Vegetable Curry [mild]

Choko & garlic clove

No need to adhere exactly to the vegetable ingredients listed below. Use whatever you have: a few greens with potatoes, pumpkin & the like.

Ingredients

• 1 cup desiccated coconut
• 1 medium onion finely sliced and separated into rings
• 2 tbsp cooking oil (I prefer rice bran oil for stir frying)
• 1 clove garlic finely chopped
• 3 medium potatoes cut into ~3cm cubes
• 2 medium carrots sliced into 1/2 cm thick pieces
• 3 chokos skinned & cut into ~3cm cubes
• 1/2 large sweet potato (or one small one) cut into ~3cm cubes
• 1 cup frozen peas or beans
• 6 to 8 broccoli flowerettes (fresh or frozen)
• 1 tsp turmeric
• 1 tsp cumin
• 1/2 tsp cardamom seeds
• 1/2 tsp chilli powder
• 1 tsp tarragon

Method

1. Add 1 1/2 cups boiling water to the desiccated coconut and set aside
2. Heat oil in a wok and stir-fry onion and garlic until the onion is soft
3. Add potatoes and carrots and stir-fry for a few minutes
4. Add all the spices and toss contents of wok until evenly coated
5. Hold a fine strainer over the wok and pour the coconut water into the strainer. Squeeze a s much liquid out of the coconut as possible. Discard the coconut pulp.
6. Add the remaining vegetables excepts the peas & broccoli & stir. Place a lid over wok and simmer until all vegetables are cooked.
7. Add green vegetables and heat through
8. Serve