South Indian Vegetable Curry

  1. Puree first 7 ingredients in processor until paste forms. Cook in large pot over medium heat until aromatic, stirring often, about 10 minutes. Add tomato paste. Cook until mixture starts to darken and brown, stirring often, about 5 minutes longer.
  2. Add broth, brown sugar, lime leaves, and cardamom. Simmer 10 minutes, stirring often and scraping up browned bits. DO AHEAD
  3. Add sweet potatoes, russet potatoes, coconut, carrots, tomatoes, 1 teaspoon salt, and 1/4 teaspoon pepper to mixture in pot. Bring to boil, then reduce heat to medium low. Cover and simmer until vegetables are tender, stirring occasionally, about 25 minutes. Add spinach, if desired, and cook until wilted, about 3 minutes. Season with salt and pepper. Discard lime leaves and cardamom. Transfer curry to bowl; garnish with cilantro and serve.

onion, garlic, fresh ginger, sunflower oil, garam masala, ground cumin, serrano chile, tomato paste, vegetable broth, golden brown sugar, lime, green cardamom pods, potatoes, potatoes, fresh coconut, carrots, tomatoes, salt, freshly ground black pepper, baby spinach, fresh cilantro

Taken from www.epicurious.com/recipes/food/views/south-indian-vegetable-curry-242152 (may not work)

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