Coconut Curried Vegetables Adapted From Vijs Recipes

COCONUT CURRIED VEGETABLES - ADAPTED FROM VIJ'S

Coconut Curried Vegetables - Adapted from Vij's image

This my version of this delicious curry. I have halved the recipe. In the original recipe they also add 3/4 cup of cilantro at the end.

Provided by mell_2

Categories Curries

Time 1h10m

Yield 4 serving(s)

Number Of Ingredients 15

Ingredients

1/4 cup canola oil
15 fresh curry leaves (available at most Indian grocers, they should be green, not brownish green)
1/2 tablespoon black mustard seeds
3/4 cup onion, finely chopped
1 tablespoon garlic, chopped
1 cup ripe tomatoes, diced
1/2 tablespoon ground cumin
1/2 teaspoon turmeric
1/4 teaspoon cayenne pepper
1/2 tablespoon salt
1/4 teaspoon black pepper
6 ounces pure coconut milk
1/2 lb eggplant, cut in 1 1/2 inch cubes
1/2 lb cauliflower, cut into medium pieces
3/8 lb red bell pepper, cut in 1 1/2 inch cubes

Steps:

In large saucepan heat oil over medium heat for one minute and add curry leaves and mustard seeds.
Wait until they start to sizzle and them sizzle for approximately 30 seconds or until a few start to pop.
The curry leaves will cook and become shriveled.
Immediately add garlic and onions.
Sauté until onions are golden brown.
Add the tomatoes and the powdered spices.
Continue to sauté until the oil separates from the tomato "masala".
Add the coconut milk.
Bring to a light boil, add eggplant, cover and simmer for 5 minutes.
Add the remaining vegetables, cover the pan and cook to taste, approximately 15 minutes.

Nutrition Facts : Calories 351.7, Fat 21.9, SaturatedFat 8, Sodium 913.2, Carbohydrate 38.4, Fiber 5.4, Sugar 29.6, Protein 3.9

SAUTEED VEGETABLES IN COCONUT CURRY SAUCE

Sauteed Vegetables in Coconut Curry Sauce image

Provided by Food Network

Categories side-dish

Time 45m

Yield 2 to 4 servings

Number Of Ingredients 11

Ingredients

Olive oil
1 small onion, diced small
1 tablespoon fresh ginger, grated
1 1/2 tablespoons curry powder
1 tablespoon sugar
2 cups coconut milk
Kosher salt
Freshly ground black pepper
1 bunch medium asparagus
2 cups cauliflower, cut into small florets
1/2 cup cherry tomatoes, cut in 1/2

Steps:

In a small saucepan over medium heat put 2 tablespoons oil, then add onions, ginger, curry powder, and sugar, and saute for 1 minute. Add coconut milk, and bring to a simmer. Cook the sauce for about 10 minutes over low heat. Season the sauce with salt, and pepper. Heat a saute pan over medium heat. Put 2 tablespoons oil in the pan, add the asparagus and cauliflower, and saute for 2 minutes. Add a splash of water to steam the veggies, then add 1/2 a cup of the curry sauce to coat the veggies, and cook 1 minute more. Add the tomatoes to the pan, just to warm, and season, to taste.

PACIFIC HALIBUT IN COCONUT CURRY - ADAPTED FROM VIJ'S

Pacific Halibut in Coconut Curry - Adapted from Vij's image

Serve this with naan or rice. I have reduced the amount of oil from the original recipe. The cooking time does not include the time for the coconut curry as I prepare while the fish is marinating.

Provided by mell_2

Categories Halibut

Time 2h30m

Yield 6 serving(s)

Number Of Ingredients 21

Ingredients

3 tablespoons canola oil
1/2 teaspoon ground cayenne pepper
1/2 tablespoon salt
2 teaspoons ground black mustard seeds
1 teaspoon dried fenugreek leaves
6 (6 ounce) halibut fillets
1 cup ground breadcrumbs
1/8 cup canola oil
1/8 cup canola oil
20 -25 curry leaves
3 tablespoons chopped garlic
1 cup pureed onion (1 large)
1 lb tomatoes, finely chopped (4 medium)
1 tablespoon ground cumin
1 tablespoon ground coriander
1 tablespoon salt
1 teaspoon salt
1/2 teaspoon ground cayenne pepper
6 whole cloves
3 cups water
1 cup coconut milk, stirred

Steps:

Mix oil, cayenne, mustard seeds and fenugreek leaves in large mixing bowl. Add fish and mix well. Cover the bowl with plastic wrap and refrigerate for at least 2 hours.
Coconut Curry.
Heat oil in medium pot on medium heat for 1 minute. Add curry leaves and allow them to sizzle for about 45 seconds. The leaves should shrivel a bit. Add garlic and saute for 3 to 4 minutes until lightly brown. Add onions and saute until brown, about 10 minutes. Stir in tomatoes and cumin, coriander, salt, cayenne and cloves. Continue cooking for 8 minutes or until the water from the tomatoes has evaporated. Add water and coconut milk. Bring to boil. cover, reduce the heat and simmer for about 15 minutes.
Finish the Halibut:.
Spread the breadcrumbs on a plate. Dip each fillet in crumbs, making sure that both sides of each piece are coated. Arrange fish on baking tray.
Heat 1/2 tsbp of oil in a small nonstick frying pan on medium-heat for 1 minute. Sear fillet 2 to 3 minutes. Gently turn over and sear for another 2 to 3 minutes. Turn the fillet again and cook another 2 minutes. Turn over again and cook for another 1 to 2 minutes or until fish is cooked through. Place the fillets in the bowls you will serve them inches Repeat with the remaining fish.
To serve:.
Place 1 fish fillet in a bowl. Using a slotted spoon, take out and discard the cloves. Gently pour 1/6 of curry over the fish.
Wine: Muscat Ottonel.

Nutrition Facts : Calories 591.6, Fat 31.8, SaturatedFat 9.9, Cholesterol 70.3, Sodium 2416.2, Carbohydrate 25.6, Fiber 4, Sugar 7.5, Protein 51.3

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