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Swahili Vegetable Curry


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10 black peppercorns

6 small dried red chiles

4 cloves

One two-inch stick of cinnamon

2 tablespoons coriander seeds

1/2 teaspoon cumin seeds

1/4 cup vegetable oil

1 cup grated fresh or dried coconut

1 medium onion, thinly sliced

1/2 teaspoon yellow mustard seeds

1/2 teaspoon ground turmeric

1/2 teaspoon garam masala

1/4 teaspoon ground mace

1 bay leaf

One 13.5-ounce can unsweetened coconut milk

1/2 pound baby potatoes, scrubbed

2 medium carrots, peeled and sliced 1/4 inch thick


1/2 pound cauliflower, cut into 1-inch florets

1/4 pound green beans, cut into 1-inch lengths, or left whole

1 red bell pepper, cut into 1-inch pieces

4 small Asian eggplants, halved lengthwise

1 ear of corn, shucked, kernels cut from the cob, or 1/2 cup frozen corn

1 large tomato, chopped

1 tablespoon tomato paste

1/4 pound okra, halved lengthwise

20 curry leaves (see Note)

1/4 cup chopped cilantro

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