Ok, so this dish is TOTALLY inspired by Jamie Oliver…. I was having a look through my 100000 recipe books and magazines and came across his South Indian vegetable curry recipe and that was it! I know I’ve said this a 10000000 times but I just think his recipes are so dead simple and can really pack in so much flavour… and gives you such a wealth of ideas … it’s the simplest things like the mundane veg we have in our fridge and shelves in the kitchen that can just transform into such beautiful, aromatic dishes like this one…
And I quote ,”Feel free to swap and change the veg in this recipe for whatever’s hanging about in the fridge “…..
You really do not need to specifically go out and buy carrots, aubergines and such if you don’t have them around at the time… just grab anything… courgettes, potatoes, French beans, you can even throw in tofu, mushrooms… really, anything goes in this… and of course, to make this a super non-vegetarian dish, chicken or pork will do nicely in here!
If you’d rather avoid the coconut milk in this then Greek or any natural yoghurt is just fine too… I had to do a version of this without the coconut milk for Jiya, my younger daughter, as she has major nut allergies and can’t go anywhere near coconut! What’s going on with all these allergies flying around everywhere anyway??
I see a tiny pattern here… Mondays have been slightly “spicier” than the rest of the week for me here! I suppose I need that to kick things off… Hopefully you’ll get the “spice-bug” too 😉 Have a super-spicy week ahead!! ( I mean that in the nicest way, of course!)
Recipe adapted from Jamie’s South Indian Vegetable Curry.
Chunky Veg Coconut Curry
- 2 tablespoons olive oil
- 1 teaspoon mustard seeds
- 2 fresh green chillies, deseeded and chopped
- 1 bunch curry leaves
- 2 onions, peeled and shredded
- ½ teaspoon ground coriander
- 1 pinch ground cumin seeds
- ½ teaspoon garam masala
- ¼ teaspoon turmeric
- ¼ teaspoon chilli powder (optional)
- 2 tomatoes, chopped
- 1/2 carrot, cubed
- 2 potatoes, peeled and cubed
- 1 aubergine, cubed
- 400 ml coconut milk
- 1 handful peas
- sea salt
- freshly ground black pepper
- Heat the oil in a pan and fry the mustard seeds for 2 to 3 minutes or until they start to pop and splutter.
- Add the chillies (if using), curry leaves, onions, coriander, cumin seeds, garam masala, turmeric, and chilli powder. Stir and cook over a medium heat until the onion is soft. Stir in the chopped tomatoes.
- Add your potatoes and aubergine. Pour in the coconut milk and cook until the potato is soft and cooked through. Throw in the beans, peas and okra. Season and cook for a few more minutes until tender, then serve on its own or with some nice fluffy rice.