| Level: | Easy |
| Total: | 55 min |
| Prep: | 25 min |
| Cook: | 30 min |
| Yield: | 4 servings |
Ingredients
- 2 tablespoons garlic oil
- 1 onion, peeled, halved and cut into half moons
- Pinch kosher salt
- 1 green chile seeded and finely chopped
- 3/4 -inch chunk fresh ginger, peeled and cut into fine strips
- 1/4 teaspoon crushed chiii flakes
- 1 teaspoon turmeric
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon ground ginger
- 1 (13.5-ounce) can coconut milk
- 1 quart vegetable stock
- 1 teaspoon sugar
- 1 tablespoon tamarind paste
- 12 ounces cauliflower, broken into florets (about 3 1/2 cups)
- 12 ounces broccoli, broken into florets (about 3 1/2 cups)
- 2 ounces green beans, trimmed and halved (large handful)
- 4 ounces baby corn, halved (about 1 1/2 cups)
- 6 ounces sugar snap peas (about 2 cups)
- 2 tablespoons chopped dill or coriander, or mixture of both
Instructions
- Heat the oil in a heavy-bottomed casserole or pan over low heat and fry the sliced onion sprinkled with some salt until it begins to soften. Add the chile and ginger strips and stir every now and again while cooking for about 1 minute.
- Add the chili flakes, the turmeric, cumin, coriander and ginger. Stir well and let cook for about 1 minute or so. Pour in the coconut milk, stock, sugar and tamarind paste. Stir to combine. Bring to a boil over medium-low heat and add the cauliflower first, then the broccoli. Cook for 10 minutes, then add the green beans and baby corn. Check the vegetables after about 5 minutes or so to see if they are tender, letting them cook for longer if needed.
- Once they are tender add the sugar snaps and season to taste, to taste. When the sugar snap peas are hot, serve generously sprinkled with the herbs of your choice. Transfer the curry to a serving bowl. Serve with some plain rice or some warmed Indian flatbread on the side for dunking.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 376 |
| Total Fat | 29 g |
| Saturated Fat | 19 g |
| Carbohydrates | 29 g |
| Dietary Fiber | 7 g |
| Sugar | 10 g |
| Protein | 9 g |
| Cholesterol | 0 mg |
| Sodium | 142 mg |
| Serving Size | 1 of 4 servings |
| Calories | 376 |
| Total Fat | 29 g |
| Saturated Fat | 19 g |
| Carbohydrates | 29 g |
| Dietary Fiber | 7 g |
| Sugar | 10 g |
| Protein | 9 g |
| Cholesterol | 0 mg |
| Sodium | 142 mg |
Reviews
I am not rating this dish–rather I have a comment on the lack of authenticity of this dish. Though this dish is labeled as South Indian (perhaps because of the use of tamarind paste and coconut milk?), this dish is nothing like any South Indian dish I have eaten, and I am South Indian.
Perhaps Nigella was taking some artistic license, but this really does give the wrong impression of what South Indian food is. FYI baby corn is not used in South Indian food and neither is this combination of vegetables. Also, vegetable stock is not traditionally used to boil vegetables in India–water is used.
Perhaps Nigella was taking some artistic license, but this really does give the wrong impression of what South Indian food is. FYI baby corn is not used in South Indian food and neither is this combination of vegetables. Also, vegetable stock is not traditionally used to boil vegetables in India–water is used.
This recipe was terrible. I made it as written other than leaving out the baby corn (couldn’t find it). The tamarind paste made it overly sour and, when combined with the fresh dill, it made everything taste of pickles. I ended up throwing most of it out. Such a waste after all that work! Nigella, usually I love your recipes, but this one was the pits. Sorry!
I agree with using half the amount of stock also. I made it once as-is and it was way to diluted and it made way too much. I made it again with half the liquid and it turned out so much better. I also added some butternut squash and used curry powder instead of individual spices.
I agree about the amount of stock…I only use about two cups. I also throw in some chicken thighs and use curry powder instead of all of the individual spices. Delish!
Disappointing. This interesting recipe looked like it would have plenty of flavor and kick. It has neither. Won’t make again.
I hate it when people rate recipes they haven’t made, but it’s the only way to post a comment that I think might be helpful. I gave it the average rating it’s earned to date so as not to distort things too much.
I think the quart of vegetable stock in the online recipe (and the American edition of Nigella Kitchen) is a mistake in the conversion from the metric measurements in the UK edition. On the TV episode, Nigella says she’s adding about HALF a liter of vegetable stock (and it’s obvious watching her that she’s not adding as much as a quart), plus a 14-oz. can of coconut milk, making a total of approximately a liter of liquid. A liter is just a bit more than an American quart; therefore, 2 cups of vegetable stock should be about right.
I think the quart of vegetable stock in the online recipe (and the American edition of Nigella Kitchen) is a mistake in the conversion from the metric measurements in the UK edition. On the TV episode, Nigella says she’s adding about HALF a liter of vegetable stock (and it’s obvious watching her that she’s not adding as much as a quart), plus a 14-oz. can of coconut milk, making a total of approximately a liter of liquid. A liter is just a bit more than an American quart; therefore, 2 cups of vegetable stock should be about right.
I really enjoyed this curry, but I had to modify it. The quart of stock–like Mike, I question if that is the correct amount–made things too bland. I doubled the ginger, coriander, cumin, and tumeric–and next time I might double the chili flake, as it was not even a tiny big spicy–because I could barely taste them. I added two cloves of garlic to replace the flavored oil, but next time I’ll add more. I took the first commenter’s advice and traded tamarind and sugar for a tablespoon of honey. The addition of dill at the table was great, but you probably wouldn’t miss it if you left it out. The result was a flavorful curry with a disappointing watery consistency, which I served over brown rice.
Did you really mean a ‘quart of stock’?
This is some awesome curry. I used the leftovers that I had in the fridge, chicken stock instead of vegetable and some chicken chunks. I also didn’t have any tamarind paste so I used honey instead and omitted the sugar, served the curry over rice and it was great. I highly recommend!