Creemy’s Special Special
A Vegetable Curry Dish
I found this recipe in the back of my copy of
Children of the Lamp: The Akhenaten Adventure
by P. B. Kerr © 2005 Scholastic

      Ingredients

½ medium-sized eggplant cut into ¾ by ½ inch sticks
2 small carrots peeled and cut into ¾ by ½ inch sticks
1 cup peas
1 cup green beans, cut into 1 inch pieces
½ cup freshly grated coconut
4 fresh hot green chili peppers
     (DON’T touch your face - expecially your eyes and mouth - after handling chili peppers!)
2 tablespoons white poppy seeds
1 ¼ teaspoon salt
3 medium sized tomatoes, roughly chopped
1 tablespoon plain yogurt
1 teaspoon garam masala (a special Eastern blend of spices)
2 tablespoons chopped, fresh green coriander

      Directions

1.  Place the eggplant, carrots, peas, green beans, and potato in a medium-sized saucepan. Add one cup water. Bring water to a boil. Cover, turn the heat to meduim, and cook for four minutes or until the vegetables are just tender.

2.  Meanwhile, put the coconut, chili peppers, poppy seeds, and salt in the container of an electric blender. Add five ounces of water, put the lid on, and grind to a fine paste. Set aside.

3.  When the vegetables are cooked, add the spice paste and another five ounces of water. Stir and simmer gently for five minutes. Now add the tomatoes, the yogurt, and the garam masala. Stir gently to mix well. Bring the nixture to a boil and simmer gently for two to three minutes. Place mixture into a serving dish and garnish with fresh coriander.