Curried Vegetables With Coconut

Ingredients

• 1/4 cup vegetable oil
• 3 garlic cloves, minced
• 1 tablespoon fresh ginger, peeled and grated
• 1/2 cup onion, chopped
• 1 teaspoon mustard seeds
• 2 tablespoons coriander, ground
• 1 teaspoon turmeric, ground
• 1/4 teaspoon cayenne pepper
• 1 cup carrot, thinly sliced
• 1/2 lb green beans, cut in one-inch lengths
• 1 cup green onion, sliced
• 2 green bell peppers, cut in strips
• 1 hot green chili pepper, minced
• 1 cup unsweetened coconut, flaked
• 2 cups water
• 1 1/2 teaspoons salt
• 2 teaspoons sugar
• 1/2 cup pimento pepper, sliced
• 2 1/3 cups yogurt

Directions

1. 1

   Heat the oil in a large, heavy bottomed pot, or a wok, and saute the garlic, ginger, and onions until the onions begin to show color.

2. 2

   Add the mustard seeds, coriander, turmeric, and cayenne, and stir over medium heat for about 2 minutes.

3. 3

   Add the carrots, green beans, green onions, bell peppers, and hot chiles and stir fry the spices for a few minutes, then add the coconut, water, salt, and sugar.

4. 4

   Stir well, cover and simmer for about 20 minutes.

5. 5

   Remove the lid and continue simmering, stirring often, until the liquid is reduced by over half.

6. 6

   Stir in the pimento strips and yogurt, cook a few minutes more over high heat and taste.

7. 7

   Correct the seasonings, if necessary, and serve.