Name: Coconut-Vegetable Curry
Yield: Makes 6 main-course
Ingredients: 5 tablespoons Clarified Butter, divided (see recipe); 12 pearl onions, blanched 1 minute, peeled; 10 fresh okra pods; 6 Indian eggplants (each about 3 inches long) or 4 Asian eggplants, trimmed, each quartered lengthwise; 2 large carrots (about 10 ounces), peeled, cut on diagonal into 1/4-inch-thick ovals; 1 1/2 pounds tomatoes, cored, cubed; 5 tablespoons Clarified Butter; 1 pound white onions, chopped; 1 tablespoon minced peeled fresh ginger; 1 large garlic clove, chopped; 2 1/2 teaspoons chopped fresh or frozen curry leaves* (about 16 leaves); 1 1/2 teaspoons black mustard seeds**; 1 teaspoon turmeric; 1/2 teaspoon fenugreek seeds***; 1/2 teaspoon cayenne pepper; 1 1/2 to 2 teaspoons coarse kosher salt; 3 1/2 cups canned unsweetened coconut milk (preferably organic); 1/4 cup fresh lime juice; Basmati rice or Savory Semolina (see recipe)

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A mild, aromatic tomato curry loaded with mustard seed, fenugreek, and vegetables—like eggplant, okra, and carrots.

Recipe notes