Monday, August 18, 2014

5 Vegetables Cooked in Coconut Milk

5 Vegetables in Coconut Milk
The people of Bengal in India cook a vegetable curry using a mixture of 3, 5 or 7 different vegetables. The vegetables are of different colours, texture and taste. In this dish I have used white potatoes & radish which have a firm texture and bland taste, orange sweet potatoes and green peas that are sweet and melt in your mouth, and purple Japanese eggplant with the skin on that are soft. A squeeze of lime at the end of cooking gives it a tangy flavour that goes well with the rich creaminess of the coconut milk.

All the vegetables are cut in cubes of similar size.

1 sweet potato, peeled and cubed
1 russet  potato, peeled and cubed
1 daikon radish, peeled and cubed
2 Japanese eggplant, cut in half lengthwise and cut in half moon shapes
1 cup frozen green peas
4 Tbsp. vegetable oil

Tempering: 4 Tbsp. vegetable oil
1 tsp. mustard seeds

2 bay leaves

1 tsp. ginger-garlic paste
1 tsp. Kashmiri Mirch or chili powder to taste
¼ tsp. turmeric
Salt to taste

2 cups water, set to simmer
1 (8 oz.) can coconut milk

juice of 1 lime
chopped cilantro
1 tsp. ghee


  1. Add simmering water to sauce ingredients, stir into a paste and set aside.
  2. In a skillet, heat 4 Tbsp. oil over medium-high heat.
  3. Sputter tempering ingredients, & cook sweet potatoes, russet potatoes and radish until almost cooked.
  4. Stir in eggplant and peas along with sauce ingredients.
  5. Cover & simmer until potatoes are cooked.
  6. Add coconut milk, adjust salt, bring to a boil & simmer on low heat for 5 minutes.
  7. Pour lime juice over vegetables and stir well.
  8. Garnish with cilantro and ghee.
Serve over steamed Basmati rice or with naan/chapatis.

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