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Recipe-Finder.com

Vegetable curry

  • 4servings
  • 60minutes

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Source: recipefinder.msn.co.nzReport recipe

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Nutrition Info . . .

NutrientsLipids, Carbohydrates, Cellulose
VitaminsB1, B3
MineralsSelenium, Zinc, Copper, Natrium, Fluorine, Calcium, Potassium, Chlorine, Phosphorus, Cobalt

Ingredients Jump to Instructions ↓

  1. 400g mixed vegetables

  2. 1-2 tablespoons olive oil

  3. 1 tablespoon herbie's spices vegetable curry mix

  4. 1 x 400g can diced tomatoes or 4-5 ripe tomatoes

  5. salt to taste

  6. 2 or more fresh red chillies, to taste

  7. rice, dhal or chappati, to serve

  8. vegetable curry mix

  9. ground coriander seed

  10. sweet paprika

  11. alleppy turmeric

  12. cumin seeds whole & ground

  13. yellow mustard seeds

  14. brown mustard seeds

  15. ground fennel seed

  16. ground cassia

  17. ground ginger

  18. ajowan seeds

  19. ground green cardamom seeds

  20. yellow asafoetida

Instructions Jump to Ingredients ↑

  1. Chop the vegetables so that they will have approximately the same cooking time. If you have mushrooms or peas, add them later as they cook quickly.

  2. In a large saucepan, heat the oil and stir in the curry powder, until it makes a fragrant slurry (do not dry roast). Add the chopped vegetables and stir gently to coat with the curry mixture.

  3. Stir in the can of tomatoes or fresh chopped tomatoes, and add water if more liquid is required. Add salt and fresh chillies to taste.

  4. Bring to a gentle boil; reduce to a simmer and cover. Cooking time will depend on the vegetables ? around 20 minutes.

  5. Serve with rice, dhal or an Indian bread such as chappati or naan.

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