Homestyle Vegetable Pal Curry with Roast Tomatoes

5 July 2019 By

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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  1. Heat oil in a large vessel on moderate heat, add mustard seeds and when they start to crack, add the curry leaves.
  2. When fragrant add onions, pinch of salt and fry for 10 minutes or so until onion softens.
  3. 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.
  4. 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.
  5. 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.