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South-Indian Vegetable Curry

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 andmango & lime chutneyon the side. You can add more chili, if you like your food really spicy.
Print Recipe
Prep Time 10 minutes
Cook Time 45 minutes
Resting Time 4 hours
Total Time 1 hour
Servings: 4 people
Cuisine: Indian
Calories: 1234
Ingredients Method

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

Method
 

  1. Finely chop the onion and garlic.
  2. 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.
  3. Add the stock, coconut milk, cinnamon stick, salt & pepper and bring to a boil. Reduce the heat to low and simmer for 10 minutes.
  4. Meanwhile, peel and cut the sweet potatoes into 2 cm cubes. Coarsely chop the tomatoes and carrots.
  5. 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.
  6. Stir in the chickpeas, your chosen greens and cook for 3- 5 more minutes.
  7. Serve with lime juice and chopped coriander leaves.