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A close up of a bowl of Veg sorak curry and spices
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5 from 7 votes

Veg Sorak Curry Recipe

You'll love the exotic flavors of India as you enjoy this Veg Sorak Curry, rich with fragrant spices, brought to by Helene of Masala Herb. 
Prep Time15 minutes
Cook Time10 minutes
Total Time25 minutes
Course: Entree
Cuisine: Indian
Servings: 3
Calories: 345kcal
Author: Chef Dennis Littley

Ingredients

Liquid Version

  • 1 cup coconut grated
  • ½ Tbs coriander seeds
  • ¼ teaspoon cumin seeds
  • 2 clove garlic
  • ¼ teaspoon turmeric powder
  • 2 red dried chili
  • 1 onion sliced
  • 1 green chili optional - deseed and chopped
  • Cups water
  • ½ Tbs tamarind pulp
  • Pinch salt

Thick Version

  • 1 cup grated coconut
  • 1 teaspoon coriander seeds
  • Pinch cumin seeds
  • ¼ teaspoon turmeric powder
  • 1 red chili
  • 1 small onion sliced
  • 1 green chili optional- deseeded and chopped
  • 1 cup water
  • 1 teaspoon tamarind pulp
  • Pinch salt

Instructions

Liquid Version

  • Throw into a blender jar the coconut, coriander seeds, cumin seeds, garlic, turmeric and red chilies and transform it into a fine paste.
  • Heat up a pan with oil and fry the onion translucent, add the green chili bits and paste and stir fry for 2 minutes.
  • Now add in the water, stir well, cover and let it cook for 8 minutes.
  • Once the 8 minutes are over, add the tamarind paste and cook it for another 2 minutes.
  • Voila, ready to be served!

Thick Version

  • The procedure is the same for the thick version

Notes

* You can substitute the tamarind with green mango slices or with 1 teaspoon lemon juice.

Nutrition

Calories: 345kcal | Carbohydrates: 25g | Protein: 4g | Fat: 27g | Saturated Fat: 24g | Sodium: 133mg | Potassium: 435mg | Fiber: 10g | Sugar: 11g | Vitamin A: 145IU | Vitamin C: 32.5mg | Calcium: 46mg | Iron: 2.5mg