Spicy Vegetable Indian Curry
- Number of Servings: 4
Ingredients
3 c. Chopped mixed vegetables (carrot, green beans, pumpkin or squash) 1 c. Frozen (or fresh) green peas 2 Low acid tomatoes, chopped 3 cups water 2 bay leaves 1 tsp. Dried red chili flakes2 Medium onions, chopped 2 tsp. Olivani lite (butter)To be ground: 6 Tbs. (30g) Chao Thai Brand coconut cream powder2 Red Chilis½ tsp. Turmeric powder 1 tsp. Garam Masala1" Ginger, chopped 1/2- 3/4 c. Finely chopped coriander leaves (reserve 1 Tbs. for garnish)4 tsp. Vegetable Stock Vegeta Gourmet Stock Powder To be powdered: 1" cinnamon stick (OR 1 tsp. cinnamon powder) 1 Tbs. each of cumin and poppy seeds 6 ClovesFor Garnish:Reserve 1 Tbs. Freshly chopped coriander100 g Greek Style Yoghurt (I use Fresh n Fruity's, lite)
Dry roast the ingredients (to be powdered) in a heavy-bottomed pan till they become aromatic. Let it cool and then blend to a fine powder.
Grind the ingredients (to be ground) to a fine paste adding very little water.
Place the chopped vegetables (minus the green beans and frozen peas) in a heavy-bottomed pan and add water just enough to cover them (take this from your pre-measured 3 cups water). Bring to boil. Cover and cook on medium level for about 15 minutes or till the vegetables are soft and cooked.
Add the chopped tomatoes, green beans, frozen peas and salt (a generous pinch). Cook on low level for about 4-5 minutes. Add remaining water and bring to a boil. Add the ground paste and mix well. Stir in the powdered spices and simmer for about 2 minutes.
Heat the olivani/butter in a pan. Fry the bay leaves and red chillies till they are aromatic. Add the chopped onions and fry till they are lightly browned. Pour this onto the vegetables and keep tightly covered for sometime before serving.
Add a generous dollop of greek style yogurt on top of each bowl of hot curry. Garnish with finely chopped coriander leaves. Serve immediately.
TIP:
To make this dish in a shorter and easier way, replace the spices to be powdered with the readymade hot spice mix (garam masala). Also, one could replace the grated coconut by a readymade tin of coconut milk.
Serve hot with: Basmati Rice, Poori (deep fried unleavened bread) or Roti.
Serving Size: Makes 4 1.5-cup servings
Number of Servings: 4
Recipe submitted by SparkPeople user MRS_MORRIS.
Grind the ingredients (to be ground) to a fine paste adding very little water.
Place the chopped vegetables (minus the green beans and frozen peas) in a heavy-bottomed pan and add water just enough to cover them (take this from your pre-measured 3 cups water). Bring to boil. Cover and cook on medium level for about 15 minutes or till the vegetables are soft and cooked.
Add the chopped tomatoes, green beans, frozen peas and salt (a generous pinch). Cook on low level for about 4-5 minutes. Add remaining water and bring to a boil. Add the ground paste and mix well. Stir in the powdered spices and simmer for about 2 minutes.
Heat the olivani/butter in a pan. Fry the bay leaves and red chillies till they are aromatic. Add the chopped onions and fry till they are lightly browned. Pour this onto the vegetables and keep tightly covered for sometime before serving.
Add a generous dollop of greek style yogurt on top of each bowl of hot curry. Garnish with finely chopped coriander leaves. Serve immediately.
TIP:
To make this dish in a shorter and easier way, replace the spices to be powdered with the readymade hot spice mix (garam masala). Also, one could replace the grated coconut by a readymade tin of coconut milk.
Serve hot with: Basmati Rice, Poori (deep fried unleavened bread) or Roti.
Serving Size: Makes 4 1.5-cup servings
Number of Servings: 4
Recipe submitted by SparkPeople user MRS_MORRIS.
Nutritional Info Amount Per Serving
- Calories: 207.8
- Total Fat: 8.4 g
- Cholesterol: 0.0 mg
- Sodium: 849.9 mg
- Total Carbs: 28.4 g
- Dietary Fiber: 5.5 g
- Protein: 6.5 g
Member Reviews