Southern Indian vegetable curry
With sweet potato, aubergine & curry leaves
40 mins
Super easy
serves 4
About the recipe
Feel free to swap and change the veg in this recipe for whatever's hanging about 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
100ml coconut milk
1 handful of okra
1 handful of French beans
1 handful of fresh or frozen peas
Method
- Deseed the chillies and peel the onions, then finely chop both.
- Heat 2 tablespoons of oil in a large frying pan over a medium heat, add the mustard seeds and fry for 2 to 3 minutes, or until they start to pop.
- Add the chillies, curry leaves, onions, coriander, cumin seeds, garam masala, turmeric, and chilli powder to the pan, and cook for 5 to 10 minutes, or until the onions are soft.
- Meanwhile, roughly chop the tomatoes, and peel and cube the sweet potatoes, regular potatoes and aubergine.
- Stir in the chopped tomatoes, potatoes and aubergine, then pour in the coconut milk and cook until the potato is tender, stirring occasionally.
- Slice the okra and trim the beans, then add to the pan with the peas for a further few minutes, until tender, but still with a bit of bite.
- Taste and season to perfection with sea salt and black pepper, then serve with some fluffy rice.
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