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.
This curry also works well over any cooked grain and/or with warm Naan or another Indian-style bread.
Vegetable Coconut Curry
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. This curry also works well over any cooked grain and/or with warm Naan or another Indian-style bread.
- 2 tbsp organic coconut oil or ghee
- 1 tsp black mustard seeds
- 1 thumb 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
- 14 oz organic whole coconut milk canned
- 1 zucchini chopped into cubes
- 1 green pepper cored, seeded and chopped
- 2 cups chopped collard greens
- 1 tomato chopped
- 1 tsp turmeric
- 1 tsp ground chipotle chile powder or other red chile powder
- 1/2 tsp ground coriander
- 1/4 tsp 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
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.