INDIAN CURRY VEGETABLES RECIPES

Steps:

• 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.
• Add broth, brown sugar, lime leaves, and cardamom. Simmer 10 minutes, stirring often and scraping up browned bits. DO AHEAD Can be made 2 days ahead. Cool, cover, and chill. Bring to simmer before continuing.
• Add sweet potatoes, russet potatoes, coconut, carrots, tomatoes, 1 tsp. salt, and ¼ tsp. 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.

Steps:

• 1. Deseed the chillies and peel the onions, then finely chop both.
  2. Heat 2 tablespoons of oil in a large frying pan over a medium heat, add the mustard seeds and fry for 2 to 3 minutes, or until they start to pop.
  3. Add the chillies, curry leaves, onions, coriander, cumin seeds, garam masala, turmeric, and chilli powder to the pan, and cook for 5 to 10 minutes, or until the onions are soft.
  4. Meanwhile, roughly chop the tomatoes, and peel and cube the sweet potatoes, regular potatoes and aubergine.
  5. Stir in the chopped tomatoes, potatoes and aubergine, then pour in the coconut milk and cook until the potato is tender, stirring occasionally.
  6. Slice the okra and trim the beans, then add to the pan with the peas for a further few minutes, until tender, but still with a bit of bite.
  7. Taste and season to perfection with sea salt and black pepper, then serve with some fluffy rice.