Mudgeeraba Spices
South Indian Vegetable Curry Recipe
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 250g jar will cook with approximately 10kg of meat, vegetables or seafood – 50 servings.
Ingredients
- 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
Method
- Heat the oil until hot and add the mustard seeds, cooking until they splutter.
- Add the onion, ginger, garlic and chilli, sauté.
- Lower the heat, add the South Indian Vegetable Curry Masala to the pan, stir well and fry until aromatic.
- If the mixture is too dry add a small amount of water to enable the spice to fry.
- Add the vegetables and stir, mix in the salt, coconut milk, water or tomatoes.
- Cover and bring to the boil, then simmer for 30 minutes or until the vegetables are cooked.
- Remove the lid and reduce liquid until desired consistency.
- Serve the curry with rice, Naan bread, yoghurt and chutney.
