South Indian Vegetable Curry
by Nigella. Featured in KITCHENIntroduction
This is another way of making sure the odd handful of beans or other vegetable fragments can be eaten up when none of them individually can offer a meal in themselves. You can vary the vegetables according to what you have.
For US cup measures, use the toggle at the top of the ingredients list.
This is another way of making sure the odd handful of beans or other vegetable fragments can be eaten up when none of them individually can offer a meal in themselves. You can vary the vegetables according to what you have.
For US cup measures, use the toggle at the top of the ingredients list.
Ingredients
Serves: 4
- 2 x 15ml tablespoons garlic infused olive oil
- 1 onion (peeled, halved and cut into half-moons)
- pinch of Maldon sea salt flakes
- 1 green chilli (de-seeded and finely chopped)
- 2 cm chunk fresh ginger (peeled and cut into fine strips)
- ¼ teaspoon crushed chilli flakes
- 1 teaspoon turmeric
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon ground ginger
- 1 x 400 millilitres can coconut milk
- 600 millilitres vegetable stock
- 1 teaspoon sugar
- 1 x 15ml tablespoon tamarind paste
- 350 grams cauliflowers (broken into florets)
- 350 grams broccoli (broken into florets)
- 100 grams fine green beans (trimmed and halved) (large handful)
- 125 grams baby sweetcorn (halved)
- 150 grams sugar snaps
- 2 x 15ml tablespoons chopped fresh dill or coriander, or mixture
- 2 tablespoons garlic flavored oil
- 1 onion (peeled, halved and cut into half-moons)
- pinch of kosher salt
- 1 green chile (de-seeded and finely chopped)
- ¾ inch chunk fresh ginger (peeled and cut into fine strips)
- ¼ teaspoon crushed chile flakes
- 1 teaspoon turmeric
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon ground ginger
- 1 x 14 ounces can coconut milk
- 1 quart vegetable broth
- 1 teaspoon sugar
- 1 tablespoon tamarind paste
- 12 ounces cauliflowers (broken into florets)
- 12 ounces broccoli (broken into florets)
- 2 ounces slender green beans (trimmed and halved) (large handful)
- 4 ounces baby sweetcorn (halved)
- 6 ounces sugar snap peas
- 2 tablespoons chopped fresh dill or coriander, or mixture
Method
- Heat the oil in a thick-bottomed casserole or large saucepan and fry the sliced onion sprinkled with some salt until it begins to soften, then add the chopped fresh chilli and ginger strips and stir every now and again while cooking for a minute.
- Now add the crushed chilli flakes, the turmeric, and ground cumin, coriander and ginger. Stir well and cook for another minute or so before pouring in the coconut milk, stock, sugar and tamarind paste. Stir to combine.
- Bring to the boil, add the cauliflower florets first, then the broccoli. Cook for 10 minutes, then add the fine beans and baby corn. Check the vegetables after about 5 minutes or so to see if they are almost done, letting them cook for longer if they need it.
- Once the vegetables are tender, add the sugar snaps and season to taste, then when the sugar snaps are hot, serve, generously sprinkled with the herbs of your choice, in a bowl on top of some plain rice or with some warmed Indian flatbread on the side for dunking.
- Heat the oil in a thick-bottomed casserole or large saucepan and fry the sliced onion sprinkled with some salt until it begins to soften, then add the chopped fresh chilli and ginger strips and stir every now and again while cooking for a minute.
- Now add the crushed chile flakes, the turmeric, and ground cumin, coriander and ginger. Stir well and cook for another minute or so before pouring in the coconut milk, stock, sugar and tamarind paste. Stir to combine.
- Bring to the boil, add the cauliflower florets first, then the broccoli. Cook for 10 minutes, then add the fine beans and baby corn. Check the vegetables after about 5 minutes or so to see if they are almost done, letting them cook for longer if they need it.
- Once the vegetables are tender, add the sugar snap peas and season to taste, then when the sugar snap peas are hot, serve, generously sprinkled with the herbs of your choice, in a bowl on top of some plain rice or with some warmed Indian flatbread on the side for dunking.
Additional Information
MAKE AHEAD:
The curry sauce can be made 1 day ahead. Transfer to non-metallic bowl to cool, then cover and refrigerate. Transfer to casserole or large saucepan and reheat gently until boiling, then add vegetables as recipe instructions.
FREEZE:
The cooled sauce can be frozen in an airtight container for up to 1 month. Defrost overnight in fridge and use as above.
MAKING LEFTOVERS RIGHT:
Although it may sound odd to suggest further uses for a recipe in itself made up of last-chance-saloon bits and pieces, if you do have a smallish amount of this curry left over, you should know it makes for a wonderful sauce — just heat it up in a saucepan until piping hot over a fillet or two of lemon sole, briefly steamed in a mixture of water and sake.
MAKE AHEAD:
The curry sauce can be made 1 day ahead. Transfer to non-metallic bowl to cool, then cover and refrigerate. Transfer to casserole or large saucepan and reheat gently until boiling, then add vegetables as recipe instructions.
FREEZE:
The cooled sauce can be frozen in an airtight container for up to 1 month. Defrost overnight in fridge and use as above.
MAKING LEFTOVERS RIGHT:
Although it may sound odd to suggest further uses for a recipe in itself made up of last-chance-saloon bits and pieces, if you do have a smallish amount of this curry left over, you should know it makes for a wonderful sauce — just heat it up in a saucepan until piping hot over a fillet or two of lemon sole, briefly steamed in a mixture of water and sake.
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Show more commentsAmazing recipe. I found I had to cook the veg longer than expected, and also the sauce ran out so added a splash of water. I think next time I’ll add the beans and snaps first then the cauliflower then the broccoli, as the latter was puréed by the time the rest was cooked.
Lovely Recipe. Carrots, potatoes, peas can also be added. I am from South India. We usually have this with the Indian Flat Bread Variety (Chappatis/Parotta/Nanns, etc. )or the savoury crepe (dosa/ appam) or the steamed rice cakes (idily).
Love this recipe and how it can change depending on the veg used. A definite for being on the menu this week.
I love this recipe as did all my veggie friends. I did add some Greek yoghurt to the sauce though as it was rather thin. The end result was perfect! . I am making it again today as have accumulated a lot of fresh veg. Can I cook it & freeze the whole lot?
This is the recipe I turn to when I open my fridge and am greeted with the sight of wilting veg. So useful. I just use whatever I've got. I often throw in some fresh spinach at the end of the cooking time, perfect way to use it up.
A slightly different version of what we do at home in a regular basis. But seems yummy. I am from South India. Love your shows and recipes.