Desi Green Curry
By: Jahnaviu
Published: Saturday, June 25, 2011 - 8:21pm

Ingredients




1 pound of Green Peppers, chopped into 1" cubes
1/2 cup of Frozen Peas
3 Green chilies, finely chopped
1 inch piece of Ginger, grated
3/4 cup of Grated coconut
1/2 cup of Evaporated Milk
1/4 cup of Green coriander, chopped
1 teaspoon of Cumin seeds (Jeera)
2 tablespoons of Vegetable oil
1 teaspoon of Salt (or as needed)

Preparation

1 In a blender, blend coconut, green chilies and ginger to a smooth paste. 2 Heat oil in a saucepan and add jeera, when they splutter add bell pepper and salt. Mix well and cook under covered lid for about 5-7 minutes until the bell pepper pieces are soft but firm. 3 Now add the coconut paste and evaporated milk and cook uncovered for about 3-4 minutes or until you notice a gravy consistency. 4 Remove from stove and mix in the frozen peas. Garnish with coriander & serve hot with rotis/naan/ pooris/rice.

About


This vegetable dish goes well with plain white or brown rice, quinoa, or rotis. 
Quick Tips:
- For a richer consistency, replace evaporated milk with coconut milk or half & half.
- You can substitute potatoes for bell peppers (just boil the potatoes in microwave for 5-6 minutes, peel & cube them and follow the directions.
- Also, coconut can be replaced with 1/3 cup poppy seeds (powder the dry seeds and then add water to make a smooth paste).You can also replace it with coconut milk and dry coconut if fresh coconut is not available with the same measurements.