Jamie Oliver

Southern Indian vegetable curry with curry leaves

With courgette, squash, peppers and cauliflower

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Southern Indian vegetable curry with curry leaves

Serves 4
Cooks In40 minutes
DifficultySuper easy
Nutrition per serving
  • Calories
    357
    18%
  • Fat
    11.1g
    16%
  • Saturates
    3.7g
    19%
  • Protein
    7.7g
    17%
  • Carbs
    50.9g
    20%
  • Sugar
    18.3g
    20%

Of an adult's reference intake

Fat

We all need to eat a small amount of fat because it protects our organs and helps us grow. But we need to be careful about how much fat we eat and what kinds of fat, because in higher levels it’s associated with weight gain, diabetes, cancer and heart disease

Nutrition per serving
  • Calories
    357
    18%
  • Fat
    11.1g
    16%
  • Saturates
    3.7g
    19%
  • Protein
    7.7g
    17%
  • Carbs
    50.9g
    20%
  • Sugar
    18.3g
    20%

Of an adult's reference intake

Fat

We all need to eat a small amount of fat because it protects our organs and helps us grow. But we need to be careful about how much fat we eat and what kinds of fat, because in higher levels it’s associated with weight gain, diabetes, cancer and heart disease

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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
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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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