Mixed Vegetables in Coconut Curry
- 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 coconut milk, or more
- your choice of colorful vegetables
- ½ cup of tofu cubes (optional)
- 2 tsp black mustard seeds
- ½ tsp turmeric
- 1-2 tsp garam masala
- pinch of ground cinnamon
- 3-4 slices of fresh ginger
- a small amount of chili pepper, either fresh or dried
- salt, black pepper and a small amount of sugar to taste
- chopped cilantro for garnish
Roast the mustard seeds in a pan until they start to pop. Then add a little water and the onions, garlic, turmeric, garam masala, cinnamon, chili pepper, ginger and salt. (All the spices except cilantro and black pepper.) Sauté 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.
Serve with yellow rice (cook 2 cups brown 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 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, mango chutney and cucumber salad.