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Coconut-Vegetable Curry

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Coconut-Vegetable Curry

Ingredients

  • 5 tablespoons clarified butter, divided
  • 12 pearl onions, blanched 1 minute, peeled
  • 10 fresh okra pods
  • 6 indian eggplants (each about 3 inches long) or 4 asian eggplants, trimmed, each quartered lengthwise
  • 2 large carrots (about 10 ounces), peeled, cut on diagonal into 1/4-inch-thick ovals
  • 1 1/2 pounds tomatoes, cored, cubed
  • 5 tablespoons clarified butter
  • 1 pound white onions, chopped
  • 1 tablespoon minced peeled fresh ginger
  • 1 large garlic clove, chopped
  • 2 1/2 teaspoons chopped fresh or frozen curry leaves
  • 1 1/2 teaspoons black mustard seeds
  • 1 teaspoon turmeric
  • 1/2 teaspoon fenugreek seeds
  • 1/2 teaspoon cayenne pepper
  • 1 1/2 to 2 teaspoons coarse kosher salt
  • 3 1/2 cups canned unsweetened coconut milk (preferably organic)
  • 1/4 cup fresh lime juice
  • basmati rice or savory semolina
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Published 2014-09-09 13:30:39 (2 years ago).

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