Madras curry, which bears the name of the city of Madras (now Chennai), is most likely a southern Indian dish. Some, nevertheless, assert that the Madras curry was created in Britain in the 1960s. Typically, it is made significantly hotter (particularly without an apple) and is served with yoghurt to temper the heat.
Ingredients
- 2 tablespoons vegetable oil
- 1 large onion, finely chopped
- 3 cloves garlic, minced
- 1 tablespoon ginger, grated
- 1 large apple, peeled and diced
- 2 tablespoons Madras curry powder
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1/2 teaspoon ground turmeric
- 1 can (400g) diced tomatoes
- 1 can (400ml) coconut milk
- 1 cup vegetable broth
- 2 cups mixed vegetables (e.g., bell peppers, carrots, peas, etc.)
- Salt and pepper to taste
- Fresh cilantro for garnish
- Cooked rice or naan bread for serving
Instructions
- In a large saucepan or pot, heat the vegetable oil over medium heat.
- Add the chopped onion and sauté for about 5 minutes until softened and translucent.
- Stir in the minced garlic and grated ginger, and cook for an additional 1-2 minutes.
- Add the diced apple, Madras curry powder, ground cumin, ground coriander, and ground turmeric. Cook for another 2 minutes, stirring constantly to coat the apple and spices evenly.
- Pour in the diced tomatoes, coconut milk, and vegetable broth. Stir well to combine all the ingredients.
- Bring the mixture to a simmer and let it cook for about 15 minutes, stirring occasionally.
- Add the mixed vegetables to the curry and continue simmering for an additional 5-7 minutes or until the vegetables are tender.
- Season the curry with salt and pepper to taste.
- Serve the Vegan Madras Curry over cooked rice or with naan bread. Garnish with fresh cilantro.
Nutrition Facts
- Calories: 250-300 kcal
- Protein: 4-6g
- Fat: 15-20g
- Carbohydrates: 25-30g
- Fiber: 5-7g
- Sugar: 8-10g
- Sodium: 400-600mg
- Vitamin A: 30-40% DV (Daily Value)
- Vitamin C: 25-30% DV
- Calcium: 8-10% DV
- Iron: 15-20% DV
