Vegetable Curry

Ingredients

• Grate a coconut
• two cups of boiling water
• three good-sized onions
• three peeled tomatoes
• one green pepper
• one nice cauliflower
• two table-spoonfuls of melted butter
• one teaspoonful of turmeric
• one teaspoonful of curry powder
• four table-spoonfuls of chicken jelly
• one table-spoonful of butter
• one of flour
• the coconut cream

Method

1. 1

   Grate the coconut and pour boiling water over it.

2. 2

   Strain and cool the liquid.

3. 3

   Slice onions and tomatoes, chop the pepper, and break the cauliflower into flowerets.

4. 4

   In a saucepan, melt butter, add onions and tomatoes, and cook for 5 minutes.

5. 5

   Add pepper and cauliflower, pour in coconut milk, cover, and simmer for 10 minutes.

6. 6

   Mix turmeric and curry powder with chicken jelly, stir into vegetables, cover, and cook for 20 minutes.

7. 7

   Blend butter with flour and coconut cream, stir into the mixture, season with salt, and boil before serving.

Nutrition per serving

Estimated from matched ingredients across 4 servings.

As published

This recipe was extracted from Harper's cook book encyclopædia (1902), page 453. The excerpt below is the record exactly as published.

Vegetable Curry VEGETABLES Artichokes ance of those dishes in which vege- tables form an important feature. Vegetable Curry. — Grate a cocoa- nut the day before it is to be used, and pour over it two cups of boiling water. Strain it through a cloth and press the meat dry. Put the liquid in a cool place until the next day. When the curry is required, slice three good- sized onions and three peeled toma- toes, chop fine one green pepper, and wash and break into flowerets one nice cauliflower. In a good-sized sauce- pan put two table-spoonfuls of melted butter and the sliced onions and tomatoes, and cook five minutes ; then add the pepper and the cauli- flower. Remove the cream from the cocoanut milk and pour the milk over the vegetables ; cover and let the veg- etables simmer ten minutes. Mean- while mix one teaspoonful each of turmeric and curry powder with four table-spoonfuls of chicken jelly, and stir the mixture into the cooking vegetables. Again cover and let them cook slowly twenty minutes before adding one table-spoonful of butter blended with one of flour, and moistened with the cocoanut crea

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