Some days I just crave vegetables. Maybe you’re like me, maybe you’re not. One thing we all know is that vegetables are good for us, no matter what eating style we follow or which diet we’ve adopted. Our recent grocery delivery was packed with seasonal vegetables like green beans and Italian eggplant. I had a hankering for a veggie-packed curry. I didn’t want a curry that was swimming in sauce. Did you know that there are many, many Indian dishes that are dry-roasted or just coated with whole and ground spices? They don’t always swim in buckets of sauce. Sometimes the cooking method can make all the difference. I went seeking inspiration and came across Jamie Oliver’s South Indian vegetable curry with sweet potato, aubergine (eggplant) and curry leaves. The ingredients list got me: black mustard seeds – YUM! Curry leaves – MORE YUM! Coconut milk – YUMMY! What a great flavor combination and one that is classically South Indian, if you’ve never had it. My parents are from South India so I know the combination well.

What are curry leaves? In English they are called curry leaves, while in India they’re called ‘kari patha.’ Curry leaves grow on small trees in tropical areas, and are routinely used in cooking throughout Asia. Fresh curry leaves are used in everything from vegetable dishes in India to roasted soups in Cambodia. What do they taste like? Curry leaves are citrus and smoky all at the same time, and like in this preparation, are added to hot oil and whole spices at the start of the cooking process, which releases their flavor. You can use them fresh or dried, but you get maximum flavor when they’re fresh. I often just go halfway and keep curry fresh leaves in a Ziplock freezer bag so I can pull a few out whenever I need them. As the potatoes were bobbing and the aubergines and tomatoes were bubbling away in the coconut milk, when there was 10 minutes left, I added a drained, rinsed can of chick peas to make it a complete veggie dinner.

I kept dinner clean and simple. I steamed basmati rice, roasted some cauliflower in the oven, sliced a lovely cold, crisp cucumber into rounds, and dug into my vegetables. SO satisfying.

Jamie Oliver’s South Indian Vegetable Curry with Sweet Potatoes, Aubergine, and Curry Leaves (adapted)

Serves 4

Ingredients

• 2 onions, chopped
• 2 tablespoons vegetable oil 
• 1 teaspoon mustard seeds 
• 1 bunch of curry leaves 
• ½ teaspoon ground coriander 
• ½teaspoon ground cumin 
• ½ teaspoon garam masala 
• ¼ teaspoon ground turmeric 
• ¼ teaspoon cayenne powder 
• 6 ripe tomatoes, chopped
• 2 sweet potatoes, chopped
• 2 potatoes, chopped
• 1 small aubergine (eggplant), chopped
• ½ cup coconut milk
• 1 handful of okra (I didn’t have any but I love okra)
• 1 handful of green beans
• 1 handful of green peas
• Fresh cilantro, finely chopped

Preparation

1. Heat 2 tablespoons of oil in a large frying pan over a medium heat, add the mustard seeds and fry for 2 to 3 minutes, or until they start to pop.
2. Add the chillies, curry leaves, onions, coriander, cumin seeds, garam masala, turmeric, and chilli powder to the pan, and cook for 5 to 10 minutes, or until the onions are soft.
3. Meanwhile, roughly chop the tomatoes, and peel and cube the sweet potatoes, regular potatoes and aubergine.
4. Stir in the chopped tomatoes, potatoes and aubergine, then pour in the coconut milk and cook until the potato is tender, stirring occasionally.
5. Slice the okra and trim the beans, then add to the pan with the peas for a further few minutes, until tender, but still with a bit of bite.
6. Taste and season to perfection with sea salt and black pepper, then serve with some fluffy rice.
   

Adapted from Jamie Oliver’s South Indian Vegetable Curry with Sweet Potatoes, Aubergine, and Curry Leaves