I have a great love for Indian food. It’s spicy, tasty and so much of it is vegetarian and vegan. There is a fantastic Indian restaurant here in Ottawa called Mukut and it’s where I go for celebration dinners because it is sooo delicious. They had a kitchen fire there a couple years ago and had to close for months; it was devastating. I’ve eaten a lot of Indian food and tried my hand at making my own, but it never quite measures up to Mukut’s.
That being said, I go The Indian Vegan Kitchen for Christmas and am getting some wonderful results from it. Today I want to introduce you to Nariyal Subji – coconut curry.
Coconut Curry (Nariyal Subji)
Source: The Indian Vegan Kitchen
- 1 tbsp canola or vegetable oil
- 4 green cardamom pods
- 4 cloves
- 1-inch cinnamon stick
- 1-2 green chiles, split lengthwise (I used one and diced it – I’ve had some bad chile burn experiences in the past* and wanted to avoid a similar scenario)
- 1 cup onion, diced
- 1 cup green beans, cut into 1-inch pieces
- 2 cups cauliflower, cut into 1-inch florets
- 1 cup carrot, diced
- 1 cup potato, diced
- 1/2 cup water
- 1 tsp salt
- 1 tbsp cornstarch
- 1 (14 oz) can coconut milk
- Heat the oil in a medium skillet over medium heat. Open a slit on the cardamom pods with your nail or a paring knife and add them, the cloves, the cinnamon stick and the chile(s)** and cook for a few seconds until the spices begin to puff. Add onion and fry for a couple minutes until they’re transparent.
- Add the green beans, cauliflower, carrot and potatoes. Add water and salt. Cover and simmer for about 10 minutes or until potatoes are tender.
- Mix cornstarch with 2 tbsp of the coconut milk and set aside. Add the rest of the coconut milk to the curry and bring to a boil. Add the cornstarch mixture and stir until thickened (5 minutes).
- Serve over rice and enjoy!
*Oh, chiles. The first time I used them, I didn’t know they could burn your skin on contact (especially the seeds). I ended up with burnt hands that throbbed even when I iced them. All freaking night. I finally googled “chile burns” the next morning and found some suggestions to sooth them. I’ve found soaking the burnt skin in milk as well as rubbing a piece of raw onion over the spot to be effective. I have since burnt my hands again as well as my lip and nose when I touched them with my burnt hands. After more googling, I learned that if you rub oil over your hands before handling the chiles, whatever bit burns can’t stick to your skin. And it works!
**The recipe didn’t specify whether to remove the chiles, cloves, cinnamon and cardomom pods or leave them in. I diced the chiles and left them in and removed the rest of the spices before serving. I figured this would allow the spiciness to get richer, and it worked!