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South Indian Vegetable Curry Recipe
Ingredients
- 1 large onion, cut into 1-inch chunks (about 2 cups)
- 3 large garlic cloves, peeled
- 1 2-inch-long 1-inch-diameter piece peeled fresh ginger (about 2 ounces)
- 3 tablespoons sunflower oil
- 1 tablespoon garam masala*
- 2 teaspoons ground cumin
- ½ serrano chile, seeded, chopped
- 2 tablespoons tomato paste
- 3 cups vegetable broth
- 2 teaspoons (packed) golden brown sugar
- 2 kaffir lime leaves**
- 2 whole green cardamom pods
- 1 pound red-skinned sweet potatoes (yams), peeled, cut into 1-inch cubes
- 12 ounces russet potatoes, peeled, cut into 1-inch cubes
- 1¼ cups finely grated peeled fresh coconut (about 4 ounces; grated in processor)
- 2 large carrots, peeled, cut into 1/2-inch rounds
- 2 tomatoes, cored, chopped
- 1 teaspoon salt
- ¼ teaspoon freshly ground black pepper
- 4 ounces baby spinach leaves (optional)
- 2 tablespoons chopped fresh cilantro
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