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South Indian Vegetable Curry

Vegetarian Vegan Gluten-Free Low-Calorie

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You might not know this by looking at all of the meat and yogurt-rich Indian restaurants in the west, but India is one of the most vegan-friendly places on earth, as many of the Indian religions and philosophies either demand or recommend a vegetarian diet. One of the most popular dishes is aloo gobi, which consists of well-seasoned cauliflowers and potatoes. Served with a Goan curry (which substitutes yogurt with coconut milk), this dish is a 100% vegan and delicious. It can be eaten as is or served on top of plain rice or (vegan) paratha bread.

Prep Time 20 minutes

Serves: 6

Difficulty Level: Low

South Indian Vegetable Curry

Ingredients:

Cauliflower florets - 2 cups

Potato - 2 medium sized (peeled and chopped)

Onion - 1 medium (chopped)

Carrot - 1 medium

Tomatoes - 1 medium (diced)

Tomato paste - 1 tbsp.

Ingredients for Curry paste:

Kashmiri chilis - 6-8 (dried)

Coconut butter - 1 1/2 cups

Yellow onion - 1/2 (chopped)

Tamarind sauce - 1 tsp. (alternative: equal parts lime and sugar)

Ginger - 1 1/2 tbsp. (chopped or grated)

Garlic - 5 cloves

Powdered turmeric - 1/2 tsp.

Ground black pepper - 1/2 tsp.

Coriander seeds - 1 1/2 tsp.

Coconut milk - 1 cup

Ground cumin - 1 tsp.

Method of preparing the Curry paste:

Blend all of the curry ingredients in a food processor until you get a smooth paste.
In a frying pan, sauté onion until golden. Add tomato and tomato paste and stir.
Add the curry and stir well. Let cook on low heat for several minutes.
Add carrot, potatoes, and cauliflower. Cook for about 7 minutes.
Add water or coconut milk and cook until the vegetables are tender.

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Related Topics: vegan recipes , easy to make , vegetables , curry , Indian cuisine , pan , cauliflower , coriander , potatoes

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