Homestyle Vegetable Pal Curry with Roast Tomatoes
A colourful assortment of vegetables make up this delicious South Indian Mixed Vegetable Curry.
I used my Homestyle Seafood Curry Paste (vegan) as a base and the curry gets a tangy twist with the addition of both tamarind pulp and tray roasted tomatoes. You could make a variant of this dish by using thick curds ie. Greek style natural pot set yoghurt or even butter milk. If using yoghurt, I’d whip it up in a blender first with the roasted tomatoes and add it to the curry at the end. A vibrant easy recipe to put together for a quick weeknight meal. Served with rice and salad or with other accompaniments such as pan-fried fish or carrot chickpea raita.
Ingredients − Serves 4
- Oil for cooking
- 1 tsp black mustard seeds
- 2 stalks curry leaves
- ½ onion
- ½ jar Latasha’s Kitchen Homestyle Seafood Curry Paste
- 80 ml water
- Salt as required
- ½ eggplant, diced
- ½ medium daikon, diced
- 1 Ruby Blue potato, diced
- 2 stalks moringa (drumsticks) optional, scraped and cut into 3 cm pieces
- ½ small green cabbage left in large chunks ideally just cut into 3 large pieces
- 250 g roasted tomatoes in olive oil or use equivalent of Mutti brand baby Roma tomatoes
- 1 x 400 ml Ayam brand coconut milk
- Water as required
- 125 ml tamarind juice – soak 60 g of tamarind block in very hot water for an hour then squeeze and strain juice
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- Heat oil in a large vessel on moderate heat, add mustard seeds and when they start to crack, add the curry leaves.
- When fragrant add onions, pinch of salt and fry for 10 minutes or so until onion softens.
- Then add Latasha’s Kitchen Homestyle Seafood Curry Paste and fry for 8-10 minutes on low with 80 ml water until the mixture thickens again and oil starts to separate.
- Next add in all the vegetables (except for the roasted tomatoes and cabbage) and coat well with a generous sprinkle of salt and 1 cup of water. Cook on high heat for a few minutes, then lower heat, add the coconut milk, cover and simmer on low for about 15-20 minutes until the vegetables are cooked.
- When the vegetables are cooked, add in the roasted tomatoes, cabbage and strained tamarind juice. Bring to a quick boil, then simmer for another 5 minutes and turn the flame off. Enjoy with boiled rice or Indian breads.
TIP: if adding yogurt, omit the tamarind juice. Blend yoghurt with roasted tomatoes and add at Step 5 after the cabbage, do not over boil. Tinned chickpeas or butter beans will be a good addition to this recipe, add with the cabbage.