Southern Indian vegetable curry with curry leaves

Indian Vegetable Curry

Serves 4

  • 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

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.

Nutritional Information

Southern Indian vegetable curry with curry leaves

With courgette, squash, peppers and cauliflower

More Vegetarian recipes >
0 foodies cooked this
Feel free to swap and change the veg in this recipe for whatever's hanging about in the fridge
Serves 4
40m
Super easy
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.

Whether it's delicious vegetarian or vegan recipes you're after, or ideas for gluten or dairy-free dishes, you'll find plenty here to inspire you. For more info on how we classify our lifestyle recipes please read our special diets fact sheet, or or for more information on how to plan your meals please see our special diets guidance.

Nutritional Information Amount per serving:
  • Calories 357 18%
  • Carbs 50.9g 20%
  • Sugar 18.3g 20%
  • Fat 11.1g 16%
  • Saturates 3.7g 19%
  • Protein 7.7g 17%
Of an adult's reference intake

BUYING SUSTAINABLY SOURCED FISH

Close

Buying sustainably sourced fish means buying fish that has been caught without endangering the levels of fish stocks and with the protection of the environment in mind. Wild fish caught in areas where stocks are plentiful are sustainably sourced, as are farmed fish that are reared on farms proven to cause no harm to surrounding seas and shores.

When buying either wild or farmed fish, ask whether it is sustainably sourced. If you're unable to obtain this information, don't be afraid to shop elsewhere – only by shopping sustainably can we be sure that the fantastic selection of fish we enjoy today will be around for future generations.

For further information about sustainably sourced fish, please refer to the useful links below:

Marine Stewardship Council
http://www.msc.org/

Fish Online
http://www.fishonline.org

Show/hide comments

comments powered by Disqus