South Indian vegetable curry from Nigella Kitchen: Recipes from the Heart of the Home (page 154) by Nigella Lawson

  • broccoli
  • cauliflower
  • coconut milk
  • ground coriander
  • ground cumin
  • dill
  • fresh ginger
  • ground ginger
  • onions
  • sugar snap peas
  • turmeric
  • green beans
  • vegetable broth
  • dried red pepper flakes
  • garlic oil
  • tamarind paste
  • baby corn
  • green chile peppers

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Jane on July 09, 2018

    I (and my son) thought this was very bland. Admittedly I did not have any tamarind paste but I can't think that would redeem this enough. The only way to make it tolerable was to add a lot of Thai green curry paste, then squeeze on a lot of lime juice and cover with chopped cilantro. Not one I will repeat.

  • Lmor on November 03, 2015

    Sauce freezes well

  • Sue21 on January 08, 2011

    If you are using a tamarind block, prepare this first as it takes 20 mins to soak to create the paste. I took Nigella's advice and served this curry in a bowl and it somehow tasted better for it.

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