Lettuce

Autumn South Indian Curry

Welcome Fall with this seasonal take on an Indian favorite. Simple and quick but packed with flavors.

Autumn South Indian Curry

Wine Pairing:

Riesling

Active Time:

30-35 Minutes

Total Time:

30-35 Minutes

Ingredients

Produce

  • 1 lb red potatoes
  • 3 oz kale
  • 3 oz chard
  • 8 oz carrots
  • 2 cloves garlic
  • 1 oz ginger
  • 6 oz okra
  • 1 yellow onion
  • 5 pc garlic chives
  • 1 tbsp pumpkin seeds

Spice Mix

  • turmeric
  • cumin
  • cardamom
  • coriander
  • mustard
  • Sea salt
  • coconut sugar

Proteins and More

  • 1 jar basmati rice w/cinnamon and star anise

Pantry Items

  • olive oil

1: Cook rice:

  1. Add 1 ¾ cups water to a pot with a tight fitting lid.

  2. Add basmati rice, cinnamon stick, and star anise.

  3. Bring to a boil, reduce heat to low, and simmer with lid for 15 minutes. (Proceed to step 2 while waiting)

  4. Remove cinnamon and star anise. Set aside covered.

2: Prep veggies:

  1. Chop onions and garlic.

  2. Finely dice garlic chives.

  3. Peel and finely chop ginger. (The finer the better)

  4. Chop carrots and okra into ¼ inch medallions.

  5. Wash and chop potatoes into ½ inch cubes.

  6. Cut kale and chard into strips.

3: Cook vegetables:

  1. In pot, heat 1 tbsp of olive oil on medium heat. Add onions and cook for 4 minutes.

  2. Add garlic, ginger, spice mix, and ¼ cup of water. Cook 2 minutes or until onions are slightly transparent.

  3. Add carrots, potatoes, and ½ cup water. Cover with lid and cook 15 minutes or until potatoes and carrots are soft. If water evaporates before finished, add more as needed ¼ cup at a time.

  4. Remove lid, add okra and garlic chives. Cook for 2 minutes.

  5. Reduce heat to medium-low. Add kale and chard. Cook for 1-2 minutes or until greens are limp and bright green.

4: Serve:

  1. Serve in bowl over rice.

  2. Garnish with pumpkin seeds.

Chef Tips:

Tasting is key. When using a pre-made spice mix, feel free to start with ½ or ¾ of the mix and taste as you cook. You can always add more spice to the pot, but you can’t take it back out.