South Indian Vegetable Curry Masala Mild (1kg)


This South Indian mild curry traditionally used for vegetables and cooked with coconut milk. This crowd pleasing curry is quite versatile and can be cooked with any kind of meat, seafood and vegetables. This curry is excellent for families as it is flavoursome but not hot.

This 1 kg jar will cook with approximately 40kg of meat, vegetables or seafood – 200 servings.


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Nutrition Information

Servings per package:


Serving size:


Average Qty
per Serving

Average Qty per 100g


74 kJ
1480 kJ


0.66 g
13.2 g

Fat, total

0.83 g
16.6 g


0.065 g
1.3 g


1.26 g
25.2 g


0.565 g
11.3 g


4 mg
73 mg


Coriander Seed, Turmeric, Cumin Seed, Fenugreek Seed, Green Cardamom Seed, Chilli Powder, Black Pepper, Cinnamon, Fennel Seed, Caraway Seed, Cloves, Bay Leaves, Nutmeg



  • 50ml ghee/oil
  • 1 tsp mustard seed (optional)
  • 1 onion sliced
  • 2 inch piece fresh root ginger
  • 1 chilli/capsicum sliced (optional)
  • 2 cloves garlic chopped
  • 2 tbsp South Indian Vegetable Curry Masala
  • 1 kg mixed vegetables
  • 1 tsp salt
  • 1 cup coconut milk
  • 1 tin of tomatoes or water


  1. Heat the oil until hot and add the mustard seeds, cooking until they splutter.
  2. Add the onion, ginger, garlic and chilli, sauté.
  3. Lower the heat, add the South Indian Vegetable Curry Masala to the pan, stir well and fry until aromatic.
  4. If the mixture is too dry add a small amount of water to enable the spice to fry.
  5. Add the vegetables and stir, mix in the salt, coconut milk, water or tomatoes.
  6. Cover and bring to the boil, then simmer for 30 minutes or until the vegetables are cooked.
  7. Remove the lid and reduce liquid until desired consistency.
  8. Serve the curry with rice, Naan bread, yoghurt and chutney.

Additional information

Weight1.4 kg
Dimensions13 × 13 × 21 cm



Australian % Ingredients



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