How to make southern Indian-style vegetable curry
South Indian cooking is generally based around rice, lentils and hearty stews. This curry is light rather than hearty but has all the classic flavours of southern India including fresh curry leaves.
A classic southern Indian herb, curry leaves are extremely aromatic and have a mild and slightly pungent flavour that has been compared to citrus, lemongrass and asafoetida.
Fresh curry leaves look like small, shiny lemon leaves and should be kept refrigerated or frozen. Dried leaves are also available but they have less flavour and a very slight aroma.
The ingredient list for this dish is quite long, but once you’ve measured out the spices and chopped the vegetables you’re nearly there.
When making the curry, it’s really useful to make a larger batch of the spice mix as it will keep for several months if stored in an airtight jar in your spice cupboard.
This curry serves four people and the spice mix makes about six tablespoons in total, so if you make a larger batch you can simply measure out 1½ tablespoons of the spice mix per person depending on the amount you are cooking for.
I prefer a spicy taste rather than too much heat so this curry is quite mild, but you can ramp up the heat by adding more cayenne pepper if you’re in the mood for something fiery.
Serve with some simple boiled basmati rice to make a healthy and delicious meal.
Southern Indian-style vegetable curry
Serves 4
For the spice mix
1½tbsp asafoetida
1tbsp black mustard seeds
2tbsp ground coriander
1tbsp ground cumin
½tsp cinnamon
½tsp cayenne pepper
For the curry
2tbsp rapeseed oil
1 large onion, finely diced
3 fat garlic cloves, minced
50g ginger, peeled and minced
2 stems curry leaves (about 15 leaves)
2 generous tbsp tomato puree
Salt and freshly ground black pepper
750ml vegetable stock
250ml coconut cream
1 small cauliflower, broken into small florets
½ each red and green peppers, diced
2 carrots, sliced into thin discs
60g frozen soya beans
100g asparagus
1 medium courgette
50g spinach, sliced
2 tomatoes, seeded and diced
Zest and juice of ½ medium lemon
To make the spice mix combine all the ingredients together in a small dish and put to one side. Heat the oil in a large saucepan on a medium heat. Tip in the onion and saute for 3-4 minutes until softened and just turning golden. Reduce the heat to low and continue to cook for 5-6 minutes or until the onion turns deep golden brown.
Add in the garlic and ginger and stir to incorporate. Increase the heat to medium and add the spice mix. Cook for 1-2 minutes, stirring continuously until the mustard seeds start to pop.
Pick the curry leaves from their stems and add to the pan with the tomato puree, salt and pepper. Cook, stirring occasionally, for 2-3 minutes.
Pour in the stock and coconut cream, increase the heat to high and bring the mixture to the boil. Add the cauliflower and bring back to the boil. Reduce the heat to low and simmer for 5 minutes.
Tip in the peppers and carrots and increase the heat to high. Bring to the boil and reduce the heat to low, simmer for 10-15 minutes. Increase the heat to medium, add in the soya beans, asparagus and courgettes and cook for a further 10 minutes.
Just before you are ready to serve, add in the spinach, tomatoes, lemon zest and juice (to taste) and heat until the spinach has just wilted. Taste and adjust the seasoning if necessary.
Serve with plain boiled basmati rice and your choice of side dishes.
Follow Beverley Hicks @littlechelseakitchen
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