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Ingredients
| vegetable oil: 2 tsp |
| yellow mustard seed: 1 tsp |
| green hot chili peppers (chopped): 2 tsp |
| onions: 1 (shredded) |
| curry leaves: 1 oz |
| ground coriander: 1 tsp |
| cumin seed (whole): 1 tsp |
| garam masala: 1 tsp |
| ground turmeric: 1 tsp |
| red tomatoes: 6 (chopped) |
| sweet potatoes: 4 whole potatoes (peeled) |
| canned coconut milk: 1 cup |
| French beans: 1/2 cup |
| green peas: 2 oz |
| okra: 2 oz |
| sea salt: 1 dash |
| black pepper: 1 dash |
Southern Indian Vegetable Curry with Curry Leaves
Credit: www.jamieoliver.com
User rating:
-
Prep Time
20 min -
Cook Time
40 min -
Servings
4 serving(s)
Tags
Heat the oil in a pan and fry the mustard seeds for 2-3 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 until the onion is soft. Add the chopped tomatoes. Chop the potatoes and aubergine into small cubes and add to the sauce. Pour in the coconut milk and cook until the potato is soft and cooked. Throw in the beans, peas and okra. Season and cook for a few more minutes until tender.