Indian-style vegetable curry

Indian-style vegetable curry

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Jills speedy one-pot curry is bursting with aromatic Indian spice and winter vegetables.

The ingredient of Indian-style vegetable curry

  1. 1 tablespoon sunflower oil
  2. 2 tablespoons brown mustard seeds
  3. 2 onions, coarsely grated
  4. 1 long green chilli, sliced
  5. 10 fresh curry leaves (see note), (optional)
  6. 500g cauliflower, cut into florets
  7. 1 kumara (about 500g), peeled, cut into 2cm pieces
  8. 1 eggplant (about 350g), cut into 2cm pieces
  9. 2 carrots, cut into 2cm pieces
  10. 400g can chopped tomatoes
  11. 2 garlic cloves, finely chopped
  12. 1 tablespoon grated ginger
  13. 1 tablespoon curry powder
  14. 1 teaspoon ground turmeric
  15. 600ml Massel vegetable liquid stock
  16. 100g green beans, trimmed
  17. 1 teaspoon garam masala (Indian spice mix)
  18. 1 tablespoon tamarind puree (see note) or lime juice
  19. 2 tomatoes, finely chopped
  20. 2 tablespoons toasted cashews, roughly chopped
  21. 2 tablespoons coriander leaves

The instruction how to make Indian-style vegetable curry

  1. 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.
  2. Add beans, garam masala, tamarind and half the fresh tomato. Season and cook for 5 minutes until beans are tender.
  3. Divide curry among bowls. Top with cashews, coriander and remaining fresh tomato, then serve.

Nutritions of Indian-style vegetable curry

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calories: https://schema.org
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