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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.
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South Indian Vegetable Curry
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
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Heat oil in a large skillet over medium heat.
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Fry mustard seeds until they pop.
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Add ginger, onion & chiles & fry for 2 minutes.
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Stirring constantly, add coriander, cumin & turmeric & cook gently for a few seconds longer.
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Add the vegetables & cook, stirring constantly, for 5 minutes.
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Add salt, sugar & coconut milk.
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Cover & cook gently for about 10 minutes, or until the vegetables are tender.
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Mix in the cilantro & sprinkle with the paprika before serving.
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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.
south indian, vegetable curry, coconut milk, eggplant, potato, mustard seeds, cumin, coriander, turmeric, ginger, green beans, bell peppers, vegetarian, gluten free, cilantro
