This is a lovely way to serve vegetables and one that I’ve adapted from Maya Kaimal’s ‘Savoring The Spice Coast of India’. It’s economical, easy to make and is absolutely delicious served on it’s own over plain or aromatic rice.
Because the vegetables are bathed in a creamy coconut sauce, this would also make an excellent accompaniment to a drier type of meat, prawn or chicken Indian dish.
*Fresh curry leaves are an essential ingredient here. Although you don’t eat them, they add a wonderful, aromatic nutty flavor and you can buy them from any decent Asian supermarket or online – they also freeze well.
A SIMPLE VEGETABLE & COCONUT CURRY
(Serves 6 as a side dish)
2 medium to large sweet potatoes (or regular potatoes) peeled and cut into 1-inch (2.5cm) chunks
2 large carrots, peeled and cut into thin 2-inch (5cm) matchsticks
1 medium to large onion, peeled and thinly sliced
1 or 2 fresh green chilies (Serrano or Thai), sliced lengthwise (adjust quantity to taste)
10 thin slices of peeled root ginger
10-12 *fresh curry leaves
Sea salt to taste
3/4 cup (180ml) of coconut milk (not ‘lite’)
1 and 1/2 cups (354ml) of water
1 cup measure (236ml) of frozen peas, defrosted
Combine the potatoes, carrot, onion, chilies, ginger and curry leaves in a medium saucepan. Season with sea salt and pour over 1/2 cup of the coconut milk plus 1 and 1/2 cups of water. Bring to a rapid boil then reduce to a simmer, uncovered for approx 15 minutes or until the vegetables are tender.
Smash a few of the potato pieces to thicken the sauce, then add the peas and cook for another 5 minutes.
Add the remaining coconut milk, check the seasoning and heat through.
This will keep in the fridge for a few days – just reheat very gently, stirring from time to time but don’t let it boil or the coconut milk may curdle.