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Spicy Vegetable Curry
Spicy Vegetable Curry is a modern Indian recipe for a classic vegetable curry of cauliflower, sweet potato, aubergine (eggplant) and okra in a Gujarati-style gravy with spinach. The full recipe is presented here and I hope you enjoy this classic Indian version of: Spicy Vegetable Curry.
prep time
15 minutes
cook time
20 minutes
Total Time:
35 minutes
Serves:
4
Rating: 
Tags : CurryVegetarian RecipesVegan RecipesSpice RecipesVegetable RecipesIndian Recipes
This is a Gujarati style vegetarian curry of okra, sweet potatoes, cauliflower and spinach that makes a spicy and very tasty main course. This recipe uses a home-made Gujarati spice paste made from fresh ingredients (including lots of chillies).
Ingredients:
1 tbsp oil
4 fresh curry leaves
1 small cauliflower, cut into florets
1 aubergine, diced
175g fresh Okra
400g (14 oz) sweet potatoes, peeled and diced
200g (7 oz) Gujarati spice Paste (see below)
400g (14 oz) tin chopped tomatoes
300ml (1 1/4 cups) Vegetable Stock
115g (1/4 lb) baby spinach
28g (1 oz) coriander, coarsely chopped
basmati rice to serve (about 500g, cooked; 150g dry weight)
For the Gujarati Curry Paste:
80g peeled ginger
40g peeled garlic
40g peeled turmeric or (you can use 1 tsp turmeric powder)
40g chillies (use mixed green and red chillies)
Method:
For the Gujarati spice paste, chop the ingredients coarsely and combine in a blender or food processor. Pulse to chop, add a little water then render to a paste. Transfer to a bowl and set aside until needed.
For the curry, heat the oil in a large, deep, lidded frying pan and use to fry the curry leaves for a few seconds to release their aroma, then add the cauliflower, aubergine, okra and sweet potatoes, cover and cook for 5 minutes, adding 1-2 tbsp of water halfway through. Stir in the curry paste and cook for 1-2 minutes more.
At this point, stir in the tomatoes and stock, cover and bring to a boil. Reduce to a simmer and cook for 10-12 minutes, stirring occasionally, until the vegetables are tender. Stir in the spinach until just wilted, then add the coriander.
In the meantime, cook the rice until tender, then serve with the curry.
