Vegetable Curry

Ingredients

¼ cup oil or ghee

1 pinch mustard seeds

1-½ teaspoons grated ginger

1 large yellow onion, thinly sliced

2 Green chillies, seeded

2-½ teaspoons ground coriander

2-½ teaspoons ground cumin

¼ teaspoon turmeric

1 small potato, cut into cubes

2 large carrots, cut into cubes

1 large eggplant, cut into cubes

¼ pound green beans, chopped

2 Green bell peppers, chopped

2 teaspoons Salt

1 pinch Sugar

1-½ cup coconut milk

4 tablespoon Cilantro, chopped

¼ teaspoon Paprika

Method

1. Heat oil in a large skillet over medium heat.
2. Fry mustard seeds until they pop.
3. Add ginger, onion, chillies and fry for 2 minutes.
4. Stirring constantly, add coriander, cumin, turmeric and cook gently for a few seconds longer.
5. Add the vegetables and cook, stirring constantly, for 5 minutes.
6. Add salt, sugar & coconut milk.
7. Cover & cook gently for about 10 minutes, or until the vegetables are tender.
8. Mix in the cilantro & sprinkle with the paprika before serving.
9. Garnish with toasted coconut.