This is a luscious vegan curry, inspired by the delicious Tomato and Coconut Fish Curry recipe in Monica Bhide’s lovely book, Modern Spice: Inspired Indian Flavors for the Contemporary Kitchen. As an aside, I was thrilled to meet Monica in person this weekend at the Roger Smith Food Writer’s Conference.
The chutney is optional, but is super easy to make. Monica does have a mint-cilantro chutney recipe in the book, but I improvised the one here.
If you aren’t vegan, I think this is really nice alongside Amreen’s Biryani recipe that’s available on Food52. This curry also works well over any cooked grain and/or with warm Naan or another Indian-style bread.
This post is linked to Simply Sugar and Gluten Free’s Slightly Indulgent Tuesday!
Vegetarian Coconut Curry Recipe
- * 2 tablespoons organic coconut oil or ghee
- * 1 teaspoon black mustard seeds
- * 1 1/2 inch piece of fresh ginger peeled and minced
- * 3 large cloves garlic peeled and minced
- * 1 Serrano chile pepper seeded and minced
- * 1 globe eggplant
- * 1 sweet potato peeled and chopped into cubes
- * one 14 oz. can organic whole coconut milk
- * 1 zucchini chopped into cubes
- * 1 green pepper cored, seeded and chopped
- * 2 cups chopped collard greens
- * 1 tomato chopped
- * 1 teaspoon tumeric
- * 1 teaspoon ground chipotle chile powder or other red chile powder
- * 1/2 teaspoon ground coriander
- * 1/4 teaspoon sea salt
- * fresh mint for the chutney- optional
- * fresh cilantro for the chutney- optional
- * fresh lime juice for the chutney- optional
- * organic sugar for the chutney- optional
- 1. Cut the eggplant cross-wise into 1 1/2 inch thick slices. Sprinkle them all over with salt and allow to drain in a colander over the sink for 20-30 minutes. Rinse well to remove all the salt and chop into bite-sized pieces.
- 2. In a large skillet or wok, melt the coconut oil or ghee over medium heat. Add the mustard seeds and cook for a minute or two until they "pop", then add the ginger, garlic, and chili pepper. Stir everything around for a minute or so.
- 3. Add the chopped eggplant and sweet potato to the pan along with the coconut milk. Bring to a boil, and then reduce the heat to a simmer. Cook for about 20 minutes, stirring occasionally. Add a little water if the liquid seems too thick.
- 4. Add the zucchini, green pepper, collard greens and tomato, and cook for another 15-20 minutes, or until the vegetables are very tender, again adding a little water if necessary.
- 5. Mix in the spices and salt. Cook for one minute more. Taste and adjust the spices, if necessary. Add a little more red chile powder and/or salt, if you like.
- 6. To make the simple mint-cilantro chutney, mix equal parts chopped mint and cilantro with fresh lime and a little organic sugar. Taste and adjust the lime and sugar to your liking. I used about 1/2 cup each of the herbs, the juice of 1/2 lime and 1 tsp. of sugar. You can make a little or a lot of this, but just know that it doesn't keep very well, so don't plan to refrigerate it longer than a day or two.