Southern Indian Vegetable Curry with Curry Leaves

Updated February 23, 2016
This image courtesy of David Loftus


Cooking Methodsauteeing



Total Timeunder 1 hour

Make Ahead RecipeYes

Kid FriendlyYes

One Pot MealYes

OccasionCasual Dinner Party

Recipe Coursemain course

Dietary Considerationvegan, vegetarian

Five Ingredients or LessYes


Taste and Texturehot & spicy, savory


  • 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


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.


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The potatoes took a long time to cook in this recipe. I recommend boiling them first before adding.


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