South Indian Vegetable Curry With Extra Virgin Olive Oil
South Indian curry is a great choice for flavour and flexibility of ingredients and cooking with a healthy fat like cold-pressed olive oil.
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Amount
4
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Time
45 Min
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Course
Main Dishes
This South Indian vegetable curry combines warming spices, coconut milk and a mix of colourful vegetables to create a rich and satisfying dish. It is a flexible recipe that can be adapted with seasonal vegetables while still delivering bold, comforting flavours.
Cooking with extra virgin olive oil helps bring the ingredients together while adding a smooth, balanced finish that works well with aromatic spices. It is a simple way to prepare a flavourful, plant-based meal using high-quality ingredients.
This recipe is ideal as a meat-free main course and can be served with rice or flatbreads for a complete and satisfying meal.
For more ideas on cooking confidently with extra virgin olive oil, explore our How to Use EVOO guide.
Key Points At A Glance
- Serves 4
- Ready in around 45 minutes
- South Indian-inspired vegetable curry
- Made with extra virgin olive oil, coconut milk and mixed vegetables
- Ideal for a comforting meat-free main dish
Ingredients
Total
- 2 x 15ml tablespoons Morocco Gold extra virgin olive oil
- 1 onion (peeled, halved and cut into half-moons)
- Pinch of sea salt flakes
- 1 green chilli (de-seeded and finely chopped)
- 2 cm chunk fresh ginger (peeled and cut into fine strips)
- ¼ teaspoon crushed chilli flakes
- 1 teaspoon turmeric, ground cumin, ground coriander, ground ginger
- 1 x 400 millilitres can coconut milk
- 600 millilitres vegetable stock
- 1 teaspoon sugar
- 1 x 15ml tablespoon tamarind paste
- 350 grams cauliflowers & broccoli (broken into florets)
- 100 grams fine green beans (trimmed and halved) (large handful)
- 125 grams baby sweetcorn (halved)
- 150 grams sugar snaps
- 2 x 15ml tablespoons chopped fresh dill or coriander, or mixture
- Extra virgin olive oil
Instructions
Total
- To make this south indian vegetable curry first heat the extra virgin olive oil in a thick-bottomed casserole or large saucepan and fry the sliced onion sprinkled with some salt until it begins to soften, then add the chopped fresh chilli and ginger strips and stir every now and again while cooking for a minute.
- Now add the crushed chilli flakes, the turmeric, and ground cumin, coriander and ginger. Stir well and cook for another minute or so before pouring in the coconut milk, stock, sugar and tamarind paste. Stir to combine.
- Bring to the boil, add the cauliflower florets first, then the broccoli. Cook for 10 minutes, then add the fine beans and baby corn. Check the vegetables after about 5 minutes or so to see if they are almost done, letting them cook for longer if they need it.
- Once the vegetables are tender, add the sugar snaps and season to taste, then when the sugar snaps are hot, serve, generously sprinkled with the herbs of your choice, in a bowl on top of some plain rice or with some warmed Indian flatbread on the side for dunking. Enjoy!
Discover the health properties of Morocco Gold Evoo from the Atlas Mountains of Morocco
From The Larder
Why Extra Virgin Olive Oil Works Well In Vegetable Curry
Extra virgin olive oil works particularly well in vegetable curry because it enhances the natural flavours of spices, aromatics and vegetables without overpowering them. Its smooth texture helps create a well-balanced sauce while allowing ingredients like coconut milk, ginger and chilli to stand out.
- Adds a smooth, balanced finish to spiced dishes
- Works well with coconut-based sauces and aromatic ingredients
- Helps bring together vegetables, spices and liquids into a cohesive dish
- Suitable for everyday cooking as part of a balanced diet
- Enhances flavour without masking key ingredients
FAQs About South Indian Vegetable Curry
Can you use extra virgin olive oil in vegetable curry?
Yes. Extra virgin olive oil works well in vegetable curry, helping to bring together spices, vegetables and sauces while adding a smooth, balanced flavour.
What vegetables can you use in South Indian vegetable curry?
This recipe uses cauliflower, broccoli, green beans and baby sweetcorn, but you can adapt it with seasonal vegetables or whatever you have available at home.
Is South Indian vegetable curry suitable as a main dish?
Yes. This curry works well as a satisfying meat-free main dish and can be served with rice or flatbreads for a complete meal.
What do you serve with South Indian vegetable curry?
South Indian vegetable curry is typically served with plain rice, naan, roti or other flatbreads, depending on your preference.
Can you make vegetable curry ahead of time?
Yes. Vegetable curry can be made in advance and reheated, and the flavours often develop further over time.
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