Coconut-Vegetable Curry

• 5 tablespoons
• , divided
• 12 pearl onions, blanched 1 minute,peeled
• 10 fresh okra pods
• 6 Indian eggplants (each about 3 inches long) or 4 Asian eggplants, trimmed, each quartered lengthwise
• 2 large carrots (about 10 ounces), peeled, cut on diagonal into 1/4-inch-thick ovals
• 1 1/2 pounds tomatoes, cored, cubed
• 5 tablespoons Clarified Butter
• 1 pound white onions, chopped
• 1 tablespoon minced peeled fresh ginger
• 1 large garlic clove, chopped
• 2 1/2 teaspoons chopped fresh or frozen curry leaves* (about 16 leaves)
• 1 1/2 teaspoons black mustard seeds**
• 1 teaspoon turmeric
• 1/2 teaspoon fenugreek seeds***
• 1/2 teaspoon cayenne pepper
• 1 1/2 to 2 teaspoons coarse kosher salt
• 3 1/2 cups canned unsweetened coconut milk (preferably organic)
• 1/4 cup fresh lime juice
• Basmati rice or

1. Heat 1 tablespoon butter in large nonstick skillet over medium-high heat. Add onions; saute until golden, about 2 minutes. Reduce heat to low and saute until onions are just tender, about 8 minutes. Transfer onions to bowl. Heat 1 tablespoon butter in same skillet over medium-high heat. Add okra; saute until crisp-tender, about 3 minutes. Add okra to bowl with onions. Heat 1 tablespoon butter in same skillet over medium-high heat. Add eggplants; sprinkle with salt and pepper. Saute eggplants until brown on cut surfaces and just tender, about 6 minutes. Add eggplant to onions. Melt remaining 2 tablespoons butter in same skillet. Add carrots. Saute until carrots begin to soften, about 3 minutes. Add tomatoes and stir to blend; add to vegetable mixture in bowl. Reserve skillet for sauce.
2. Heat butter in reserved skillet over medium-high heat. Add chopped onions and saute until golden, about 14 minutes. Reduce heat to medium. Add ginger and garlic; saute 1 minute. Add curry leaves, mustard seeds, turmeric, fenugreek, and cayenne; saute 1 minute. Add vegetable mixture and 1 teaspoons salt. Add coconut milk and bring to simmer. Reduce heat to medium-low and simmer uncovered until vegetables are just tender, stirring occasionally, about 8 minutes. Mix in lime juice. Season to taste with salt and pepper.
3. Transfer curry to bowl. Serve over basmati rice or Savory Semolina.
4. **Sold at specialty foods stores, Indian and Asian markets, and adrianascaravan.com. If unavailable, substitute brown mustard seeds.
5. ***Available at Indian and Middle Eastern markets.

pearl onions, pods, eggplants, carrots, tomatoes, butter, white onions, fresh ginger, garlic, curry, black mustard seeds, turmeric, fenugreek seeds, cayenne pepper, coarse kosher salt, coconut milk, lime juice, basmati rice

Taken from www.epicurious.com/recipes/food/views/coconut-vegetable-curry-240116 (may not work)