Seela’s Vegetable Curry Sidekick


Photography by Melanie Grizzel

Serves 6-8

Fairly difficult

Seela’s Vegetable Curry Sidekick


For 1 Batch(es)


  • 1 teaspoon(s) brown mustard seeds
  • 1 1/2 tablespoons coconut oil, olive oil or ghee
  • 1/2 medium onion(s), diced
  • 5 fresh curry leaves
  • 3 whole cloves
  • 2 cardamom pods
  • 1/4 teaspoon(s) crushed red chilies
  • 1/4 teaspoon(s) fenugreek seeds
  • 1/4 teaspoon(s) fennel seeds
  • 2 small carrots, chopped
  • 2 medium bottle gourds, peeled, seeded, halved lengthwise and chopped
  • 1 cup(s) coconut water
  • 1 thumb-size piece(s) of ginger, peeled and grated
  • 1 1/2 cloves garlic, peeled & grated
  • 2 Thai chilies, minced, optional
  • 1 1/2 cups chopped kale
  • 1 cup(s) sliced cremini mushrooms, optional
  • 1/2 teaspoon(s) turmeric
  • 1 teaspoon(s) coriander
  • 1/2 teaspoon(s) cumin
  • 1 handful(s) green beans, stemmed and cut into 1-inch pieces
  • 1 tomato(es), diced small, for serving
  • 1 cup(s) cilantro, chopped
  • Salt and pepper, to taste
  • Ghee, for serving
  • Lemon wedges, for serving

Seela’s Vegetable Curry Sidekick Directions

  1. Heat a big saucepan and toast the mustard seeds until they pop and become fragrant. Carefully remove the seeds from the pan and set aside.
  2. Add the oil or ghee to the same pot, and when it’s hot, add the onions and curry leaves. Sauté until the onions are translucent while adding cloves, cardamom pods, crushed chilies, fenugreek and fennel seeds. When the mixture is tender and fragrant, add the carrots, lauki and coconut water and bring to a simmer. Add the grated ginger and garlic and minced Thai chilies, if using, and let simmer on low heat, covered, for around 15 minutes.
  3. Add the kale or other greens, mushrooms, turmeric, coriander and cumin and stir until the flavors meld. Add salt and pepper, to taste.
  4. Finally, add the reserved mustard seeds and green beans. Stir, cover, turn off the heat, and allow to steam until the green beans reach your preferred texture. Taste for salt and pepper and adjust accordingly. Allow to cool, then put in the fridge to be enjoyed the next day.
  5. To serve, portion the curry into bowls and “dress” with 1 teaspoon of ghee per serving, chopped tomato, cilantro and a lemon wedge.

Recipe notes

This curry is, of course, delicious served with rice, but because Misra and Greene are eating Paleo, they like it straight from the pot to the bowl or ladled over mashed potatoes.

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