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Southern Indian vegetable curry
With sweet potato, aubergine & curry leaves
With sweet potato, aubergine & curry leaves
Serves 4
Cooks In40 minutes
DifficultySuper easy
Nutrition per serving
Calories 331 17%
Fat 10.1g 14%
Saturates 2.7g 14%
Sugars 20.2g 22%
Salt 0.7g 12%
Protein 7.9g 16%
Carbs 56.3g 22%
Fibre 9.2g -
Of an adult's reference intake
Ingredients
- 2 fresh green chillies
- 2 onions
- olive oil
- 1 teaspoon mustard seeds
- 1 bunch of curry leaves
- ½ teaspoon ground coriander
- 1 pinch of ground cumin
- ½ teaspoon garam masala
- ¼ teaspoon ground turmeric
- ¼ teaspoon chilli powder
- 6 ripe tomatoes
- 2 sweet potatoes
- 2 potatoes
- 1 aubergine
- 100 ml coconut milk
- 1 handful of okra
- 1 handful of French beans
- 1 handful of peas
Method
- Deseed the chillies and peel the onions, then finely chop both.
- Heat 2 tablespoons of oil in a large frying pan over a medium heat, add the mustard seeds and fry for 2 to 3 minutes, or until they start to pop.
- Add the chillies, curry leaves, onions, coriander, cumin seeds, garam masala, turmeric, and chilli powder to the pan, and cook for 5 to 10 minutes, or until the onions are soft.
- Meanwhile, roughly chop the tomatoes, and peel and cube the sweet potatoes, regular potatoes and aubergine.
- Stir in the chopped tomatoes, potatoes and aubergine, then pour in the coconut milk and cook until the potato is tender, stirring occasionally.
- Slice the okra and trim the beans, then add to the pan with the peas for a further few minutes, until tender, but still with a bit of bite.
- Taste and season to perfection with sea salt and black pepper, then serve with some fluffy rice.
Tips
Curry leaves freeze really well. Pop them in a plastic bag then use them straight from the freezer.
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