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South Indian Vegetable Curry
Serves: 4
Steps
- Heat the oil in a thick-bottomed casserole or large saucepan and fry the sliced onion sprinkled with some salt until it begins to soften, then add the chopped fresh chilli and ginger strips and stir every now and again while cooking for a minute.
- Now add the crushed chilli flakes, the turmeric, and ground cumin, coriander and ginger. Stir well and cook for another minute or so before pouring in the coconut milk, stock, sugar and tamarind paste. Stir to combine.
- Bring to the boil, add the cauliflower florets first, then the broccoli. Cook for 10 minutes, then add the fine beans and baby corn. Check the vegetables after about 5 minutes or so to see if they are almost done, letting them cook for longer if they need it.
- Once the vegetables are tender, add the sugar snaps and season to taste, then when the sugar snaps are hot, serve, generously sprinkled with the herbs of your choice, in a bowl on top of some plain rice or with some warmed Indian flatbread on the side for dunking.
- ADDITIONAL INFORMATION
- MAKE AHEAD NOTE:
- The curry sauce can be made 1 day ahead. Transfer to non-metallic bowl to cool, then cover and refrigerate. Transfer to casserole or large saucepan and reheat gently until boiling, then add vegetables as recipe instructions.
- FREEZE NOTE:
- The cooled sauce can be frozen in an airtight container for up to 1 month. Defrost overnight in fridge and use as above.
- MAKING LEFTOVERS RIGHT:
- Although it may sound odd to suggest further uses for a recipe in itself made up of last-chance-saloon bits and pieces, if you do have a smallish amount of this curry left over, you should know it makes for a wonderful sauce - just heat it up in a saucepan until piping hot over a fillet or two of lemon sole, briefly steamed in a mixture of water and sake.
Originally published at nigella.com. Reproduced for personal collection.
