Mixed Vegetable & Tamarind Curry

000 vegetabe tamarind curry


Heat the oil in a large, heavy-based pan over medium heat, add the cumin seeds, asafoetida, femugreek seeds, ginger, curry leaves, and chilies, and stir-fry 3 minutes, or until lightly browned, add the gram flour then stir-fry for 3 minutes more then remove from the heat.

Add the tamarind extract, 3 cups (25 fl oz/750 ml) water, and all the chopped vegetables.  Return the pan to a low heat and cook, stirring frequently, for 25 minutes, or until all the vegetables are tender.  Season with salt, to taste.  Add the jaggery, soft brown sugar or agave and bring the mixture to the boil.  Immediately remove from the heat and garnish with chopped cilantro (coriander).  Serve with steamed basmati rice.



  • 3 teaspoons coconut oil
  • 1 teaspoons cumin seeds
  • Pinch of asafoetida
  • 1/2 teaspoon femurgreek seeds
  • 3 teaspoons chopped fresh ginger root
  • 8-10 curry leaves
  • 4-6 green chilies de-seeded and chopped
  • 3-4 dried red chilies, broken in half
  • 1/3 cup chickpea flour
  • 3 1/2 oz tamarind paste
  • 1 small zucchini, chopped
  • 2 carrots, sliced
  • 20-30 green beans, cut into short lengths
  • 2 tomatoes, chopped
  • 2 potatoes or sweet potatoes, cubed
  • 1 eggplant, cubed
  • 1 teaspoon jaggery or brown sugar or agave
  • 1 teaspoon chopped cilantro leaves to garnish
  • Salt to taste
  • Steamed basmati rice (white or brown), to serve as base

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