Past Recipes
South Indian Vegetable Curry

South Indian Vegetable Curry with Cauliflower and Potatoes

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Recipe Details

Story

Chef Taylor’s latest obsession has been to cook her way through Indian cookbooks. She’s become particularly interested in the curries of South India—mild, fragrant, and simmered in creamy coconut milk. Here, she combines cauliflower, sweet potatoes, and peas, along with warm garam masala and turmeric. Whole coriander seeds and shallots shallow fry in oil for a crisp garnish. The fragrant oil is strained and used again to sauté more aromatics for the curry base. Served over fluffy basmati rice, this is a satisfying vegetarian dish we can’t wait to dive into.  

Tags

  • Vegetarian
  • Stovetop Only

Quick facts

Serving size
2servings
Prep & cook time
minutes
Cooking Skill
medium
By Chef Taylor

By Chef Taylor

Nutritional info

  • Calories 640
  • Protein 13g
  • Total Carb 100g
  • Total Fat 21g

Given the cook-at-home nature of Plated and natural variation in ingredients, nutritional information is approximated. See details.

Ingredients & Equipment

What we send

  • basmati rice
    2/3 cup
    basmati rice
  • cauliflower florets
    10 ounces
    cauliflower florets
  • sweet potatoes
    2
    sweet potatoes
  • plum tomatoes
    6 ounces
    plum tomatoes
  • cilantro
    1/4 ounce
    cilantro
  • shallots
    2
    shallots
  • lime
    1
    lime
  • garam masala
    1 1/2 teaspoon
    garam masala
  • ground turmeric
    1/2 teaspoon
    ground turmeric
  • 13.5-ounce can lite coconut milk
    1
    13.5-ounce can lite coconut milk
  • peas
    1/2 cup
    peas
  • cheesecloth
    1
    cheesecloth
  • mustard seeds
    1/2 teaspoon
    mustard seeds
  • coriander seeds
    1/2 teaspoon
    coriander seeds

What You’ll Need

  • olive oil
  • kosher salt
  • black pepper
  • 6" small pot with lid
  • 8" medium pot
  • fine-mesh sieve (optional)

Cooking Steps

  1. Cook rice

    Cook rice

    In a small pot, combine rice, 1¼ cups water, and ¼ teaspoon salt and bring to a boil over high heat. Stir once, reduce heat to medium low, cover pot, and simmer until water is fully absorbed, 10-12 minutes. Remove pot from heat and let stand, still covered, for 10 minutes. Fluff rice with a fork, then cover again to keep warm until ready to serve.

  2. Prepare ingredients

    Prepare ingredients

    While rice cooks, rinse all produce. Cut cauliflower into 1 inch–wide florets, if needed. Cut sweet potatoes into ½-inch cubes. Quarter tomatoes lengthwise, then scoop out and discard seeds (so they don't water down the curry). Roughly chop cilantro, keeping leaves and stems separate. Peel shallots and thinly slice into rings. Cut lime into wedges for serving. Place a fine-mesh sieve over a small heatproof bowl and line with cheesecloth.  

  3. Fry aromatics

    Fry aromatics

    Heat 2 tablespoons olive oil in a medium pot over medium-high heat. When oil is shimmering, add spice mix and half of shallots. Cook, stirring frequently, until fragrant and lightly browned, about 3 minutes. Pour aromatics and oil into prepared strainer, letting oil drain into bowl. Then, return seasoned oil to medium pot, reserving aromatics in strainer for serving. 

  4. Cook vegetables

    Cook vegetables

    Heat seasoned oil in pot over medium-high heat. When oil is shimmering, add sweet potatoes, cilantro stems, and remaining shallots and cook, stirring frequently, until lightly browned, 3-4 minutes. Add garam masala, turmeric, tomatoes, ½ teaspoon salt, and pepper as desired and stir to combine, 1 minute.

  5. Simmer vegetable curry

    Simmer vegetable curry

    Open coconut milk and add to pot with vegetables, along with cauliflower, 1½ cups water, and ¼ teaspoon salt. Bring to a boil over high heat, then reduce heat to medium high and simmer until vegetables are tender and sauce is reduced by half, 10-12 minutes. Stir in peas and cook until slightly reduced, 3-5 minutes more. Taste and add salt and pepper as desired.

  6. Plate vegetable curry

    Plate vegetable curry

    Divide rice between serving bowls and spoon over vegetable curry. Garnish with reserved fried aromatics and cilantro leaves. Serve with lime wedges and dig in! 

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