South Indian Vegetable Curry

I would call this recipe ‘interesting’ in that it was fun to try something different, and the dish grew on me over the course of a few days, but I am not in a rush to make it again. I hope that’s fair. It was a very nice blend of vegetables and spices, but the coconut milk became gray, so it wasn’t visually appealing.

I cut back the oil to just 2 tablespoons, and used light coconut milk. I left out the peppers due to my taste preferences, and could not find mustard seeds at the store, so omitted those as well.

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