This South Indian mild curry traditionally used for vegetables and cooked with coconut milk. This crowd pleasing curry is quite versatile and can be cooked with any kind of meat, seafood and vegetables. This curry is excellent for families as it is flavoursome but not hot.
South Indian Vegetable Curry
2 medium sliced onions, 50g ghee or oil, 1 tsp black mustard seed (optional), 1 cup coconut milk, 2 cloves garlic crushed, 1 1/2 tsp salt, 5 cm piece root ginger, 2 level tbsp South Indian Vegetable Curry blend, 1 chilli/capsicum (minced), 1kg mixed vegetable (meat or seafood), 1 tin of tomatoes/water.
Heat the ghee in a large pan until hot. Add the mustard seeds, these will spatter then add the onions, garlic, ginger and saute. Add the South Indian Vegetable Curry blend and fry for a a further 2 minutes. Add the vegetables and stir well. Add the coconut milk, tomatoes and salt. Bring to the boil, turn down to simmer and cover the pan cooking until the vegetables are cooked. Take the lid off and reduce the gravy until reaching the desired consistency.
100% Pure ground spices.