Autumn South Indian Curry
Welcome Fall with this seasonal take on an Indian favorite. Simple and quick but packed with flavors.
Active Time:30-35 Minutes
Total Time:30-35 Minutes
- 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
- Sea salt
- coconut sugar
Proteins and More
- 1 jar basmati rice w/cinnamon and star anise
- olive oil
1: Cook rice:
Add 1 ¾ cups water to a pot with a tight fitting lid.
Add basmati rice, cinnamon stick, and star anise.
Bring to a boil, reduce heat to low, and simmer with lid for 15 minutes. (Proceed to step 2 while waiting)
Remove cinnamon and star anise. Set aside covered.
2: Prep veggies:
Chop onions and garlic.
Finely dice garlic chives.
Peel and finely chop ginger. (The finer the better)
Chop carrots and okra into ¼ inch medallions.
Wash and chop potatoes into ½ inch cubes.
Cut kale and chard into strips.
3: Cook vegetables:
In pot, heat 1 tbsp of olive oil on medium heat. Add onions and cook for 4 minutes.
Add garlic, ginger, spice mix, and ¼ cup of water. Cook 2 minutes or until onions are slightly transparent.
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.
Remove lid, add okra and garlic chives. Cook for 2 minutes.
Reduce heat to medium-low. Add kale and chard. Cook for 1-2 minutes or until greens are limp and bright green.
Serve in bowl over rice.
Garnish with pumpkin seeds.
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.