Swahili Vegetable Curry

foodandwine.com

Sara H

10 black peppercorns

6 small dried red chiles

4 cloves

One two-inch stick of cinnamon

2 tablespoons coriander seeds

½ teaspoon cumin seeds

¼ cup vegetable oil

1 cup grated fresh or dried coconut

1 medium onion, thinly sliced

½ teaspoon yellow mustard seeds

½ teaspoon ground turmeric

½ teaspoon garam masala

¼ teaspoon ground mace

1 bay leaf

One 13.5-ounce can unsweetened coconut milk

½ pound baby potatoes, scrubbed

2 medium carrots, peeled and sliced ¼ inch thick

Salt

½ pound cauliflower, cut into 1-inch florets

¼ pound green beans, cut into 1-inch lengths, or left whole

1 red bell pepper, cut into 1-inch pieces

4 small Asian eggplants, halved lengthwise

1 ear of corn, shucked, kernels cut from the cob, or ½ cup frozen corn

1 large tomato, chopped

1 tablespoon tomato paste

¼ pound okra, halved lengthwise

20 curry leaves (see Note)

¼ cup chopped cilantro

Directions at foodandwine.com

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