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Plated meal

South Indian Vegetable Curry with Jasmine Rice

  • Gluten Free
  • Spicy
  • Vegetarian
  • Low Calorie
  • Indian
  • Contains Dairy

This easy one-pot meatless main gets its complex flavor from a combination of spices. The spices marry in a rich, flavorful sauce that has a comforting, belly-warming appeal.

Nutrition Per Portion

  • Calories

    542

  • Carbs

    74.9g

  • Fat

    24.1g

  • Fibre

    15.6g

  • Protein

    12.4g

  • Sugar

    17g

  • 0.0 min

    Bring a pan of salted water to the boil. Also boil the kettle to make the stock - you will need 500ml of boiling water for each stock cube.

  • 1.0 min

    Peel and finely chop the brown onion, sweet potato and carrot.

  • 3.5 min

    Peel and finely chop the ginger and garlic.

  • 5.0 min

    Slice the aubergine into small rounds.

  • 5.5 min

    Chop the cashews.

  • 6.0 min

    Cut the cauliflower into small florets.

  • 7.0 min

    Thinly slice the red chilli.

  • 8.0 min

    Heat the olive oil in a saucepan over medium-high heat.

  • 9.0 min

    Add the mustard seeds and cook, stirring, until they start to pop.

  • 10.0 min

    Stir in the onion, chilli and curry leaves and cook until fragrant and the onions have softened.

  • 12.0 min

    Add the sweet potato, eggplant, carrot, garlic and ginger.

  • 13.0 min

    Add the chopped tomatoes, stock and curry spices.

  • 14.0 min

    Season with salt and pepper.

  • 14.5 min

    Partially cover, lower the heat and simmer until slightly reduced, add a little water if it becomes to dry.

  • 17.0 min

    Add the rice to the boiling water and cook until tender.

  • 23.0 min

    Add the green beans to the curry.

  • 28.0 min

    Drain the rice and distribute among the serving bowls.

  • 29.0 min

    Divide the curry among the serving bowls, served atop the rice.

  • 30.0 min

    Garnish with cashews and coriander.

  • Ingredients

    Jasmine Rice

    Fresh Coriander

    Cashews

    chopped

    Curry Spices

    use according to taste

    Green Beans

    Vegetable Stock

    combine each stock cube with 450-500ml of boiling water. Stir until dissolved. 150ml per person

    Ginger

    finely chopped

    Garlic

    finely chopped

    Chopped Tomatoes

    Carrot

    finely chopped

    Aubergine

    sliced

    Sweet Potato

    finely chopped

    Cauliflower

    cut into small florets

    Curry Leaves

    Brown Onion

    finely chopped

    Mustard Seeds

    Olive Oil

    1 tablespoon per person

    Fresh Red Chilli

    sliced Use according to taste

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