South Indian Vegetable Curry


  • 50ml oil
  • 1 tsp mustard seed
  • 2 inch fresh piece of ginger
  • 2 cloves garlic, crushed
  • 1 onion
  • 1 chilli/capsicum, chopped
  • 1 kg mixed vegetables (carrotes, cauliflower, potatoes, eggplant, beans, tomatoes, pumpkin)
  • 1 tsp salt
  • 1 cup coconut milk
  • 1 cup water or canned tomatoes
  • 2 tbs South Indian Vegetable Curry blend


  1. Heat oil in a large saucepan and add mustard seeds, ginger and garlic and fry for 1 minute.
  2. Add the onion and chilli/capsicum and cook for 2 minutes. Add the curry blend and mix well.
  3. Stir in vegetables with salt and coconut milk and then add the water or canned tomatoes. Cover and simmer for 30 minutes or until vegetables are cooked.

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