Coconut Vegetable Curry Recipe

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Type: Coconut Vegetable Curry Free Cooking Recipe – Vegetables

Unbelievable!

Ingredients / Directions
1 large eggplant cut into 1 inch cubes
1 tablespoon salt
2 tablespoon olive oil
2 garlic cloves
minced
1 fresh green chili
1 teaspoon grated root ginger
1 onion
finely chopped
2 teaspoons garam masala
1 teaspoon ground tumeric
1 tbsp tomato paste
3 cup(s)s vegetable broth
1 tablespoon lemon juice
8 oz potatos
diced
1 cup(s) cauliflower florets
8 ounces pumpkin
chopped
8 ounces frozen green beans
2/3 cup(s) coconut milk
salt and pepper
2 tbsp shredded coconut to serve 1. Layer the eggplant in a bowel
sprinkling with salt as you go. Set aside for 30 minutes.

2. Rinse well under cold running water to remove all the salt. Drain and pat dry with kitchen paper. Set aside.

3. Heat the oil in a large pan. Add the garlic
chili
ginger
onion and spices and fry over a medium heat
stirring occasionally for 4-5 minutes
until lightly browned.

4. Stir in the tomato paste
broth
lemon juice
potatoes and cauliflower and mix well. Bring to the boil
lower the heat
cover and simmer for 10 minutes.

5. Stir in the eggplant
pumpkin
green beans and coconut milk and season to taste with salt and pepper. Return to the boil and continue to simmer
uncovered
for a further 15 minutes
or until tender.

6. Serve immediately garnished with coconut and thick slices of rye bread.

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