South Indian Vegetable Curry

5 reviews, 4.6 star(s). 100% would make again

Ready in 30 minutes; part of Dairy-Free collection

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1/4 c Vegetable oil
1 pn Mustard seeds
1 1/2 ts Ginger; grated
1 lg Yellow onion; thinly sliced
2 Green chiles; seeded
2 1/2 ts Coriander, ground
2 1/2 ts Cumin, ground
1/4 ts Turmeric
1 sm Potato; cubed
2 Carrots; cubed
1 Eggplant; cubed
1/4 lb Green beans; chopped
2 Green bell peppers; chopped
2 ts Salt
1 pn Sugar
1 1/2 c Coconut milk
4 tb Cilantro; chopped
1/4 ts Paprika
Toasted coconut; for garnish

Original recipe makes 4 Servings



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: (S.Pickell)

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Calories Per Serving: 405 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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Comment or review

Delicious! I added lentils to it too- made a great meal.
debbi_zarek 1y ago

richardrijnks 2y ago

I would actually use more curry though. It could definitely be spicier.
natster228 3y ago

Really good! You definitely need a BIG skillet though!
natster228 3y ago

Amazingly flavourful. Didn't miss the meat a bit.
Nandani 5y ago

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