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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 mins
Cook Time10 mins
Total Time25 mins
Course: Entree
Cuisine: Indian
Keyword: curry recipe, Indian Recipe
Servings: 3
Calories: 345kcal
Author: Chef Dennis Littley


Liquid Version

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


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


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


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