Coconut-Vegetable Curry

Approximate cooking time: 25 minutes

Serves 4

Ingredients:

10 tablespoons Butter, divided (see recipe)
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
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* (about 16 leaves)
1 1/2 teaspoons black mustard seeds**
1 teaspoon turmeric
1/2 teaspoon cayenne pepper
1 1/2 to 2 teaspoons coarse salt
3 1/2 cups canned unsweetened coconut milk (preferably organic)
1/4 cup fresh lime juice
rice

Directions:

For Veggies:

Heat 1 tablespoon butter in large nonstick skillet over medium-high heat. Add onions; sauté until golden, about 2 minutes. Reduce heat to low and sauté until onions are just tender, about 8 minutes.Transfer onions to bowl.
Heat 1 tablespoon butter in same skillet over medium-high heat. Add okra; sauté until crisp-tender, about 3 minutes. Add okra to bowl with onions.
Heat 1 tablespoon butter in same skillet over medium-high heat. Add eggplants; sprinkle with salt and pepper. Sauté eggplants until brown on cut surfaces and just tender, about 6 minutes. Add eggplant to onions.
Melt remaining 2 tablespoons butter in same skillet. Add carrots. Sauté until carrots begin to soften, about 3 minutes. Add tomatoes and stir to blend; add to vegetable mixture in bowl. Reserve skillet for sauce.

For Sauce:

Heat butter in reserved skillet over medium-high heat. Add chopped onions and sauté until golden, about 14 minutes. Reduce heat to medium. Add ginger and garlic; sauté 1 minute. Add curry leaves, mustard seeds, turmeric, and cayenne; sauté 1 minute.
Add vegetable mixture and 1 1/2 teaspoons salt. Add coconut milk and bring to simmer. Reduce heat to medium-low and simmer uncovered until vegetables are just tender, stirring occasionally, about 8 minutes. Mix in lime juice. Season to taste with salt and pepper. Serve over rice.

This recipe inspired in part or in whole from here.

Photo Credit: Fine Cooking

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