Serves: 4
Cooking time (approx.): 18 minutes
4 cups cubed mixed vegetables:
Potatoes
Carrots
Pink Lady Turnips
Green beans
Red bell peppers
2 medium onion(s) sliced
4 tablespoons oil (vegetable or canola oil)
4 whole green cardamoms
4 whole cloves
1" cinnamon stick(s)
2 green chilli(es) slit
2 teaspoon(s) ginger cut into strips (juliennes)
1 teaspoon(s) black peppercorns coarsely crushed
2 cup(s) coconut milk (canned unsweetened coconut milk)
2 cup(s) vegetable stock
A few curry leaves, turmeric powder and salt to taste (optional)
- Heat the oil in a pan on medium level till it is hot. Add the green cardamoms, cloves and cinnamon. Fry for a few seconds. Now add the green chilli(es), ginger and the sliced onions.
- Sauté on medium heat for 2 minute(s) or till the onions are transparent and soft.
- Add the mixed vegetables, curry leaves, salt and vegetable stock. Cover and cook on low heat for 15 minutes or till the vegetables are cooked.
- Add the peppercorns and the coconut milk. Simmer on very low heat (so that the coconut milk does not curdle) for about 1 minute(s).
