South Indian Vegetable Curry

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Servings: 4 Difficulty: Intermediate
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Aromatic coconut milk curry with eggplant, potatoes, and fresh vegetables tempered with mustard seeds
South Indian Vegetable Curry recipe image
South Indian Vegetable Curry recipe image
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South Indian Vegetable Curry

Author: chefs-mate Cooking Method: Cuisine: Courses:
Difficulty: Intermediate
Servings: 4 Calories: 552.6

Description

This South Indian vegetable curry features a fragrant base of mustard seeds, ginger, and ground spices simmered in rich coconut milk. It includes tender cubes of eggplant, potatoes, carrots, and green beans for a hearty and flavorful meal. The dish is finished with fresh cilantro and a sprinkle of paprika for a burst of color and freshness.

Ingredients

Directions

  1. Heat oil in a large skillet over medium heat.
  2. Fry mustard seeds until they pop.
  3. Add ginger, onion & chiles & fry for 2 minutes.
  4. Stirring constantly, add coriander, cumin & turmeric & cook gently for a few seconds longer.
  5. Add the vegetables & cook, stirring constantly, for 5 minutes.
  6. Add salt, sugar & coconut milk.
  7. Cover & cook gently for about 10 minutes, or until the vegetables are tender.
  8. Mix in the cilantro & sprinkle with the paprika before serving.
  9. Garnish with toasted coconut.

Nutrition Facts

Servings 4

Amount Per Serving
Calories 552.6kcal
% Daily Value *
Total Fat 37.3g58%
Saturated Fat 18.8g94%
Cholesterol 0.0mg0%
Sodium 1050.0mg44%
Total Carbohydrate 55.8g19%
Dietary Fiber 9.1g37%
Sugars 37.2g
Protein 8.1g17%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: south indian, vegetable curry, coconut milk, eggplant, potato, mustard seeds, cumin, coriander, turmeric, ginger, green beans, bell peppers, vegetarian, gluten free, cilantro
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