South Indian Style Vegetable Curry

Here is the link for South Indian Vegetable Curry.  This recipe is more amazing than the dahl that you make, Rebecca and is well worth the time it takes to make.  I got the left-overs which I have managed to stretch into 3 more amazing meals.

 http://www.finecooking.com/recipes/south-indian-style-vegetable-curry.aspx

... vegetable curry ... long shot

Pouria made a five course Indian meal for us on Monday night. This was one of the dishes he choose.

Seven of us gathered around the table: Harry, Pouria, Amir, Kelvin, Connor, Richard and baby Alice on Richard's knee.

One plate of food went home to Miranda.

Below, I shamelessly copy the reviews of other people who have done this recipe.  Even though they all suggest doubling up on all of the flavours, except the citrus, I suggest using the original recipe if you aren't big on a lot of heat.  So here goes:

vegetable curry ... close-up

*Took others advice and doubled all of the spices. Added some spuds and zucchini, left out the chick peas and didn't have lime so used lemon (doubled juice and zest) will add something more next time as I'd like some more sauce (I also kept the seeds etc from the toms). Agree that it's lots of prep but loved the base. Will add prawns or chicken next time (at my mums request) but more than happy with the veg alone. Shame there's not more left over for tomorrow:)

*After reading the reviews I doubled the spices, and probably could have tripled them, according to my husband. I did have to make a couple of substitutions. I used chili powder in place of cayenne. My coriander was quite old so I left it out completely, and I used ground ginger and ground cinnamon. I used the whole can of light coconut milk because I wasn't sure what else I'd use it for, but my husband loved it. It was fairly easy to make, but advice for myself and others; next time I will have all my spices measured out ahead of time to make things run more smoothly. We served it over Basmati rice. Yum!

* by dmcq, 6/9/2013I doubled up on the spices after tasting the broth halfway thru cooking. I also added 2 tsp of cinnamon since I didn't have a cinnamon stick on hand along with green beans and eggplant. It was delicio

* by franjan, 6/15/2011If I could give it 10 stars I would! Unbelievably deep flavour, aromatic and warm. And all really good on a cold winters night or a hot summer's eve with a cold beer. A few things I did differently: added whole mustard seeds after tempering the onions - this created a 'pop' in the mouth element which was fabulous, as well as adding a whole jalapeno as well as extra ginger. I also added more coconut milk, only because I had a third of a can left and didn't want to waste it. I used only bell peppers, zucchini, mushrooms and tofu and none of the starch the recipe called for (didn't have it in my kitchen). I did add a little salt at the end too. Served on bulgur, with a squeeze of lime, a dollop of greek yoghurt and a sprinkling of cilantro - HEAVEN!!!