kerala style vegetable coconut curry

Vegetarian

Drescription

This comforting vegetable curry gets its silky texture from coconut milk and rich aroma from the blend of spices.

1 1/2 tablespoons refined coconut oil
1/2 teaspoon mustard seeds
1 large (11 ounce) yellow onion, chopped (2 cups)
2 jalapeño chiles (7-8 ounce each), seeded and finely chopped (1/3 cup)
3 large garlic cloves, finely chopped (1 tablespoon)
1 (1-inch) piece fresh ginger, peeled and finely chopped (about 1 tablespoon)
1 medium (6 ounce) tomato, chopped (1 cup)
12 fresh curry leaves
2 tablespoons ground coriander
2 teaspoons kosher salt, plus more to taste
1/2 teaspoon garam masala
1/2 teaspoon asafoetida powder
1/2 teaspoon ground turmeric
4 cups cauliflower florets (from 1 small [1 1/2 pound] cauliflower)
1 large (12 ounce) russet potato, peeled and cut into 1/2-in. cubes (about 2 1/4 cups)
2 cups unthawed frozen vegetables (such as green beans, corn, carrots, and peas) (from 1 [16-ounce] package)
2 tablespoons water, as needed
1 (13 1/2-ounce) can chickpeas (garbanzo beans), drained and rinsed
1 (13 1/2-ounce) can coconut milk, well shaken and stirred
steamed white or brown rice or warmed parathas

Heat coconut oil in a medium Dutch oven over medium until shimmering, about 1 minute. Add mustard seeds, and cook, undisturbed, until seeds begin to pop and crackle (stand back so they don’t pop in your face), about 1 minute. Add onion, jalapeños, garlic, and ginger; cook, stirring occasionally, until onion is softened, 5 to 7 minutes.
Stir tomato into onion mixture in Dutch oven. Stir in curry leaves, coriander, salt, garam masala, asafoetida, and turmeric. Cook, stirring often, until mixture browns slightly, 3 to 5 minutes.
Add cauliflower, potato, and frozen vegetables to Dutch oven, stirring to completely coat in spice mixture. Cover Dutch oven; reduce heat to low, and cook, stirring occasionally, until potato and cauliflower are just softened, 20 to 30 minutes. (Add about 2 tablespoons water, if needed, if bottom of Dutch oven is looking very dry.)
Stir chickpeas and coconut milk into Dutch oven; increase heat to medium, and bring to a simmer. Simmer until heated through, about 3 minutes. Season with additional salt to taste. Serve over steamed rice or alongside warm parathas.