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Heat the 2 tablespoons oil over medium heat in a large skillet, and saute veggies until golden, about 5-6 minutes.
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Remove the veggies from the pan and set aside.
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Remove excess oil with a paper towel.
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Heat the 6 tablespoons oil in the same pan over medium heat.
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Stir in the cumin, fenugreek and sesame seeds, and cook until the cumin turns golden,
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about 2 minutes.
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Reduce the heat.
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Stir in the ginger and cook for a minute or so.
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Stir in the onions and chili pepper.
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Continue to cook and stir until the chopped onion is golden, about 10 minutes.
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Add the garlic and stir to mix in ~ for a few seconds
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I am a fan of finely minced garlic and very little 'cooking)
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Stir the tomato paste, coriander, turmeric, chili powder, plus sea salt into the onions mixture.
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Cook and stir over medium heat for 2 minutes.
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"Fold" in the cooked, cubed veggies
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Cover the pan and simmer until veggies are firm but tender, about 5- 10 minutes.
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This will depend on your choice of vegetable. (Zucchini or Eggplant 5 minutes and others may take more time)
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Pour in the coconut milk
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Stir until the mixture is just blended and warm.
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Toss in the cilantro leaves, if using (or your choice of green herbal goodness!)