Ingredients Jump to Instructions ↓

  1. 500 g or 1/2 lb. mixed vegetables

  2. carrots, potatoes, celery, eggplant, cauliflower, peas, beans, etc.


  4. 25 g ghee or butter

  5. Clove of garlic

  6. 1 med. onion

  7. Sm. can stewed tomatoes

  8. Fresh root ginger

  9. 1/4 tsp. chili powder

  10. 1 tsp. jeers powder

  11. 1 tsp. turmeric powder

  12. 1/2 tsp. coriander powder

Instructions Jump to Ingredients ↑

  1. Make curry sauce. Fry onions, garlic, and ginger until soft. Add spices and cook gently for 1-2 minutes. Add tomatoes and water (to thickness preference of sauce) and salt to taste. Simmer 20 minutes and keep warm.

  2. Prepare vegetables – peel, chop, or dice. Put into boiling, salted water ad cook until done. Empty vegetables into curry sauce and stir well. Add lemon juice to taste (optional). Chopped cilantro to garnish.


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