Coconut Curry with Plantain

For coconut curry with plantain, first peel vegetables, cut into sticks, remove seeds from cucumbers. Heat little salted water in a pot, first put eggplants and carrots, simmer for 2 minutes, then add remaining vegetables. Sprinkle with turmeric powder, stir well, cover and cook for 10 minutes until crisp. Stir in cucumber strips.

Cut chilies in half lengthwise, remove seeds for less heat, chop. Peel shallots, chop. Blend both with shredded coconut, cumin and teaspoonfuls of warm water to make a paste.

Make a well in the center of the pot, pour in coconut puree, cover and simmer for about 5 minutes, until vegetables are al dente but not too soft. Stir through.

To serve, pour coconut curry with plantain into bowls. Mix yogurt and coconut oil and serve on top.

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