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South Indian Vegetable Curry

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Epicurious
Related tags
main-dish dairy free vegan vegetarian dinner caribbean
Nutrition per serving    (USDA % daily values)
CAL
440
FAT
47%
CHOL
0%
SOD
95%

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Ingredients for 4 servings

1 large onion, cut into 1-inch chunks (about 2 cups)

3 large garlic cloves, peeled

1 (2-inch-long 1-inch-diameter) piece peeled fresh ginger (about 2 ounces)

3 tablespoons sunflower oil

1 tablespoon garam masala*

2 teaspoons ground cumin

1/2 serrano chile, seeded, chopped

2 tablespoons tomato paste

3 cups vegetable broth

2 teaspoons (packed) golden brown sugar

2 kaffir lime leaves**

2 whole green cardamom pods

1 pound red-skinned sweet potatoes (yams), peeled, cut into 1-inch cubes

12 ounces russet potatoes, peeled, cut into 1-inch cubes

1 1/4 cups finely grated peeled fresh coconut (about 4 ounces; grated in processor)

2 large carrots, peeled, cut into 1/2-inch rounds

2 tomatoes, cored, chopped

1 teaspoon salt

1/4 teaspoon freshly ground black pepper

4 ounces baby spinach leaves (optional)

2 tablespoons chopped fresh cilantro

* An Indian spice mixture; available in the spice section of supermarkets and at Indian markets.

** Leaves of the kaffir lime tree; sold frozen or sometimes fresh at Asian markets. If unavailable, substitute 1 tablespoon fresh lime juice and 1/2 teaspoon grated lime peel for each lime leaf.

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