South Indian Vegetable Curry Recipe

South Indian Vegetable Curry

Notes: You can change up the vegetables in this very easily. Just use what you have or what you like. I’ll post her recipe and then tell you what I changed or left out. I say “fresh or frozen” because you can get good frozen organic vegetables for a good price, and I don’t think it makes enough of a flavor difference to use all fresh produce if I’ve got a freezer full of it anyway. The only exception was the cauliflower, which I used fresh because the frozen kind often does taste weird.

South Indian Vegetable Curry

South Indian Vegetable Curry


  • 2 tablespoons garlic flavored oil
  • 1 onion, peeled, halved and cut into half-moons
  • pinch of kosher salt
  • 1 green chile, seeded and finely chopped (I’m a baby, so I left this out)
  • 3/4 inch chunk fresh ginger, peeled and cut into thin strips
  • 1/4 teaspoon red pepper flakes
  • 1 teaspoon turmeric (responsible for the yellow teeth)
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 1 teaspoon ground ginger
  • One 14-oz. can coconut milk
  • 1 quart vegetable broth
  • 1 teaspoon sugar
  • 1 tablespoon tamarind paste
  • 12 oz. cauliflower florets, fresh or frozen (about 3-1/2 cups)
  • 12 oz. broccoli florets, fresh or frozen (about 3-1/2 cups)
  • 2 oz. (large handful) of green beans, fresh or frozen, halved if possible
  • 4 oz. (about 1 cup) fresh baby corn or snow peas (I used frozen corn)
  • 6 oz. sugar snap peas, fresh or frozen (about 2 cups)
  • 2 tablespoons chopped dill or cilantro, or mixture (I used all cilantro)


    1. In a 12-inch heavy bottomed skillet, sauté the sliced onion in the garlic oil with some salt over medium heat until the onions begins to turn translucent. Note re the garlic oil: you can make this yourself by simmering a whole garlic clove that has been slightly crushed in the oil over medium-low heat for about 5 minutes, discarding the clove.
    2. Add the chile (if using) and the ginger strips, cooking for another minute and stirring occasionally.
    3. Add the red pepper flakes, turmeric, cumin, coriander, and ground ginger. Cook for another minute, stirring it to coat the onions. Then, add the coconut milk, vegetable broth, sugar, and tamarind paste. Stir it together until combined.
    4. Bring to a boil over medium to medium-high heat, and add cauliflower first, then the broccoli. Cook for about 10 minutes, then add the beans and the corn (or snow peas).
    5. After another 5 minutes, check to see if vegetables are done, and cook longer if necessary. Once they are tender, add the sugar snap peas, and add more salt if needed.
    6. When the sugar snap peas are hot, turn off the heat, and stir in the chopped cilantro (or dill), and serve with rice, or some good Indian flatbread.

So, what do you think? Let me know in the comments below.

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