Coconut-vegetable Curry

Total Time: 1 hr 30 mins Preparation Time: 1 hr 30 mins

Ingredients

• Servings: 6
• 5 tablespoons clarified butter
• 12 pearl onions, blanched 1 minute
• 10 fresh okra pods
• 6 indian eggplants (each about 3 inches long) or 4 japanese eggplants, trimmed, each quartered lengthwise
• 2 carrots, peeled, cut on diagonal into 1/4 inch-thick ovals (about 10 ounces)
• 1 1/2 lbs tomatoes, cored and cubed
• 5 tablespoons clarified butter
• 1 lb onion, chopped
• 1 tablespoon minced peeled fresh ginger
• 1 large garlic clove, chopped
• 2 1/2 teaspoons chopped curry leaves (fresh or frozen, about 16 leaves)
• 1 1/2 teaspoons black mustard seeds
• 1 teaspoon turmeric
• 1/2 teaspoon fenugreek seeds
• 1/2 teaspoon cayenne pepper
• 1 1/2-2 teaspoons coarse kosher salt
• 3 1/2 cups unsweetened coconut milk
• 1/4 cup fresh lime juice
• 4 cups water
• 2 teaspoons coarse kosher salt
• 1 1/2 cups semolina flour (pasta flour) or 1 1/2 cups farina (suji or sooji, such as rani or ajika brands, about 9 ounces)
• 1/3 cup clarified butter
• 2 small garlic cloves, minced
• 2 teaspoons minced peeled fresh ginger
• 2 teaspoons finely chopped curry leaves (fresh or frozen, about 12 leaves)
• 1 small serrano chili, minced
• 1 teaspoon black mustard seeds
• 1/2 teaspoon cumin seed
• 12 cherry tomatoes, halved
• 1 cup green peas (fresh or frozen)
• 1/2 cup chopped cashews

Recipe

• 1 for vegetables:.
• 2 heat 1 tablespoon butter in large nonstick skillet over medium high heat. add onions; saute until golden, about 2 minutes. reduce heat to low and saute until onions are just tender, about 8 minutes. transfer onions to bowl.
• 3 heat 1 tablespoon butter in same skillet over medium-high heat. add okra; saute until crisp-tender, about 5 minutes. add okra to bowl with onions.
• 4 heat 1 tablespoon butter in same skillet over medium-high heat. add eggplants; sprinkle with salt and pepper. saute eggplants until brown on cut surfaces and just tender, about 6 minutes. add eggplant to onions.
• 5 melt remaining 2 tablespoons butter in same skillet. add carrots. saute until carrots begin to soften, about 3 minutes. add tomatoes and stir to blend. add to vegetable mixture in bowl. reserve skillet for sauce.
• 6 for sauce:.
• 7 heat butter in reserved skillet over medium-high heat. add chopped onions and saute until golden, about 14 minutes. reduce heat to medium.
• 8 add ginger and garlic; saute 1 minute.
• 9 add curry leaves, mustard seeds, turmeric, fenugreek and cayenne; saute 1 minute.
• 10 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.
• 11 mix in lime juice. season to taste with salt and pepper.
• 12 transfer curry to bowl. serve over basmati rice or savory semolina.
• 13 notes: curry leaves are also known as kari patta. curry leaves, black mustard seeds and fenugreek seeds are available at indian markets.
• 14 for savory semolina (optional):.
• 15 bring 4 cups water to boil in heavy large saucepan over medium-high heat. add salt. gradually whisk in semolina. boil until thick, whisking often, about 5 minutes. remove from heat.
• 16 heat butter in heavy medium skillet over medium-high heat. add garlic, ginger, curry leaves, chile, mustard seeds, and cumin seeds. saute until aromatic, about 1 minute.
• 17 add tomatoes, peas and cashews. saute mixture until cashews begin to color, about 2 minutes. stir mixture into semolina. season with salt and pepper. rewarm, if necessary.