Recipe Finder

The Washington Post

Vegetable Curry

Vegetable Curry 4.000
Sep 5, 2007

Pritha Mehra was drawn to fat lima beans, okra and fresh sweet corn for this vegetable curry, but it can be made with whatever is freshest at the market, including zucchini, cauliflower and green bell pepper. One key ingredient is panch phoran, a five-spice blend available at Indian markets.

This takes about 45 minutes to prepare.


Servings: 4
Ingredients
  • 2 to 3 tablespoons vegetable oil
  • 1 tablespoon panch phoran (a spice blend of cumin, black mustard, fennel, onion and fenugreek seeds)
  • 3 medium tomatoes, finely chopped (not seeded) and their juices
  • 1 teaspoon (heaping) ground coriander
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon red chili powder
  • 1 to 2 small red (hot) chili peppers, stemmed and not seeded
  • 1 teaspoon salt
  • 2 medium potatoes, peeled and cut into 1/2-inch pieces
  • 1/2 cup shelled lima beans
  • 1 to 2 cups water
  • 1/2 cup okra, cut into about 1/3-inch rounds
  • 1/2 cup chopped string beans
  • Uncooked kernels from 2 ears of corn
  • 1/2 cup coarsely chopped cilantro leaves, for garnish

Directions

In a large saute pan or wok over medium-high heat, heat the oil. Add the panch phoran and let it sizzle for a few seconds.

Add the tomatoes, coriander, cumin, chili powder, chili peppers to taste and salt, and cook for 5 to 7 minutes, stirring occasionally, until a paste forms.

Add the potatoes and lima beans; cover and cook for about 10 minutes, adding water as needed and stirring to combine. After the potatoes and lima beans have cooked for 5 minutes, add the okra and string beans and cook for 5 minutes, stirring occasionally. (After 10 minutes of cooking, the potatoes should be soft enough to be pierced easily with a fork.)

Add the corn kernels and cook for 1 minute. Remove from the heat; transfer to a serving dish and garnish with the cilantro leaves. Serve warm.

Rate it

Recipe Source

From Pritha Mehra of Falls Church.

Tested by Leslie A. Garcia.

E-mail questions to the Food Section.

E-mail questions to the Food Section at food@washpost.com.

Avg. Rating (0)

Rate this recipe

Nutritional Facts

Calories per serving: 207


% Daily Values*

Total Fat: 8g 12%

Saturated Fat: 1g 5%

Cholesterol: 0mg 0%

Sodium: 601mg 25%

Total Carbohydrates: 33g 11%

Dietary Fiber: 6g 24%

Sugar: n/a

Protein: 5g


*Percent Daily Value based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Total Fat: Less than 65g

Saturated Fat: Less than 20g

Cholesterol: Less than 300mg

Sodium: Less than 2,400mg

Total Carbohydrates: 300g

Dietary Fiber: 25g

Most Read lifestyle
Show Comments