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Traditional Heritage
Indian Green Curry
Ingredients
- ½ cup of cilantro
- 2 green chilies
- 1 teaspoon of cumin powder
- 1 teaspoon of coriander powder
- 1 tablespoon of minced ginger
- 1 cup coconut milk
- 1 large zucchini, cubed
- 2 small round eggplants, cubed
- 2 carrots, cubed
- 2 tablespoons of oil
- 1 teaspoon of cumin seeds
- 2 ladles of yogurt
Directions
- Blend coconut milk, cilantro, green chilies, cumin powder, coriander powder and ginger.
- In a saucepan, heat oil, put cumin seeds. Let it splutter and add all the vegetables.
- Sauté it until ¾ done.
- Add the blended mixture to the cooked vegetables.
- Let it come to a boil and cook until vegetables are done. They should be crunchy, not soft.
- Let it cool and add yogurt to it and mix it well.
- Vegan version: Skip the yogurt and add 1 more cup of coconut milk at the end and let it boil for 1 minute.
