Mixed Vegetable Curry with Coconut Milk

This Mexican chile pepper is called “Chilaca” when used fresh. In California the Poblano chile is often called Pasilla. Since most of these are bought and distributed from California this mislabeling often carries over into the supermarkets nationwide causing alot of confusion. This chile is very mild and is usually consumed in the dry form to make the famous Mexican ‘mole’ sauces.

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Ingredients:
2 Medium Potatoes, chopped
1 Medium Carrot, peeled and chopped
½ cup Cabbage, chopped
½ cup Green Beans, chopped
½ cup Black eyed peas, cooked (or other beans like chickpeas can also be used)
1 Medium Onion, chopped
2 tbsp Oil
¼tsp Turmeric
½cup Coconut Milk
To taste Salt

To make the Spice Paste:
1 tbsp Coriander seeds
2 tsp Poppy Seeds
2 tbsp Roasted gram or Putnala pappu
3~4 Dry red chiles
1~2 Green Chiles
3 Garlic cloves

Method:
Make the Masala/ Spice paste: Grind the ingredients under Spice paste to a smooth paste.
Steam or microwave the veggies until tender.

Heat oil in a pan, add the onions and cook till they turn translucent. Add the ground paste and cook till the raw smell disappears, about 2~3 minutes.

Next add turmeric, cooked veggies, cooked beans, coconut milk and salt to taste. Add enough water and bring the mixture to a boil. Lower the heat and simmer till the gravy thickens. Serve with rice or roti.

From cookshideout.com