Southern Indian Vegetable Curry with Curry Leaves

Name: Southern Indian Vegetable Curry with Curry Leaves
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

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Chef

Jamie Oliver

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This image courtesy of David Loftus

Serves4

Cooking Methodsauteeing

CostInexpensive

Easy

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

Mealdinner

Taste and Texturehot & spicy, savory

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

Instructions

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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Southern Indian Vegetable Curry with Curry Leaves

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Member 0318522

Aug 16, 2017

This is nonsense. The potatoes have no liquid to cook in in this recipe. I had to add an extra cup and half of the milk, otherwise the potatoes would have stayed hard. Like the person before me, I recomment boiling them and then just add boiled potatoes.

Cookstr

Aug 18, 2017

Thank you so much for reaching out to us. That is a good tip about using extra milk to boil the potatoes. Did you end up adding just enough to cover the potatoes?