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South Indian Vegetable Curry

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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
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