JD's Southern-Style Mixed Vegetable Curry
- Ready In:
- 45mins
- Ingredients:
- 15
- Yields:
-
6 cups
- Serves:
- 4
ingredients
- 4 tablespoons oil
- 1⁄8 teaspoon hing
- 1 teaspoon black mustard seeds
- 1⁄2 teaspoon cumin seed
- 1 tablespoon split Urad Dal
- 1 tablespoon channa dal
- 3 serrano chilies, minced
- 2 onions, diced
- 2 carrots, minced
- 12 curry leaves
- 4 potatoes, peeled and diced
- 2 cups water
- 10 green beans
- 1 cup frozen peas
- 2 tablespoons cilantro, minced
directions
- In a large nonstick frying pan put 3-5 Tablespoons oil, 1/8-1/4 teaspoons hing, 1 teaspoons black mustard seeds, 1/2-1 teaspoons cumin seeds, 1 Table. (split white) urad dal, 1 Table. chana dal, 3 slit or minced green serrano chilies (or 5 small red chiies, each broken into 3 pieces) or add some red chili powder near the end of cooking the curry.
- Heat over medium-high heat, until the mustard seeds start popping and the dals (lentils) are light brown.
- Add 2 diced onions, 1-2 minced carrots, and 12 curry leaves and stir-fry for about 3-4 minutes.
- Add 4 peeled and diced potatoes and 2 cups water.
- Bring mixture to a boil, and add salt to taste.
- Add about 10 fresh green beans that you have cut into small pieces.
- Once mixture has boiled for about 3 minutes, reduce the heat to medium and cook until very tender, adding water as needed.
- Roughly mash the potatoes and check for salt.
- Turn off heat and stir in 3/4-1 cup frozen peas.
- Garnish with fresh chopped cilantro if desired.
- Good served with Indian bread. This curry can also be made with just 1-2 vegetables, or add different vegetables if you like a particular mixture.
Questions & Replies
Got a question?
Share it with the community!
Reviews
Have any thoughts about this recipe?
Share it with the community!
RECIPE SUBMITTED BY
Andtototoo
United States
I like to eat a variety of food so have lots of different kinds of recipes that I have added and reviewed. Probably the favorite foods that I have reviewed are the ones with Nutella in the ingredients.