Vegetable Curry With Coconut
|Sunflower oil||10 Milliliter (2 Teaspoon)|
|Cumin seeds||5 Milliliter (1 Teaspoon)|
|Coriander seeds||5 Milliliter (1 Teaspoon)|
|Onion||1 Large, finely chopped|
|Garlic||3 Clove (15 gm), crushed|
|Garam masala||5 Milliliter|
|Chili powder||1⁄4 Teaspoon|
|Potato||1 Medium, finely diced|
|Parsnip||1 , cut in to small chunks|
|Courgette||1 , sliced|
|Green pepper||1 , deseeded and cut into strips|
|Aubergine||1 Small, diced|
|Wholemeal flour||30 Milliliter (2 Tablespoons)|
|Stock||1⁄4 Pint (150 Milliliter)|
|Creamed coconut||1 Ounce, grated (25 Gram)|
|Shoyu||15 Milliliter (1 Tablespoon)|
1. Heat the oil over a moderate heat in a large pan. Gently cook the cumin and coriander seeds for 4-5 minutes until the seeds are turning brown. Add the onion, garlic, garam masala and chilli powder, and continue cooking gently for a further 5 minutes.
2. Add the potato, parsnip, courgette, green pepper and aubergine to the pan. Continue cooking for 5 minutes, stirring well to ensure that the vegetables are well coated in spices. Sprinkle over the flour and cook for 2-3 minutes.
3. Add the tomatoes and their juice, together with the water or stock. Cover and simmer for 40 minutes, stirring occasionally and adding a little extra water or stock if necessary.
4. When the vegetables are tender, add the creamed coconut and shoyu. Check the seasoning and serve hot.