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Southern Indian vegetable curry
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Total Time:
40 minutes
Get creative with the veggies in this recipe, use whatever you have in the fridge!
Ingredients:
  • 2 fresh green chillies
  • 2 onions
  • olive oil
  • 1 teaspoon mustard seeds
  • 1 bunch of curry leaves
  • ½ teaspoon ground coriander
  • 1 pinch of ground cumin
  • ½ teaspoon garam masala
  • ¼ teaspoon ground turmeric
  • ¼ teaspoon chilli powder
  • 6 ripe tomatoes
  • 2 sweet potatoes
  • 2 potatoes
  • 1 aubergine
  • 100 ml coconut milk
  • 1 handful of okra
  • 1 handful of French beans
  • 1 handful of peas
Instructions:
  • Remove the seeds of the chillies and peel the onions, then finely chop them. In a large frying pan, heat 2 tablespoons of oil over medium heat, add the mustard seeds, and fry for 2 to 3 minutes until they start to pop. Add the chopped chillies, curry leaves, onions, coriander, cumin seeds, garam masala, turmeric, and chilli powder. Cook for 5 to 10 minutes until the onions are soft. Meanwhile, roughly chop the tomatoes, and peel and cube the sweet potatoes, potatoes, and aubergine. Add the tomatoes, potatoes, and aubergine to the pan, pour in the coconut milk, and cook until the potatoes are tender, stirring occasionally. Slice the okra and trim the beans, then add them to the pan with the peas. Cook for a few more minutes until tender. Season with sea salt and black pepper to taste, then serve with fluffy rice.

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