Southern Indian Vegetable Curry with Curry Leaves
Prep and cook time: 30 mins to 1 hour
Serves: 4
Ingredients
2 x 15ml spoons oil
1 x 5ml spoon mustard seeds
2 green chillies 535b13f , deseeded and chopped
1 bunch of curry leaves
2 onions, shredded
½ x 5ml spoon ground coriander
A pinch cumin seeds
½ x 5ml spoon garam masala
¼ x 5ml spoon turmeric
¼ x 5ml spoon chilli powder
6 tomatoes, chopped
2 sweet potatoes, peeled
2 potatoes, peeled
1 aubergine
100ml coconut milk
A handful of French beans
A handful of peas
A handful of okra
Sea salt
Freshly ground black pepper
Method
Heat the oil in a pan and fry the mustard seeds for 2-3 minutes or until they
start to pop. Add the chillies; curry
leaves, onions, coriander, cumin seeds, garam masala, turmeric, and chilli
powder. Stir and cook until the onion is soft. Add the chopped tomatoes. Chop the potatoes and aubergine into small
cubes and add to the sauce. Pour in the coconut milk and cook until the potato
is soft and cooked. Throw in the beans,
peas and okra. Season and cook for a few more minutes until tender.
Nutrition Info (per serving): 234 calories, 8 g fat.
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