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Picture from 2011 |
Note: Throwback Thursday is a new series where I take some of my original posts here on Curry and Comfort and redo them so I can take better photos.

Ingredients:

2 medium zucchini (courgettes) cubed
1/2 lb mushrooms sliced
1 large red bell pepper
1 large leek sliced (optional)
10-15 curry leaves
1 tsp of mustard seeds
1 tsp of cumin seeds
1 tsp fenugreek seeds
1 small cinnamon stick
2-3 cloves garlic grated or minced
1 inch ginger grated
1-2 tsp curry powder
salt and black pepper to taste
1/2 Tbs of chili powder/cayenne powder (or to taste)
1/2 tsp of turmeric powder
sprinkle of sugar (optional)
1 (15oz) can diced tomatoes
1/2 cup water
1/2 cup coconut milk (or cow's milk)
Directions:
Slice and cube the veggies into bite size pieces. Note: You can salt and sprinkle some turmeric on the eggplant and allow to sit a few minutes for extra flavor.
To start making your curry, you will need to get a very large pan or wok. Heat it on med-high heat and add 2 Tbs of canola oil. When




Finally add the milk (of your choice) and taste for salt and seasoning and simmer for a few more minutes. Serve with rice and other curries like lentils.
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