Vegetable Curry

Average: 5 (1 vote)
(1 vote)
Vegetable Curry
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Health Score:
9,1 / 10
1 hr 20 min.


20 grams Tamarind paste
125 milliliters hot water
400 grams waxy potatoes
2 garlic cloves (pressed)
100 grams carrots
200 grams Eggplant
350 grams Okra
2 Red chili peppers
300 grams tomatoes
4 Tbsps Peanut oil
1 tsp Fenugreek seed
1 tsp Cumin
20 grams fresh ginger (peeled and chopped)
12 fresh Curry leaves
¼ tsp Asafoetida
60 grams Chickpea flour
½ tsp red Chili powder
1 tsp ground Turmeric
1 ⅕ liters water
1 tsp sugar
1 Tbsp chopped Salad burnet
400 grams Coconut cream
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Preparation steps


Soak tamarind paste in hot water for 20 minutes and pass through a sieve. Peel the potatoes and cut into 1 cm (approximately 1/2 inch) cubes. Peel the carrot and cut into thin sticks. Wash the okra and trim on the diagonal for pointed tips. Wash and remove the seeds and ribs from the chile peppers and finely chop. Peel the eggplant and cut into small cubes. 

Heat the peanut oil over medium heat in a suitably large saucepan. Fry fenugreek seeds briefly, add cumin continue to fry briefly. Add ginger, chopped chile peppers, and curry leaves and fry 1 more minute. Add asafoetida and chickpea flour, stirring constantly for 4 to 5 minutes. Reduce the heat, add chili powder and turmeric and sauté 2 to 3 minutes. Gradually pour in the 1.2 liters of water, stirring constantly. Continue to simmer for about 10 minutes. Add potatoes and continue to simmer for 10 minutes. Add carrots, eggplant and okra. Simmer another 10 minutes. Blanch the tomatoes blanch in hot water for a few seconds, drain, remove skin, quarter, core and cut into cubes. Mix tomatoes with salt, sugar, tamarind paste and water, coconut cream and salad burnet.  Stir the tomato mixture into the curry. Season to taste with salt and pepper. 


Serve with cooked basmati rice, if desired.