In the south Indian kitchen, coconut and mustard seeds are used very frequently in curries. This south Indian mix vegetable curry is prepared by cooking sweet potatoes, green beans & carrots in a creamy coconut paste, and some herbs. Enjoy it with a bowl of rice!
What do you need for 2 people?
100 grams carrots
100 grams green beans
200 grams of sweet potato
400 ml (thick) coconut milk
1 tbsp coconut oil
1 cm ginger
0.5 tsp turmeric powder
0.25 tsp salt
1 tsp cumin seeds
1 tsp raw white rice
1 tsp mustard seeds
2 green chilis
half lemon
one hand chopped coriander
What should you do?
1. Cut the carrots, green beans, and sweet potato in roughly 1 by 1 cm & boil in water for 15-20 minutes along with 0.5 tsp turmeric powder.
2. Blend 400-gram coconut milk along with 1 tsp cumin seeds, 1 tsp raw rice, and 2 green chilis into a fine paste. Also, cut 1 cm ginger finely and set aside.
3. When the veggies are cooked, drain the water and set them aside as well.
4. Heat 1 tbsp coconut oil, and add 1 tsp mustard seeds in it along with 1 cm finely chopped ginger. When the mustard seeds begin to sputter, add the vegetables to them and stir well.
5. Next, add the coconut paste, 125 ml of water, and 0.25 tsp salt. Cook on medium flame till it boils.
6. Add half a lime juice, and some freshly chopped coriander.
Serve with rice.