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Coconut-Vegetable Curry

['5 tablespoons Clarified Butter , divided', '12 pearl onions, blanched 1 minute,peeled', '10 fresh okra pods', '6 Indian eggplants (each about 3 inches long) or 4 Asian eggplants, trimmed, each quartered lengthwise', '2 large carrots (about 10 ounces), peeled, cut on diagonal into 1/4-inch-thick ovals', '1 1/2 pounds tomatoes, cored, cubed', '5 tablespoons Clarified Butter', '1 pound white onions, chopped', '1 tablespoon minced peeled fresh ginger', '1 large garlic clove, chopped', '2 1/2 teaspoons chopped fresh or frozen curry leaves* (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 to 2 teaspoons coarse kosher salt', '3 1/2 cups canned unsweetened coconut milk (preferably organic)', '1/4 cup fresh lime juice', 'Basmati rice or Savory Semolina']

Heat 1 tablespoon butter in large nonstick skillet over medium-high heat. Add onions; sauté until golden, about 2 minutes. Reduce heat to low and sauté until onions are just tender, about 8 minutes. Transfer onions to bowl. Heat 1 tablespoon butter in same skillet over medium-high heat. Add okra; sauté until crisp-tender, about 3 minutes. Add okra to bowl with onions. Heat 1 tablespoon butter in same skillet over medium-high heat. Add eggplants; sprinkle with salt and pepper. Sauté eggplants until brown on cut surfaces and just tender, about 6 minutes. Add eggplant to onions. Melt remaining 2 tablespoons butter in same skillet. Add carrots. Sauté until carrots begin to soften, about 3 minutes. Add tomatoes and stir to blend; add to vegetable mixture in bowl. Reserve skillet for sauce.
Heat butter in reserved skillet over medium-high heat. Add chopped onions and sauté until golden, about 14 minutes. Reduce heat to medium. Add ginger and garlic; sauté 1 minute. Add curry leaves, mustard seeds, turmeric, fenugreek, and cayenne; sauté 1 minute. Add vegetable mixture and 1 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. Mix in lime juice. Season to taste with salt and pepper.
Transfer curry to bowl. Serve over basmati rice or Savory Semolina.
*Also known as kari patta; available at Indian markets.
**Sold at specialty foods stores, Indian and Asian markets, and If unavailable, substitute brown mustard seeds.
***Available at Indian and Middle Eastern markets.

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