South Indian Vegetable Curry with Cucumber Raita
A vibrant and hearty vegetarian curry inspired from South-India.
For the raita, combine the cucumber and yoghurt in a bowl. Thinly slice the mint leaves, add to the yoghurt mixture and season to taste. Reserve a few whole mint leaves for the garnish.
Put 3 tablespoons of cooking oil into a deep frying pan over a moderate heat. Add the garlic, ginger, curry leaves, quill, spices, chilli, onions and a pinch of salt and fry gently without browning for 10 mins.
Add the pumpkin, potatoes, carrots and turmeric and mix well. Cover and cook over a low heat for 20 mins or until the potatoes are almost tender.
Add the cabbage to the pan and mix well. Cover and cook over a low heat for 20mins or until the cabbage has wilted but still has some crunch. Taste and season with more salt if necessary.
Serve the curry warm with the flatbread and raita to the side. Sprinkle the reserved mint leaves on top.
Telegraph cucumber, halved lengthwise, seeds scooped out, grated and squeezed dry (only use
200 grams Plain yoghurt
10 grams Mint
6 Garlic cloves, peeled and finely sliced
100 grams Ginger, peeled and finely chopped
10 Curry leaves
1 Cinnamon quill
15 grams Cumin seeds, toasted
3 grams Fennel seeds, toasted
3 Red chilli
2 Red onions
450 grams Pumpkin
500 grams Potatoes
100 grams Carrots
3 grams Ground turmeric
250 grams Savoy cabbage
4 Small flatbread
45 ml Cooking oil