Madras Veg Curry


The Madras Veg Curry I made today was almost an impromptu dish to go with the fish and rice. If I were unbiased to my own cooking, I would say this dish had visible leanings towards a hot Thai vegetable curry.

For the Madras Veg Curry, I used some leftover vegetables like carrot, eggplant and beans I had in my fridge. I’d say cauliflower or broccoli would also taste good in a curry like this.
Ingredients for the Madras Veg Curry:

3 cups diced vegetables like carrots, green beans, eggplant
Half cup peas
1 medium size onion chopped
2 tablespoon ginger-garlic-green chili paste
250 ml Coconut Milk, I used a Thai brand
2 teaspoon tamarind pulp
2 teaspoon red chili flakes
1 teaspoon black pepper powder
1 teaspoon yellow mustard seeds
Few curry leaves
Few sprigs of coriander leaves
Few dry red chilies
Vegetable oil


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