Southern Indian Veg Curry - with Raita & Brown Basmati

Southern Indian Veg Curry - with Raita & Brown Basmati

$30.00 ea
Serving Size: 2
Cook Time: 45 minutes

Want more veg? Crave spice? Feel like you should be eating more turmeric? We’ve got you covered. (Plus we’ve brought creamy coconut, zucchini, cauliflower and coriander along for the ride too)



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    1. Give all your vegies a little wash. Boil a kettle full of water. Peel the onion, garlic, ginger and turmeric, finely chop. Finely chop the chillies, remove seeds for a milder curry. Pick coriander leaves and set aside for garnish. Finely chop the coriander stalks.
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    2. Place a saucepan on medium-high heat, melt 2/3 of the ghee and sauté the onion, garlic and the sliced chilli for approx. 2 mins then add the turmeric, ginger, ground cumin, cayenne pepper and curry powder. Cook for approx. 2 mins, add the curry leaves and the cardamom pods and cook for approx. 2 mins.
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    3. Add the coconut milk and chopped coriander stalks. Whilst stirring, bring to the boil then reduce heat to low. In another small pot on mediumhigh heat, melt the remaining ghee and cook rice for a minute. Add 1½ cups of boiled water and a pinch of salt. While stirring occasionally, cook the rice until the water has reduced by half. Reduce heat to low, place lid on and cook for approx. 12 mins. Remove lid, let it sit for approx. 5 mins then brush with a fork to release steam, set aside and keep warm.
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    4. Cut the zucchini and eggplant in half lengthways, then into 1 cm half-moons. Add to the curry and cook for approx. 10 mins. Cut the cauliflower into florets and add to curry. Season with salt and pepper and cook for approx. 5 mins.
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    5. Grate the cucumber and add to a bowl with the yoghurt, the juice of half a lemon and the mustard seeds. Season with salt and pepper, mix and set aside.
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    6. Plate the curry with rice and raita. Garnish with coriander leaves and remaining lemon. Consume within 48 hrs.



  • 1 brown onion
  • 1 garlic clove
  • 15 g ginger
  • 10 g turmeric
  • 2 Thai chillies
  • ¼ bunch coriander
  • 3 tbsp ghee
  • 1 tsp ground cumin
  • ½ tsp cayenne pepper
  • 1 tbsp Korma curry powder
  • 6 fresh curry leaves
  • 5 cardamom pods
  • 400 g coconut milk
  • ¾ cup brown basmati rice
  • 1 grey zucchini
  • 1 baby eggplant
  • ¼ cauliflower
  • 2 baby cucumbers
  • ½ cup plain yoghurt
  • 1 lemon
  • ½ tsp brown mustard seeds



    • Salt
    • Pepper



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