Ready in 30 minutes; part of Dairy-Free collection
Try this South Indian Vegetable Curry recipe, or contribute your own.
Heat oil in a large skillet over medium heat. Fry mustard seeds until they pop. Add ginger, onion, and chiles and fry for 2 minutes. Stirring constantly, add coriander, cumin, and turmeric and cook gently for a few seconds longer. Add the vegetables and cook, stirring constantly, for 5 minutes. Add salt, sugar and coconut milk. Cover and cook gently for about 10 minutes, or until the vegetables are tender. Mix in the cilantro & sprinkle with the paprika before serving. Garnish with toasted coconut. Pranati Sen Gupta, "The Art of indian Cuisine" Posted to MM-Recipes Digest V3 #266 Date: Sat, 28 Sep 1996 08:08:41 -0500 From: email@example.com (S.Pickell)
debbi_zarek 1y agoDelicious! I added lentils to it too- made a great meal.
richardrijnks 2y agoexcellent!
natster228 3y agoI would actually use more curry though. It could definitely be spicier.
natster228 3y agoReally good! You definitely need a BIG skillet though!
Nandani 5y agoAmazingly flavourful. Didn't miss the meat a bit.