Vegetable Curry

Episode 24


Mixed Vegetable Curry (Rasa kayi)

4 oz. Carrots, scrubbed and cut into 1-inch pieces
4 oz. Potatoes peeled (optional) and cut into 1-inch pieces
4 oz. Green Beans cut into 1-inch pieces
3 Tbs. Oil
2 Onions cut into small pieces
1 Green Chile, slit lengthwise
½ Tsp. Chile powder
½ Tsp. Ground Coriander
½ Tsp. Ground Turmeric
4 oz. Cauliflower separated into florets
½ Cup Coconut Milk

Spice Paste
2 Garlic Cloves peeled
¾ inch fresh ginger root finely chopped
½ Tsp. Fennel Seeds
4 oz tomatoes

Grind all the ingredients for the spice paste in a mortar and pestle, blender or small food processor, until fine. Set Aside.
Heat oil in large pan and add the onions and green chile and cook until onions are soft. Add the carrots, chile powder, coriander, turmeric and salt to taste. Mix well. Lower heat and add potatoes. Cover and cook for 10 minutes.
Add the cauliflower and green beans together with spice paste mix and mix well. Cook, covered for a further 10 to 15 minutes.
Remove the pan from heat and slowly add the cocoanut milk, stirring to blend well. Serve hot with rice.