A lovely classic vegetable curry recipe, inspired by the cuisine of southern India.
A lovely classic vegetable curry recipe, inspired by the cuisine of southern India.
2 tbsp | Sunflower oil |
½ | Onion, chopped finely |
125g/ 4½oz | Cauliflower florets |
125g/ 4½oz | Green beans (I used a mix of fine and chunkier beans) |
125g/ 4½oz | Carrots |
250g/ 9oz | Potatoes |
1tsp | Coriander powder |
1tsp | Turmeric |
400ml/ 14 fl oz / 1¾ cups | Coconut milk |
½ | lemon Juiced |
2 tbsp | Chopped freshly cut coriander leaves |
3 | Tomatoes, chopped roughly |
2 | Cloves of garlic, chopped roughly |
1tsp | Cardamom powder |
½tsp | Cloves powder |
1tsp | Turmeric |
1tsp | Coriander powder |
¼tsp | Chilli powder (optional or more if you can take the heat) |
¼tsp | Asafoetida(optional) |
1 tsp | Garam masala |
Pinch | sea salt |
2 tbsp | water |
A lovely classic vegetable curry recipe, inspired by the cuisine of southern India.
Printed with kind permission from Meera Sodha's cookbook Fresh India (Fig Tree, £20) "This dal is my and every other...
A deliciously flavoursome vegetable curry made with coconut milk and South-east Asian spices.
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