South Indian Vegetable Curry Recipe
Servings: 4
Ingredients
- 1/4 c. Oil
- 1 pch Mustard seeds
- 1Â 1/2 tsp Ginger, grated
- 1 lrg Yellow onion, thinly sliced
- 2 x Green chiles, seeded
- 2Â 1/2 tsp Coriander, grnd
- 2Â 1/2 tsp Cumin, grnd
- 1/4 tsp Turmeric
- 1 sm Potato, cubed
- 2 x Carrots, cubed
- 1 x Eggplant, cubed
- 1/4 lb Green beans, minced
- 2 x Green bell peppers, minced
- 2 tsp Salt
- 1 pch Sugar
- 1Â 1/2 c. Coconut lowfat milk
- 4 Tbsp. Cilantro, minced
- 1/4 tsp Paprika
Directions
- Heat oil in a large skillet over medium heat. Fry mustard seeds till they pop. Add in ginger, onion & chiles & fry for 2 min.
- Stirring constantly, add in coriander, cumin & turmeric & cook gently for a few seconds longer. Add in the vegetables & cook, stirring constantly, for 5 min. Add in salt, sugar & coconut lowfat milk. Cover & cook gently for about 10 min, or possibly till the vegetables are tender.
- Fold in the cilantro & sprinkle with the paprika before serving.
- Garnish with toasted coconut.
- Pranati Sen Gupta, "The Art of indian Cuisine"
Adding to Planner
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 383g | |
| Recipe makes 4 servings | |
| Calories 325 | |
| Calories from Fat 176 | 54% |
| Total Fat 20.21g | 25% |
| Saturated Fat 5.83g | 23% |
| Trans Fat 0.35g | |
| Cholesterol 0mg | 0% |
| Sodium 1198mg | 50% |
| Potassium 975mg | 28% |
| Total Carbs 34.67g | 9% |
| Dietary Fiber 13.7g | 46% |
| Sugars 9.59g | 6% |
| Protein 6.48g | 10% |
