Taste of India

Dairy and Gluten-Free/Vegan Option

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Coconut Curry

Taste of India

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Prep: 20 minutes  Cook: 30-35 minutes  Makes 8 servings 

2 tbs. oil, melted butter or ghee* 

1/2 cauliflower, stemmed and broken into bite-sized pieces 

2 medium potatoes, scrubbed and cut into 1/2” cubes

1/2 onion, roughly chopped

3 garlic cloves, minced 

1 tsp. peeled, finely grated ginger root

1-2 jalapeños or other green chili, seeded and chopped

1 tbs. paprika

2 tsp. garam masala (Combine coriander, pepper, cumin, 

     cardamom, and cinnamon.  Also at stores.) 

1 tsp. organic curry powder

1 cup reduced sodium vegetable or chicken broth 

1/2 eggplant, cut into 1/2” cubes

1 1/2 cups blanched, cored, chopped tomatoes (any kind)

4 okra, sliced into 1/2” stars

1 tbs. corn starch

2/3 cup coconut milk

1/2 cup roasted, unsalted cashews

A true taste of India requires some ingredients from afar, but you’ll find all the produce at Farmer’s Markets by the end of summer.  The creamy coconut sauce is thickened with cashews (which the Portuguese brought to India from Brazil).  In a large sauté pan with lid, heat oil, butter, or ghee.  Add onion, potato, and cauliflower, and cook over medium heat five minutes, stirring frequently.  Add garlic, ginger, and spices, stirring well and cooking one minute.  Add stock, stirring up any bits from pan.  Add eggplant and tomatoes, mixing well.  Cover and cook 15 minutes, stirring occasionally.  Add okra and cook 10-15 minutes more, or until tender.  In blender, blend corn starch,coconut milk, and cashews until smooth.  Stir into vegetable mixture, stirring constantly, about two minutes.  Serve hot, with jasmine rice if desired.

* Ghee is butter that has been melted and the fat skimmed off when cool.  It can be prepared ahead and stores well.  It can also purchased at Indian specialty shops, where you may find better prices for the curry and garam masala.