Veggie Indian Curry 2 tbsp oil 2 tsp black mustard seeds 6 shallots, thinly sliced on the vertical 10 curry leaves 1 long green chile pepper, thinly sliced 2tsp pureed gingerroot (use a fine sharp toothed grater) 2 tsp cumin\1tsp tumeric 6 peppercorns 1 large potato, peeled and diced 1/3 cup vegetable broth or water 2 carrots peeled and sliced 1 zucchini sliced 1 cup coconut milk salt and freshly grown black pepper juice of 1/2 lemon in a large skillet or wok, heat oil over medium high heat. Add mustard seeds and cover. when the seeds stop popping, uncover, reduce heat to medium and add shallots, curry leaves, chile, ginger, cumin, tumeric and peppercorns. Stir-fry for 2 minutes. Add potato and stir-fry for 3 minutes. Add vegetable broth and bring to a oil, scarping up brown bits from bottom of pan and transfer to slow cooker. Add carrots, zucchini and coconut milk. Cover and cook on low for 6 hours or high for 3 until vegies are tender. Season with salt and pepper and sprinkle with lemon juice. Serve immediately.
Posted on: Sat, 02 Aug 2014 04:19:26 +0000
Trending Topics
Recently Viewed Topics
© 2015