Vegetables in Coconut Curry
I have to thank my teacher Mary for introducing me to this recipe. It’s one of my all time favorite creamy vegetable dishes!
Prep vegetables as described above. Steam until somewhat tender. Set aside.
Combine all spices minus the mustard seeds in a bowl and combine until mixed thoroughly.
Heat oil and mustard seeds in a large pot. When seeds begin to pop add bowl of spices and cook for 2-3 minutes on LOW heat. Don’t allow the spices to burn. Smell the aroma!
Add coconut milk and simmer for 2 minutes.
Fold in vegetables and cook for another 1-2 minutes.
Yummy over steamed rice!