Coconut-Vegetable Curry

Ingredients

• •5 tablespoons Clarified Butter , divided
• •12 whole pearl onions
• •10 pods fresh okra
• •6 whole Indian eggplants
• •2 large carrots
• •1½ pounds tomatoes
• •5 tablespoons Clarified Butter
• •1 pound white onions
• •1 tablespoon fresh ginger
• •1 clove garlic
• •2½ teaspoons curry leaves
• •1½ teaspoons black mustard seeds
• •1 teaspoon turmeric
• •½ teaspoon fenugreek seeds
• •½ teaspoon cayenne pepper
• •1½ teaspoons coarse kosher salt
• •3½ cups unsweetened coconut milk
• •¼ cup fresh lime juice
• •to serve Basmati rice or Savory Semolina

Cooking Instructions

1. 1.

   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.

   25 min

2. 2.

   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.

   25 min

3. 3.

   Transfer curry to bowl. Serve over basmati rice or Savory Semolina.

   5 min

4. 4.

   *Also known as kari patta; available at Indian markets.

5. 5.

   **Sold at specialty foods stores, Indian and Asian markets, and adrianascaravan.com. If unavailable, substitute brown mustard seeds.

6. 6.

   ***Available at Indian and Middle Eastern markets.