South Indian Vegetable Curry Recipe

Looking for an easy South Indian Vegetable Curry recipe? Learn how to make South Indian Vegetable Curry using healthy ingredients.


Submitted by lkruger88

Makes 4 servings



Spicy Curry with zucchini instead of russet potatoes.

Recipe Ingredients for South Indian Vegetable Curry

1 large onion, cut into 1-inch chunks (about 2 cups)
3 clove garlic cloves
2 oz Ginger Root
3 tablespoons sunflower oil
1 tablespoon garam masala
2 teaspoons ground cumin
17 g serrano chile, seeded, chopped
2 tablespoons tomato paste
3 cups vegetable broth
2 teaspoons (packed) golden brown sugar
2 tbsp lime juice
1 tsp lime zest
2 tsp (2 whole) green cardamom pods
1/2 lb acorn squash, cut into 1-inch cubes
1/2 lb butternut squash, cut into 1-inch cubes
12 oz zucchini
1/2 cups fresh coconut, finely grated peeled
2 large carrots, peeled, cut into 1/2-inch rounds
2 tomatoes, cored, chopped
1 teaspoon salt
1/4 teaspoon freshly ground black pepper
4 ounces baby spinach leaves (optional)
2 tablespoons chopped fresh cilantro

Recipe Directions for South Indian Vegetable Curry

  1. Puree first 7 ingredients in processor until paste forms. Cook in large pot over medium heat until aromatic, stirring often, about 10 minutes. Add tomato paste. Cook until mixture starts to darken and brown, stirring often, about 5 minutes longer.

  2. Add broth, brown sugar, lime leaves, and cardamom. Simmer 10 minutes, stirring often and scraping up browned bits. DO AHEAD Can be made 2 days ahead. Cool, cover, and chill. Bring to simmer before continuing.

  3. Add sweet potatoes, russet potatoes, coconut, carrots, tomatoes, 1 teaspoon salt, and 1/4 teaspoon pepper to mixture in pot. Bring to boil, then reduce heat to medium low. Cover and simmer until vegetables are tender, stirring occasionally, about 25 minutes. Add spinach, if desired, and cook until wilted, about 3 minutes. Season with salt and pepper. Discard lime leaves and cardamom. Transfer curry to bowl; garnish with cilantro and serve.

  4. Read More http://www.epicurious.com/recipes/food/views/South-Indian-Vegetable-Curry-242152#ixzz21w0AU3Pz

Categories

Main Dish

Nutrition Facts
Serving Size 606.4g
Amount Per Serving
Calories
303
Calories from Fat
144
% Daily Value*
Total Fat
16.0g
25%
Saturated Fat
4.5g
22%
Trans Fat
0.0g
Cholesterol
0mg
0%
Sodium
1303mg
54%
Potassium
1479mg
42%
Total Carbohydrates
36.8g
12%
Dietary Fiber
8.1g
32%
Sugars
11.8g
Protein
9.3g
Vitamin A 316% Vitamin C 100%
Calcium 15% Iron 23%
* Based on a 2000 calorie diet

Nutritional details are an estimate and should only be used as a guide for approximation.
Legend

Fat
Protein
Carbs
Alcohol
Other

Calorie Breakdown
Nutrition Breakdown
Daily Values
Daily Values

Health Information

Nutrition Grade
96% confidence
A
  Good points
  • No cholesterol
  • High in dietary fiber
  • High in manganese
  • High in potassium
  • Very high in vitamin A
  • High in vitamin B6
  • Very high in vitamin C
  •   Bad points
  • High in sodium
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