Curries are sexy dishes. They don’t follow any rules. Layers of spices and aromatics waif through the house when you have one on the stove top. You have hot to mellow, tomato base to coconut milk, sometimes grilled meats are added to veggies and sometimes you just throw whatever you want in the pot. No matter what, there is something out there for everyone. This southern Indian vegetable curry blends all of it to bring you a healthy, vegetarian dinner that is packed with exotic flavor.
Southern Indian Vegetable Curry
- 1 small onion, diced
- 1 tablespoon or a thumb size knob of ginger, minced
- 3 cloves of garlic, minced
- 1 small chili pepper, minced
- 1 small aubergine, cubed
- 6 tomatoes, diced
- 1 cup hericot-verts or small green beans
- 1 medium sweet potato, cubed
- 1 cup reduced fat coconut milk
- 6 coriander seeds
- 1 tablespoon garam masala
- 1/2 teaspoon turmeric
- 1/2 teaspoon curry
- 1/4 teaspoon mustard
- kosher salt
- 1 tablespoon olive oil
- Put the aubergine in a strainer and toss with salt. Let sit while you start cooking the other ingredients.
- Saute the onion, pepper and ginger in olive oil for about 3-4 minutes. Season with a pinch of everything. Add in the garlic and cook for a minute at most. Toss in the potatoes and saute for another minute or so with a pinch of the spices. Pour in the coconut milk and simmer for about 10 minutes.
- Toss in the aubergines and tomatoes, adjust seasoning, simmer for 7 minutes.
- Finally, throw in the hericot-verts and the rest of the seasoning and let simmer for another 7-10 minutes.
- Serve over some basmati rice or naan bread and garnish with cilantro