Swahili Vegetable Curry

Ingredients:

5 black peppercorns
3 small dried red chilis
2 cloves
1 inch cinnamon stick
1 tablespoon coriander seeds
1/4 teaspoon cumin seeds
2 tablespoons grapeseed oil
1/2 cup coconut, shredded
1 small onion, thinly sliced
1/2 teaspoon yellow mustard seed
1/4 teaspoon turmeric
1/4 teaspoon garam masala
1 bay leaf
3/4 cup coconut milk
8 bite sized potatoes
1 carrot, sliced
salt, to taste
1/2 small cauliflower
10 green beans, cut into 3 inch pieces
1 small bell pepper, chopped
6 small asian eggplants
6 baby corn or 1/2 ear of corn, shucked
1 tomato, chopped
1 tablespoon tomato paste
6 okra, cut in half lengthwise
5 curry leaves
1/4 cup cilantro, chopped


Combine peppercorns, red chilis, cloves, cinnamon, coriander, and cumin in a skillet. Cook until aromatic then grind. Set aside.

Heat oil in skillet and add coconut and cook until browned. Transfer to a blender with half the onion, spice blend, and 1/2 cup water. Blend and set aside.

Heat oil on skillet and add remaining onion and mustard seed. Add turmeric, garam masala, and bay leaf. Add coconut puree and bring to simmer.

Add coconut milk and 1 cup water and stir well. Add potatoes, carrots, and salt. Simmer 15 minutes.

Stir in cauliflower, green beans, bell pepper, eggplants, corn, tomato, and tomato paste. Simmer for 20 minutes.

Stir in okra and curry leaves. Simmer five minutes. Season with salt as needed. Remove from heat and stir in cilantro.

Serve with millet or brown rice.