Corn and Vegetable Curry
1 ½ cups diced potato (1/2 inch/ 1 cm dice)
1 cup diced green beans (1/2 inch/1 cm pieces)
½ cup diced carrots
2 tbsp vegetable oil
¾ tsp mustard seeds
10 to 12 fresh curry leaves (optional)
2 cups corn kernels, fresh or frozen, thawed
3 cups chopped tomatoes
½ cup frozen peas, thawed
4 oz mushrooms, sliced
1 tbsp minced peeled gingerroot
2 ½ tbsp minced green chillies, preferably serranos
½ tsp granulated sugar
1 ½ tsp salt or to taste
¼ cup grated fresh coconut
1 cup cilantro, chopped, divided
In a saucepan over medium-high heat, bring 4 cups (1L) water to a boil. Add potatoes, beans and carrots. Return to a boil and reduce heat to medium. Cover and cook for 3 minutes. Drain and set aside.
In a large saucepan or wok, heat oil over high heat until a couple of mustard seeds thrown in start to sputter. Add remaining mustard seeds and cover quickly. When seeds stop popping, in a few seconds, uncover, reduce heat to medium and add curry leaves, if using. Saute for 1 minute.
Add reserved vegetables, corn, tomatoes, peas, mushrooms ginger, chillies, sugar and salt. Mix well. Cover and cook until vegetables are tender, about 5 minutes. Add coconut and ½ cup (125 mL) of the cilantro. Toss and cook for 1 minute.
Garnish with remaining cilantro and serve with rice.