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!