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Karnataka Coconut Spring Vegetable Curry (Saagu)
THE SPICED LIFE25Ingredients
65Minutes
420Calories
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Ingredients
US|METRIC
4 SERVINGS
- 1 1/2 tsp. coriander seeds
- 1/4 tsp. cumin seeds
- 1/2 inch cinnamon stick (I used Ceylon cinnamon)
- 2 whole cloves
- 1 Tbsp. chana dal (roasted, or you can use almond flour, which I did)
- 1 tsp. ginger paste (fresh, or minced ginger)
- 4 chile peppers (serrano, I used baby bell peppers because my child needs everything mild)
- 3/4 cup grated coconut (unsweetened, fresh, frozen or dried--because dried was acceptable I used about 1/2 cup coconut flour; if using dried flakes, let them plump in a little hot water first)
- 1/2 cup chopped cilantro
- 1/2 cup water (as needed)
- 1 1/2 lb. baby potatoes (cut into quarters)
- 1 tsp. salt (plus more to taste as called for)
- 3 carrots (cut into long bite-sized pieces, you can cut them smaller if you don't mind soft cooked carrots, but I like them crisp)
- 1 bunch asparagus (bottoms broken off and discarded, and remaining spears cut into 1-2 inch pieces)
- 2 Tbsp. vegetable oil
- 1/2 tsp. mustard seeds (dark)
- 1 pinch asafetida powder (hing)
- 7 curry leaves (fresh or frozen)
- 1 dried red chile pepper (broken in half, optional--I left out)
- 1 onion (small-medium, diced)
- 1/4 tsp. ground turmeric
- 1 cup frozen peas (or fresh, I always use frozen)
- cilantro (for garnish, optional)
- basmati rice (or chapatis for serving)
- lemon juice (or lime juice, optional, see instructions)
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NutritionView More
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420Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories420Calories from Fat150 |
| % DAILY VALUE |
| Total Fat17g26% |
| Saturated Fat9g45% |
| Trans Fat0g |
| Cholesterol0mg0% |
| Sodium700mg29% |
| Potassium1310mg37% |
| Protein10g |
| Calories from Fat150 |
| % DAILY VALUE |
| Total Carbohydrate61g20% |
| Dietary Fiber12g48% |
| Sugars10g |
| Vitamin A190% |
| Vitamin C90% |
| Calcium10% |
| Iron30% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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