Moringa Leaves Curry
Moringa Leaves Curry is a flavorful dish prepared by simmering fresh moringa leaves with spices, coconut milk, and aromatic ingredients.
Ingredients
| Ingredient | Qty. | Unit |
|---|---|---|
| Moringa Leaves (fresh, washed and drained) | 250 | Grams |
| Coconut Milk (whole milk based) | 400 | Milliliters |
| Onion (medium, finely chopped) | 1 | Count |
| Tomato (medium, chopped) | 2 | Count |
| Garlic (minced) | 4 | Clove |
| Ginger (grated) | 1 | Inch |
| Green Chili (slit) | 2 | Count |
| Cumin Seeds | 1 | Tsp |
| Mustard Seeds | 1 | Tsp |
| Turmeric Powder | 0.5 | Tsp |
| Coriander Powder | 1 | Tbsp |
| Red Chili Powder | 0.5 | Tsp |
| Salt (or to taste) | 1 | Tsp |
| Oil (vegetable or coconut oil) | 2 | Tbsp |
| Water | 200 | Milliliters |
Instructions
- Heat oil in a pan over medium heat. Add mustard seeds and cumin seeds, and let them splutter.
- Add chopped onions, and sauté until they turn translucent.
- Add minced garlic, grated ginger, and slit green chilies. Sauté for another minute.
- Add chopped tomatoes and cook until they become soft and mushy.
- Stir in turmeric powder, coriander powder, and red chili powder. Mix well.
- Add the fresh moringa leaves and sauté for 2-3 minutes.
- Pour in coconut milk and water. Add salt to taste. Stir well and bring to a boil.
- Reduce the heat and let it simmer for 10-15 minutes until the curry thickens slightly.
- Taste and adjust seasoning if necessary. Serve hot with rice or bread.
Kitchen equipment
Mortar and PestleFine Mesh Strainer