SOUTH INDIAN VEGETABLE CURRY

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South Indian Vegetable Curry image

This vegetarian curry is delicious served with some basmati rice alongside.

Provided by Annabel Langbein

Categories     Food Processor     Potato     Tomato     Vegetable     Vegetarian     High Fiber     Dinner     Curry     Spinach     Carrot     Sweet Potato/Yam     Spring     Summer     Potluck     Bon Appétit     Vegan     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 4 servings

Number Of Ingredients 23

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 makrut 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 makrut 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.

Steps:

  • Puree first 7 ingredients in processor until paste forms. Cook in large pot over medium heat until aromatic, stirring often, about 10 minutes. Add tomato paste. Cook until mixture starts to darken and brown, stirring often, about 5 minutes longer.
  • Add broth, brown sugar, lime leaves, and cardamom. Simmer 10 minutes, stirring often and scraping up browned bits. DO AHEAD Can be made 2 days ahead. Cool, cover, and chill. Bring to simmer before continuing.
  • Add sweet potatoes, russet potatoes, coconut, carrots, tomatoes, 1 teaspoon salt, and 1/4 teaspoon pepper to mixture in pot. Bring to boil, then reduce heat to medium low. Cover and simmer until vegetables are tender, stirring occasionally, about 25 minutes. Add spinach, if desired, and cook until wilted, about 3 minutes. Season with salt and pepper. Discard lime leaves and cardamom. Transfer curry to bowl; garnish with cilantro and serve.

Omor Team
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This curry is a great way to get your daily dose of vegetables. It's packed with flavorful and nutritious vegetables, and the sauce is light and flavorful.


VIRAL PREDICT
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I'm not usually a fan of curries, but this one was really good. The sauce was creamy and flavorful, and the vegetables were cooked just right.


Mustafa Hero
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This curry is absolutely delicious! The flavors are incredible, and the vegetables are cooked perfectly. I will definitely be making this again.


MURAD SAY
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I've made this curry several times now, and it's always a hit with my family and friends. It's a great way to use up leftover vegetables, and it's also really affordable.


Natassia Harrison
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This curry is a great way to warm up on a cold night. The spices and coconut milk create a rich and flavorful sauce that's perfect for dipping bread or rice.


Krishna Dhungana
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I'm always looking for new and exciting curry recipes, and this one definitely didn't disappoint. The flavors were amazing!


Maricela Abasolo
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This curry is a great way to get your kids to eat their vegetables. The creamy coconut milk sauce makes it really appealing, even to picky eaters.


Soyon Sarker
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I love that this curry is so versatile. You can add any vegetables you like, and it always turns out great.


Testimony Boluwatife
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This curry is a great way to impress your guests. It's exotic and flavorful, but it's also easy to make.


Bjbj Beatrice
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I made this curry for a potluck, and it was a huge hit! Everyone loved the flavorful sauce and the tender vegetables.


Soreya Bahi
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I'm not a huge fan of spicy food, but this curry was just the right amount of spicy. It had a nice warmth without being overpowering.


Niky perera
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I'm a vegetarian, and I'm always looking for new and exciting vegetarian recipes. This curry is definitely a keeper!


Cristi Tic
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This curry is a great way to use up leftover vegetables. I usually add whatever I have on hand, and it always turns out delicious.


Manandi Senkoto
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I love the creamy coconut milk sauce in this curry. It adds a touch of sweetness and richness that perfectly complements the spicy flavors.


Rai Rai
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This curry is a staple in my household. It's easy to make, delicious, and a great way to get my kids to eat their vegetables.


Ihsan Bjr
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I've made this curry several times now, and it never disappoints. It's a great way to use up leftover vegetables, and it's always a hit with my guests.


Faisal Rheeman
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This curry was a breeze to make, and the results were simply stunning. The vegetables were cooked to perfection, and the sauce was incredibly flavorful. I served it with basmati rice, and it was a perfect meal.


Muzammil Bhutta
muzammil-bhutta5@gmail.com

I'm not usually a fan of vegetarian curries, but this one completely changed my mind. The combination of vegetables, spices, and coconut milk created a symphony of flavors that was both comforting and satisfying. I'll definitely be making this again!


Ivan Barnes
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This South Indian vegetable curry was a delight! The flavors were incredibly rich and complex, with a nice balance of spices. The vegetables were cooked perfectly, retaining their texture and vibrant colors. I especially loved the creamy coconut milk