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Vegetable Curry Seasoning, from the Hindus of GoaTheWorldWideGourmet.com

Flavors of India

Total time: less than 15 min

Preparation time: 10 minutes
Cooking time: 2-3 minutes

Difficulty: Easy

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Nutritional values

per 100 g

Energy:66.2 kcal

Proteins:0.9 g

Fats:5.2 g

Carbohydrate:5.5 g

Fibers:1.9 g

Sugar:1.8 g

Cholesterol:0 mg

Sodium:6.3 mg

Calcium:23.7 mg

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INGREDIENTS

Quantity

Weight/Volume

Unit

Ingredient

250

ml

grated coconut

825

ml

water

2

onions, thinly sliced

10

peppercorns

6

dried red chilies

4

cloves

60

ml

oil or ghee

10

ml

coriander seed

1

small cinnamon stick

2.5

ml

mustard seed

2.5

ml

cumin seed

1.25

ml

asafoetida (optional)

1.25

ml

turmeric

1

bay or cinnamon leaf

1

small piece of mace or nutmeg

salt

**For the vegetable curry

assorted cubed vegetables: yam, potato, sweet potato, carrot, peas, etc

1/2

lemon or lime

METHOD

For the curry

  1. Sauté the coconut in 1 tbsp. hot oil for 5 minutes; remove from the heat and set aside;
  2. sauté the chilies and coriander seed in the same pan for 3 minutes; add the cloves, pepper and cinnamon; heat for 2 or 3 minutes;
  3. in a mortar or blender, purée the coconut and spices with 125 ml (1/2 cup) water;
  4. add 3 tbsp. oil to the pan; heat the mustard and cumin seeds with the asafoetida and turmeric for 1 minute; add the bay or cinnamon leaf and continue cooking for 20 minutes;
  5. add the spice purée and the mace and continue cooking for 10 minutes;
  6. add 750 ml (3 cups) water; season with salt and mix well. The curry base is now ready.

Cooking the vegetables

  1. Peel and dice all the vegetables;
  2. add the vegetables to the curry sauce, following the cooking times for each one: add the yam; ten minutes later add the carrots, 5 minutes later add the potatoes and sweet potatoes, and so on;
  3. let simmer uncovered over low heat; when the vegetables are cooked, add the juice of half a lime or lemon and serve hot.

CHEF'S NOTES

In India, curry is made up of about 20 spices that are crushed in a mortar. It is heated up and then browned in a bit of clarified butter or oil. Various forms of this spice blend are also available commercially in paste or powdered forms for convenient use.



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