A quick summer, vegetable curry that’s easily adaptable according to the season and can be conveniently prepared throughout the year.
- 2 Tbsp Chettinad Curry
- 2 garlic cloves
- 2-inch piece of ginger
- 2 Tbsp coarse sea salt
- 3 large tomatoes
- 1 large onion
- 4 Tbsp coconut oil
- 1 cup new potatoes, cubed
- 1 cup corn kernels
- 1 cup garlic scape stems, cut in pieces
- Salt, to taste
Grind the spices in a mortar, then grind the garlic, ginger and salt, to make a paste.
Cut the tomatoes in two and remove the seeds and liquid.
Place a cheese grater over a bowl and grate the tomatoes to remove the pulp. Discard the tomato skins.
Cut the onion into large cubes. Heat a pan with the coconut oil and brown the cubed onion for 3 to 4 minutes to tenderize.
Incorporate the curry paste and brown for another 2 to 3 minutes while stirring, until odorant. Add the tomato pulp and cook for 2 more minutes.
Add the potatoes, cover and cook until barely tender. Incorporate the corn and the garlic stems. Add a little water, if the curry is dry and let cook another 5 to 10 minutes.
Let rest for 15 to 30 minutes before serving.