Name: South-Indian Vegetable Curry
Prep time: 10 min
Cook time: 45 min
Total time: 55 min
Ingredients: 2 Tbsp vegetable oil; 1 large onion; 3 cloves of garlic; 1 Tbsp grated fresh ginger; 1 tsp ground coriander; 1 tsp ground cumin; ½ tsp ground turmeric; ½ tsp chilli powder (or more to taste); 1 Tbsp tomato paste; Salt & pepper; 500 ml vegetable stock; ½ can coconut milk (light, if preferred); 1 cinnamon stick; 3 medium sweet potatoes; 2 medium tomatoes; 2 medium carrots; 1 can chickpeas, drained; 2 cups of greens (such as green peas, beans, broccoli or spinach)

South-Indian Vegetable Curry

11 Jun 2020

by Dinna

Prep Time

10 minutes

Cook Time

45 minutes

Total Time

55 minutes

Background

I was given the recipe of this South-Indian Vegetable Curry by my Indian friend, who told me that this is one of the basic recipes they use for quick curries, using various vegetables. I made it with chickpeas, sweet potatoes and green beans - but squash, courgette, aubergine, spinach, peas etc would work too. Serve it with basmati rice or naan bread and mango & lime chutney on the side. You can add more chili, if you like your food really spicy.

Ingredients

2 Tbsp vegetable oil
1 large onion
3 cloves of garlic
1 Tbsp grated fresh ginger
1 tsp ground coriander
1 tsp ground cumin
½ tsp ground turmeric
½ tsp chilli powder (or more to taste)
1 Tbsp tomato paste
Salt & pepper
500 ml vegetable stock
½ can coconut milk (light, if preferred)
1 cinnamon stick
3 medium sweet potatoes
2 medium tomatoes
2 medium carrots
1 can chickpeas, drained
2 cups of greens (such as green peas, beans, broccoli or spinach)

Instructions

Finely chop the onion and garlic.
Heat the oil over medium heat in large heavy-based pot. Add the onion and gently sauté, until for 5 minutes. Add the garlic and ginger and stir-fry 1 minute. Add the spices and stir for 30 seconds. Add the tomato paste and stir for 1 minute.
Add the stock, coconut milk, cinnamon stick, salt & pepper and bring to a boil. Reduce the heat to low and simmer for 10 minutes.
Meanwhile, peel and cut the sweet potatoes into 2 cm cubes. Coarsely chop the tomatoes and carrots.
Add the sweet potatoes, tomatoes and carrots to the curry. Bring to a boil, then simmer for 25 minutes or until the vegetables are tender. Discard the cinnamon stick.
Stir in the chickpeas, your chosen greens and cook for 3- 5 more minutes.
Serve with lime juice and chopped coriander leaves.