Curried Vegetable Medley
🕒 Prep Time: 30 minutes
🕒 Cook Time: 30 minutes
🕒 Total Time: 1 hour
🥦 Servings: 4
Ingredients:
- 2 green bananas
- 1/2 aubergine, diced
- 1/2 potato, diced
- 1/2 vegetable marrow, sliced
- 1/2 cucumber, diced
- 2-3 green chilies, chopped
- Salt, to taste
- 1 cup coconut milk
- 1 tbsp coconut oil
- 1 tsp mustard seeds
- 1 sprig curry leaves
Instructions:
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Prepare the Vegetables:
- In a pot, cook green bananas, aubergine, potato, vegetable marrow, cucumber, and green chilies with a pinch of salt and a little water until tender. Be careful not to overcook.
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Add Coconut Milk:
- Pour in the coconut milk and bring the mixture to a boil. Reduce the heat and let it simmer gently.
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Prepare the Tempering:
- In a separate frying pan, heat coconut oil over medium heat. Add mustard seeds and wait until they start crackling. Then, add curry leaves and cook until the leaves turn crisp and fragrant.
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Combine and Serve:
- Pour the prepared tempering over the cooked vegetables. Stir gently to mix.
- Serve the curried vegetables hot with steamed rice or your favorite grain.
This South Indian-inspired dish brings together a delightful mix of vegetables complemented by the rich flavors of coconut milk and aromatic tempering. Perfect for a quick and easy meal that’s bursting with Asian and Indian influences, and suitable for vegans looking for a flavorful dish in under an hour. Enjoy the unique blend of textures and tastes in every bite!
