Fried Papadoms and Vegetable Curry

admin, January 10, 2015

Serving Size of  Fried Papadoms and Vegetable Curry: 4-6

Ingredients for Fried Papadoms and Vegetable Curry

  1. 1 onion, finely chopped
  2. 2 garlic cloves, thinly sliced
  3. 5cm piece of fresh ginger, finely grated
  4. 2 tablespoons garam masala
  5. 2 teaspoons paprika
  6. 1 teaspoon ground turmeric
  7. 1 teaspoon sugar
  8. 2x 400ml coconut milk
  9. 250ml vegetable stock
  10. 1/2 kg vegetables of your choice, trimmed and washed (I used cauliflower florets, sugar snap peas, sweet potato, spinach and sweet corn)
  11. Juice of 1 lime
  1. salt to taste


To serve

  1. poppadoms
  2. 1 cup yoghurt mixed with 2 tablespoons chopped coriander and seasoned to taste


Directions to prepare Fried Papadoms and Vegetable Curry:

  1. To make the curry, fry the onion in a splash of oil in a large pot.
  2. When the onion is soft, add the garlic and ginger and stir-fry for a few seconds before adding the spices and sugar.
  3. Fry for another 30 seconds then pour in the coconut milk and the stock.
  4. Allow to come up to the simmer and cook for 5 minutes.
  5. Next, add the vegetables that will take the longest to cook first. (I added the sweet potato first, allowed it to simmer for 7 minutes then added the cauliflower, allowed it to simmer for another 10 minutes and finally added the sugar snaps, spinach and corn and allowed it to simmer gently for a final 10 minutes.)
  6. Add the lime juice and season to taste.
  7. Serve the curry with popadoms and yoghurt sauce.


The Papadom Story

Papadum recipes vary from region to region and from family to family. They are typically made from flour or paste derived from either lentils, chickpeas, black gram (urad flour), rice, or potato.

In Kerala, guruvayoor pappadums are very popular as an ingredient of Kerala Sadhya. In Kerala, people from the Pandaaram caste prepare papadums. In North India, the lentil variety is more popular and is usually called ‘papad’.

Salt and peanut oil are added to make a dough, which can be flavored with seasonings such as chili, cumin, garlic, or black pepper. Sometimes baking soda or slaked lime is also added. The dough is shaped into a thin, round flatbread and then dried (traditionally in the sun), and can be cooked by deep frying, roasting over an open flame, toasting, or microwaving, depending on the desired texture.

In most curry houses in the United Kingdom and Australia, they are served as an appetiser with dips which often include mango chutney and lime pickle.


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