Recipe courtesy of Maya Kaimal
Save Recipe Print
Total:
1 hr
Prep:
20 min
Cook:
40 min
Yield:
6 servings
Level:
Intermediate

Ingredients

Ground Masala:

Directions

Cut the potatoes and carrots into 1/2-inch cubes. In a large pot combine the potatoes, carrots, onions, green chiles, ginger, ground masala, fennel, cinnamon stick, cloves, salt, and 1 cup water; bring to a boil. Reduce the heat, cover, and simmer until the vegetables are tender, about 10 minutes.

Add the cauliflower, beans, and 3/4 cup of the coconut milk, cover, and continue cooking until the cauliflower is tender but not mushy, 5 to 10 minutes.

Add the peas and the remaining 1/4 cup coconut milk and when it simmers remove from the heat. Set aside.

In a small frying pan, heat the oil over medium high heat. Add the mustard seeds and cover. When the seeds pop, toss in the dried red chilies, curry leaves, and shallots and fry until the shallots brown. Pour the mixture over the vegetables and stir to combine. Taste for salt.

Our Best Thanksgiving Videos 15 Videos

Get the recipe

Sticky Pecan Pull-Apart Bread 00:37

This simple dessert is a crowd pleaser that only uses a few ingredients.

IDEAS YOU'LL LOVE

Lentil Vegetable Soup

Recipe courtesy of Ina Garten

Spiced Nuts

Recipe courtesy of Ellie Krieger

Roasted Vegetable Frittata

Recipe courtesy of Ina Garten

Pumpkin-Coconut Pie

Recipe courtesy of Food Network Kitchen

Pumpkin Pie with Spiced Crust

Recipe courtesy of Food Network Kitchen

Baked Penne with Roasted Vegetables

Recipe courtesy of Giada De Laurentiis

Toasted Israeli Couscous Salad with Grilled Summer Vegetables

Recipe courtesy of Bobby Flay

Roast Chicken with Potatoes and Vegetables

Recipe courtesy of Marc Murphy

Shrimp in Coconut Milk

Recipe courtesy of Mary Sue Milliken|Susan Feniger

Browse Reviews By Keyword