Nigella’s South Indian Vegetable Curry

This comes from Nigella Kitchen, and is listed as a recipe that can be whipped together in half hour or less, which is certainly true if you already have lots of chopped vegetables at hand.

I found all the chopping a bit tedious, but, when it was done, I had something that tasted like take-out from a the kind of restaurant we don’t even have around here. So, it was worth it.

Here is the basic idea: make a curried coconut sauce, and then add lots of vegetables and simmer until tender (I’m guessing you could add tofu, or make this non-vegetarian by adding chicken or beef; you could probably use this as a simmer sauce for just tofu or chicken or whatever instead of vegetables). Serve over rice or with flatbread. I used a slightly different mix of vegetables and used less liquid. And I added coconut oil instead of garlic oil.

South Indian Vegetable Curry
Adapted from Nigella Lawson, Nigella Kitchen (I have completely changed around the format of the recipe, if you want the original, go here)

Make the sauce:

Saute until translucent:
1 onion, sliced
pinch kosher salt
2 Tbl. coconut oil

Add and cook for a minute, stirring:
finely minced jalapeno (seeded and de-veined)
3/4″ fresh ginger, minced

Add and cook, stirring, for another minute:
1/4 tsp. red pepper flakes
1 tsp. turmeric
1 tsp. coriander
1 tsp. ground ginger
1 tsp. cumin

(I supposed you could use a Tbl. of curry powder instead of the individual spices, but I like the above mix)

Add:
14 ounce can coconut milk
1 cup of water or broth (the original recipe calls for a quart, but that is possibly a typo, with the correct amount being 2 cups; even that is maybe too much, 1 1/2 cups would be the most I would add)
1 Tbl. tamarind (the original recipe called also for a tsp. of sugar, but I was using Setton Foods tamarind sauce, and I think it is pre-sweetened; I think lime juice would make a good substitute)

At this point the sauce is done. You can freeze it, refrigerate it, or proceed on with the recipe by adding vegetables and simmering until everything is tender. I suppose you could also add tofu or meat or chicken or fish also. Use about 2 lbs. of chopped vegetables, adding the slower to cook ones first, and the quick cooking ones at the very end. I used the following mix: sliced carrots, cauliflower, green beans, snow peas. Potatoes would have been nice, too. Nigella used broccoli, cauliflower, green beans, snap peas, baby corn, snow peas.

Nigella says leftovers make a nice sauce for flounder.

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2 Responses to “Nigella’s South Indian Vegetable Curry”

  1. ilanadavita Says:

    This looks nice and not unlike a lot of the curries I make.

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