Name: South Indian Vegetable Curry
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 8 servings
Ingredients: 4-5 cups mixed vegetables, cut into chunky slivers about 1 1/2 inches long ((I used a sweet potato, two large gold potatoes, two carrots, and a cup of green beans)); 1/2 tsp turmeric; 1 13.5 oz can coconut milk ((not the light kind)); 1 tsp cumin seeds; 1 tsp bengal gram dal ((can sub with 1 tsp raw rice)); 2 green chili peppers like jalapeno ((deseed and use more or less depending on how hot the pepper is)); 1-2 tbsp coconut oil ((more oil means more flavor)); 2 sprigs (about 25-30) curry leaves; 1 tsp black or brown mustard seeds; 1-inch knob ginger ((cut into thin slivers)); 1/4 cup vegan yogurt ((I used my cultured cashew yogurt-- link in notes below-- but use any kind. For best results, it should be tangy)); Salt to taste; Coriander and fresh coconut, if you have some, for garnish