Founder of @Umami Sans Frontières
For 4 people:
Vegetables & Base
Oils & Dairy
Spices
Seasoning
Optional (For Serving)
1/ Prepare the vegetables: Finely chop the onion. Cut the sweet potato into bite-sized cubes. Finely chop the ginger and garlic as well.
2/ Build the aromatic base: Heat the coconut oil in a pot over medium heat. Add the black mustard seeds and wait until they begin to pop and crackle.
※ They burn easily, so move on to the next step as soon as they start popping.
3/ Sauté the aromatics: Add the chopped onion and cook until it becomes translucent. Then add the garlic and ginger, and sauté until fragrant.
4/ Add the spices: Lower the heat and stir in the turmeric, cumin powder, and curry powder. Cook gently to release the aroma. If the spices begin to stick or burn, add a small splash of water.
5/ Simmer: Add the tomatoes, water, and vegetable bouillon. Stir well, then add the sweet potato. Simmer over medium heat for 15–18 minutes.
→ The sweet potato is ready when a skewer slides in easily (it should be tender but not falling apart).
6/ Finish: Add the green peas and coconut milk, and warm for 2–3 minutes. Season with salt to taste. Turn off the heat, sprinkle with a little garam masala if desired, and finish with a squeeze of lemon.
🌟 Make Your South Indian Coconut Curry Even Better 🌟
⭐️ Black Mustard Seeds Add an Authentic Aroma: Black mustard seeds are a classic spice in South Indian cooking. When heated in oil, they start to pop and crackle, releasing a warm, nutty fragrance. I tried them for the first time in this recipe, and that small step instantly made the curry taste much more authentic.
In Dubai, they are easy to find at the Indian supermarket Lulu, but even if you don’t have them, the curry will still be delicious with the other spices.
⭐️ Toast the Spices Gently Over Low Heat: Spices can burn quickly over high heat, which may add bitterness. Cooking them slowly over low heat helps bring out their full aroma. If they start to stick, simply add a small splash of water to prevent scorching.
⭐️ Cook the Sweet Potato Until Tender, Not Mushy: Sweet potatoes can break down if overcooked, so it’s best to stop simmering once a skewer slides in easily. This way, they stay tender while keeping their shape and texture.
⭐️ A Light Yet Satisfying Vegetable Curry: Made entirely with vegetables, this curry is both healthy and surprisingly filling. It’s a comforting South Indian–style dish that feels nourishing and easy on the body.✨
⭐️ In South India, Curry Is Usually Served with Rice: Many people associate Indian curry with basmati rice, but in South India, it seems that shorter-grain rice is more commonly used, and curry is typically enjoyed with rice as part of everyday meals. That said, this curry tastes wonderful with basmati rice as well, so feel free to use what you have at home.🌾
⭐️ Add Papad for an Instant South Indian Touch: Papad (thin, crispy lentil crackers) are also available at Lulu.
Traditionally they are deep-fried, but for an easy home version, you can simply dry-toast them in a pan or heat them in the microwave for about 30 seconds. They instantly add a delightful crunch and a South Indian touch to the meal.
⭐️ Even Better the Next Day (Reheating Tip): Like many spice-based dishes, this curry tastes even deeper and more flavorful after resting overnight. If it thickens in the fridge, try adding a little leftover coconut milk while reheating. Since coconut milk often comes in 400 ml cans, this is a perfect way to use up the extra and bring back the creamy texture.🥥
Founder of @Umami Sans Frontières
