Sunday, January 22, 2012

Hot & Sour Vegetable Curry

I adapted this recipe from Suneeta Vaswani's "Complete Book of Indian Cooking." It's rather elaborate and time-consuming, but it's also well-worth the effort. Whenever I feel like eating something a bit more sour in taste, this is the dish I prepare.


  • sweet potato (2 cups, peeled, cut into 1 cm cubes)
  • potato (1 cup, peeled, cut into 1 cm cubes)
  • carrots (1 cup, peeled, cut into 1 cm pieces)
  • frozen peas (1 cup, thawed)
  • green beans (1 cup, cut into 2 cm pieces)
  • onions (2 cups, chopped)
  • tomatoes (1 cup, chopped)
  • cilantro (1 cup, chopped)
  • garlic (6-8 cloves, finely chopped)
  • ginger (2tbsp, finely chopped)
  • white vinegar (3/4 cup)
  • water (1/2 cup)
  • sugar (1.5 tsp)
  • cumin powder (1 tsp)
  • salt (1/2 tsp)
  • turmeric (1 tsp)
  • cayenne pepper (1.5 tsp)
  • oil (as little as possible)
Cut carrots

Cut sweet potatoes

  1. Heat 1 tbsp of oil in a nonstick skillet over medium heat. Add the sweet potato and saute until it becomes slightly brown. Set aside.
  2. Saute the carrots as above. Set aside.
  3. Saute the potatoes as above. Set aside.
  4. Saute the beans as above. Set aside.
  5. In meantime, blend the garlic and ginger with 3 tbsp of water. Set aside.
  6. Stir the sugar into vinegar. Set aside.
  7. Saute the onion over medium-high heat until golden.
  8. Add the tomatoes, garlic-ginger mixture and all spices (salt, turmeric, cumin, cayenne). Mix well, cover and cook until tomatoes are soft (6-8 minutes).
  9. Add all other veggies (sweet potato, carrots, peas, beans, potatoes). Mix.
  10. Add vinegar and water. Mix and cook until vegetables are tender (6-8 minutes).
  11. Add cilantro. Mix and cook for 2 more minutes.
  12. Serve with rice, quinoa or couscous.

Hot & Sour Vegetable Curry