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 Mains recipes >
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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

Calories are just a unit of energy. If you eat more than you use you can gain weight, or lose it if you don't eat enough. How much you need depends on your weight, gender and how active you are, but it's around 2,000 a day.

Carbs

Carbs are a great source of energy and, excluding foods such as potatoes, are made from grains - like bread, pasta and cereal. We all need carbs, but try to make them all wholegrain by sticking to brown bread, rice and pasta - they are much more nutritious.

Sugar

We all deserve a treat sometimes, but try to limit your sugar intake. Most of your sugar should come from raw fruit and milk, because they give us lots of nutrients too. Always check food labels so you know how much sugar you're eating.

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.

Saturates

Saturated or "bad fats" are in beef, pork, chicken skin, butter, cream and cheese. Too much can be bad for our heart and cholesterol levels, but unsaturated or "good fats" in fish, nuts, avocados and some oils can help keep our hearts healthy if eaten in moderation.

Protein

Protein helps our muscles to grow and repair, as well as providing you with essential amino acids. When it comes to protein, try to eat leaner sources such as chicken and fish or non-meat sources such as eggs, dairy, beans, nuts, seeds, tofu and pulses.
  • 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

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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

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  • 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