Name: Southern Indian Vegetable Curry
Prep time: 12 min
Cook time: 28 min
Total time: 40 min
Yield: 4 servings
Ingredients: 2 null fresh green chillies; 2 null yellow onions; 2 tbsp olive oil; 1 tsp mustard seeds; 1 bunch curry leaves; 0.5 tsp ground coriander; 1 pinch ground cumin; 0.5 tsp garam masala; 0.25 tsp ground turmeric; 0.25 tsp chilli powder; 6 null ripe tomatoes; 2 null sweet potatoes; 2 null potatoes; 1 null aubergine; 1 handful okra; 1 handful green beans (French beans); 1 handful frozen peas (fresh or frozen); 100 ml coconut milk; 5 g sea salt (to taste); 2 g black pepper (to taste)

Instructions

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1

Deseed the green chillies (2 fresh) and peel the onions (2 yellow), then finely chop both.
2

Heat olive oil (2 tbsp) in a large frying pan over a medium heat, add the mustard seeds (1 tsp) and fry for 2 to 3 minutes, or until they start to pop.
3

Add the [fresh green chillies], curry leaves (1 bunch), [yellow onions], ground coriander (0.5 tsp), ground cumin (1 pinch), garam masala (0.5 tsp), ground turmeric (0.25 tsp), and chilli powder (0.25 tsp) to the pan, and cook for 5 to 10 minutes, or until the [yellow onions] are soft.
4

Meanwhile, roughly chop the tomatoes (6 ripe), and peel and cube the potatoes (2 sweet), potatoes (2) and aubergine (1).
5

Stir in the chopped tomatoes (6 ripe), potatoes (2) and aubergine (1), then pour in the coconut milk (100 ml) and cook until the [potatoes] are tender, stirring occasionally.
6

Slice the okra (1 handful) and trim the green beans (1 handful), then add to the pan with the frozen peas (1 handful) for a further few minutes, until tender, but still with a bit of bite.
7

Taste and season to perfection with sea salt (5 g) and black pepper (2 g), then serve with some fluffy [rice].