Vegan Vegetable Curry with Mint Cilantro Chutney

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.

curry3

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.

curry2

[cft format=0]

curry5

This post is linked to Simply Sugar and Gluten Free’s Slightly Indulgent Tuesday!

Print Recipe
No ratings yet

Vegetarian Coconut Curry Recipe

adapted from Modern Spice by Monica Bhide
Serves 4

Ingredients

  • * 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

Instructions

  • 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.