The World’s #1 Collection of Cookbook Recipes Online
sauteeing Indian
southern-indian-vegetable-curry-with-curry-leaves

Photo by: David Loftus

Yield : Serves 4

Ingredients

  • 2 tablespoons olive oil
  • 1 teaspoon mustard seeds
  • 2 fresh green chillies, deseeded and chopped
  • A bunch of curry leaves
  • 2 onions, peeled and shredded
  • ½ teaspoon ground coriander
  • A pinch of ground cumin seeds
  • ½ teaspoon garam masala
  • ¼ teaspoon turmeric
  • ¼ teaspoon chilli powder
  • 6 tomatoes, chopped
  • 2 sweet potatoes, peeled and cubed
  • 2 potatoes, peeled and cubed
  • 1 aubergine (eggplant), cubed
  • ½ cup coconut milk
  • A handful of haricots verts (green beans)
  • A handful of peas
  • A handful of okra, sliced
  • Sea salt and freshly ground black pepper

Directions

Heat the oil in a pan and fry the mustard seeds for 2 to 3 minutes or until they start to pop.

Add the chillies, curry leaves, onions, coriander (cilantro), cumin seeds, garam masala, turmeric, and chilli powder. Stir and cook over a medium heat until the onion is soft. Stir in the chopped tomatoes.

Add your potatoes and aubergine (eggplant) to the sauce.

Pour in the coconut milk and cook until the potato is soft and cooked through. Throw in the beans, peas, and okra. Season and cook for a few more minutes until tender, then serve with some nice fluffy rice.


© 2012 Jamie Oliver

Note from Cookstr's Editors

Nutritional information includes 1/8 teaspoon of added salt per serving and a 1/4 cup of haricots verts, peas, and okra.

 

Nutritional Information

Nutrients per serving

358 kcal
10 % daily value
99 % daily value
18 % daily value
1637 mg
111 mg
8 g
15 g
13 g
56 g
0 mg
354 mg
6 g
14 g
20 % daily value

Explore Cookbooks on Cookstr

lucindas-authentic-jamaican-kitchen Lucinda's Authentic Jamaica...
by Lucinda Scala Quinn
young-and-hungry-more-than-100-recipes-for-cooking-fresh-and-affordable-food-for-everyone Young and Hungry: More Than...
by Dave Lieberman
rosas-new-mexican-table-friendly-recipes-for-festive-meals Rosa's New Mexican Table: F...
by Roberto Santibanez
once-upon-a-tart-soups-salads-muffins-and-more-from-new-york-citys-favorite-bakeshop-and-café Once Upon a Tart: Soups, Sa...
by Frank Mentesana, Jerome Audureau
rice Rice
by Bonnie Tandy Leblang, Joanne Lamb Hayes
food-to-live-by Food to Live By
by Myra Goodman
good-to-the-grain Good to the Grain
by Kim Boyce
the-provence-cookbook The Provence Cookbook
by Patricia Wells
the-vegetable-dishes-i-cant-live-without The Vegetable Dishes I Can'...
by Mollie Katzen, Greg Atkinson
usa-cookbook U.S.A. Cookbook
by Sheila Lukins
mexican-made-easy-everyday-ingredients-extraordinary-flavor Mexican Made Easy: Everyday...
by Marcela Valladolid
american-vegan-kitchen American Vegan Kitchen
by Tamasin Noyes
Already a member? Click here to Log In
close

Sign up to Cookstr!

  • Receive a free, handpicked selection of recipes in your inbox weekly
  • Save, share and comment on your favorite recipes in My Cookstr
  • Get updates on new Cookstr features and tools







By signing up you accept the
Terms of Use and Privacy Policy
Spinner
New to Cookstr? Click here to Sign Up
close


Forgot your password? Click here