South Indian Vegetable Curry

Name: South Indian Vegetable Curry
Prep time: 55 min
Cook time: 55 min
Total time: 55 min
Yield: 4
Cuisine: Indian, Asian
Ingredients: 355 milliliters ounces baby corn, halved (about; 828 milliliters 12 ounces broccoli, broken into florets (about; 383 grams coconut milk; 828 milliliters 12 ounces cauliflower, broken into florets (about; 1 inches fresh ginger, peeled and cut into fine strips; 2 Tbsps garlic oil; 57 grams green beans, trimmed and halved (large handful); 1 green chile seeded and finely chopped; 1 teaspoon ground coriander; 1 teaspoon ground cumin; 1 teaspoon ground ginger; 1 pinch Pinch kosher salt; 0 teaspoons crushed chiii flakes; 1 onion, peeled, halved and cut into half moons; 1 teaspoon sugar; 473 milliliters ounces sugar snap peas (about; 1 Tbsp tamarind paste; 1 teaspoon turmeric; 946 milliliters vegetable stock; 2 Tbsps chopped dill or coriander, or mixture of both

The recipe South Indian Vegetable Curry is ready in approximately 55 minutes and is definitely a great gluten free and vegan option for lovers of Indian food. This recipe serves 4. One portion of this dish contains roughly 12g of protein, 32g of fat, and a total of 494 calories. Head to the store and pick up ground coriander, vegetable stock, sugar snap peas, and a few other things to make it today.

Instructions

Heat the oil in a heavy-bottomed casserole or pan over low heat and fry the sliced onion sprinkled with some salt until it begins to soften.

Ingredients you will need

Onion

Salt

Cooking Oil

Equipment you will use

Frying Pan

Add the chile and ginger strips and stir every now and again while cooking for about 1 minute.

Ingredients you will need

Ginger

Chili Pepper

Add the chili flakes, the turmeric, cumin, coriander and ginger. Stir well and let cook for about 1 minute or so.

Ingredients you will need

Red Pepper Flakes

Coriander

Turmeric

Ginger

Cumin

Pour in the coconut milk, stock, sugar and tamarind paste. Stir to combine. Bring to a boil over medium-low heat and add the cauliflower first, then the broccoli. Cook for 10 minutes, then add the green beans and baby corn. Check the vegetables after about 5 minutes or so to see if they are tender, letting them cook for longer if needed.

Ingredients you will need

Tamarind Paste

Coconut Milk

Cauliflower

Green Beans

Vegetable

Baby Corn

Broccoli

Stock

Sugar

Once they are tender add the sugar snaps and season to taste, to taste. When the sugar snap peas are hot, serve generously sprinkled with the herbs of your choice.

Ingredients you will need

Sugar Snap Peas

Herbs

Sugar

Transfer the curry to a serving bowl.

Ingredients you will need

Curry Powder

Equipment you will use

Bowl

Serve with some plain rice or some warmed Indian flatbread on the side for dunking.

Ingredients you will need

Flatbread

Rice

Equipment

Frying Pan

Bowl

Recommended wine: Gruener Veltliner, Riesling, Sparkling Rose

Gruener Veltliner, Riesling, and Sparkling rosé are my top picks for Indian. The best wine for Indian food will depending on the dish, of course, but these picks can be served chilled and have some sweetness to complement the spiciness and complex flavors of a wide variety of traditional dishes. One wine you could try is Aichenberg Premium Gruner Veltliner. It has 4.2 out of 5 stars and a bottle costs about 12 dollars.