serves
4
prep
15 minutes
cook
15 minutes
difficulty
Easy
serves
4
people
preparation
15
minutes
cooking
15
minutes
difficulty
Easy
level
Ingredients
- 2 tsp coconut oil
- 1 onion, finely diced
- 2 cloves
- 1 cinnamon stick, broken
- 2 green cardamom pods
- salt, to taste
- 1 carrot, peeled and chopped
- 1 potato, peeled and cut into cubes
- 5 baby turnips, cut into quarters
- 2 green chillies, thinly sliced
- 2–3 cm piece ginger, peeled and cut julienne
- 500 ml (2 cups) coconut milk
- 1 stem curry leaves
- 100 g snow peas, trimmed
- 100 g green beans, trimmed
- coriander leaves, to serve
- appams, to serve (recipe )
Instructions
- Heat the coconut oil in a large saucepan over medium heat. Add the onion, cloves, cinnamon, cardamom, a pinch of salt and 2 tablespoons water. Cook for a few minutes or until the onion is soft but not brown. Add the carrot, potato, turnip, green chilli and ginger and stir for 2-3 minutes or until fragrant.
- Add 250 ml (1 cup) water and a pinch of salt. Cover and simmer for 5 minutes or until the vegetables are just tender. Add the coconut milk and curry leaves and bring to a simmer. Add the snow peas and beans and cook, uncovered, for 3-5 minutes or just until the greens are tender.
- Top with coriander leaves and serve. Serve with fresh appams (recipe ).
Delve into the diversity of Indian cuisine with India Unplated, Thursdays 8pm on SBS Food.
Photography by Andrew Dorn.
Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
