South Indian Mixed Vegetable Curry Recipes
SOUTH INDIAN-STYLE VEGETABLE CURRY RECIPE
This easy one-pot meatless main gets its complex flavor from a combination of spices including coriander, cumin, turmeric, cayenne, and cinnamon. The spices marry in a rich, flavorful sauce that has a comforting, belly-warming appeal. Read Ellie Krieger's blog post to learn more about the healing power of spices and how this recipe came together. Slideshows: Browse more One-Pot Meals and 30-Minute Vegetarian Dinners.
Provided by Ellie Krieger
Categories Main Course
Yield 6
Number Of Ingredients 22
Steps:
- In a 5- to 6-quart Dutch oven or other heavy-duty pot, heat the oil over medium-high heat. Add the onion and cook, stirring occasionally, until beginning to brown, 3 to 4 minutes. Reduce the heat to medium (or medium low if necessary) and cook until the onion is richly browned, 5 to 7 minutes more. Add the garlic and ginger; cook, stirring, for 1 minute to blend the flavors. Add the coriander, cumin, turmeric, and cayenne; stir for 30 seconds to toast the spices. Add the tomato paste and stir until well blended with the aromatics, about 1 minute.Add the broth, coconut milk, cinnamon stick, 1 tsp. salt, and 1/4 tsp. pepper and bring to a boil. Reduce the heat to medium low or low and simmer for 10 minutes. Add the cauliflower, sweet potatoes, tomatoes, and carrots. Raise the heat to medium high and return to a boil. Reduce the heat to medium low, cover, and simmer until the vegetables are tender, 20 to 25 minutes. Discard the cinnamon stick. Stir in the chickpeas, spinach, lime juice, and zest; cook until the spinach has wilted, about 3 minutes more. Season to taste with salt. Serve garnished with the cilantro.
Nutrition Facts : ServingSize 6, Calories 300 kcal, Fat 90 kcal, SaturatedFat 2 g, TransFat 10 g, Carbohydrate 45 g, Fiber 12 g, Protein 12 g, Sodium 680 mg, UnsaturatedFat 6 g
SOUTH INDIAN MIXED-VEGETABLE CURRY
Known as a vegetable kurma in the Tamil Nadu region, there are hundreds of versions of this dish throughout southeastern India. Its basic premise is very simple: you parboil diced vegetables-two vegetables or ten, whatever is in season-drain them, and then dress them with a coconut-yogurt mixture seasoned with spices such as mustard seeds and whole dried chilies. All vegetables are fair game-eggplants, zucchini, squashes, peas, carrots, potatoes, cauliflower, pumpkins.... The motto of this dish seems to be "What have you got? I can use it." It is also quite delicious. Grated fresh coconut is now sold in a frozen form at most South and Southeast Asian stores. If you wish to use unsweetened, desiccated coconut instead, soak 2 1/2 tablespoons in warm water to barely cover, let that sit for an hour, and then proceed with the recipe. In the South it is generally eaten at room temperature-balmy-with rice and legumes, but I often serve it in the summer, when my garden is at its most productive, as a salad/ vegetable dish that accompanies Indian or Western meats.
Yield serves 4
Number Of Ingredients 12
Steps:
- Bring 1 cup water to a boil in a small pan. When boiling, add 1/2 teaspoon salt and the carrots, beans, and peas. Boil for about 3-4 minutes or until the vegetables are just tender. Drain and put in a bowl.
- Combine the coconut, yogurt, cayenne, and 1/2 teaspoon salt, stirring well to make a sauce. Pour this over the vegetables. Do not mix yet.
- Pour the oil into a small frying pan and set over medium-high heat. When hot, put in the mustard seeds, urad dal, and red chili. As soon as the mustard seeds begin to pop, a matter of seconds, put in the curry leaves and then pour the oil and spices over the coconut-yogurt dressing. Now mix the vegetables gently with the dressing and spices, and serve warm or at room temperature.
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