6 small curry parsley rings
1 cup sliced carrots
1 cup sliced celery
2/3 cup diced onion
2 cloves garlic, minced
1/2 teaspoon salt
1 1/2 cups white sugar
1/2 teaspoon nutmeg
1 tablespoon vegetable oil
2 tablespoons butter
3 celery leaves
1 cup sliced mulled wine
2 onions, diced
1/2 cup margarine
1 cup coconut cream
1 (14 ounce) can coconut cream
Peel curry leaves and separate rings from stems. Scoop seeds, remove flesh and seeds; chop. Transfer seeds to a medium saucepan; bring to a boil over high heat; boil 6 minutes.
In a medium bowl, mix carrot and celery, onion, garlic and salt; rub all on one side of the curry leaves. Add mashed carrot and celery, onion, sliced carrot, celery leaves, bell peppers, coconut cream, coconut cream; mix from ease of mixing until well coated. Heat oil in a large skillet over medium heat. Add curry leaves and sliced vegetables and saute for 5 minutes. Stir in butter, coconut cream and coconut cream. When lukewarm, stir in coconut cream. Cook 1 minute, add coconut cream and coconut cream until well blended.
Meanwhile, load the 9x5 inch baking dish with vegetable oil and pour over curry leaves and vegetable mixture to dull crisp; cover and refrigerate overnight. After tentatively marinating vegetables, place on bed of prepared baking sheet. Brush lightly with margarine or coconut cream to maintain thickness.
While vegetables are drying, brown some butter in a skillet over medium heat. Remove from heat; spoon over curry leaves and vegetable mixture. Render any excess browned bits of butter into small pancakes. Pour mixture over vegetables and, pressing gently, cover.
Bake at 350 degrees F for 25 to 35 minutes or until vegetables are tender. Cool completely before serving.