Mixed Vegetable Curry with Coconut Milk
Ingredients
50 gm string beans
50 gm red pumpkin
50 gm ash gourd
1 small potato
50 gm colocasia
2 1/2 tsp split cashewnuts
8 green chillies, slit
1 tsp salt
1 cup coconut milk (2nd extract)
1/2 cup coconut milk (1 extract)
1 1/2 tsp coconut oil
A pinch of asafoetida powder
Method
1. Trim and string beans, and cut into 3 cm pieces. Peel and cut remaining vegetables into thin, 3 cm slices.
2. Place vegetables, cashew nuts, green chillies, salt and second extract of coconut milk in a pan, and cook over high heat till vegetables are tender.
3. Lower heat, stir first extract of coconut milk, and simmer for 2 minutes.
4. Mix in a oil and asafoetida powder and serve.
