© John Sherlock
Coconut Vegetable Curry
The velvety coconut and light spicing are a perfect background for any vegetable combination
Preparation: 40 minutes
⅓ c. (90 ml) cooking oil
½ tsp. (2.5 ml) asafoetida
2 c. (500 ml) puréed tomatoes (4 medium)
1 Tbsp. (15 ml) salt
1 Tbsp. (15 ml) ground cumin (optional)
1 tsp. (5 ml) ground coriander (optional)
1 Tbsp. 15 ml) crushed cayenne pepper
½ Tbsp. (7.5 ml) turmeric
1 c. (250 ml) water
2 lbs. (1 kg) celery root, peeled and cut in 1-in (2.5-cm) dice
1 large cauliflower (about 2 lbs./1 kg), cut into medium florets
1 c. (250 ml) coconut milk
7 oz. (220 g) rapini (without tough bottom stems; cut in ½-in/0.5-cm lengths)
In a large pan, heat oil on medium-high for 45 seconds. Sprinkle in asafoetida and allow it to sizzle for 30 seconds. Carefully add tomatoes, then stir and add salt, cumin, coriander, cayenne and turmeric. Sauté for 5 minutes, or until oil glistens on top.
Add water, stir and bring to a boil. Reduce the heat to medium, stir in celery root, cover and cook for 5 minutes. Stir in cauliflower, cover and cook for 5 more minutes. Pour in coconut milk, then bring back to a boil and stir in rapini. Cook for 1 to 2 minutes, while stirring, then turn off the heat. Serve this hearty curry in big bowls over rice. Serves 6 to 8.
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