Tasty and easy to make vegetable curry recipe.
On the back of a pack of curry leaves purchased from one of the UK's top supermarkets, I discovered this recipe 'Southern Indian Vegetable Curry with Curry Leaves'.
I quite liked the sound of it, so I gave it a go!
Sometime later found out this is actually the exact Jamie Oliver recipe for Southern Indian Vegetable Curry!
However, it pays to know a tiny bit about cooking when following some of these 'back of the packet' recipes, as I find most are not very well written and they hardly ever work.
Slight timing problem!
Sadly, this was no exception; just reading the recipe, I decided there was no way that raw cubed potatoes added to a curry would cook in under 15 minutes. 😉
The reality is, they took a good hour or so!
No problem, at least I was ready for this.
So it turns out I was right, as the original recipe didn't have anywhere near enough liquid or spices, so I titivated it, and the end result was actually very nice.
Since cooking this, I've discovered Jamie Oliver has the same recipe in one of his books, 'Jamie's Dinners', but at least he doesn't say how long it will take for the potatoes to cook.
He just says cook until the potatoes are soft, which is AGES when cooked the way they are in this recipe.
Fresh curry leaves
You can buy fresh Curry leaves, but they are also available from larger Tesco and Asda stores, or in any Asian grocery store.
Sweet potatoes, green beans, baby aubergines, brown onions and okra are just some of the ingredients in this vegetable curry.
Have you tried this recipe? Please leave a ⭐️⭐️⭐️⭐️⭐️ star rating in the recipe card below!
Southern Indian Vegetable Curry - Jamie Oliver
Originally, I saw this recipe on a pack of curry leaves but later discovered it is actually a Jamie Oliver recipe.
Ingredients
- a spoonful of ghee or vegetable oil
- 2 teaspoons of black mustard seeds
- 3 green chillies - deseeded and chopped
- 1 pack (30g) of fresh curry leaves - leaves removed from the stem
- 3 medium onions - peeled and chopped
- 1 teaspoon ground coriander
- a pinch of cumin seeds - lightly ground in a mortar and pestle
- 1 tablespoon of garam masala
- ½ a teaspoon of turmeric
- 1 teaspoon chilli powder
- 2 x 400g (14oz) tins of good-quality chopped tomatoes, including the juice
- 2 sweet potatoes - peeled and cubed
- 2 medium potatoes - peeled and cut into small cubes
- 3 baby aubergines (eggplant) - cubed
- 200ml full-fat coconut milk
- 100g fine green beans - topped and tailed, then chopped into 1-inch lengths
- a handful of frozen peas
- 175g okra - sliced thinly
- salt and pepper
- chopped coriander to serve
Instructions
- Heat up the ghee or vegetable oil in a large deep-sided frying pan or flameproof casserole.
- When it's nice and hot, throw in the mustard seeds and cook for a minute till they start to pop. Add the chillies, curry leaves, onions, coriander, cumin seeds, garam masala, turmeric and chilli powder.
- Stir and cook over medium heat until the onion is soft. Stir in the chopped tomatoes and add the coconut milk.
- Add the potatoes and cook for 30 minutes, and then check to see how they're doing, but you'll probably find they will almost certainly still be hard, so carry on cooking for another 20 minutes.
- Add the aubergine, green beans, peas and okra.
- Cook for another 20 minutes and have a taste - add more chilli powder and a good pinch of salt and pepper to taste. Check the potatoes fully cooked, as there's nothing more horrid than hard, undercooked potatoes.
- Serve straight away, topped with a little freshly chopped coriander.
It looks very delicious. Wish you could bring some round :)
ReplyDeleteI'm mind cooking and can't see when you say to add the coconut milk...
ReplyDeleteI'm mind cooking and can't see when you say to add the coconut milk...
ReplyDeleteHi Lindy - Ooops - thanks for pointing that out. Now sorted!
ReplyDelete