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Southern Indian vegetable curry with curry leaves

Nutritional Information (amount per serving)

Calories
357kcal
Carbs
50.9g
Sugar
18.3g
Fat
11.1g
Saturates
3.7g
Protein
7.7g

Serves 4   Approx time: 40   Difficulty: super easy

Ingredients

  • 2 tablespoons olive oil
  • 1 teaspoon mustard seeds
  • 2 fresh green chillies, deseeded and chopped
  • 1 bunch curry leaves
  • 2 onions, peeled and shredded
  • ½ teaspoon ground coriander
  • 1 pinch ground cumin seeds
  • ½ teaspoon garam masala
  • ¼ teaspoon turmeric
  • ¼ teaspoon chilli powder
  • 6 tomatoes, chopped
  • 2 sweet potatoes, peeled and cubed
  • 2 potatoes, peeled and cubed
  • 1 aubergine, cubed
  • 100 ml coconut milk
  • 1 handful French beans
  • 1 handful peas
  • 1 handful okra, sliced
  • sea salt
  • freshly ground black pepper
 

Method

Heat the oil in a pan and fry the mustard seeds 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. Stir and cook over a medium heat until the onion is soft. Stir in the chopped tomatoes.

Add your potatoes and aubergine to the sauce. Pour in the coconut milk and cook until the potato is soft and cooked through. Throw in the beans, peas and okra. Season and cook for a few more minutes until tender, then serve with some nice fluffy rice.

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