I highly recommend this South Indian Curry Spice Mix recipe for this dish. Although it is an extra step, it is simple & delicious.
1 Large Eggplant, or 3 Small Ones
4-5 Okras, Sliced in Circles
2 Large Potatoes, Cubed
2 Medium Carrots, Diced
1 Medium Bell Pepper, Diced
1 Medium Onion, Diced
1 Small Jalapeno, Diced (Optional)
4-5 Cloves of Garlic
1 ½ Tsp Fresh Grated Ginger
1 14- oz Can of Coconut Milk
1 Anise Seed
½ of a Cinnamon Stick
½ Cup of Diced Tomatoes OR Tomato Sauce
3 Tbsp Curry Powder of Choice
3-4 Tbsp Coconut Oil
1 Quart Vegetable Stock OR 1 Quart of Water + 1 Tsp of Vegetable Bouillon
⅛ Tsp Cumin
Salt & Pepper to Taste
Heat oil on medium heat.
Add spices to oil (curry, cinnamon stick, anise seed & cumin). Fry until it becomes fragrant, about a minute. Toasting the spices adds a great depth of flavor.
Add onions, carrots, eggplant, jalapeno peppers, bell peppers & okra. Sautee until the onions appear translucent, about two minutes.
Add veggie stock.
Add potatoes, tomatoes & garlic. Simmer for 15 minutes. The liquid will reduce and the potatoes will begin to soften.
Add ginger & simmer for 15 minutes more, stirring occasionally until the broth is thick and the potatoes are soft.
Remove cinnamon stick & anise seed.
Add coconut milk & cook down for a few more minutes until you have a thick sauce that readily coats the back of your spoon.
Add salt & pepper to taste. Enjoy with basmati rice
Easily customize your curry with whatever vegetables you like. Sweet potatoes work extremely well here.
Add chickpeas for an extra protein boost!
I soaked my okra in about 2 teaspoons of lemon juice to reduce the slickness of the vegetable. It also added a bit more flavor to my curry!