Name: Fragrant vegetable curry
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4 servings
Cuisine: Cooking Method
Ingredients: 2 cup mixed vegetables sliced; chunks and par-boiled; 1/2 coconut grated; 3 green chilli; 1 1/2 Tbs sesame seeds; 1 cinnamon; 3 cloves; 1 tsp cumin seeds; 1 tsp black mustard seeds; 3 Tbs ghee; 1 tsp garlic cloves, crushed; 2 tsp fresh ginger grated; salt to taste; 2 tomatoes sliced; 1 1/2 tsp red chilli powder; 1 Tbs lemon juice

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Ingredients (16)

2 cup	mixed vegetables — sliced
	chunks and par-boiled
1/2	coconut — grated
3	green chilli
1 1/2 Tbs	sesame seeds
1	cinnamon
3	cloves
1 tsp	cumin — seeds
1 tsp	black mustard seeds
3 Tbs	ghee
1 tsp	garlic — cloves, crushed
2 tsp	fresh ginger — grated
	salt — to taste
2	tomatoes — sliced
1 1/2 tsp	red chilli — powder
1 Tbs	lemon juice

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Method:

Boil the vegetables, drain and keep stock for later. In a blender mix together the coconut, chillies, sesame seeds, cinnamon, cloves, cumin seeds in blender.

In a heavy based pot heat the ghee. When hot add the mustard seeds and allow to splutter. Next add the garlic, ginger and curry paste made earlier. Stir fry for about 3 minutes.

Add the boiled vegetables. Pour in 250ml stock and cover. Allow to simmer for 5 minutes.

Add salt, chilli powder and tomatoes. Carefully stir through and cook until the sauce thickens.

Add lemon juice to taste.

Reprinted with permission of Damian Ettish.