Southern Indian vegetable curry

“Feel free to swap and change the veg in this recipe for whatever’s hanging about in the fridge. ”

Ingredients

• 2 fresh green chillies
• 2 onions
• olive oil
• 1 teaspoon mustard seeds
• 1 bunch of curry leaves
• ½ teaspoon ground coriander
• 1 pinch of ground cumin
• ½ teaspoon garam masala
• ¼ teaspoon ground turmeric
• ¼ teaspoon chilli powder
• 6 ripe tomatoes
• 2 sweet potatoes
• 2 potatoes
• 1 aubergine
• 100 ml coconut milk
• 1 handful of okra
• 1 handful of French beans
• 1 handful of peas

Method

1. Deseed the chillies and peel the onions, then finely chop both.
2. Heat 2 tablespoons of oil in a large frying pan over a medium heat, add the mustard seeds and fry for 2 to 3 minutes, or until they start to pop.
3. Add the chillies, curry leaves, onions, coriander, cumin seeds, garam masala, turmeric, and chilli powder to the pan, and cook for 5 to 10 minutes, or until the onions are soft.
4. Meanwhile, roughly chop the tomatoes, and peel and cube the sweet potatoes, regular potatoes and aubergine.
5. Stir in the chopped tomatoes, potatoes and aubergine, then pour in the coconut milk and cook until the potato is tender, stirring occasionally.
6. Slice the okra and trim the beans, then add to the pan with the peas for a further few minutes, until tender, but still with a bit of bite.
7. Taste and season to perfection with sea salt and black pepper, then serve with some fluffy rice.

Tips

Curry leaves freeze really well. Pop them in a plastic bag then use them straight from the freezer.

Source: Jamie Oliver