South Indian Vegetable Curry Recipe

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South Indian Vegetable Curry recipe

Before we get to the South Indian Vegetable Curry recipe I should tell you something first. I’m not sure if I’ve mentioned it on the blog before, but I have braces. There is really nothing like turning 30 years old with braces on. I felt very attractive. I highly recommend it.

Okay, but seriously, having braces as an adult has been a challenge. It’s not so much the way they look, but the way they interfere with the most normal things, like eating food. Also, because I was vain, I decided to get the clear brackets on top. While the brackets themselves are fairly stain-resistant, the plastic rings that go around them are not.

 

You can probably tell where this is going. See, whenever I make curry, which is rarely, I do it out of love for my husband. I’m not saying I don’t like curry, just that I rarely crave it. But, as they say, the spirit hit me, and I found myself making another dish from my new cookbook. Well, it was quite tasty, and my teeth were quite yellow. I have a friend who has the clear braces like I do, and I should have heeded the advice her orthodontist gave her regarding not eating curry until the day before going in for a tightening when they change the plastic o-rings.

Tip: It goes really will with some croquettes or even these Japanese korokke, try it out.

I get my braces off in less than two weeks, and this is a dish I am excited to make again and not having to worry about staining my teeth. It was easy to throw together and tasty, and there is a good chance you’ll have most of the ingredients on hand, making it a great weeknight meal.

Also Read:  Japanese Eggplant Zucchini Ratatouille Recipe

South Indian Vegetable Curry

Adapted from Nigella Lawson’s “Nigella Kitchen”

Notes: You can change up the vegetables in this very easily. Just use what you have or what you like. I’ll post her recipe and then tell you what I changed or left out. I say “fresh or frozen” because you can get good frozen organic vegetables for a good price, and I don’t think it makes enough of a flavor difference to use all fresh produce if I’ve got a freezer full of it anyway. The only exception was the cauliflower, which I used fresh, because the frozen kind often does taste weird.

South Indian Vegetable Curry
 
Ingredients
  • 2 tablespoons garlic flavored oil (you can make this yourself by simmering a whole garlic clove that has been slightly crushed in the oil over medium-low heat for about 5 minutes, discarding the clove.)
  • 1 onion, peeled, halved and cut into half-moons
  • pinch of kosher salt
  • 1 green chile, seeded and finely chopped (I’m a baby, so I left this out)
  • ¾ inch chunk fresh ginger, peeled and cut into thin strips
  • ¼ teaspoon red pepper flakes
  • 1 teaspoon turmeric (responsible for the yellow teeth)
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 1 teaspoon ground ginger
  • One 14-oz. can coconut milk
  • 1 quart vegetable broth
  • 1 teaspoon sugar
  • 1 tablespoon tamarind paste
  • 12 oz. cauliflower florets, fresh or frozen (about 3-1/2 cups)
  • 12 oz. broccoli florets, fresh or frozen (about 3-1/2 cups)
  • 2 oz. (large handful) of green beans, fresh or frozen, halved if possible
  • 4 oz. (about 1 cup) fresh baby corn or snow peas (I used frozen corn)
  • 6 oz. sugar snap peas, fresh or frozen (about 2 cups)
  • 2 tablespoons chopped dill or cilantro, or mixture (I used all cilantro)
Also Read:  Mango Curry Chicken Recipe
Instructions
  1. In a 12-inch heavy bottomed skillet, sauté the sliced onion in the garlic oil with some salt over medium heat until the onions begins to turn translucent.
  2. Add the chile (if using) and the ginger strips, cooking for another minute and stirring occasionally.
  3. Add the red pepper flakes, turmeric, cumin, coriander, and ground ginger. Cook for another minute, stirring it to coat the onions. Then, add the coconut milk, vegetable broth, sugar, and tamarind paste. Stir it together until combined.
  4. Bring to a boil over medium to medium-high heat, and add cauliflower first, then the broccoli. Cook for about 10 minutes, then add the beans and the corn (or snow peas).
  5. After another 5 minutes, check to see if vegetables are done, and cook longer if necessary. Once they are tender, add the sugar snap peas, and add more salt if needed.
  6. When the sugar snap peas are hot, turn off the heat, and stir in the chopped cilantro (or dill), and serve with rice, or some good Indian flatbread.
 

Also, check my healthy Slow Cooker Dal Makhani Recipe and I’m sure you’ll love it if you are a fan of Indian cuisine

 

Have you made any Indian recipes lately? Let me know in the comments below.

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