Created by Tis on February 2, 2020
Step 1: Place the mustard seeds in a dry pan and heat until the seed start to pop.
Step 2: Add the ghee (or oil) & the onion to the pan. Cook stirring until the onion is just soft and translucent.
Step 3: Add the curry paste to the pan and stir until the mixture is mixed through and fragrant.
Step 4: Add the tomatoes, yogurt and coconut milk. Stir over the heat until combined.
Step 5: NOTE: Must be a low heat so as the coconut milk does not curdle. See note below for cooking with coconut milk.
Step 6: Add the carrot's and simmer uncovered for five minutes.
Step 7: Add the cauliflower and eggplant, simmer for another five minutes.
Step 8: Stir in the remaining ingredients and simmer uncovered for 10-12 minutes.
Step 9: Serve when ready.
Step 10: NOTE: This is a vegetable curry and should not be overcooked ~ the vegetables to be slightly crisp.
Step 11: COCONUT MILK NOTE : While adding coconut milk, keep stirring. Stir frequently even while it cooks for a couple of minutes to avoid the curdling of milk. After adding coconut milk, keep the heat on low and do not let it boil. Let it simmer uncovered.