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Coconut-Vegetable Curry

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main-dish vegetarian dinner caribbean
Nutrition per serving    (USDA % daily values)


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Ingredients for 6 servings

1 teaspoon black mustard seeds

1 1/2 cups semolina flour (pasta flour) or farina (suji or sooji, such as Rani or Ajika brands, about 9 ounces)

1 cup green peas (fresh or frozen)

1/2 cup chopped cashews

1 1/2-2 teaspoons coarse kosher salt

2 teaspoons coarse kosher salt

1 tablespoon minced peeled fresh ginger

12 white pearl onions, blanched 1 minute

2 teaspoons minced peeled fresh ginger

1/2 teaspoon cayenne pepper


1/2 teaspoon cumin seed

1 lb white onion, chopped

2 teaspoons finely chopped curry leaves (fresh or frozen, about 12 leaves)

1 teaspoon turmeric

1/2 teaspoon fenugreek seeds

12 cherry tomatoes , halved

3 1/2 cups unsweetened coconut milk

2 carrots , peeled, cut on diagonal into 1/4 inch-thick ovals (about 10 ounces)


2 small garlic cloves , minced

5 tablespoons clarified butter

1 small serrano chili , minced


2 1/2 teaspoons chopped curry leaves (fresh or frozen, about 16 leaves)

1 large garlic clove , chopped

1 1/2 lbs tomatoes , cored and cubed

1 1/2 teaspoons black mustard seeds

4 cups water

1/4 cup fresh lime juice

6 indian eggplants , trimmed, each quartered lengthwise (each about 3 inches long) or 4 Japanese eggplants , trimmed, each quartered lengthwise

1/3 cup clarified butter

10 fresh okra pods

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