This vegan South Indian Vegetable Curry is so hearty and flavorful with lots of spices and five different vegetables. Serve it with rice and flatbread for a meatless feast.
Cooking is an act of service. In a world that's increasingly hyperfocused on serving yourself, it is a reminder that we are still part of a community, and giving to others can still replenish your soul. I am a strong advocate for self-care because I don't think anyone can truly serve if they are depleted. It does not raise our collective vibration to have so many people neglecting their own needs.
But at the end of the day, we are part of a vast network of beings, and we cannot deny that we are all interconnected. Because I love to cook so much, it is both self-care and service, even when I'm making something I personally have no wish to eat. Providing nourishment for others is a gift that feeds my soul as it feeds their bodies. It reminds me that my joy is incomplete when I ignore the vibration of everyone around me. Yes, you should put your own oxygen mask on first, but once its secure, get down the the business of helping those around you.
What makes this South Indian Vegetable Curry so awesome?
So if you know anything about me, you know that I did not make this dish for myself. But my husband loved it when I tested this recipe based on one from Nigella Lawson. So it's earned its spot here on this blog by being so delicious that my husband happily ate a plate full of vegetables three or four days in a row. We're working with cauliflower, broccoli, green beans, baby corn, and sugar snap peas. They're all swimming in a spiced coconut broth that you might want to drink with a straw.
This dish happens to be vegan without trying to pretend to be anything else. It is a celebration of the earth and all the flavor and variety she provides. If you're making this for friends, go all out and have a full on vegan Indian feast with your favorite sides, sauces, and chutneys. Serve this with warm flatbread to make sure all that delicious sauce makes it to your tastebuds. It's gonna be awesome.
Magical Properties of Cauliflower
The white orb of cauliflower carries receptive energy and is corresponded with the Moon, the element of water, and the sign of Cancer. It also has ties to several moon deities. Consider eating it during the full moon to celebrate lunar energy. You could also call on cauliflower for protection spells or to work with your emotions. Cauliflower's ability to stand in for other ingredients and be transformed into a variety of dishes also makes it ideal for glamour magick. (Source: Plentiful Earth)
For more information on the magical properties of other ingredients in this recipe, check the Kitchen Magick page.
Here's everything you'll need to make this recipe. All the details are in the recipe card below.
- Garlic oil - or regular olive oil would also suffice
- Jalapeno - or other small green chili
- Ginger - fresh and ground
- Crushed red pepper flakes
- Coriander - ground, you could also add some fresh coriander/cilantro to garnish your dish at the end
- Canned coconut milk
- Vegetable stock - I use stock cubes
- Tamarind sauce
- Green beans - aka fine beans
- Baby corn
- Sugar snap peas
Tips for making South Indian Vegetable Curry
Okay, this dish has a lot of ingredients. Don't panic. Set your cutting board up next to the stove. It's mainly chopping, dumping, and stirring. We start by sauteeing an onion in oil, then add jalapeno and fresh ginger. Next you'll stir in all your spices and let them cook for a minute to wake up the flavors. Then you creat the sauce that you'll simmer your vegetables in by adding coconut milk, veggie stock, and a bit of tamarind sauce or paste.
Once the liquid is bubbling, you can start adding your veggies. Do the cauliflower first, followed by the broccoli. Use whatever type of broccoli is available at your market at the time. This dish is pretty flexible. Then the beans go in next, followed by the corn. You'll have a bit of a waiting period between various vegetables, giving you time to chop and prep the next thing. Once all of those are tender, the sugar snap peas go in last, just to heat up. See? Nothing to panic about.
Serve this over steamed rice and maybe have some warm flatbread to sop up the sauce.
Absolutely not. Take a look at what's available in your grocery store and adjust as needed. I'd hate for you to waste, so work with what you've got. Just taste as you go to make sure the veggies are cooked through.
Cooking for the ones you love is no work at all if you enjoy being in the kitchen. It's going to raise everyone's vibration. I promise. Especially if you make them this South Indian Vegetable Curry.Print
South Indian Vegetable Curry
- Prep Time: 15
- Cook Time: 25
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Category: Dinner
- Method: Stovetop
- Cuisine: Indian
- Diet: Vegan
- 2 tablespoons garlic oil
- 1 onion, cut in half and thinly sliced
- ¼ teaspoon salt
- 1 jalapeno, finely chopped
- 1 inch fresh ginger, grated with a zester
- ¼ teaspoon crushed red pepper flakes
- 1 teaspoon turmeric
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon ground ginger
- 1 can (400 ml/14 oz) coconut milk
- 600 ml (21 oz) vegetable stock
- 1 teaspoon sugar
- 1 teaspoon tamarind sauce
- 350 grams (12 oz) cauliflower, cut into florets
- 100 grams (3.5 oz) tenderstem broccoli, chopped
- 100 grams (3.5 oz) fine beans, cut in half, ends trimmed
- 125 grams (4 oz) baby corn, chopped
- 150 grams (5 oz) sugar snap peas
- Place a large, high-sided skillet or cast iron casserole over low heat, and warm the garlic oil. Add the onion, and sprinkle it with salt, and cook to soften the onion about five minutes.
- Then stir in the chopped jalapeno and ginger and let this cook for another minute or two.
- Next add the crushed red pepper flakes, turmeric, cumin, coriander, and ginger. Stir this all together and cook until fragrant, about a minute.
- Next, stir in the coconut milk, vegetable stock, sugar, and tamarind sauce. Bring this to a boil before you add your vegetables.
- First add in the cauliflower, followed by the broccoli. Let this cook for about 10 minutes, then add the fine beans and baby corn. Let it cook for another 5 minutes, then check to see if the vegetables are tender.
- Once the vegetables are cooked through, add the sugar snap peas, and season to taste and cook for another couple of minutes to make sure everything is hot.
- Serve with rice and flatbread to soak up the sauce.
There's no need to be too precise with the measurements of the vegetables. Work with the amounts available at your grocery store. A little more or less will be fine.
Keywords: vegetable curry
Recipe slightly adapted from Kitchen: Recipes from the Heart of the Home by Nigella Lawson.