South Indian Vegetable Curry

1 fave
More from this source
Nutrition per serving    (USDA % daily values)


Add a comment

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.

You might also like

Thai Green Curry with Spring Vegetables
Cookie and Kate
West Indian Vegetable Curry
Cooking Light
Coconut-Vegetable Curry
Bon Appetit
Southern Indian Vegetable Curry Recipe
Jamie Oliver
Curry Roasted Vegetable And Avocado Naan-Wich
Naturally Ella
South Indian Vegetable Curry
Bon Appetit
Fresh Vegetable Curry
Food & Wine
Mixed Vegetable Curry With Brown Basmati Rice
Coconut-Vegetable Curry
Curried Chicken And Vegetable Soup (Mulligatawny)