South Indian Mixed-Vegetable Curry Recipe

Name: South Indian Mixed-Vegetable Curry
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Salt; 2 medium carrots (about 6 ounces), peeled and cut into 1/2-inch dice; 1 cup green beans (flat or rounded), cut into 1/2-inch segments; 1 cup peas, fresh or frozen and defrosted; 3 tablespoons grated fresh coconut; 6 tablespoons plain yogurt; 1/41/2 teaspoon cayenne pepper; 2 tablespoons olive or canola oil; 1/2 teaspoon whole brown mustard seeds; 1/4 teaspoon skinned urad dal or yellow split peas; 1 dried hot red chili; 1015 fresh curry leaves, or 6 basil leaves, torn up

Servings: persons

Salt
2 medium carrots (about 6 ounces), peeled and cut into 1/2-inch dice
1 cup green beans (flat or rounded), cut into 1/2-inch segments
1 cup peas, fresh or frozen and defrosted
3 tablespoons grated fresh coconut
6 tablespoons plain yogurt
1/41/2 teaspoon cayenne pepper
2 tablespoons olive or canola oil
1/2 teaspoon whole brown mustard seeds
1/4 teaspoon skinned urad dal or yellow split peas
1 dried hot red chili
1015 fresh curry leaves, or 6 basil leaves, torn up

1
Bring 1 cup water to a boil in a small pan.
2
When boiling, add 1/2 teaspoon salt and the carrots, beans, and peas.
3
Boil for about 34 minutes or until the vegetables are just tender.
4
Drain and put in a bowl.
5
Combine the coconut, yogurt, cayenne, and 1/2 teaspoon salt, stirring well to make a sauce.
6
Pour this over the vegetables.
7
Do not mix yet.
8
Pour the oil into a small frying pan and set over medium-high heat.
9
When hot, put in the mustard seeds, urad dal, and red chili.
10
As soon as the mustard seeds begin to pop, a matter of seconds, put in the curry leaves and then pour the oil and spices over the coconut-yogurt dressing.
11
Now mix the vegetables gently with the dressing and spices, and serve warm or at room temperature.

5747

kcal

Calories

262

Fat

779

Carbs

767

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: Salt, 2 medium carrots (about 6 ounces), peeled and cut into 1/2-inch dice, 1 cup green beans (flat or rounded), cut into 1/2-inch segments, 1 cup peas, fresh or frozen and defrosted, and more.

Yes, South Indian Mixed-Vegetable Curry falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

South Indian Mixed-Vegetable Curry

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