FBD

Southern Indian Vegetable Curry with Curry Leaves

AsianVegetarianIntermediate45 minBy Northstar

Ingredients

Servings
4
  • 2 tbsp oil
  • 1 tsp mustard seeds
  • 2 green chillies, deseeded and chopped
  • 1 bunch curry leaves
  • 2 onions, finely shredded
  • 0.5 tsp ground coriander
  • 0.5 tsp garam masala
  • 0.3 tsp turmeric
  • 0.3 tsp chilli powder
  • 0.5 tsp cumin seeds
  • 6 tomatoes, chopped
  • 2 sweet potatoes, peeled and cubed
  • 2 potatoes, peeled and cubed
  • 1 aubergine (eggplant), cubed
  • 3 0.4 fl oz coconut milk
  • 1 handful French beans
  • 1 handful peas
  • 1 handful okra
  • 1 tsp sea salt and black pepper to taste

Instructions

  1. 1

    Heat oil in a large pan over medium heat. Fry the mustard seeds for 2–3 minutes until they start to pop.

  2. 2

    Add the chillies, curry leaves, shredded onions, coriander, cumin seeds, garam masala, turmeric and chilli powder. Stir and cook until the onion is soft.

  3. 3

    Add the chopped tomatoes and cook for 2 minutes.

  4. 4

    Add the cubed sweet potatoes, potatoes and aubergine. Pour in the coconut milk and cook, stirring occasionally, until the potatoes are soft and cooked through, about 15–20 minutes.

  5. 5

    Throw in the French beans, peas and okra. Season with salt and pepper, and cook for a few more minutes until everything is tender.

  6. 6

    Serve with basmati rice and warm naan bread.

Tags

asian