


• 1/2 cup of tofu cubes (optional)


• 1 tsp black mustard seeds


• 1/2 tsp turmeric


• 1-2 tsp garam masala


• pinch of ground cinnamon


• 3-4 slices of fresh ginger


• small amount of chilli pepper, either fresh or dried


• salt, black pepper, and a small amount of sugar to taste


• chopped cilantro for garnish



Method

Heat up the oil (a couple of teaspoons) in a soup pot. Add the mustard seeds and cook until they start to pop. Then add the onions, garlic, turmeric, garam masala, cinnamon, chili pepper, ginger, and salt. (All the spices but cilantro and black pepper). Saute for five minutes or so, until spices are fragrant and onion starts to brown. Add the potatoes, cauliflower, and enough water to almost/barely cover them (about 2 cups). Add more salt, and the tofu, if you're using it. Cover and cook, stirring occasionally, for about 15 minutes, until potatoes are just done. Add the coconut milk and your colorful vegetable of choice, and simmer over low heat for 10-15 minutes more. Don't let the curry boil after you've added the coconut milk, because it will curdle! When the curry is almost ready, taste it and adjust the seasonings and serve.

Variations

Serve with yellow rice (cook 2 cups white basmati rice with garam masala and cumin (a pinch each), turmeric (up to 1/2 tsp), a couple slices of ginger, a couple of cinnamon sticks, salt, and a teaspoon of toasted mustard seeds in a rice cooker).

Serve with cumin rice (cook white or brown rice with a teaspoon of toasted cumin seeds and salt in a rice cooker) or just rice. It is also good with side dishes of dal and mango chutney and cucumber salad.