Mixed Vegetable Curry

Name: Mixed Vegetable Curry
Ingredients: 6 cups chopped mixed vegetables (potatoes, carrots, cauliflower, french beans, and green bell peppers); 3 medium onions, sliced; 6 tablespoons oil; 6 green cardamoms; 6 whole cloves; 1 1/2 inches cinnamon sticks; 3 green chilies, slit; 3 teaspoons ginger, cut into strips (juliennes); 1 1/2 teaspoons black peppercorns, coarsely crushed; 3 cups coconut milk (canned unsweetened coconut milk is available in Asian markets); 3 cups water; 3 -5 curry leaves; salt

13 ingredients

9 steps

Ingredients

6 cups chopped mixed vegetables (potatoes, carrots, cauliflower, french beans, and green bell peppers)
3 medium onions, sliced
6 tablespoons oil
6 green cardamoms
6 whole cloves
1 1/2 inches cinnamon sticks
3 green chilies, slit
3 teaspoons ginger, cut into strips (juliennes)
1 1/2 teaspoons black peppercorns, coarsely crushed
3 cups coconut milk (canned unsweetened coconut milk is available in Asian markets)
3 cups water
3 -5 curry leaves
salt

Directions

1

Heat the oil in a pan on medium level till it is hot.
2

Add the green cardamoms, cloves and cinnamon.
3

Fry for a few seconds.
4

Now add the green chilli (es), ginger and the sliced onions.
5

Saute on medium heat for 3 minute (s) or till the onions are transparent and soft.
6

Add the mixed vegetables, curry leaves, salt and water.
7

Cover and cook on low heat for 20 minutes or till the vegetables are cooked.
8

Add the peppercorns and the coconut milk.
9

Simmer on very low heat (so that the coconut milk does not curdle) for about 1 minute (s).