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Curry! A South Indian Vegetable Curry

July 30, 2013

Sweet potato and Cauliflower "korma"

Sweet potato and Cauliflower “korma”

My dear husband is the king of Thai curry. He has always ground his spices & pastes from scratch (even pre TM!) and has a good palate for balancing the sweet with the sour and spice. He is so good at making Thai curries, that I don’t even bother to now, as mine pale to insignificance compared to his. So when the inclination arises, I will make an Indian or Chinese curry.

I love a good Indian curry. Tomato based, cream based or coconut based, a good curry is worth travelling for. But….. lately, I find that eating curries in Indian restaurants, often leaves me with a bad case of indigestion. I blame this on the enormous amounts of ghee and butter used – does anyone have this happen too?? The beauty of making curry at home is that you can monitor the amount of oil used – AND, know that it is good quality.

My favourite curry is a masala, particularly if it is served with dosai.  A delightful crunchy, papery crepe made with rice & lentil flour – something for me to master yet – stay tuned!

This recipe seems complicated but really isn’t. There’s no spice mix, but simply a sum of spices added as you go. I find that using the Thermomix and stove most convenient as I get a better reduction on the stove, resulting in a thicker sauce. It’s “korma-like” consistency is due to the use of coconut and almonds. Feel free to use cashews if you like but I prefer almonds as I can’t tolerate cashews 😦 I don’t use ghee but macadamia oil. Sure, ghee will work fine, but I don’t have it on hand very often.

I have used sweet potato, cauliflower, eggplant and swede. Use whatever vegetables you like as long as the root vegetables are steamed to be equally tender. You could try potato, jicama, turnip, swede, pumpkin, peas, eggplant, carrot, cauliflower, broccoli, etc. I use my Varoma to steam the vegetables for about 15 minutes, keeping the root vegetables cut smaller so they cook evenly.

I have also used fenugreek as an option. Fenugreek (methi) seeds, like curry leaves, have their own distinct flavour and impart an authenticity to a curry. They are prone to be very bitter so use them sparingly – if you don’t; have any on hand, don’t worry, they can be omitted.

3 cloves garlic
2 knobs ginger
1 large onion
a handful of coriander stems
2 tabs oil or ghee
1/2 teas mustard seeds
1 teas cumin seeds
a pinch of fenugreek seeds (optional)
1 tablespoon urad dahl (split lentils)
700g mixed vegetables, diced and steamed
1 large tomato, chopped
1 teas coriander powder
1/2 teas turmeric powder
1 teas chilli powder
1 teas garam masala
10 curry leaves
1 MC of desiccated coconut*
1 MC of ground almonds (or cashews**)
2 teas salt or 1 tab vegetable stock paste
Mince the garlic & ginger & coriander stems on SP 8 for 10 seconds or until finely chopped. Add the onion and chop for another 5 seconds.
Heat the oil in a large saucepan and fry  mustard seeds until they begin to pop. Add the cumin, fenugreek and urad dahl and fry gently to until the dahl is golden but be careful not to burn them. Add the onion mix & curry leaves and saute gently until golden and translucent.
In the unwashed TM bowl, add the coconut and nut flour and 250g warm water. Blitz on SP 9 for 30 seconds.
Add the dry spices to the pan with the coconut/almond water, tomato and salt. Simmer for about 5 minutes until thickened. Add the vegetables and continue to simmer, adding a little more water if it gets too thick. Season to taste and serve with some roti or paratha bread.
* I forgot to weigh the coconut & almonds, I just threw in a MC cup full!!
** You could use sunflower seeds if nut free.


5 Comments leave one →
  1. July 30, 2013 6:24 pm

    I’m not put off by the list of ingredients, Sarah – my butter chicken has an equally long list! The kasoori methi are certainly worth buying. They make all the difference, huh?

  2. July 30, 2013 12:42 pm

    G’day Your curry looks healthy and YUM indeed, true!
    I love methi seeds in my curry too!
    Cheers! Joanne


  1. South Indian Vegetable Curry | Thermomixing With Emma Payne

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