Southern Indian vegetable curry

Southern Indian vegetable curry

By
From
What's for Dinner?
Serves
4
Prep
30 mins
Cooking time
40 mins
Photographer
Gorta Yuuki

Ingredients

Quantity Ingredient
1 eggplant, diced
salt and freshly ground black pepper
oil, for cooking
1 teaspoon mustard seeds
2 onions, diced
2 fresh green chillies, seeded and chopped
1/2 teaspoon ground coriander
1/4 teaspoon ground cumin
1/2 teaspoon garam masala
1/4 teaspoon turmeric
4-5 curry leaves, (optional)
6 tomatoes, chopped
1 sweet potato, peeled and diced
2 potatoes, peeled and diced
125ml tinned coconut milk
100g green beans
100g podded peas

Method

  1. Sprinkle the eggplant with salt and leave for 20 minutes, or until moisture begins to bead on the surface. Rinse well and pat dry with paper towel.
  2. Heat a large heavy-based saucepan over medium–high heat and add a splash of oil. Add the mustard seeds and cook for 2–3 minutes or until they start to pop.
  3. Add the onion, chilli, spices and curry leaves, if using, and cook for 3–4 minutes, stirring often. Add the tomatoes and cook for 5–6 minutes, stirring often, until they break down. Add the sweet potato, potato and eggplant, season with the salt and pepper and bring to the boil. Add the coconut milk then reduce to a simmer and cook for 15–20 minutes, or until the potatoe is cooked. Add the beans and peas and cook for 5 minutes. Check the seasoning and serve with steamed rice.
Tags:
simple
easy
dinner
quick
fast
weeknight
midweek
mid-week
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