Coconut Curried Vegetables - Adapted From Vij's

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Nutrition per serving    (USDA % daily values)


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Ingredients for 4 servings

1/2 teaspoon turmeric

1/2 tablespoon salt

1/4 cup canola oil

3/4 cup onion , finely chopped

3/8 lb red bell pepper , cut in 1 1/2 inch cubes

1/2 lb eggplant , cut in 1 1/2 inch cubes

1/2 tablespoon ground cumin

1/4 teaspoon black pepper

1 cup ripe tomato , diced

1/2 lb cauliflower , cut into medium pieces

1/4 teaspoon cayenne pepper

15 fresh curry leaves (available at most Indian grocers, they should be green, not brownish green)

1 tablespoon garlic , chopped

6 ounces pure coconut milk

1/2 tablespoon black mustard seeds

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