Jills speedy one-pot curry is bursting with aromatic Indian spice and winter vegetables.
The ingredient of Indian-style vegetable curry
- 1 tablespoon sunflower oil
- 2 tablespoons brown mustard seeds
- 2 onions, coarsely grated
- 1 long green chilli, sliced
- 10 fresh curry leaves (see note), (optional)
- 500g cauliflower, cut into florets
- 1 kumara (about 500g), peeled, cut into 2cm pieces
- 1 eggplant (about 350g), cut into 2cm pieces
- 2 carrots, cut into 2cm pieces
- 400g can chopped tomatoes
- 2 garlic cloves, finely chopped
- 1 tablespoon grated ginger
- 1 tablespoon curry powder
- 1 teaspoon ground turmeric
- 600ml Massel vegetable liquid stock
- 100g green beans, trimmed
- 1 teaspoon garam masala (Indian spice mix)
- 1 tablespoon tamarind puree (see note) or lime juice
- 2 tomatoes, finely chopped
- 2 tablespoons toasted cashews, roughly chopped
- 2 tablespoons coriander leaves
The instruction how to make Indian-style vegetable curry
- Heat oil in a large, deep frypan over medium-high heat. Add mustard seeds and cook, stirring, for 1-2 minutes until starting to pop. Stir in onion, chilli and curry leaves, if using, and cook for 5 minutes. Add cauliflower, kumara, eggplant, carrot, canned tomatoes, garlic, ginger, curry powder, turmeric, stock and 1/2 teaspoon salt, then partially cover and simmer, stirring occasionally, for 30 minutes or until slightly reduced.
- Add beans, garam masala, tamarind and half the fresh tomato. Season and cook for 5 minutes until beans are tender.
- Divide curry among bowls. Top with cashews, coriander and remaining fresh tomato, then serve.
Nutritions of Indian-style vegetable currycalories: