South Indian Vegetable Curry
Ingredients
1 large onion, cut into 1-inch chunks (about 2 cups) 3 large garlic cloves, peeled 1 (2-inch-long 1-inch-diameter) piece peeled fresh ginger (about 2 ounces) 3 tablespoons sunflower oil 1 tablespoon garam masala* 2 teaspoons ground cumin 1/2 serrano chile, seeded, chopped 2 tablespoons tomato paste 3 cups vegetable broth 2 teaspoons (packed) golden brown sugar 2 kaffir lime leaves** 2 whole green cardamom pods 1 pound red-skinned sweet potatoes (yams), peeled, cut into 1-inch cubes 12 ounces russet potatoes, peeled, cut into 1-inch cubes 1 1/4 cups finely grated peeled fresh coconut (about 4 ounces; grated in processor) 2 large carrots, peeled, cut into 1/2-inch rounds 2 tomatoes, cored, chopped 1 teaspoon salt 1/4 teaspoon freshly ground black pepper 4 ounces baby spinach leaves (optional) 2 tablespoons chopped fresh cilantro - * An Indian spice mixture; available in the spice section of supermarkets and at Indian markets.
- ** Leaves of the kaffir lime tree; sold frozen or sometimes fresh at Asian markets. If unavailable, substitute 1 tablespoon fresh lime juice and 1/2 teaspoon grated lime peel for each lime leaf.
Description
Great With Basmati Rice
Epicurious
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